Culinary Adventure


4 day guided kayaking in Saint Anna & Gryt

Our culinary tour is a guided kayaking and wild camping adventure that's all about deliciousness and learning the history and culture of the archipelago through food.

A culinary journey through time - We cook traditional Swedish and archipelago cuisine, often with a modern twist. You'll get to try food dating back centuries, as well as classic dishes from the 1900s that define our culinary traditions today.

Come home in time for dinner - Our camp spots are predetermined and chosen with foraging in mind. Required distance to paddle is relatively easy, with the option to go for longer day trips. We cook dinner together every night, breakfast in the morning and a packed lunch.

Harvest season - We use almost exclusively local ingredients. Late summer means an array of delicious root vegetables and game such as venison and boar. The local fisherman brings us his catch of the day and for our final feast we slow-cook lamb from one of the islands.

Mother nature's pantry - September is the best month for foraging in Saint Anna. We'll look for berries, mushrooms, nuts, roots & greens, and find creative ways to use our wild harvest in scrumptious dishes.

Master of the embers - Perfecting a skill with subtle variations that demands a keen sense of the elements – that’s a very fun challenge to take on. We use different techniques for cooking on the fire as we progressively learn to control our temperature.

A mission for the day - You can either tag along our kayaking guide to the next camp, or go off on your own day trip. We'll have foraging missions up for grabs - go to specific islands to search for wild ingredients.

Price per person
  • 4 days (Thurs-Mon)
  • 9,400 SEK*
Early-bird discount Book and pay your trip before March 31st, 10% off.
Available tours 28 June-1 July. 30 August-2 September - SOLD OUT.
Group size up to 8 persons plus guide.
Minimum age 18 years.
Prerequisites Must be able to swim and have a genuine interest in food, kayaking beginners welcome. Weight limit, 120 kilo per person.
Fitness level Low.
Accomodation solo tents, wild camping permitted anywhere in the area.

A Scandinavian wild camping adventure


  • Experienced kayaking guide & culinary guide
  • Top quality kayaking, camping & cooking gear
  • Return transport Norrköping-Saint Anna
  • Breakfast, lunch & dinners in the wild
  • Alcoholic and non-alcoholic beverages
  • Detailed guide book

Check out all gear that is included →

Not included

  • Flights to Sweden & transfer to Norrkoping

What to bring

  • A couple of sets of clothing
  • Warm sweater, beanie, gloves
  • Shoes for water & land
  • Towel & swimwear
  • Sunglasses, sun cap, sun block & toiletries
  • Camera

More foodie than athlete?

This kayaking adventure isn't as physically demanding as our other trips. Distances between camp sites are relatively short and your kayaking guide is by your side the whole way. We use stable double kayaks only, and you can go for longer day trips on your own in pairs if you choose.

  • First day
  • 10:00
  • Depart from Norrköping
  • We'll pick you up at the train station or a hotel of your choice in Norrköping.
  • ~11:00
  • Welcome to Saint Anna Archipelago!
  • Arrive at the Do the North launch site.
  • ~12:00
  • Prepare for launch
  • Re-pack your clothes into the supplied drybags.
  • Pack gear and food into the kayak.
  • Briefing on safety, paddling and navigation.
  • ~12:30
  • Bon voyage!
  • Your team is off for a 4 day kayaking adventure together.
  • Final day
  • Paddle to chosen pick-up point
  • Paddle to one of 3 pick-up locations.
  • Unload gear, re-pack your clothing, load the van.
  • ~17:00
  • Drop-off in Norrköping
  • We'll drive you back to Norrköping and drop you off at your chosen location.

Day by day itinerary ...

There's something so special about sharing a meal around the fire - it connects us, to the past, to nature, to each other. The Culinary Adventure is all about making that connection stronger by preparing genuine meals as a team, diving into culinary history and appreciating what the surrounding landscape has to offer.

Your kayaking guide will choose sheltered routes with foraging and wildlife in mind. Your culinary guide will meet you at predetermined camp spots, already preparing for an evening and morning filled with wild cooking.

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, hawthorn 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.

