On a recent expedition through northern Scandinavia, an exploration of Sámi culture and traditional Arctic cuisine offered insight into the unique relationship between Indigenous communities and their environment. The journey highlighted the preservation of Sámi food heritage, sustainable local practices, and the interplay of nature and culinary tradition along Norway’s rugged coastline.
Máret, a Sámi reindeer herder, emphasized the deep connection her people have with their surroundings. Dressed in traditional gákti—the distinctive Sámi attire patterned in blues, greens, and reds symbolizing natural elements like water and sky—she described Sámi identity as inseparable from the land. “To be Sámi is to be hand in hand with nature,” she noted, underscoring the importance of passing down this lifestyle to future generations.
As a culinary ambassador for Hurtigruten, Máret has influenced the onboard menu, which features ingredients central to Sámi gastronomy. Dishes such as reindeer meat combined with reindeer liver provide a rich, gamey alternative to conventional meats. Other offerings include smoked reindeer served with traditional flatbread and lingonberry aioli, showcasing the region’s distinct flavors.
The voyage proceeded northward to Tromsø, a key entry point to the Arctic, where snow-capped mountains frame the cityscape. Among its attractions is Raketten Bar & Pølse, reputed to be the smallest bar in the world, known for its specialty reindeer hot dogs topped with crispy onions and pickled beetroot—a culinary nod to local heritage.
Further along Norway’s coast, the Lofoten Islands present dramatic fjords and striking landscapes. In the coastal village of Reine, Lofoten Seaweed, operated by local fisherman’s daughter Angelita Eriksen and New Zealander Tamara Singer, advocates sustainable seaweed harvesting. Their enterprise supplies seaweed to Michelin-starred chefs and cruise operators like Hurtigruten, extending the ingredient’s use beyond cuisine to products such as onboard soaps.
The pair highlighted Norway’s rich marine biodiversity, with nearly 500 seaweed species, including the prized truffle seaweed, harvested during an eight-to-ten-week season each spring. The company’s methods prioritize ecological sustainability, with no chemicals used and composting of organic waste, maintaining a circular food system where agricultural byproducts return to local farms as fertilizer.
As the voyage crossed the Arctic Circle, the crew commemorated the milestone with traditional servings of Norwegian cod liver oil. The itinerary included Træna, an historic fishing community where local delicacies, such as lefse flatbread filled with brunost (brown cheese), butter, sugar, and cinnamon, reflect longstanding culinary customs connected to communal celebrations.
In Trondheim, Norway’s third-largest city, the blending of history and culture is palpable along the Nidelva River, with timber warehouses and the ancient Nidaros Cathedral as backdrops. Passengers on board indulged in regional pastries like skolebrød (school buns) and waffles at the ship’s café, as well as locally crafted ice creams featuring flavors such as cloudberry vanilla and brunost. An unconventional offering of stockfish ice cream, incorporating dried cod, sparked mixed reactions for its distinctive fishy aroma.
Throughout the journey, evolving landscapes, climates, and culinary experiences underscored the enduring ties between the Arctic’s natural environment and the people who inhabit it. This connection remains central to preserving Indigenous traditions and sustainably sharing the region’s unique cultural and gastronomic heritage.