When in Trøndelag Choose Local

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MS Vesterålen
Norway's Coastal Kitchen

Hurtigruten’s cruise along the Norwegian coast not only offers a whole host of incredible experiences and wondrous scenery, but is also a culinary journey. The on-board menus offer authentic Norwegian cuisine, which reflect both the seasons and the local specialties and cuisine of the regions past which the ship is sailing.

        Dinner in Trondheim

During our cruise through Trondheim on the way back south, Hurtigruten's Norway Coastal Kitchen featured local cuisine from the Trøndelag area in Central Norway.  This was one of the most unique local meals during our voyage.

“Sodd” means to seethe and is traditional soup of the region. Genuine Sodd from Trøndelag consists of meatballs and dices made ​​of lamb (mutton),  beef, and broth. The meatballs are made with cornflour, whole milk, heavy cream, ginger and nutmeg. It must be served with Skjenning, a flat bread that has been brushed with sugar and fresh milk on one side.

Additional photos can be found on our Norway Shutterfly page

Norway's Coastal Kitchen


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Evening in Lofoten

Day 9: Lofoten

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Early in the evening, we made a brief stop in Svolvaer. This picturesque harbor overlooks the Vestfjord. Our one hour stop gave us just enough time to walk around his fishing village before returning for dinner.

Svolvær

One of the world's largest seasonal fisheries takes place in Lofoten. From mid-February until the end of April, Lofoten is full of life. The Arctic cod migrates from the vast, nutritious areas of the Barents Sea in its millions, en route to the spawning grounds near Lofoten to continue the species.

Arctic Cod

Hurtigruten's Classic Coastal Norway Voyage offers the opportunity to taste regional food each day of the trip.   Today's menu included locally caught arctic cod.  There's nothing like fresh fish caught that same day and prepared for dinner.

Svolvær is not just a center for fishing. In the winter streets are full of skiers on their way to the winter sports center, as well as artists who flock here for the local scenery, the colourful street life and, perhaps more than anything else, the light. Lofoten’s outstanding nature has inspired and attracted artists for years, leaving Vågan with the highest number of established artists and one of Northern Norway’s most important art communities, with galleries and museums almost everywhere you walk.

Additional photos can be found on our Norway Shutterfly page

Svolvaer
Norway's Coastal Kitchen





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Dinner in the High North

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Entering the High North

It was long thought that the Arctic was unsuitable for man, let alone for food production. But while early historians portrayed the High North as a barren land, Norwegians proved then wrong.

Day 5's dinner consisted of Creamed Carrot Soup with crispy cured ham, Baked Arctic Char from Sigerfjord served with pickled vegetable, baked beetroots and Gulløye potatoes from Troms, and Cloudberries from North Norway served with sour cream.  We were sailing just north of Tromsø when we sat down for our dinner in the main dining room.

Arctic Char

While we were sleeping, MS Vesterålen docked at Sortland and picked up fresh Arctic Char from Sigerfjord. The watersytems of Vesterålen , with deep cold waters and rivers, are perfect for these diadromous fish, which migrate between fresh and salt water.

Cloudberries grow all over Norway but it is only at high altitudes or far north that the plants yield fruit regularly.

Additional photos can be found on our Norway Shutterfly page

Norway's Coastal Kitchen


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Coastal Kitchen Trondheim

Breakfast & Lunch Buffets

As we continue to look at 2016 in review, we are featuring our Hurtigruten Norway Coastal Voyage.  This was the main highlight of the year, seeing Northern Lights in the winter skies of Norway along with many charming villages.  Food was outstanding during our voyage so we'll also be sure to report on each day's meals as well.  Be sure to bookmark our diary page so that you can follow the entire trip.

We arrived in Trondheim at 6 AM but our excursion wasn't until 8:40 AM so we had plenty of time for a leisurely breakfast.  Today's feature included pancakes and eggs with bacon among other fresh selections.

The evening's menu was always on the table at breakfast time so that you could see what regional favorites would be featured.

For lunch, we included a small salad, sandwich, and of course one of the desert choices.  These pictures are just a sampling of the many options available each day.

Almost every meal included potatoes which we loved to top off with the gravy of the day.

Additional photos can be found on our Norway Shutterfly page

Norway's Coastal Kitchen

Note:  we will be adding to this album as we continue our journey.

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Sailing To Alesund

Hurtigruten Vesteralen - Day 2

Day 2 of our Norwegian Coastal Voyage began with open seating breakfast from 7 - 10 AM.

Each morning the buffet would feature several hot dishes, fruits, meats, and pastries.  One of the featured items on day 2 were crepes.

Sailing to

Alesund

The rest of the morning we were sailing to Alesund which would be our first port of call.  It was raining, so it was good that our excursion in Alesund was indoors at the aquarium.


On this day we ventured into open ocean as we sailed past the West Cape, where the Norwegian Sea opens up to the North Atlantic Ocean. We then set course toward what is often considered to be Norway’s jewel in the crown, Geirangerfjord.

Lunch Buffet

Potatoes was one of the main staples on breakfast and lunch buffets.  Click on any of these pictures to enlarge.

Additional photos can be found on our Norway Shutterfly page

Norway's Coastal Kitchen
Sailing to Alesund

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3 Edible Wonders of Norwegian Fjords

On day 2 we explored the Norwegian Fjords from Alesund to Molde.  Here people live on small farms clinging to the hillside.  Today's dinner menu is a celebration of the edible wonders of the fjords, the fish, the lamb, and the apples from the northernmost commercial apple production in the world.  It is often described as he "Champagne of Apples".


Wonders of Fjords

Bacalao is the Spanish term for codfish but has come to mean the salted and dried cod that is wildly popular on the Iberian Peninsula. The area around Alesund has been a major expoter since the early 17th century but it is only the last century the fish has been prepared and eaten in Norwegian homes, and then often with Spanish or Portuguese inspired recipes.

The main course was Leg of Lamb from Hellesylt, a town near the picturesque Geirangerfjord, with baked vegetables and parsnip puree.

Dessert was "Veiled Farm Girls" which is baked apples served with ice cream.

Additional photos can be found on our Norway Shutterfly page

Norway's Coastal Kitchen
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