Discover why The Hurtigruten Coastal Express is ideal for foodies

Typical Hurtigruten clients tend to be married and retired, however, the ships’ small and informal nature means the product also caters exceptionally well to solo travellers.

Highlight the line’s Northern Lights Promise, which gives guests a free voyage if they don’t see the natural light display on their winter cruise, and the Book with Confidence Policy, which offers peace of mind with free rebooking options.

FRESH FLAVOURS

On Hurtigruten sailings guests won’t just see the enchanting Norwegian coast; they’ll taste it too. The line’s focus on food is evident with its Norway’s Coastal Kitchen initiative, which ensures local gastronomic delights are enjoyed in the onboard restaurants and cafes.

Torget is the main restaurant, serving breakfast, lunch and dinner, while the a la carte Kysten creates culinary masterpieces from the finest ingredients. Guests can head to Brygga for a bistro atmosphere, and enjoy hot and cold drinks from the Explorer Bar, and freshly baked cakes and pastries from Multe.

Norway’s Coastal Kitchen also offers a dedicated gourmet plant-based menu, with a different three-course meal each evening. It was created in collaboration with accredited nutritionists and Mari Hult, a vegan chef and the author of Norway’s most popular vegan blog.

More than 80% of the ingredients used onboard come from at least 50 Norwegian suppliers, connecting the line to the local industry and agriculture, and promising guests melt-in-the-mouth Arctic char from Vesteralen, award-winning cheese and ice cream from the Trondelag region, and craft beers from Bergen.

There are seasonal delights available throughout the year, with succulent seafood, fresh shrimp and king crab taking centre stage in winter.

In autumn, suggest seeking out juicy, tart cloudberries, which produce a divine jam. Clients can also learn about regional specialities and discover how food is at the heart of local life through the coastal experts and optional excursions.

CULINARY FLAIR

In March, Hurtigruten partnered with two award-winning head chefs who live and work on the coast to launch its Culinary Ambassadors programme.

Astrid Nasslander and Halvar Ellingsen are working with Norway’s Coastal Kitchen head chef Oistein Nilsen, designing new and unique seasonal dishes for the ships’ restaurants. They use local, coastal ingredients to showcase the rich flavours of each of Norway’s seasons and will foster new talent through a dedicated chef trainee programme.

Encourage your customers to experience the original spirit of Norway, with an enriching voyage along the beautiful coast, filled with tantalising experiences.