All the Dining Menus in the Hurtigruten Cruises Fleet
- Julia
- 4 days ago
- 6 min read

For over a century, Hurtigruten Cruise Line has been offering their guests a world of relaxation, service, and enrichment throughout the coast of Norway. Each ship offers an elevated getaway, whether you are sailing along the Norwegian Coastline, or to incredible destinations such as Svalbard or the North Cape. At every turn onboard a Hurtigruten ship, guests will find thoughtful touches dedicated to their comfort and enjoyment.
One of the aspects in which Hurtigruten excels is the onboard dining. Throughout the fleet guests can experience a variety of restaurants and eateries that reflect the best of Norway. The Scandinavian region is rich with fresh fish, game, and vegetation; all of which Hurtigruten as drawn from to thoughtfully create each menu in their restaurants. There is an emphasis on Norwegian producers, local ingredients, and recipes that will take guest on a voyage of the senses during each and every meal.
Here are all the dining menus within the Hurtigruten Cruise fleet:
HURTIGRUTEN RESTAURANT MENUS:
BRASSERIE ARRAN MENU
SMALL DISHES
PICKLED HERRING FROM MIMI ON RYE BREAD
with cured egg yolk from andvika honseri and pickled onion
ROASTED NORWEGIAN BONE MARROW
with chopped parsley, deep fried capers, lemon and sourdough toast
HURTIGRUTEN'S COASTAL SALAD
with norwegian beets, chevre from hukeli and honey-caramelized walnuts (vegan option available)
BIFF TARTAR
cured egg yolk, deep fried capers, pickled mustard seeds, horseradish cream and seasonal flowers from myklevik farm (vegan option available)
COASTAL BROWN CRAB CAKES
with homemade norwegian apple tatar suace
BIDOS SOUP FROM MYDLAND
with smoked reindeer meat and marrow
MAIN COURSE
HURTIGRUTEN'S CHOPPED STEAK BURGER
with mustard bbq suace, smoked aged norwegian cheddar, and home-pickled cucumber.
choose between meat, fish, or plant-based burger
WHILE GRILLED ARCTIC CHAR
filled with herb from the coast and salad with raspberry vinegar from finnsnes in troms
SMOKED REINDEER SOUVAS
with thin polarbread, lingonberry aioli, micro herbs from our own cabinet, and fried norwegian mushrooms (vegan option available)
WHITE WINE STEAMED BLUE MUSSEL CHELLS FROM RISSA
with chorizo and himmeltind cheese from aalan farm
BRAISED REINDEER SHANK
with seasonal norwegian vegatbles and mashed potato
PEPPER BEEF
with bearnaise sauce, asparagus beans, green cabbage, and cherry tomato
MEAT
DRY AGED TOMAHAWK STEAK
GRY AGED PORTERHOUSE
DRY AGED RIB-EYE STEAK
DRY AGED WHOLE ROASTED KID GOAT LET
DRY AGED HALIBUT CUTLET
SAUCES
RED WINE SAUCE
CLASSIC BEARNAISE
FREEN PEPPER WHISKEY SAUCE
COASTAL HERB BUTTER
GARNISHES
GRILLED NORWEGIAN CORN
GRILLED SALAD WITH VINEGAR AND HONEY
SAUTEED NORWEGIAN MUSHROOMS
FRIED NORWEGIAN GREENS
POTATO CREAM WITH SMOKED SEAWEED
DESSERTS
NORWEGIAN DOUGHUT FINGERS
with hazelnut, chocolate sauce and homemade norwegian strawberry jam
SPONGE CAKE AND VANILLA ICE CREAM
from svolvær, andvika egg-maringue, arctic cloudberries, and rum
APPLEWOOD-SMOKED CHEESECAKE
with sea buckthorn from trongelag
POACHED PEAR WITH VANILLA ICE CREAM
(vegan option available)
BRYGGA MENU
SANDWICHES
OPEN SHRIMP SANDWICH
hand-peeled shrimp from helgeland, sliced boiled egg, homemade mayonnaise, crispy lettuce,
lemon and dill
MINCED STEAK SANDWICH
