All the Dining Menus on the Hurtigruten Signature Voyage Ships

Photo Credit: Hurtigruten

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 found on the Signature Voyages:

HURTIGRUTEN CRUISES DINING MENUS

FLORA

BRASSERIE ÁRRAN

RØST

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FLORA MENU

BERGEN

STARTER

SALMON ROLL FROM DRAGØY

with green emulsion and mizuna

SMALAHOVE LAMB TERRINE FROM LØNA IN VOSS

with potato salad and picked yellow beetroot

COURGETTE SPAGHETTI

with herb cream

FOREST MUSHROOM SOUP

with dry-fried mushrooms and parsley oil

MAIN COURSE

VEAL TENDERLOIN FROM TRØNDELAG

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 and roasted pumpkin seeds

DESSERT

"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

ÅNDALSNES

STARTER

CARPACCIO OF CLIPFISH FROM DYBVIK

with pickled carrot and sago

CHICKEN LIVER MOUSSE

with potato waffle and crowberry syrup from reisa

FRIED CAULIFLOWER FLORETS

with apple and plant-based mince from flow food

BRENNSNUT

med salt svineknoke

MAIN COURSE

HERB-ROASTED PORK FILLET

with pickled red cabbage and choron sauce

GRILLED STERLING

white halibut with kale and choron sauce

HAZELNUT-BAKED PUMPKIN

with asparagus and spinach sauce

DESSERT

SYRUP CAKE

with warm blueberries and chocolate ganache

CARAMELIZED APPLES

with salted caramel and whipped gryr

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

TRÆNA

STARTER

PICKLED HALIBUT

with radish, spring onion, and truffle seaweed

PORK HEAD TERRINE

with nordlys mustard from mimi and norwegian lompe potato tortilla

BEAN SALAD

with asparagus beans and roasted nuts

PUMPKIN SOUP

with smoked butare kelp

from lofoten seaweed and pumpkin seeds

MAIN COURSE

DUCK LEG CONFIT

with horseradish butter and duchess potato

STEAMED LOIN OF COD FROM THE COAST

with carrot and browned butter

CREAMY PESTO PASTA

with pan-fried squash

DESSERT

CREME BRULEE

with brunost (brown cheese) and blueberry sorbet

VANILLA PUDDING

with raspberry coulis

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

STOKMARKNES

STARTER

ARCTIC CHAR TARTARE FROM SIGERFJORD

with north sea salt and horseradish mayonnaise

NORWGIAN DUCK RILLETTE

with pickled onions and crispy fried breas

PAPRIKA AND LEEK TART

CREAMY FENNEL AND PERNOD SOUP

MAIN COURSE

OX BEEF CHUCK STEAK

with oven-baked celery and hunter's sauce

BAKED TROUT FROM DRAGOY

with røros sour cream broccolini

OVEN-BAKED CELERY

with fried yeast and kale

DESSERT

CHOCOLATE TERRINE

with raspberry sorbet and white chocolate soil

VEGAN BREAD PUDDING

with raspberry sorbet and vegan white chocolate soil

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

TROMSØ

STARTER

"GRAVED" COD IN A BEETROOT CRUST

with pea puree and pickled fennel

BEEF CARPACCIO

with tarragon mayonnaise and deep-fried capers

BAKED AND PICKLED BEETS

with mizo salad and vegan hollandaise

RED FISH SOUP

with cod and shrimp

MAIN COURSE

ROSEMARY ROASTED SHOULDER OF LAMB FROM HELLESYLT

with roasted oyster mushrooms and cream sauce

PAN-FRIED CATFISH FROM MELØY

with butter-fried scallops and shellfish sauce

BEETROOT BOURGUIGNON

with cabbage and mashed potatoes

DESSERT

BLUEBERRY MOUSSE ON A NUT BASE

with vanilla cream made from Nyr

BLUEBERRY MOUSSE ON A NUT BASE

with vegan vanilla cream

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

HONNINGSVAG

STARTER

SÁMI LÁIBI BREAD

with herring and mustard sauce

VENISON PATÉ FROM MYDLAND

with cumberland sauce and sourdough

MULTI-COLOURED TOMATOES

and fresh norwegian mozzarella

MUSSEL SOUP

from snadder and snaskum in rissa with root vegetables and lovage

MAIN COURSE

CUT OF REINDEER

with pickled radish and chives

SALTED TUSK FISH

