Hurtigruten launches culinary-themed...

Small-group sailings showcase Norwegian cuisine and include farm and distillery stays

Hurtigruten will introduce a food and drink-themed cruise itinerary in September 2025 to showcase the best of Norwegian produce with three nights at sea, two nights at farms and one night in a distillery.

The seven-day culinary journey begins in Bergen with three nights cruising along the Coastal Express route to the Lofoten Islands, before heading north beyond the Arctic Circle by land, culminating at Tromsø.

Costing US$9,908 (AED36,390) per person, the small-group sailings, for between 8 and 20 guests, will depart Bergen on 21 September, 5 October, 19 October and 2 November 2025.

Hurtigruten sailing in Lofoten

The first three days spent at sea will include an array of tasting sessions, with guests sampling fresh shellfish platters from the local fjords, organic whisky from women-owned Feddie Ocean Distillery and a five-course tasting menu.

There will also be a lunch inspired by the Trøndelag region, famous for its salmon fisheries, and a four-course dinner crafted by Sámi culinary ambassador Máret Rávdná Buljo that includes reindeer meat.

Reaching the Lofoten Islands, a rare wilderness outpost known for its rugged mountains, passengers will disembark at fishing village Stamsund for on-land culinary excursions. These include a farm-to-table dinner and tour at Myklevik Gård, an organic herb and vegetable farm, lunch at Lofoten Seaweed and an overnight stay at Kvitnes Gård, where Hurtigruten culinary ambassador Halvar Ellingsen will present a 17-course tasting menu.

Myklevik Gård farm

The world’s most northerly whisky distillery, Aurora Spirit Distillery, is the stop for day six, where passengers will receive a private tour, tastings, a whisky-paired three-course dinner and an overnight stay in a fjord-side cabin.

Tromsø is the final destination on day seven with a visit to Mack Brewery, which has been a Hurtigruten partner for more than 120 years. Guests can enjoy a tour and tastings, followed by lunch which includes the cruise line’s signature bread made from grain that is a byproduct of the brewing process.

World’s most northerly whisky distillery

Øistein Nilsen, Hurtigruten’s Culinary Director, said it was a "natural evolution for us to create small-group itineraries", where guests can enjoy the best of what Norway has to offer when it comes to food and drink.

“More and more foodie travellers are discovering Norway, and Hurtigruten offers some of the freshest produce you can eat on a ship thanks to our 70-plus partners along the coastline,” said Øistein Nilsen, Hurtigruten’s culinary director.

In peak season, up to 80% of Hurtigruten’s onboard food is sourced locally along the coast, supporting more than 70 farms, fisheries, bakeries, butchers, cheesemakers and distilleries through Norway’s Coastal Kitchen network.

For more information, visit Hurtigruten’s B2B Agent Portal at www.agentportal.hurtigruten.com and www.hurtigruten.com/en. For travel trade enquires, visit www.connectingtravel.com/cruise-hub/hurtigruten or contact Carla Hines, Head of Sales Emerging Markets on +44 (0) 7826 912 426 or carla.hines@hurtigruten.com

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