homemade minced steak with a fried egg and onions
HAMBURGERS
HURTIGRUTEN'S HAMBURGER
served with brioche bread made by united bakeries, jarlsberg cheese, lettuce, tomato, cucumber, red onion, homemade kyr coleslaw with oven-baked potatoes
FLOW HAMBURGER
served with salad, tomato, cucumber red onion, harrisa dressing and oven baked potato
FISHBURGER
served with brioche bun with jarlsberg cheese, lettuce, tomato, cucumber, red onion, homemade nyr coleslaw with oven-baked potatoes
PIZZA
MARGHERITA
mozzarella, tomato, basil
SALAMI
salami, red onion, olives
GRONN SEILING
plant based topping, courgette, peppers, aubergine, onion
KYLLING & PESTO
chicken, homemade pesto, olives, red onion
WARM DISHES
CLIP FISH FROM HALVORS TRADITIONAL FISHMONGERS IN TROMSO
potato cream with baked garlic, baked jerusalem artichoke and cabbage, bacon foam
WHOLE ROASTED FINMARK TROUP FROM ROPELV
with grilled lemon, coastal salad with raspberry vinegar from kvæfjord and oven-baked potato
PEPPER STEAK OF OX WITH BEARNAISE SAUCE
asparagus beans, collard greens, cherry tomato confit and oven-baked potatoes
REINDEER WITH POLAR THIN BREAD
thyme fried mushrooms, caramelized onions, lingonberries and horseradish dressing
SAUSAGES
LOCAL SAUSAGES FROM THE COAST OF NORWAY
served with potato cream, onion marmalade, and mimi's mustard and ketchup
MOOSE SAUSAGE
with truffle seaweed from høst artisan in steigen
GRILL SAUSAGE
pork bratwurst and lamb sausage from mydland in tromso
DAILY SPECIALS
DAILY DISH
traditional dishes from the galley
DAILY SOUP
served with bread and butter
DAILY DESSERT
CAKE OF THE DAY
FLORA SAMPLE MENU
STARTERS
SALMON ROLL FROM DRAGOY
with green emulsion and mizuna
SMALAHOVE LAMB TERRINE FROM LONA IN VOSS
with potato salad and pickled yellow beetroot
COURGETTE SPAGHETTI
with herb cream
FOREST MUSHROOM SOUP
with dry-fried mushrooms and parsley oil
MAIN COURSES
VEAL TENDERLOIN FROM TRONDELAG
with green pepper sauce and oven-baked root vegetables
BAKED POLLOCK FROM THE COAST OF NORWAY
with caramelized thyme onions and white wine sauce
GREEN RISOTTO
with semi-dried cherry tomatoes roasted pumpkin seeds
DESSERTS
"VEILED PEASANT GIRLS" LAYERED TRIFLE
with nyr cream
VEGAN "VEILED PEASANT GIRLS"
layered trifle
SHORT-TRAVELLED CHEESE
from local producers along the coast, homemade carrot marmalade
ICE CREAM AND SORBET
from local producers along the coast, with meringue and berries
KYSTEN MENU
STARTERS
RAKFISH FROM SAETERSTAD GARD WITH SOUR CREAM FROM ROROS
AND TRUFFLE SEAWEED
apple compote, pickled turnip, rye chips and trout roe
PUMPKIN WITH SEA URCHIN FROM ECOGAND I TROMS
pumpkin puree, pickled pumpkin, crunchy pumpkin, and arctic sea pearls from lofoten seaweed
BURNT CABBAGE AND SEAWEED SOUP WITH SCALLOPS FROM FROYA
roasted kale and cauliflower with cod pearls from bottarga boreale and smoke sandefjord butter
BLACK BREAD TOAST WITH BONE MARROW OF MOOSE FROM STEIGEN
pickled delicatessen onions, cheese from aalan farm and hydroponic microgreens from indre kvaroy
SAGO GROAT VELOUTE WITH BLUE MUSSELS
butter sauce with dulse, pickled cauliflower and tarragon
MAIN COURSES
all main courses served with: potato cream with fried panko, micro herbs and smoked kelp
LIGHTLY CURED AND BAKED ARCTIC CHAR FROM SIGERFJORD
pickled fennel, peas and dill emulsion
WOLD FISH WITH CHARRED CABBAGE
lofoten umami, cod pearls from bottarga borealis, raw marinated radish and dish emulsion
