ON BOARD INFORMATION
ACTIVITIES ON BOARD As a part of Hurtigruten’s seasonal product con- cepts, we offer some interesting on board activ- ities, demonstrations and presentations during the voyages. The activities which take place both inside the vessels and out on explorer deck, have relevance to the season we are sailing in. Our aim is to get closer to unique environments and share the experience with fellow passengers. It is up to the guest to join and the activities will be announced in our daily programs or announced on board.
COASTAL EXPEDITION SHIPS From 2017 onwards MS Nordnorge, MS Nordkapp, MS Nordlys, MS Richard With, MS Kong Harald and MS Polarlys and MS Spitsbergen (part of the year) will operate expedition sailings along Nor- way’s rugged coast. A custom made programme containing lectures and presentations, special on board activities, several excursions and hikes is available on all these ships
CABINS For our Bergen-Bergen and Bergen-Kirkenes- Trondheim voyages and all suite bookings you will be able to choose a cabin number at no extra charge (subject to availability), for all other voy- ages 5 nights or longer you have the option to choose a cabin number at a fee, subject to avail- ability. Please see the applicable price panel for details of such fees. For all other voyages and if you decide not to pay the separate fee, your cab- in number will be assigned upon embarkation. Please note that cabins on decks with passenger access to outside areas may sometimes have an obstructed view due to other passengers walking past. Please ask our reservations team for advice on the best cabin location for you.
CAFETERIA Hot and cold drinks and snacks may be bought in the cafeteria. During the winter, times are advised on board. Opening hours are advised on board.
DIETARY REQUESTS Special diets, e.g. vegetarian can be catered for if requested in good time. Passengers on strict diets, e.g. vegans, may find that there is a limited choice.
138
ELECTRIC CURRENT 220v AC. – 2 pin Continental-type for which an adapter is required. If you need an adapter/ con- verter, please bring you own with you.
EMBARKATION/DISEMBARKATION In Bergen the Hurtigruten ships sail from the Hur- tigruten Terminal, Nøstegaten 30, N-5010 Bergen. Taxi drivers will understand if you ask to be taken to the Hurtigruten Terminal and it is sign-posted as such locally. Luggage lockers are available in the terminal at a charge. The terminal is staffed and open for luggage check-in from 13:00 hrs. Passenger check-in begins at 15:00 hrs and em- barkation takes place from 16:00 hrs. Cabins are available from 18:00 hrs.
Period Departure Embarktion 1 Jan - 31 May 22.30 hrs
1 Jun - 31 Oct 20.00 hrs 1 Nov - 31 Dec 22.30 hrs
From 16.00 hrs
From 16.00 hrs From 16.00 hrs
There are no restaurant facilities in the terminal and passengers are free to explore Bergen until embarkation time. A buffet dinner is served in the evening of departure from Bergen, usual- ly between 18:00-21:00 with free seating this evening only. Round Voyage guests will find their table assignment for the rest of the voyage in the envelope they receive at check-in. When disem- barking in Bergen, luggage will be delivered to the baggage belt in the terminal. On the last day of the round voyage you will be asked to vacate your cabin a few hours before arrival. Information regarding luggage handling and disembarkation at other ports is available on board.
GRATUITY POLICY It is not common practice to tip on Hurtigruten ships on the coastal voyage, but if you feel that crew members should be rewarded for providing exceptional service, tip boxes are placed in the restaurant together with envelopes.
INFORMATION There will be an information and safety meeting before departure from Bergen and Kirkenes. Each ship has a Tour Leader on board who sells and advises on excursions, issues a daily programme and news bulletin, and makes announcements regarding places of interest, disembarkation, etc. Occasionally this service may be carried out by the reception. All Tour Leaders speak Norwegian, English and German.
INTERNET We have wireless Internet available on board for a small charge. Please ask for more information at the reception on board and our personnel will help you find the best solution.
LANGUAGES Norwegian and English are the official on board languages. The personnel at the reception and some of the service crew often also speak Ger- man. The Tour Leader speaks Norwegian, English and German. Expedition leaders speak Norwe- gian and English.
LAUNDRY Laundry rooms with washing machines, dryers and irons are available on all ships. Tokens can be purchased at reception.
MEAL Breakfast is usually served from 0730hrs (open seating), lunch from 1200 (open seating), and dinner from 1800. It is possible to book individu- al seating times for dinner, subject to availability and ticket type. During the high season, there will be limited availability for some dining slots unless pre-booked. Lunch may also be served in two seatings due to capacity issues. The voyage begins with a buffet dinner on departure from Bergen, and ends with brunch on arrival back in Bergen.
Norway’s culinary traditions have much in com- mon with the scenery of the coastline. It is always fresh, distinctive and full of variety. We have al- ways strived to give our guests a truly unique and authentic experience, and local produce and old food traditions are incorporated into every ele- ment of the culinary experience on board as well.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146