See day menu
Bread on pan


Slow-cooked venison stew served with potatoes, lingonberries and pickled cucumber

Our first dinner takes us back centuries and uses ingredients available to Swedes way before industrialisation. This dish is featured in the famous 'Cajsa Warg's Cookbook' from 1755, and is still enjoyed today, especially by older generations.

'Kalops' is a traditional slow-cooked meat stew seasoned with allspice and bay leaf, classic spices that were imported on the silk road. We use local wild venison and serve our flavourful stew with potatoes, lingonberres, pickled cucumber and an unfiltered lager from a micro brewery on the mainland.

Regional cheeses with rosehip marmalade & sourdough

Jurss Dairy north of Norrköping produces a number of prize-winning cheeses with a progression that's great for a cheese tasting. We serve our cheeses with a marmalade of foraged rose hips or wild berries.

Prepare: Flatbread from Medieval times, juniper mayonnaise & pickled vegetables

Our method of making flatbread goes back to the Middle Ages. We'll prepare the bread for next day's lunch. We will also learn to make mayonnaise from scratch, this version flavored with foraged juniper berries.

Our very traditional pickling recipe of just white vinegar, sugar, water and perhaps some spices, makes for delectable pickles with the flavor of the vegetable really shining through. We pickle some of our foraged greens, cabbage, beets, cucumber and red onion, all to be used in the days to come.

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. Oak trees, linden and hazel are common, and 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.

See day menu
Wild boar


Waffles with homemade strawberry jam and whipped cream

This flavour profile has a warm spot in any Swedish heart. We made our own jam with whole strawberries back in June when local strawberries were at their sweetest and most delicious. Using a waffle iron on the fire is how the first waffles were made, dating all the way back to the Middle Ages.

Flatbread wrap with wild boar, juniper mayo, apple, leeks and buckthorn preserves

We'll prepare our lunch wrap at the camp in the morning. A traditional way to eat reindeer or moose cold is roasted in thin slices in a flat bread wrap. In later years boar has been plentiful in the region, and we source wild boar meat locally.

Roasted lamb with mashed sun chokes, wild mushrooms and black currant jelly

We source lamb from Aspoja island, not far from our camp. After searing our lamb, we cover it in a mixture of foraged barberries, juniper berries, wild oregano and ground-ivy, and slow-roast it in our Dutch Oven. We sauté wild mushrooms in butter with sorrel and garlic and serve the meal with a variety of our pickled vegetables, sun choke mash, black currant jelly and a well- paired red wine.

Cloudberries with whipped fresh cheese & cardamom

The Swedish delicacy, cloudberries is a must try, served with whipped fresh cheese and cream flavored with cardamom.

Prepare: Root vegetable hash

We fry up a luxurious take on a very traditional Swedish hash for lunch the next day.

Day 3 – The fisherman arrives with his catch

We will stay at this camp site for two nights, so it will be an easy morning of cooking breakfast, and then heading out for a day trip without having to pack up all our gear.

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!

We play the old Viking game Kubb' and enjoy an evening full of delicious food, beers and merry festivities together.

See day menu
Salmon appetiser


Pan-fried bread with wild-made butter & marmalade, muesli with fresh blueberries & hazelnuts

Baking with yeast is perfectly doable in the wild. We make small breads and grill them in a frying pan, along with our own pan-fried muesli. If lucky we may have some wild hazelnuts to add. We whip up butter from cream, as well as boil eggs from a chicken coup just a stone's throw away, for the complete Swedish breakfast experience.

Root vegetable & lamb sausage hash with pickled beets

We heat up a hardy lunch of root vegetable hash with smoked lamb sausage and rendered salted pork belly, served with a traditional side of pickled beets.


Hot smoked salmon on butter-fried toast with horseradish & dill creme,
pickled red onion, pickled cucumber and smoked seaweed.

Smoked whitefish in a flatbread roll with chive & mustard creme
topped with whitefish roe.

Main course

Pan-fried perch fillets with sour cream & spring onion mashed potatoes
 and wilted wild greens


We continue our use of the Dutch oven as a real oven and make a rustic apple pie baked to golden perfection. We also learn how to make custard from scratch.


We serve our three-course meal with Sander Riesling white wine.

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!

See day menu


Frittata with wild mushrooms, greens & goat's cheese

This breakfast couldn't be more locally sourced! We use eggs from a little farm on the mainland and goat's cheese from Aspoja island, along with foraged mushrooms, greens & herbs.


