DESTINATIONS CRUISE |NORWAY
CLOCKWISE FROM LEFT: Hurtigruten’s Trollfjord; Aurora Spirit Distillery in Lyngseidet; the producer’s gin made exclusively for Hurtigruten; meal prep at Røst restaurant on Trollfjord PICTURES: Kristian Dale, Espen Mills, Max Emanuelson
with passenger and cargo traffic as well as delivering mail, medication and export goods.
COASTAL CUISINE It’s not just the excursions that feel authentic on this Signature Line sailing, part of Hurtigruten’s premium product, but the onboard experience too. The gastronomic offering is forged around Norway’s Coastal Kitchen, a concept centred on hyper-local produce, close relationships with regional suppliers and menus designed around the regions visited on the route. On Trollfjord, three restaurants – Flora, Røst and Brasserie Árran – demonstrate this to delectable effect. Diners at Brasserie Árran
are greeted by the sight of glass cabinets of hanging reindeer meat and tanks housing king crabs. The menu features Norwegian classics such as gammelsteik (‘old steak’ – an aged roast reflecting the long curing process involved), Arctic char (a mild, red-fleshed fish sustainably farmed by Sigerfjord Fisk) and
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butare (a seaweed also known as wakame), a key ingredient in Norway’s surprising culinary scene. As much as possible is locally
sourced. In 2025, Hurtigruten procured up to 80% of its food from 85 Norwegian suppliers, while 62% of beverage offerings were also Norwegian – a figure that jumps to 90% if you discount wine. These drinks were obtained from 36 producers along the route. “I usually say we’re the angel investor of many small producers,” says Hurtigruten’s culinary director, Øistein Nilsen. “When they get a contract with us, we buy almost all their first and second-year stock, which means they can invest more. These communities welcome us because we’re there year-round.” A case in point is Bivrost, a
spirit brand produced at Aurora Spirit Distillery in Lyngseidet – the world’s most northerly distillery. Owner and manager Tor Petter W Christensen has been creating products for Hurtigruten since 2017, manufacturing tipples such as Bivrost
33We’re the angel investors of small producers. These communities welcome us because we’re there year-round
Seaweed Gin and Hurtigruten Premium Aquavit, and supplying other spirits across the fleet. Christensen says the Hurtigruten
partnership has “helped introduce Bivrost to an international audience that seeks authentic experiences”, but it’s also a relationship built on a shared philosophy. “As a company that has connected communities along the Norwegian coast for more than a century, Hurtigruten represents many of the same values we seek to express through our spirits: authenticity, craftsmanship,
exploration and a strong connection to the Arctic region,” he says. After a week on Trollfjord, it’s
clear Hurtigruten comes as close to having a symbiotic relationship with local communities as it may be possible for a cruise company to get. In fact, I understand better now why the company prefers the term voyages to cruises. The sailing was utterly cruise-worthy – leisurely, luxurious and with a feeling of exclusivity – but was truly a voyage through Norwegian culture, and an adventure intrinsically connected to the destination in a way I’ve yet to experience elsewhere.
TW BOOK IT
Hurtigruten offers a 15-day round-trip voyage on its Svalbard Line sailing between Bergen and Svalbard, calling at 14 ports. Departures in May 2027 on Trollfjord or Midnatsol (varies by date) cost from £3,794 per person, based on two people sharing, and include all meals.
hurtigruten.com
travelweekly.co.uk
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