From June to August 2025, nearly 1.8 million passengers travelled with Viking Line – an increase compared to the previous year. The busiest routes were Helsinki–Tallinn and Turku–Stockholm, each with around 740,000 travellers, while more than 300,000 chose the Helsinki–Stockholm connection.
Cargo volumes grew by 3.6 percent, while emissions decreased thanks to greater use of biofuels. For the first time, passengers could even book a completely fossil-free journey.
Laut Net Promoter Score (NPS) erreichte die Kundenzufriedenheit den höchsten Wert in der Unternehmensgeschichte. „Unsere Crew hat großartige Arbeit geleistet und unvergessliche Urlaubsmomente ermöglicht“, betont Peter Hellgren, stellvertretender CEO von Viking Line. Das Interesse internationaler Gäste – besonders aus Deutschland, Zentraleuropa und China – ließ die Saison weit in den August hineinreichen. Auch die Åland-Inseln etablierten sich erneut als stark nachgefragtes Ziel.
Customer satisfaction reached an all-time high according to Viking Line’s Net Promoter Score (NPS). “Our crew did an excellent job and created memorable holiday experiences for our guests,” says Deputy CEO Peter Hellgren.
International travellers, especially from Germany, Central Europe, and China, helped extend the season well into August. Åland also confirmed its position as a popular destination, with its tourism season now stretching into autumn.
With the summer season concluded, Viking Line launches a new culinary highlight: Finland’s 2024 Chef of the Year, Simo Harrivaara, has for the first time designed the entire à la carte menu for the autumn season. Wine recommendations come from Finland’s Waiter of the Year, Janika Tiensuu. T
he menu celebrates seasonal Nordic ingredients such as pike-perch, reindeer, and – for the first time – goose. Harrivaara’s philosophy emphasizes local produce, minimal waste, and seasonal flavours. Highlights include Finnish goose confit with caramelized cream, pike-perch with grilled butter, and slow-braised reindeer with lingonberries. Desserts feature autumn harvests, like apple cinnamon sorbet with spruce shoot caramel.
The exclusive menu will be served from September 17 to November 12 on Viking Glory, Viking Grace, Viking Gabriella, and Viking Cinderella. With this, Viking Line follows up a strong summer season with an autumn experience that combines travel and fine dining.
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