The twelve-day journey takes in 34 different ports, and you sail through narrow fjords and open seas, past sheer cliffs and weather-beaten islets. Each day brings new ports and excursions, all managed on a tightly controlled schedule as the ships service the Norwegian coast and it's people. Along with travellers, these ships drop off mail and fresh produce, hardware and amazon deliveries.
People settled along the coast to be close to the sea and its rich fishing grounds. The sea has been a source of food and income for thousands of years. Havila Voyages' coastal cruise is firmly rooted in this traditional coastal culture. Our ancestors have always sailed up and down the coast. Now you can be part of this voyage.
Havila 2026 Deckplans
Havila Capella Deckplan below - each new ship with Havila Coastal Voyages will have the same deckplan. If you would like to see the cabin descriptions, please see our Havila Fleet information page. Download the deckplan here for a closer look.
Havila Beverages and Meals
Here are the diverse menus available on board Havila Voyages:
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Hildring Fine Dining – Breakfast Menu (EN/DE/NO)
Enjoy an elegant à la carte breakfast experience in our fine dining restaurant.
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Hildring Fine Dining – Dinner Menu 1 (EN/DE/NO)
A seasonal gourmet menu crafted with local Norwegian ingredients and coastal flavours.
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Hildring Fine Dining – Dinner Menu 2 (EN/DE/NO)
An alternate fine dining dinner selection offered on rotation during your voyage.
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Havly Café – Menu 2025
Casual coastal dishes, sandwiches, soups and light snacks available throughout the day.
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Havrand Restaurant – Breakfast Menu (EN/DE/NO)
The main restaurant’s breakfast selection, included for all guests on board.
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Havrand Restaurant – Beverage Menu (EN)
A selection of wines, beers, and non-alcoholic beverages paired to complement your meals.
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Havblikk Bar – Beverage Menu (EN)
Refreshing drinks, cocktails and hot beverages served in our panoramic lounge.
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Meals are included in our packages, but snack food and other cafe options are detailed in the menu above.
Image credits: Kolbjørn Hoseth Larssen and Oclin Torstein Sperstad