Experiencing Flora on a Hurtigruten Ship

Flora | Photo Credit: Hurtigruten

Premium Cruise Line, Hurtigruten, has offered their guests incredible experiences for over a century; traveling along the Norwegian coastline, and providing unparalleled enrichment and expedition-style excursions. Every venue on their ships is thoughtfully crafted with the comfort of their guests in mind, and one of the most elevated aspects of each cruise is the onboard dining. Hurtigruten focuses heavily on Norwegian producers, local ingredients, and authentic Scandinavian flavors when creating each of their dining venues; making each meal a truly delicious experience.

Flora is the main restaurant onboard MS Trollfjord, and offers an incredible menu inspired by gathering. The dishes feature Norwegian herbs, mushrooms, flowers, vegetables, berries, and fruit; and the game served has grazed on these delicious florae. The menu here rotates daily, ensuring new and exciting dishes each and every day of your cruise.

FLORA MENU

DAY ONE

STARTERS

SALMON ROLL FROM DRAGØY

with green emulsion and mizuna

SMALAHOVE LAMB TERRINE FROM LØNA IN VOSS

with potato salad and picked yellow beetroot

COURGETTE SPAGHETTI

with herb cream

FOREST MUSHROOM SOUP

with dry-fried mushrooms and parsley oil

MAIN COURSES

VEAL TENDERLOIN FROM TRØNDELAG

with green pepper sauce and oven-baked root vegetables

BAKED POLLOCK FROM THE COAST OF NORWAY

with caramelized thyme onions and white wine sauce

GREEN RISOTTO

with semi-dried cherry tomatoes roasted pumpkin seeds

DESSERTS

"VEILED PEASANT GIRLS" LAYERED TRIFLE

with nyr cream

VEGAN "VEILED PEASANT GIRLS"

