Hurtigruten is launching a new themed food and beverage itinerary starting this fall. The seven-day trip includes three nights aboard the Original Coastal Express, sailing from Bergen to Stamsund, two nights at partner farms in Lofoten and Vesterålen, and one night at a distillery on the Lyngen Fjord in northern Norway.
Following the great success of its Norway's Coastal Kitchen program, Hurtigruten has designed new departures for small groups on the following dates: September 21, October 5, October 19 and November 2, 2025.
“More and more food-loving travelers are discovering Norway, and at Hurtigruten we offer some of the freshest produce you can eat on board a ship, thanks to our more than 70 local partners along the coast. That's why it was a natural fit to create exclusive itineraries for small groups, running only a few times a year, where our guests can enjoy the very best of Norwegian cuisine and beverages,” commented Øistein Nilsen, Hurtigruten's Culinary Director.
A high-level gastronomic tour through the flavors of the Norwegian coast
The itinerary begins in Bergen and, during the first three days, travelers will sample a platter of fresh seafood from the local fjords, attend a tasting at the all-female Feddie Ocean Distillery, enjoy a five-course tasting menu featuring products from the fjord and mountains, a Trøndelag-inspired lunch, and a four-course dinner of Sámi, prepared by Sámi Culinary Ambassador Máret Rávdná Buljo.
They will also have the opportunity to taste Hurtigruten's exclusive sparkling wine, "Bubbles of the Sea", aged for twelve months under the Arctic Sea.
After three nights on board, travelers will disembark in Stamsund for a farm-to-table and a visit to Myklevik Gård, Hurtigruten's partner in its zero-waste edible food. This will be followed by a seaweed lunch at Lofoten Seaweed, a regular onboard supplier, and an evening at Kvitnes Gård, where Hurtigruten's Culinary Ambassador, Halvar Ellingsen, will present an impressive 17-course menu.
On the sixth day, the group will travel further north to the Aurora Spirit Distillery, the world's northernmost whisky distillery, for a private tour with tastings straight from the barrel and a three-course whisky-paired dinner, before staying in cabins by the fjord. The trip concludes in Tromsø with a visit to Mack Brewery, a Hurtigruten partner for over 120 years, which will include a brewery tour, a beer tasting, and lunch featuring the company's new signature bread, made with grain waste from Mack Brewery itself—another example of the shipping company's commitment to sustainability.
“At Hurtigruten, we design journeys that nourish both body and soul. These new culinary itineraries are a fusion of innovation and tradition, where guests not only experience the Norwegian coast but also connect with it. By linking our travelers with the people and places behind Norway’s flavors, we transform meals into memories, destinations into relationships, and journeys into transformation. Our customers seek meaning in their experiences—and that is precisely what these journeys offer,” said André Pettersen, Hurtigruten’s Director of Product and Hospitality.
During peak season, up to 80% of the food served on Hurtigruten ships is sourced locally along the Norwegian coast, and 60% of its 154 beverage products come from local producers year-round. This allows the company to support more than 70 farms, fisheries, bakeries, butcher shops, cheese dairies, and distilleries through its Norway's Coastal Kitchen.
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