The food we cook is not only decadent and absolutely delicious, we pride ourselves in using as many local ingredients as possible. And when we say local, we really mean it. Eko farm, a few kilometres from our launch, provides us with eggs, root vegetables and lamb sausage. We procure wild boar and venison from a hunter nearby. Our lamb and goat's cheese come from a farm on one of the islands. The local fisherman hand-delivers his catch of the day to our camp. We get mustard, honey and buckthorn preserves from Stegeborg, the old castle on the mainland. Beers are from a micro brewery a little further inland. Our selection of cheeses are made at the award-winning Jurss Dairy just north of Norrköping.

In addition to these top quality local ingredients, we forage for greens, berries, mushrooms, nuts and roots on the islands.

Getting here

Norrköping, the major hub of the area, is just an hour bus transfer from our closest airport. You can fly from a number of cities in the UK and around Europe - we strongly recommend flying in the night before. You can also arrive by train or car.

Stockholm Skavsta Airport

Fly Ryanair to our closest airport. Stockholm Skavsta Nyköping (NYO) is conveniently located bewteeen Stockholm and Norrköping. An airport shuttle takes you to Norrköping (55 mins).

Car rentals –
Flights to Skavsta –
Airport Coaches to Norrkökping & Stockholm –

Stockholm Arlanda Airport

Stockholms main airport is located on the north side of Stockholm. Fly Scandinavian Airlines, British Airways, Norwegian etc. Take a direct train from the airport to Norrköping (2 hours). Perhaps visit Stockholm for a day or two before taking a train from the city to Norrköping.

Stockholm Arlanda –

Norrköping Train Station

Go by train to Norrköping C.

Trains to and from Norrköping –

Spending the night in Norrköping

Stay at a hostel or hotel of choice in Norrköping and we’ll pick you up in the morning around 10 am. Norrköping is a beautiful city with many restaurants and an amazing water-scape.

Show details
Centralstationens Vandrarhem
Centralstationens vandrarhem

The hostel is conveniently located on the second floor of the train station and only a couple of minutes walk from your train or airport shuttle. WiFi, Sheets/Towel and self-serving breakfast is included in the price.
Price per room
  • Single
  • 590 SEK
  • Double
  • 840 SEK
  • 3-Bed
  • 1,040 SEK
  • 4-Bed
  • 1,240 SEK
  • 5-Bed
  • 1,540 SEK
  • 6-Bed
  • 1,740 SEK
  • WC/shower en suite
  • 100 SEK
The Lamp Hotel
The lamp

This hot boutique hotel with a chic, shimmering interior mixed with raw design is located 700 meters from the train station. Breakfast is included. All rooms are equipped with WC and Shower, TV and Wi-Fi.
Price per person
  • Single Deluxe
  • 1,435 SEK
  • Double Deluxe
  • 1,690 SEK
  • Grand Single Deluxe
  • 1,775 SEK
  • Grand Double Deluxe
  • 2,075 SEK
  • Junior Suite
  • 2,795 SEK
  • Single Deluxe
  • 350 SEK

Transport to Saint Anna

Saint Anna is located an hour southeast of Norrköping. Its proximity to the city quickly disappears as you travel the windy country-side roads towards the coast.

Return transport Norrköping–Saint Anna

The easiest and quickest option is included in our package. Our driver will pick you up at the train station or hostel/hotel in Norrköping at 10 am. The drive to Saint Anna takes about an hour. Access to our comprehensive food order system included. Plan and order ahead of time and we shop and pack for you, same price as in the supermarket.

Rental/own car

A car means lots of freedom and makes food shopping easier. There are large supermarkets in Norrköping with a Systembolaget adjacent (the Swedish alcohol monopoly store, regular supermarkets only sell 3.5% beer, nothing else).

Whether you are coming from the north or south you will aim for Söderköping. Take road 210 just south of Söderköping towards Sankt Anna (about 40 km). Drive 800 meters past the bridge "Lagnöbron", turn left at the sign to Mons Camping, and continue 2 km to our kayak centre by the waterfront. Free private parking available. Several pick-up points to choose from for ending your kayaking trip, transport back to Mon included.