The recipes, compiled by Hurtigruten chefs, range from traditional Norwegian dishes to modern twists on the tried and true like lightly fried king crab (a local delicacy) with kale salad.
The cookbook will be published in Norwegian, English, German, French and Mandarin, and is available for purchase on all Hurtigruten ships.
Last year Hurtigruten launched a new dining concept, also called Norway’s Coastal Kitchen, which puts seasonal ingredients at center stage in each dish and fosters partnerships with local suppliers. Much of the produce, seafood and meat is sourced locally at the 34 ports visited on each ship’s journey up and down the west coast of Norway.