layered trifle

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY TWO

STARTERS

CARPACCIO OF CLIPFISH FROM DYBVIK

with pickled carrot and sago

CHICKEN LIVER MOUSSE

with potato waffle and crowberry syrup from reisa

FRIED CAULIFLOWER FLORETS

with apple and plant-based mince from flow food

BRENNSNUT

med salt svineknoke

MAIN COURSES

HERB-ROASTED PORK FILLET

with pickled red cabbage and choron sauce

GRILLED STERLING

white halibut with kale and choron sauce

HAZELNUT-BAKED PUMPKIN

with asparagus and spinach sauce

DESSERTS

SYRUP CAKE

with warm blueberries and chocolate ganache

CARAMELIZED APPLES

with salted caramel and whipped gryr

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY THREE

STARTERS

PICKLED HALIBUT

with radish, spring onion, and truffle seaweed

PORK HEAD TERRINE

with nordlys mustard from mimi and norwegian lompe potato tortilla

BEAN SALAD

with asparagus beans and roasted nuts

PUMPKIN SOUP

with smoked butare kelp

from lofoten seaweed and pumpkin seeds

MAIN COURSES

DUCK LEG CONFIT

with horseradish butter and duchess potato

STEAMED LOIN OF COD FROM THE COAST

with carrot and browned butter

CREAMY PESTO PASTA

with pan-fried squash

DESSERTS

CRÈME BRÛLÉE

with brunost (brown cheese) and blueberry sorbet

VANILLA PUDDING

with raspberry coulis

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY FOUR

STARTERS

ARCTIC CHAR TARTARE FROM SIGERFJORD

with north sea salt and horseradish mayonnaise

NORWEGIAN DUCK RILLETTE

with pickled onions and crispy fried bread

PAPRIKA AND LEEK TART

CREAMY FENNEL AND PERNOD SOUP

MAIN COURSES

OX BEEF CHUCK STEAK

with oven-baked celery and hunter's sauce

BAKED TROUT FROM DRAGØY

with røsos sour cream and broccolini

OVEN-BAKED CELERY

with fried yeast and kale

DESSERTS

CHOCOLATE TERRINE

with raspberry sorbet with white chocolate soil

VEGAN BREAD PUDDING

with raspberry sorbet and vegan white chocolate soil

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY FIVE

STARTERS

"GRAVED" COD IN A BEETROOT CRUST

with pea purée and pickled fennel

BEEF CARPACCIO

with tarragon mayonnaise and deep-fried capers

BAKED AND PICKLED BEETS

with mizo salad and vegan hollandaise

RED FISH SOUP

with cod and shrimps

MAIN COURSES

ROSEMARY ROASTED SHOULDER OF LAMB FROM HELLESYLT

with roasted oyster mushrooms and cream sauce

PAN-FRIED CATFISH FROM MELØY

with butter-fried scallops and shellfish sauce

BEETROOT BOURGUIGNON

with cabbage and mashed potatoes

DESSERTS

BLUEBERRY MOUSSE ON A NUT BASE

with vanilla cream made from nyr

BLUEBERRY MOUSSE ON A NUT BASE

with vegan vanilla cream

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY SIX

STARTERS

SÁMI LÁIBI BREAD

with herring and mustard sauce

VENISON PATÉ FROM MYDLAND

with cumberland sauce and sourdough

MULTI-COLOURED TOMATOES

and fresh norwegian mozzarella

MUSSEL SOUP

from snadder and snaskum in rissa with root vegetables and lovage

MAIN COURSES

CUT OF REINDEER

with pickled radish and chives

SALTED TUSK FISH

with carrot, savoy cabbage, and a split oil sauce

LENTIL ROAST

with grilled fennel and chive sauce

DESSERTS

CHOCOLATE ANGLAISE

with cloudberry coulis, smoked kelp, and dry waffles

VEGAN CHOCOLATE ANGLAISE

with cloudberry coulis, smoked kelp, and crystalized almonds

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY SEVEN

STARTERS

PASTRAMI SALMON

with pickled fennel and egg cream

BEEF TONGUE

with pickled mushrooms and lemon mayonnaise

ROOT VEGETABLE TERRINE

with tomato, spring onion, and parsley oil

BORSCHT SOUP

with sour cream from røsos

MAIN COURSES

POACHED CHICKEN

with lovage, glazed vegetables, and sherry sauce

ARCTIC CHAR FROM SIGERFJORD

with fried fennel and sandefjord butter sauce

POTATO AND QUINOA CAKE

with dulse seaweed dip and tomato pesto

DESSERTS

PLUM TART

with vanilla ice cream

PLUM COMPOTE

with vegan vanilla ice cream

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY EIGHT

STARTERS

SNOW CRAB

with briche and lemon-bottarga mayonnaise

CURED REINDEER FROM MyDLAND

with horseradish cream and dehydrated mushroom powder

CREAM NORWEGIAN MUSHROOM RAGOUT

with crispy rye bread

BROCCOLI SOUP

with crispy norwegian chorizo

MAIN COURSES

LIGHTLY SMOKED DUCK BREAST

with beetroot and thyme sauce

FRIED SALMON

with crispy salted cucumber and butter sauce

MUSHROOM RISOTTO

with artichoke and white asparagus

DESSERTS

NORWEGIAN WAFFLE COOKIE

with cloudberry cream and aquavit syrup

VEGAN NORWEGIAN WAFFLE COOKIE

with cloudberry cream and caramelized almonds

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY NINE

STARTERS

LIGHTLY SMOKED HALIBUT

with dill-stewed potatoes and caper chips

ROAST BEEF

with honey-roasted radish, virgin butter, and jerusalem artichoke chips

CARROT TART

with spinach purée and almonds

ONION SOUP

with cheese and mustard croutons

MAIN COURSES

OX FLANK STEAK

with sautéed vegetables and red wine sauce

COMMON LING FISH

with salt-baked beetroot and hollandaise

FRIED CHICKPEA CAKE

with bean cassoulet and spring onions

DESSERTS

PAVLOVA

with forest berry compote and sea buckthorn cream

CARAMELIZED APPLES

with salted caramel and whipped gryr

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY TEN

STARTERS

PICKLED CHAR

with marinated pumpkin, puffed rice, and smoked kelp mayonnaise

PORK TERRINE

with caramelized onions and pea purée

SEAWEED-INSPIRED NIÇOISE SALAD

POTATO AND LEEK SOUP

with truffle seaweed and crispy potato

MAIN COURSES

NORWEGIAN DRY-AGED "OLD STEAK"

