Beyond Your Travel

Culinary Kayaking Adventure - Saint Anna Archipelago of Sweden

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Duration

4 days

Group Size

1 to 4 people

Ages

18 - 70 yrs

Languages

English

Tour Overview

Enjoy a 4-day culinary kayaking adventure in Sweden's no.1 paddling destination. The Saint Anna Archipelago is a stunning coastal landscape - six thousands islands in a maze, abundant birdlife and wild camping permitted anywhere. Your culinary tour guide will take you on a scrumptious journey deep into the history and culture of the archipelago through food. A very unique wild camping adventure for foodies who are excited to learn about cooking techniques for the fire, local ingredients and foraging! Easy Access! Fly Ryanair to Stockholm Skavsta Airport. Pick-up in Norrkoping, 55 min by shuttle from the airport. Available tours: Aug 30 - Sep 3, Sep 13 - 17

Additional information

Suitable for all physical fitness levels
Minimum age is 18 years
Max weight 120 kg
Kayaking beginners welcome, should have a genuine interest in cooking

Pickup

• Minimum age is 18 years • Not recommended for participants with back problems

What's included

Hotel pickup and drop-off

Local guide

Round-trip private transfer

Driver/guide

Lunch: 3

Dinner: 3

Breakfast: 3

Coffee and/or Tea

Alcoholic Beverages

Other

Itinerary

Day 1: The Roots of our Culinary Traditions

We begin our journey in the inner archipelago, surrounded by large forested islands and a cultural landscape that invokes the feeling of travelling back in time. Traditional old wooden houses are dotted along the bay. After a short paddle we take a lunch break by a pretty sea meadow, one of Saint Anna's most unique habitats, where salt-resistant plants thrive along the edge of the sea. We forage edible greens as well as rose hips, hawthorne and barberries, wild remains from a time when the island was inhabited. We continue our paddle through the inner archipelago. By now, we're completely submerged in the area, with a maze of islands stretching out in all directions. In the late afternoon we arrive to our camp for the night, where our culinary guide is waiting, already busy preparing for an evening and morning full of wild cooking. We all help cook a delicious meal for the evening as well as prepare items for upcoming days. We forage for sorrel, orpine, chives and juniper berries.

Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.

Lunch:

Dinner: Slow-cooked venison stew served with potatoes, lingonberries and pickled cucumber Local cheeses with rosehip marmalade

Day 2: Darlings of our Modern Culinary Soul

As we peek through the opening of our tents, we are hopefully met by a mirror-calm sea with the blue sky reflected in the water in the most gorgeous of ways. A morning dip is a refreshing way to start the day. After breakfast, we set off for our paddle exploration of the day. We paddle through stunning bird sanctuaries, clusters of little islands with abundant bird life. Very likely we'll see Sea Eagles gliding high up in the sky, and if lucky we may spot seals. We're in the middle part of the archipelago now, where the islands are smaller and more plentiful. We aim to reach our next camp in the early afternoon, a completely different habitat than the pine trees and moss of our last island. Here we are surrounded by deciduous forest with open glades marked by grazing animals. It's a great landscape for foraging mushrooms and berries. Wild herbs grow on the meadows, and we pick oregano and ground-ivy to use for dinner.

Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.

Breakfast: Cast-iron waffles, strawberry jam, whipped cream

Lunch: Flatbread wrap with wild boar, juniper mayo, leek, apples & buckthorn preserves.

Dinner: Dutch-oven lamb roast with mashed sun chokes and wild mushrooms Dessert: Cloudberries, whipped fresh cheese & cardamom

Day 3: The Fisherman Arrives with his Catch

If the weather allows, we'll head to the outer archipelago. It's a very different landscape than the one we left behind - hundreds of tiny barren islands with sparse wind-pined trees and a unique flora of salt-resistant plants. The blue horizon is our backdrop and the solitude out here is amazing. After quite a strenuous paddle we make our way back to our camp by late afternoon. The local fisherman will arrive with his catch of the day and we'll make a proper feast for our last night in the archipelago. We invite the rest of the Do the North crew to join!

Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.

Breakfast: Pan-fried bread, muesli with fresh blueberries & hazelnuts

Lunch: Root vegetable hash with lamb sausage, pork belly & pickled beets

Dinner: Appetizers with smoked fish. Pan-fried perch fillets with mashed potatoes  and wilted wild greens Apple pie with custard

Day 4: As Local as it Gets

Our last morning of waking up in our tranquil island wonderland. We pack up our camp and fill our bellies with a hardy breakfast. We paddle towards a different site on the mainland than where we started, passing though new bird sanctuaries as we near the end of our fantastic exploration. A narrow canal takes us from the wilderness maze, then all of a sudden civilisation appears in a bay full of little cabins and old houses. You will leave Saint Anna full of inspiration to take your wilderness cooking to another level, just about anything is possible!

Breakfast: Frittata with wild mushrooms, wild greens & goat's cheese from one of the islands

FAQ

Can I get the refund?

For a full refund, cancel at least 24 hours before the scheduled departure time.

Min 1 days: 100%
From 0 to 1 days: 0%

Tickets

Adult (18 - 70 years)

Minimum: 0, Maximum: 4

Culinary Kayaking Adventure - Saint Anna Archipelago of Sweden

Tour Overview

Additional information

Pickup

What's included

Itinerary

FAQ

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Tickets