When it comes to authentic Norwegian cultural experiences, Hurtigruten is unmatched. New to the line’s offerings is the addition of Culinary Ambassador Máret Rávdná Buljo, a reindeer herder and custodian of Sami traditions who possesses a deep knowledge of Sami culinary culture.

“We are incredibly proud to have Máret Rávdná Buljo as our Culinary Ambassador,” said Øistein Nilsen, Culinary Director, Hurtigruten. “Her expertise and strong commitment to Sami culinary culture and sustainability are a perfect match for us. Together, we will create dining experiences that not only taste amazing but also communicate the essential values and stories behind them.”

In her new role, Buljo will be at the forefront of menu development that brings to life the flavors and ingredients of traditional Sami dishes. Equally important, Buljo’s menus will communicate the stories behind the flavors and ingredients, such as the essential role of reindeer meat and the hardy berries and botanicals that grow amidst the often harsh Arctic environment, thereby nourishing diners on a deeper level.

“I feel a responsibility to bring Sami stories to the table,” said Buljo. “Through food, I want to convey respect for nature and animals and show how our culture has a spiritual and profound connection to what we eat. It’s about more than just flavors — it’s about soul, heritage, and connection.”

Hurtigruten’s commitment to authentic food experiences extends to a program of sourcing from more than 50 local producers and suppliers located along the Norwegian coast — not only supporting local communities, but also guaranteeing fresh, sustainable foods in the kitchens of its fleet. That translates to experiences like cloudberry honey and dandelion syrup from Molta Farm, baked skjenning flatbreads from Røra Bakery, marzipan-iced cakes from Byåsen Bakery, artisan salts from Havsnø hand-harvested using Viking-inspired methods, eggs from Andvik Poultry Farm and Arctic char from Sæterstad Farm.