All the Dining Menus in the Hurtigruten Cruises Fleet

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 BRYGGA FLORA

KYSTEN RØST TORGET

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.