OVEN-BAKED REINDEER WITH HIMMELTIND-GOAT CHEESE FROM AALAN FARM
baked beetroot, green beans, and red wine sauce with lingonberries
ROASTED DUCK BREAST FROM HOLTE FARM WITH BLACKBERRIES
baked beetroot, celeriac puree, green beans, and red wine sauce with blackberries
BAED CELERY WITH FRIED YEAST
smoked cream and sugar kelp
DESSERTS
RICE PANCAKES WITH VANILLA ICE CREAM FROM LIVLAND GARD IN LOFOTEN
vanilla caramel from tveras gardsmat and raspberries
WHITE CHOCOLATE CREAM AND CLOUDBERRIES FROM FINNMARK
aquavit ice cream from livland farm in lofoten and waffle cookie
HOMEMADE MARSHMALLOWS AND BEETROOT CAKE
blackberry and licorice ice cream from svolvær
SHORT-TRAVELLED CHEESE FROM LOCAL PRODUCERS ALONG THE COAST
homemade carrot marmalade and crisp hazelnut bread
RØST MENU
SIGNATURE STARTER
CHICKEN-LIVER MOUSSE
with salted ham from myklevik farm and brioche
NORWEGIAN SCALLOPS AND SEA URCHIN
from ecofang in tromso with smoked butter sauce and fermented cabbage
DRY-AGED BEEF TARTAR
with norwegian horseradish, cured egg yolk, and flowers from myklevik farm
SEAWEED SOUP
with norwegian miso and roasted king crab tail
ASPARAGUS GROWN AND PICKED IN NORWAY
with caramelized cauliflower cream, pickled onion, and micro herbs from our cabinet
SIGNATURE MAIN COURSE
TRUFFLE SEAWEED AND STEAMED COASTAL COD
with sago and blue mussels from rissa with dill oil
SMOKED WINGED KELP CHICKEN
with butter steamed kale and white beans and tarragon sauce
SMOKED BUTARE CHICKEN
with butter steamed kale, white beans and tarragon sauce
CUT OF REINDEER
from finnmark with blackberries, jerusalem artichoke, and pickled yellow beetrool
MUSHROOM WELLINGTON
with rosemary, grilled asparagus, caramelized cauliflower, and butter kale
SIGNATURE DESSERT
SABAYON WITH STRAWBERRY AND RHUBARB ROSE WINE
from anikonic with havelnut brittle, sea buckthorn and honey tuile
WHITE CHOCOLATE CREAM
with cloudberries from the arctic tundra and norwegian waffle cookie (krumkake)
RICE PANCAKES
with vanilla ice cream from livland farm in lofoten, vanilla caramel from tveras farm and raspberries
HOMEMADE MARSHMALLOW AND BEETROOT CAKE
with blackberry and licorice ice cream from arktis in svolvær
VEGAN CHOCOLATE CREAM
with cloudberries from the arctic tundra and hazelnut crust
TORGET SAMPLE MENU
STARTERS
COFFEE AND VODKA GRAVLAX (CURED SALMON)
cold hollandaise and fennel
TERRINE OF SHEEPS HEAD FROM LONE IN VOSS
smoked meat and flat bread with norwegian potato salad
TRADITIONAL NORWEGIAN FISH SOUP FROM BERGEN
root vegetables, sour cream and fish dumplings from rorvik
MAINS
BRAISED TRONDELAG BEEF
with sauteed carrot, onion, and fava beans, with a demi-glace
PRINSEFISK
seasonal vegatables, mashed potatoes, butter sauce with prawns
BEAN CASSEROLE
with mashed potatoes
DESSERTS
CARAMEL PUDDING
made with eggs from rorvik
VEGAN BLACKBERRY COMPOTE
with vanilla
CHEESE OF THE DAY
Booking Your Cruise
Now that you are ready to book your cruise and try incredible restaurants for yourself, reach out to the experts at Harr Travel. We know the ships inside and out, and have an amazing relationship with Hurtigruten. Our advisors will craft the cruise vacation of a lifetime for you, your friends, family, or group at an exceptional rate, and give you the Harr Travel signature service every step of the way.
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