with carrot, savoy cabbage, and a split oil sauce

LENTIL ROAST

with grilled fennel and chive sauce

DESSERT

CHOCOLATE ANGLAISE

with cloudberry coulis, smoked kelp, and dry waffles

VEGAN CHOCOLATE ANGLAISE

with cloudberry coulis, smoked kelp, and crystallized almonds

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

BJØRNØYA

STARTER

PASTRAMI SALMON

with pickled fennel and egg cream

BEEF TONGUE

with pickled fennel and egg cream

ROOT VEGETABLE TERRINE

with tomato, spring onion, and parsley oil

BORSCHT SOUP

with sour cream from røros

MAIN COURSE

POACHED CHICKEN

with lovage, glazed vegetables, and sherry sauce

ARCTIC CHAR FROM SIGERFJORD

with fried fennel and sandefjord butter sauce

POTATO AND QUINOA CAKE

with dulse seaweed dip and tomato pesto

DESSERT

PLUM TART

with vanilla ice cream

PLUM COMPOTE

with vegan vanilla ice cream

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

LONGYEARBYN

STARTER

SNOW CRAB

with brioche and lemon-bottarga mayonnaise

CURED REINDEER FROM MYDLAND

with horseradish cream and dehydrated mushroom powder

CREAMY NORWEGIAN MUSHROOM RAGOUT

with crispy rye bread

BROCCOLI SOUP

with crispy norwegian chorizo

MAIN COURSE

LIGHTLY SMOKED DUCK BREAST

with beetroot and thyme sauce

FRIED SALMON

with crispy salted cucumber and butter sauce

MUSHROOM RISOTTO

with artichoke and white asparagus

DESSERT

NORWEGIAN WAFFLE COOKIES

with cloudberry cream and aquavit syrup

VEGAN NORWEGIAN WAFFLE COOKIE

with cloudberry cream and caramelized almonds

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

MY ÅLESUND

STARTER

LIGHTLY SMOKED HALIBUT

with dill-stewed potatoes and caper chips

ROAST BEEF

with honey-roasted radish, virgin butter, and jerusalem artichoke chips

CARROT TART

with spinach puree and almonds

ONION SOUP

with cheese and mustard croutons

MAIN COURSE

OX FLANK STEAK

with sauteed vegetables and red wine sauce

COMMON LING FISH

with salt-baked beetrot and hollandaise

FRIED CHICKPEA CAKE

with bean cassoulet and spring onions

DESSERT

PAVLOVA

with forest berry compote and sea buckthorn cream

CARAMELIZED APPLES

with salted caramel and whipped gryr

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM SORBET

from local producers along the coast, with meringue and berries

NORWEGIAN SEA

STARTER

PICKLED CHAR

with marinated pumpkin, puffed rice, and smoked kelp mayonnaise

PORTK TERRINE

with caramelized onions and pea puree

SEAWEED-INSPIRED NIÇOISE SALAD

POTATO AND LEEK SOUP

with truffle seaweed and crispy potato

MAIN COURSE

NORWEGIAN DRY-AGED "OLD STEAK"

with parsnip puree and rosemary greens

HADDOCK

with herb crust, seasonal vegetables, and a smoked kelp emulsion

IMPECKABLE VEGAN CHICKEN BREAST

with roasted potato cake and chipotle dressing

DESSERT

NORWEGIAN CUSTARD "SUCCESS TART"

with sea buckthorn and yoghurt sorbet

VEGAN RASPBERRY MOUSSE

with dark chocolate and crystallized almonds

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

TROMSØ

STARTER

NORWEGIAN SARDINES

with mustard and potato salad

GRILLED LETTUCE GEM SALAD

with umberto ham from mydland, mustard and sour cream

CRISPY ASPARAGUS BEAN SALAD

with almonds and fresh herbs

JERUSALEM ARICHOKE SOUP

with shrimps from helgeland

MAIN COURSE

BEEF ROAST

with pickled carrots, celery root cream, and herbal emulsion

DRIED FISH FROM HALVORS

with pea puree of norwegian peas and tomato vierge

BYGGOTTO' BARLEY RISOTTO

with peas, parsley root, tomato vierge

DESSERT

NORWEGIAN ALMOND "PRINCE CAKE"

with coffee cream and fresh berries

VEGAN NORWEGIAN ALMOND "PRINCE CAKE"

with vegan coffee cream and fresh berries

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

SVOLVÆR

STARTER

CRISPY FRIED "COD TONGUES"

