COASTAL KITCHEN NORWAY’S The tastiest Nordic treats along the coast
Visiting 34 ports, we have a prime opportunity to stock up on fresh, delicious produce from local suppliers each day. For example: the fish served for dinner will have been caught that morning and delivered straight from the fishermen to our eager chefs. The cloudberries you taste out on deck or have for dessert were handpicked in Finnmark. We are proud to present Norway’s Coast- al Kitchen – enjoy a true taste of Norway's bountiful nature.
Delectable delicacies Norway’s culinary traditions have much in common with the scen- ery of the coastline: always fresh, distinctive and full of variety. Our local suppliers are just as full of life and love as the produce they deliver to us. Take Judith for ex- ample. All her herbs are hand- picked, sourced either directly from the Norwegian wilds, or from her garden in Kabelvåg, and perfect as pesto served with cod. Or taste the scallops from Bodil, plucked by local divers, de- livered fresh to us and served with locally-made
chorizo and cauliflower cream. Our chefs love to work with fresh ingredients and surprise our guests with exciting combinations of old and new recipes, all year round.
An ocean of delicacies
awaits you along the Norwegian coast.
A beacon of local food On a voyage with us, the food is as important as the nature you explore and the excursions you take. Whether it is our lavish buffets or our À la Carte menu, we serve you food based on the season’s best ingredients. Hurtig- ruten is an important customer to many local food producers, taking up large volumes of their prod- ucts along the coast. But what is equally important is that we are also a floating culinary exhibi- tion to show off the quality of this locally-produced, sustainable, and environmentally-friendly, fresh Norwegian fare. As world leader in exploration travel, we are also proud to lead the way introduc-
ing our guests from around the world to inspiring Nordic ingredients and cuisine.
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