History of the ship
Sagafjord is a ship from the 1950s, originally built as a passenger ferry in Norway, but has now been sailing on Roskilde Fjord for many years, hosting parties and meals as a sailing restaurant.
Sagafjord is originally a Norwegian ship
and was delivered as a car and passenger ferry to the Hardanger Sunnhordlandske Dampskipsselskab in spring 1957.
The ship was christened Halsnøy and sailed on the Kvinnhera route until 1981. Simon Møkster, a shipping company, bought Halsnøy in 1981, hurriedly renamed the ship Strilborg, but sold it again two and a half years later to Odfjell Drilling & Consulting in Bergen.
The Strilborg was converted into a mother ship for mini-submarines and renamed Deep Sea Inspector. In 1987, the ship changed industry again and was renamed Party when Jostein Hevrøy bought it.
In 1988, Party came to Denmark, bought by Erik Hansen. The ship was converted into a restaurant ship at Morsø Shipyard and was finally named Sagafjord. On June 23, 1989, the Sagafjord embarked on its maiden voyage as a restaurant ship.
After many years of operation, the company’s finances eventually came under pressure, including an attempt to put it up for public sale in 2010, before running out of cash and equity in early 2012.
However, Winnie Liljeborg had come to love the ship
and Liljeborg ApS therefore took over the company in 2012 and injected money to keep Sagafjord sailing. In 2016, a very extensive renovation was launched.
By then, over 27 years, more than 700,000 passengers had been on board the Sagafjord, and it showed. The result was new dining rooms, kitchen, sundeck and completely renovated engines that will keep the boiler burning for years to come.
The renovation of the engines was carried out in Roskilde in November – December 2015 and the rest in January – April 2016 at Assens Værft.
In spring 2016, Sagafjord sailed for the first time since the renovation and from the beginning of 2018, Sagafjord has run the restaurant and ship itself with its own crew and staff in the restaurant and kitchen.
The company has also implemented a new strategy focusing on sustainability, ecology, local produce – and of course, tasty food!
