The 12 night voyage stops at about 34 ports of call along Norway's coast. In each port, there is an opportunity to replenish the ship's pantries from local fisherman, farmers, and other suppliers' fresh food supplies.
Utilizing the season’s best ingredients, chefs create either three-course dinners or lavish buffets.
Being a coastal voyage, seafood often dominates the menu, accompanied with fresh vegetables and delicately flavoured sauces. Each dinner ends with traditional desserts, like homemade cakes, puddings, berries, or sorbet. Breakfast and lunch are served buffet style.
While you are sleeping in your cabin, after a full day of exploring Norway,local fishermen in Sigerfjord, Vesterålen are about to go get their catch of the day - Arctic char. The deep, salty, cold Arctic Ocean, close to river estuaries with fresh water offers perfect conditions for fishing. Later that afternoon, the fresh catch lies before you, prepared with love by the chefs onboard. It just doesn't get much better than this. As we continue describing our voyage, we'll feature articles about each port of call, including a focus on Norway's Coastal Kitchen.
Norway Shutterfly page
Norway's Coastal Kitchen
Click on the image to the right for more Blog posts about this trip.
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