All the Dining Menus on the Hurtigruten Signature Voyage Ships

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

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

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

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

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.