On the Bergen–Trondheim route, we source ingredients from the sun-drenched mountainsides that line the fjords and from the depths of the sea. The flavour of apples and cherries intensifies during the bright summer nights, and our good friends along the coast deliver fresh treats from the sea.

Between Bodø and Honningsvåg we sail through the Lofoten Islands, so the menu will include Lofoten cod, Norwegian cod roe, dried fish and cloudberries. If you fancy some meat, then why not try our free-range pork from the world heritage site of Vega?

The voyage from Kirkenes to Svolvær takes you through the harsh, Arctic northern area.  Here, long-legged king crabs crawl about in the cold dark depths of the ocean, and on land, herds of reindeer graze in the tundra. Naturally, crab and reindeer feature on the menu during this part of the voyage as well as cured leg of a lamb, Arctic char and seaweed.

From Rørvik and south towards Bergen, the voyage runs through a archipelago where the rich waters have always provided both food and livelihoods. You can try klipfish and herring, both of which have been valuable exports from Norway for centuries, and local treats such as halibut and brown crab.