Hurtigruten’s New Sámi Culinary Ambassador Menu Now Serving Along the Norwegian Coast Line

OSLO, NORWAY (November 11, 2025) – Hurtigruten, the undisputed authentic travel expert on Norway and its stunning coastline, continues to delight guests with exceptional cuisine and breathtaking scenery as they cruise along what is often described as the ‘world’s most beautiful journey’.

The new menu from Hurtigruten’s latest Culinary Ambassador, Máret Rávdná Buljo, is now being served onboard their fleet. It introduces international guests to traditional Sámi dishes and celebrates the rich indigenous food culture of the Sámi people of Arctic Europe. These dishes are now part of Hurtigruten’s award-winning Norway’s Coastal Kitchen concept, which partners with more than 70 local producers across Norway to serve guests the freshest and most sustainable produce whilst onboard.

“This is a big step for Sámi cuisine, as it has not always been traditionally acknowledged in Norway, so Hurtigruten is opening the door for Sámi food to be more widespread. It was important for me when creating the dishes for the new menu to include the many Sámi aspects, ranging from reindeer to seafood, and to tell our history and traditions through the various dishes. I hope international visitors will feel a connection with the Sámi traditions when they visit Norway,” said Máret Rávdná Buljo, Hurtigruten’s Culinary Ambassador.

Hurtigruten’s Culinary Ambassador Máret Rávdná Buljo. Photo: Christian Kay.

Rávdná Buljo was one of three nominees for Norway’s prestigious Matprisen 2025 award, which honors contributions to sustainable food. At this year’s ceremony on November 10, she was recognized for her work in promoting Sámi food traditions and production.

Hurtigruten’s Sámi-inspired restaurant Árran, found on its Signature Voyage ships MS Trollfjord and MS Finnmarken now have five new dishes from Máret, including several vegetarian options. Highlights include dishes like salmon, ember bread, cloudberries, and truffle seaweed; broth with dried reindeer meat; reindeer liver burger; reindeer roast; lingonberry porridge with whipped cream and toasted barley grains; and warm coffee cheese served with redcurrant sorbet and caramel sauce. MS Midnatsol, which will be upgraded to a Signature ship in the first half of 2026 before operating additional Svalbard Line departures from May, will follow.

On the Original Coastal Express ships, new dishes from Máret are available in the main restaurant Torget and the fine dining restaurant Kysten. Two of Máret’s signature dishes will also be introduced in Brygga Bistro later this year.

“Hurtigruten has been focusing on Sámi food as part of its Norway’s Coastal Kitchen concept for quite a while, and we are excited about this natural evolution of the company’s commitment to showcase local flavors and sustainable traditions. This honors the Sámi knowledge and craftsmanship that’s been handed down through generations, where food traditions have been passed on orally. By bringing Sámi cuisine to international visitors, indigenous traditions meet innovation, and the Sámi food traditions are presented with a modern touch, while still keeping and respecting their heritage. As our Sámi Culinary Ambassador, Máret will strengthen the relationship between Hurtigruten and Sámi producers, artisans, and food brokers, with the goal to integrate Sámi knowledge and values as a natural part of Norway’s Coastal Kitchen,” said Øistein Nilsen, Culinary Director, Hurtigruten.

Toast with reindeer marrow dip and herbs. Original Sámi name: Gordon láibi mas Bohccoađa buonjus, ja urttáspesto. Photo: Øivind Haug.

Hurtigruten’s culinary excellence continues to earn international recognition. Earlier this year, the company was named one of Food & Wine Magazine’s 2025 Global Tastemakers, one of only two non-luxury cruise brands on the list, and received the Seatrade Award for Most Sustainable F&B Programme. Most recently, Hurtigruten won two Gold Magellan Awards from Travel Weekly for Cuisine (“Zero Waste, Full Flavor”) and Destination Immersion (“The Original Coastal Immersion”), underscoring its commitment to authentic Norwegian flavors, and the 2025 AAA Sustainability in Travel Award for its zero edible food waste initiative.

The cruise line also announced its Culinary Voyages earlier this year, with its four unique 2026 sailings dates next fall now on sale.

For more information, please contact:
Anders Lindström
Head of PR & Communications, the Americas
646.944.9029
Anders.Lindstrom@hurtigruten.com

For photos of Máret Rávdná Buljo’s new dishes, please visit this Dropbox folder.

Please visit Hurtigruten Group’s online media center here, where you can download high-res images and videos and access the press release archive.