with parsnip purée and rosemary greens

HADDOCK

with herb crust, seasonal vegetables, and a smoked kelp emulsion

IMPECKABLE VEGAN CHICKEN BREAST

with roasted potato cake and chipotle dressing

DESSERTS

NORWEGIAN CUSTART "SUCCESS TART"

with sea buckthorn and yoghurt sorbet

VEGAN RASPBERRY MOUSSE

with dark chocolate and crystalized almonds

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY ELEVEN

STARTERS

NORWEGIAN SARDINES

with mustard and potato salad

GRILLED LETTUCE GEM SALAD

with umberto ham from mydland, mustard and sour cream

CRISPY ASPARAGUS BEAN SALAD

with almonds and fresh herbs

JERUSALEM ARTICHOKE SOUP

with shrimps from helgeland

MAIN COURSES

BEEF ROAST

with pickled carrots, celery root cream, and herbal emulsion

DRIED FISH FROM HALVORS

with pea purée of norwegian peas and tomato vierge

BYGGOTTO' BARLEY RISOTTO

with peas, parsley root, and tomato vierge

DESSERTS

NORWEGIAN ALMOND "PRINCE CAKE"

with coffee cream and fresh berries

VEGAN NORWEGIAN ALMOND "PRINCE CAKE"

with vegan coffee cream and fresh berries

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY TWELVE

STARTERS

CRISPY FRIED "COD TONGUES"

with cabbage salad and homemade remoulade

GIN-CURED CUT OF REINDEER

with lingonberry cream and rye crumbs

ARTICHOKE HEARTS

with confit porcini mushrooms, cabbage salad, and fried capers

CELERY ROOT ROUP

with fried yeast and elk sausage from høst food artisan

MAIN COURSES

NORWEGIAN PORCHETTA

with fermented cabbage and cheese sauce

LIGHTLY SMOKED HALIBUT

with stewed kale and vanilla-based butter sauce

SWEET POTATO AND CHICKPEA STEAK

with kale and creamy beetroot sauce

DESSERTS

"THICK MILK" PUDDING

with oatmeal crisps and spice-pickled cherries

VEGAN "THICK MILK" PUDDING

with oatmeal crisps and spice-pickled cherries

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

DAY THIRTEEN

STARTERS

HOT SMOKED CHAR FROM SIGERFJORD

with dill mayonnaise and pickled pumpkin

CURED AND SMOKED DUCK BREAST

with fennel and sweet potato purée

GREEN GNOCCHI

with cashew dip, herbal oil, and beetroot chips

SODD SOUP

with norwegian skjenning flat cread

MAIN COURSES

BRAISED WILD BOAR LEG

with honey-glazed root vegetables and beer sauce

HERB-BAKED LIGHTLY SALTED COD

with bottarga risotto and radish

SMOKED AUBERGINE

with fried chickpeas and fermented root vegetables

DESSERTS

BROWN CHEESE CAKE

with pear compote and skjenning ice cream

VEGAN MILLEFEUILLE

with pear and norwegian berries

SHORT-TRAVELLED CHEESE

from local producers along the coast, homemade carrot marmalade

ICE CREAM AND SORBET

from local producers along the coast, with meringue and berries

Booking Your Cruise

Now that you are ready to book your cruise and try Flora for yourself, reach out to the experts at Harr Travel. We know the spaces inside and out, and have an amazing relationship with Hurtigruten. Our advisors will craft the cruise vacation of a lifetime for you, your friends, family, or group at an exceptional rate, and give you the Harr Travel signature service every step of the way.

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