Experiencing Flora on a Hurtigruten Ship

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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