The flavours of the Arctic’s Indigenous Sámi people are now being rolled out across the Hurtigruten fleet, as the cruise line unveiled a new menu by its latest Culinary Ambassador, Máret Rávdná Buljo.
Blending Sámi traditions with contemporary Norwegian gastronomy, the menu aims to introduce international travellers to the heritage-rich ingredients and techniques of the Sámi people, native to Arctic Europe. The new dishes form part of the company’s award-winning Norway’s Coastal Kitchen concept, which highlights “the freshest and most sustainable produce” from more than 70 local Norwegian partners.
“This is a big step for Sámi cuisine, as it has not always been traditionally acknowledged in Norway,” said Buljo. “Hurtigruten is opening the door for Sámi food to be more widespread. It was important for me when creating the dishes… 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.”
Buljo, who was recently recognised as one of three nominees for Norway’s Matprisen 2025 sustainability award, has curated five signature dishes for Hurtigruten’s Árran restaurant, found aboard the MS Trollfjord and MS Finnmarken. Highlights include salmon with ember bread, cloudberries, and truffle seaweed, a broth with dried reindeer meat, and warm coffee cheese served with redcurrant sorbet and caramel sauce. Several vegetarian options are also available, underscoring her sustainable approach to Arctic cuisine.
The MS Midnatsol – set to join the Signature Voyage fleet in 2026 – will adopt Buljo’s menu next, while guests aboard the Original Coastal Express ships can sample her dishes at Torget, Kysten, and Brygga Bistro.
Øistein Nilsen, Hurtigruten’s Culinary Director, described the new partnership as “a natural evolution” of the company’s long-standing commitment to local and sustainable flavours. “This honours the Sámi knowledge and craftsmanship that’s been handed down through generations,” he said. “By bringing Sámi cuisine to international visitors, indigenous traditions meet innovation… while still keeping and respecting their heritage.”
