In celebration of Sami National Day on February 6, Hurtigruten is proud to introduce Máret Rávdná Buljo as our new culinary ambassador.

Máret is an experienced advocate of Sami culinary culture, a reindeer herder, and a passionate custodian of Sami traditions. She brings to light the stories, knowledge, and values deeply embedded in the Sami people’s connection to nature and food.

“I feel a responsibility to bring Sami stories to the table. 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,” says Máret.

A culinary ambassador at Hurtigruten develops menus, collaborates with local producers, and promotes culinary culture through authentic flavors and sustainable choices. This partnership is part of Norway’s Coastal Kitchen, Hurtigruten’s food concept that highlights Norwegian culinary traditions with local ingredients and seasonal menus.

A deeper story on the plate

As part of this collaboration, Máret will develop menus and dishes that blend traditional ingredients with modern techniques. These dishes will not only showcase Sami culture but also tell the stories behind them – from the role of reindeer meat in Sami society to the specific berries and plants found in the Arctic landscape.

Øistein Nilsen, culinary director at Hurtigruten, highlights the importance of this collaboration:

“We are incredibly proud to have Máret Rávdná Buljo as our culinary ambassador. 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.”

Through this collaboration, Hurtigruten will offer seasonal menus and storytelling that provide guests with a deeper understanding of Sami culture.

A focus on local food

We see a growing interest among our guests in authentic and locally sourced food experiences. Many travelers seek to explore the unique flavors and stories found along the Norwegian coast. In 2024, the total score for the food in our onboard restaurants was 9.11 out of 10, reflecting our dedication to quality and guest satisfaction.

Hurtigruten has long worked closely with local producers and suppliers, and this collaboration with Máret will further strengthen that commitment. Many of the ingredients in the new dishes are sourced from local suppliers, ensuring fresh, high-quality, and sustainable food while supporting communities along our route.

“Hurtigruten has always been a bridge between coastal communities and travelers from around the world. Through our collaboration with Máret, we are strengthening our commitment to authentic, sustainable culinary experiences. Sami culinary traditions are an essential part of Norwegian culture, and we are proud to share this heritage with our guests,” says Hedda Felin, CEO of Hurtigruten.

About Máret Rávdná Buljo:

Máret grew up in a reindeer herding family and has been dedicated to reindeer husbandry since childhood. She received her first reindeer at the age of one and knew by the time she was three that she wanted to work with reindeer. Today, she runs the reindeer farm Boazovázzi in Lødingen with her husband, offering guests an immersive experience in Sami traditions through food, storytelling, and craftsmanship. She has also documented traditional butchering techniques and contributed to efforts to preserve Sami culinary culture in the modern era. In 2019, she became the first Sami and the youngest person ever to receive the Ingrid Espelid Hovig Food Culture Award.