with cabbage salad and homemade remoulade

GIN-CURED CUT OF REINDEER

with lingonberry cream and rye crumbs

ARTICHOKE HEARTS

with confit porcini mushrooms, cabbage salad, and fried capers

CELERY ROOT SOUP

with fried yeast and elk sausage from høst food artisan

MAIN COURSE

NORWEGIAN PORCHETTA

with fermented cabbage and cheese sauce

LIGHTLY SMOKED HALIBUT

with stewed kale and vanilla-based butter sauce

SWEET POTATO AND CHICKPEA STEAK

with kale and creamy beetroot sauce

DESSERT

"THICK MILK" PUDDING

with oatmeal crisps and spice-pickled cherries

VEGAN "THICK MILK" PUDDING

with oatmeal crisps and spice-pickled cherries

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

BRØNNØYSUND

STARTER

HOT SMOKED CHAR FROM SIGERFJORD

with dill mayonnaise and pickled pumpkin

CURED AND SMOKED DUCK BREAST

with fennel and sweet potato puree

GREEN GNOCCHI

with cashew dip, herbal oil, and beetroot chips

SODD SOUP

with norwegian skjenning flat bread

MAIN COURSE

BRAISED WILD BOAR LEG

with honey-glazed root vegetables and beer sauce

HERB-GLAZED ROOT VEGETABLES AND BEER SAUCE

with bottarga risotto and radish

SMOKED AUBERGINE

with fried chickpeas and fermented root vegetables

DESSERT

BROWN CHEESE CAKE

with pear compote and skjenning ice cream

VEGAN MILLEFEUILLE

with pear and norwegian berries

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

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BRASSERIE ÁRRAN MENU

SMALL DISHES

PICKLED HERRING FROM MIMI ON RYE BREAD

with cured egg yolk from andvika hønseri and pickled onion

HURTIGRUTEN'S COASTAL SALAD

with norwegain beets, chevre from hukeli and honey-caramelized walnuts

COASTAL BROWN CRAB CAKES

with homemade norwegian apple tartar sauce

ROASTED NORWEGIAN BONE MARRO

with chopped parsley, deep fried capers, lemon and sourdough toast

BIFF TARTAR

cured egg yolk, deep fried capers, pickled mustard seeds, horseradish cream and seasonal flowers

from myklevik farm

BIDOS SOUP FROM MYDLAND

with smoked reindeer meat and marrow

MAIN COURSE

HURTIGRUTEN'S CHOPPED STEAK BURGER

with mustard bbq sauce, smoked aged norwegian chedddar, and home-pickled cucumber

choose between meat, fish, or plant-based burger

SMOKED REINDEER SOUVAS

with thin polarbread, lingonberry aioli, micro herbs from our own cabinet, and fried norwegian mushrooms

BRAISED RAINDEER SHANK

with seasonal norwegian vegetables and mashed potato

PEPPER BEEF

with bearnaise sauce, asparagus beans, green cabbage, and cherry tomato

WHOLE GRILLED ARTIC CHAR

filled with herbs from the coast and salad with raspberry vinegar from finnsnes in troms

WHITE WINE STEAMED BLUE MUSSEL SHELLS FROM RISSA

with chorizo and himmeltind cheese from aalan farm

SIDES

DRY AGED TOMAHAWK STEAK

DRY AGED PORTERHOUSE

DRY AGED RIB-EYE STEAK

DRY AGED WHOLE ROASTED KID GOAT LEG

DRY AGED HALIBUT CUTLET

SAUCES

RED WINE SAUCE

CLASSIC BEARNAISE

GREEN PEPPER WHISKEY SAUCE

COASTAL HERB BUTTER

GARNISH

GRILLED NORWEGIAN CORN

GRILLED SALAD CORN

GRILLED SALAD WITH VINEGAR AND HONEY

SAUTEED NORWEGIAN MUSHROOMS

FRIED NORWEGIAN GREENS

POTATO CREAM WITH SMOKED SEAWEED

SINGATURE DESSERTS

NORWEGAIN DOUGHNUT FINGERS

with hazelnut, chocolate sauce, and homemade norwegian strawberry jam

SPONGE CAKE AND VANILLA ICE CREAM

from svolvær, andvika, egg-meringue, arctic cloudberries, and rum

APPLEWOOD-SMOKED CHEESECAKE

with sea buckthorn from trøndelag

POACHED PEAR WITH VANILLA ICE CREAM

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RØST MENU

SIGNATURE STARTER

CHICKEN-LIVER MOUSSE

with salted ham from myklevik farm and brioche

NORWEGIAN SCALLOPS AND SEA URCHIN

from ecofang in tromsø 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 norwegain miso and roasted kin 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 beetroot

MUSHROOM WELLINGTON

with rosemary, grilled asparagus, caramelized cauliflower, and butter kale

SINGATURE DESSERTS

SABAYON WITH STRAWBERRY AND RHUBARB ROSE WINE

from anikonic with hazelnut brittle, sea buckthron, and honey tuile

WHITE CHOCOLATE CREAM

with cloudberried from the arctic tundra and norwegian waffle cookie (krumkake)

RICE PANCAKES

with vanilla ice cream from livland farm in lofoten, vanilla caramel from tverås 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

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Booking Your Cruise

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