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Hurtigruten Partners with Sami Chef to Showcase Sapmi Cuisine

  //food-wine.news-articles.net/content/2026/01/07 .. rs-with-sami-chef-to-showcase-sapmi-cuisine.html
  Published in Food and Wine on Wednesday, January 7th 2026 at 4:05 GMT by Food & Wine
      Locales: Nordland, Troms og Finnmark, NORWAY

A Taste of Sápmi at Sea: Hurtigruten's Pioneering Partnership with Sami Culinary Ambassador

Hurtigruten, the Norwegian expedition cruise line, is making waves – not just across the ocean, but within the culinary world – through a groundbreaking partnership with Chef Sofia Magara, a Sami culinary ambassador. The initiative, detailed in a recent Food & Wine article, aims to authentically showcase the rich gastronomic heritage of Sápmi, the traditional territory spanning northern Norway, Sweden, Finland, and Russia, directly onboard their coastal voyages. This isn't merely adding reindeer to the menu; it's a holistic program deeply rooted in sustainability, cultural preservation, and a genuine collaboration with the Sami people.

The core of the program, as outlined in the article, centers around Magara’s role as Hurtigruten’s first Sami Culinary Ambassador. Magara, herself a member of the Ter Sami people, isn't just creating dishes; she’s crafting an educational and immersive experience. Her involvement extends far beyond the galley. She’s directly involved in sourcing ingredients, developing menus that highlight seasonal Sami foods, and educating both the ship's chefs and passengers about the history, traditions, and philosophy behind Sami cuisine.

This is a crucial point. The Food & Wine piece emphasizes that for centuries, Sami foodways were systematically suppressed and marginalized. Assimilation policies, including the forced relocation of Sami people and the discouragement of traditional practices like reindeer herding, nearly extinguished a culinary identity. Magara, and Hurtigruten's willingness to prioritize genuine Sami input, is directly addressing this historical injustice. It’s about reclaiming and celebrating a culture that was actively denied for so long.

What does Sami cuisine actually taste like? The article delves into the core ingredients and techniques. Reindeer, unsurprisingly, is central, but the way it’s prepared is what sets it apart. Traditionally, every part of the animal is utilized, minimizing waste and maximizing sustenance. Magara emphasizes using traditional drying, smoking, and curing methods, preserving flavors and extending shelf-life – essential in a harsh climate. Beyond reindeer, the cuisine relies heavily on what the land provides: wild berries (cloudberries, lingonberries, blueberries), mushrooms, roots, herbs, and freshwater fish like Arctic char and salmon.

However, the article makes it clear this isn't a static, historical recreation. Magara skillfully balances respect for tradition with modern culinary techniques. She utilizes gaahkku, a traditional Sami flatbread cooked over an open fire, but adapts it to incorporate contemporary flavors. She’s also actively exploring ways to incorporate foraged ingredients sustainably, working with local Sami communities to ensure responsible harvesting practices. This commitment to sustainability extends to the broader ethos of Hurtigruten’s expedition cruises, which prioritize responsible travel and environmental stewardship.

Further research into Magara's work, linked within the Food & Wine piece (specifically referencing her work with the restaurant Sápmi), reveals a focus on showcasing the full spectrum of Sami culinary expertise. Sápmi restaurant, founded by Magara, isn't simply serving food; it's actively involved in cultural education, language revitalization, and supporting Sami artisans. This holistic approach is mirrored in her collaboration with Hurtigruten. Passengers won't just be eating delicious food; they'll be learning about the history, culture, and future of the Sami people.

The partnership goes beyond just the onboard experience. Hurtigruten is actively supporting Sami communities through responsible sourcing practices, ensuring that ingredients are purchased directly from Sami producers and businesses. This is not just about bringing unique flavors to the ship; it's about economic empowerment and supporting the continuation of traditional Sami livelihoods. The cruise line is also investing in programs that promote Sami language and culture, further solidifying their commitment to a meaningful and respectful partnership.

This initiative represents a significant shift in expedition cruising. Rather than simply visiting a destination, Hurtigruten, with Magara at the helm, is aiming to foster a genuine connection between passengers and the culture of Sápmi. It’s a powerful example of how tourism can be used as a force for good, promoting cultural preservation, economic sustainability, and a deeper understanding of the world’s diverse culinary traditions. The Food & Wine article paints a picture of a future where culinary tourism isn't just about indulgence, but about responsible exploration and respectful engagement with the communities that shape the flavors of a place.