A brand new Spring ‘Arctic Awakening’ menu is launching in April, with much of this local produce taking pride of place. For example passengers will enjoy cured leg of lamb from Hellesylt, a town near the Geirangerfjord; baked Arctic char from the Sigerfjord near Vesterålen, with gulløye potatoes from Tromsø; or roast reindeer from Finnmark.
Other specialities include sea buckthorn and aquavit ice cream produced by the Gangstad Gårdsysteri dairy in Nord-Trøndelag or a fresh organic cheese hailing from the Grøndalen farm, served with a berry compote. There is no shortage of traditional Norwegian treats on the menu, including kvæfjordkake, a special cake made of meringue, vanilla cream and almonds, which can trace its origins to a small café in Harstad in Vesterålen.
For more information call Hurtigruten on tel: 020 3582 6642 or visit www.hurtigruten.co.uk.