On the evening at departure day from Bergen a buffet dinner with open seating is served and the information about the table assignment for the rest of the voyage can be fond in the information envelope handed over at check-in. During busy periods, there maybe two sittings, the times of which will be shown on board. Full board begins with a buffet dinner on departure from Bergen and ends with brunch on the arrival day back in Bergen. The food is Norwegian and breakfast is buffet style with a selection of cold meats, cheese, eggs, cereals and fruit. Lunch is the famous cold table with a choice of fish dishes,cold meats, salads, a selection of hot dishes, desserts and fruit. Dinner is a three-course set meal, please note there is not usually a choice of menu. Occasionally a cold table may be served in the evening and the set meal at lunch time. All vessels are fully licensed; the prices on board are the same as in mainland Norway. Wine and/or water packages may be purchased on board for the restaurant where only bottled mineral water is served. In the café and bar glasses of water are complimentary.
Authentic food experiences
Hurtigruten has embarked on the next phase of a local food initiative, which will result in investment in small businesses in the (often rural) local communities that line the coast of Norway as well as a more authentic dining experience for customers. The company has always strived to give passengers a truly unique, local experience and in recent months has focused on ensuring local produce is incorporated into every element of the culinary experience on-board. The on-board menu is tailored to the seasonal delicacies of the regions the ships are visiting. For example, as part of the new ‘Autumn Gold’ concept, there are currently tastings of seasonal produce such as cloudberries and reindeer out on deck for guests to enjoy. Each night local specialties are served - for example in Tromsø guests will enjoy leg of lamb with grilled autumn root vegetables and in Kirkenes they will feast on baked King Crab and pumpkin puree.
Norway's Coastal Kitchen - 4am in Sigerfjord, Vesterålen: The deep, salty, cold Arctic Ocean, close to river estuaries with fresh water are the perfect conditions for Arctic char, and local fishermen are about to go in search of their catch of the day. 5pm on board a Hurtigruten ship: The guests enjoy the finest Norwegian cuisine. The Arctic char that was caught this morning is on today’s menu. Please note that the menu does change with the season.
MS Fram Whiskey Project - The MS Fram expedition ship is currently loaded with two barrels of 21- and 25-year-old single malt whisky, which it is transporting from one end of the world to the other - a process that is said to refine the noble Scottish drop even further. After crossing the Antarctic Circle, the ship will head north to Greenland and Spitsbergen, with en-route stops scheduled in Scotland where the whisky was first produced. The two 150-litre barrels of American oak filled with fine Single Highland Malt Scotch Whisky which will cross four magical seafaring lines: the northern and southern polar circle, the zero meridian and the equator, have been firmly anchored on deck 9 in preparation for the long journey.
Wine & Water Packages - Water and Wine Packages are now available to purchase prior to your Hurtigruten Voyage! The wine package contains of one bottle of wine per booked package, served each evening with dinner. This can be shared between two guests (couple, partners, friends, etc.) The specific wine served with dinner will be listed with the main course in the menu. Please note that the dinner menu is seasonal and the wine choices will change accordingly. Also included with this package is two bottles of mineral water (0,5 ltr) with each dinner.
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