Culinary Adventure


5 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
  • 5 days (Thurs-Mon)
  • 10,600 SEK*
Early-bird discount Book and pay your trip before March 31st, 10% off.
Available tours 2019 dates coming soon.
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 5 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

Our first day zigzags northeast through a beautiful part of the archipelago, towards an atoll like formation of islands gorgeous for camping. We may find rosehips, sloe and juniper here.

We begin our culinary journey with a dish featured in the famous Cajsa Warg's Cookbook from 1755. Fresh food was a rarity, meat and fish were conserved through salting, curing and drying. Cabbage as well as lingonberries were an important source of vitamin C.

See day menu
Bread on pan


Salted pork belly with smashed root vegetables and pickled point cabbage

Our first dinner takes us back centuries and use ingredients available to Swedes way before industrialisation. This dish is still enjoyed today, especially by older generations.

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 enjoy our cheeses with a marmalade of foraged rosehips or wild berries, and a great sourdough from the bakery in Söderköping.

Prepare for day two Flatbread from Medieval times

This method of making flatbread goes back to the Middle ages. We'll prepare the bread for next day's lunch along with a chutney of foraged berries.

Day 2 – Darlings of our modern culinary soul

The easier guided route for the day, heads south to the sheltered islands Missjö and Yttre Ohlsön. A mission for the brave, is to head southeast towards the outer archipelago and wind-pined little islands with bogs for cranberries and crowberries.

Today we focus on what Swedes call husmanskost, literally meaning "food made in the home". In all actuality, it's more something like "how your grandma used to make it". Traditional Swedish meals with roots in the 19th and 20th century, often made with local and seasonal ingredients.

See day menu


Waffles with strawberry jam and whipped cream

This classic flavour profile has a warm spot in any Swedish heart. We made our own jam with whole strawberries, just like grandma used to make it, back in June when local strawberries were at their sweetest and most delicious. Using a waffle iron for the fire is very similar to how the first waffles were made.

Flatbread wrap with wild boar, juniper berries, leeks and apple

We'll prepare your lunch wrap at the camp in the morning, so you can take it along kayaking for the day. A traditional way to eat reindeer or moose cold is sautéed 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.

Venison meatballs with wild mushroom gravy, potatoes and lingonberries

Local venison and foraged mushrooms and lingonberries takes this poster boy for Swedish cooking to another level. For dessert we grill small pies filed with apple, cinnamon and pastry cream in pie irons.

Prepare Home-made butter, blackberry marmalade and pickled beets

We have a few items to prepare for the next day. We whip butter from cream and flavour with herbs and sea salt, and make a marmalade from foraged blackberries. We also quick pickle local beets for lunch.

Day 3 – The fisherman arrives with his catch

There is lots to see around here, you can head to the famous lookout Kupa Klint for a great view of the archipelago, visit Harstena village or wander the larger islands in the inner archipelago looking for mushrooms and berries. Towards the evening, head to Torrön, west of Harstena, where we'll cook up today's catch from the local fisherman.

See day menu


English muffins with butter & blackberry marmalade, musli with yoghurt

Baking with yeast is perfectly doable in the wild. English muffins are a great choice since they are grilled in a pan. We make our own musli in a frying pan, if lucky we may have some wild hazelnuts to add.

"Pytt-i-panna" - Swedish hash

This is a super classic left-over dish that literally means "small pieces in pan". It usually includes root vegetables, sausage and salted pork, and is served with pickled beets and a fried egg.

Today's catch from the local fisherman

West of Harstena village is Torrön with its amazing sunset views. Local fisherman will bring smoked salmon and today's catch. We'll make a couple of appetizers and grill a whole fish on the embers. For dessert we'll enjoy the Swedish delicacy cloudberries with a local fresh cheese and cardamom creme.

Prepare: Wild berry jam & wild mushroom soup

We'll prepare a jam from all kinds of wild berries we've foraged up until this point, and make a soup for tomorrow's lunch from a variety of wild mushrooms and herbs.

Day 4 – An extravagant feast of yore

The paddle across to the next campsite south of Vaggön is short and easy, giving us plenty of time to prepare a proper feast for our last meal. It's also a great day for excursions. Head to what's been crowned "the prettiest island" for beautiful meadows and deciduous forests, or continue southeast to magical Ytterö island with its smooth rocky beaches and old gnarly pine trees.

Our final meal is one to remember! We'll dig a stone age-style cooking pit and fill with hot rocks to slow-roast lamb, and serve with an array of traditional sides. We'll invite anyone else who's out kayaking to join us in our wild feast.

See day menu
Girl sunset


Saffron Pancake with wild berry jam

These days this fluffy moist pancake is tyical for Gotland, a large island east of Sweden, but it used to be a festive dish all over. The expensive and imported spice saffron has been used in baked goods since the 1500s and is popular in sweet applications in Sweden to this day.

Wild mushroom soup

We'll enjoy a delicious soup of wild mushrooms, ramps and herbs for lunch.

An extravagant feast

Our final feast is centered around local lamb flavored with wild juniper and aromatics, slow-roasted in a stone-age style cooking pit filled with hot rocks. This way of cooking meat is also called a "Robber's roast", indeed a discrete way to make a meal.

We'll have plenty of time on our hands allowing us to simultaneously have some low embers going to bake a rustic dutch oven bread and cast-iron skillet blueberry pie. We also cook up the traditional beef stew "Kalops" with allspice & bay leaf, also featured in Kajsa Warg's cookbook from 1755 and still enjoyed today. We make sides that have been around for centuries - creamed leeks, fried sunchokes with parsley, wild mushrooms, apples and lingonberries.

Day 5 – A morning meal for hardy folk

As we watch our last sunrise, we prepare a breakfast dish that's filled the bellies of hard workers like miners and lumberjacks for hundreds of years pre-industrialisation. It's a perfect way to end our culinary journey. You'll definitely have plenty of energy for the last stretch of kayaking to our finish point at Fyrudden.

Nearby we'll find the abandoned copper mine at Fångö. At its peak in the mid 19th century over 200 people lived and worked on the island. The ore was either shipped or dragged across the ice to the mainland where the copper works were located.

See day menu



Kolbulle (charcoal bun) is an egg-less pancake with pieces of salted pork. Don't let the simplicity fool you! We render thick bacon slowly in a cast-iron skillet and fry the pancake in the grease. Kolbulle is served with wild lingonberries, which cuts the fattiness - together it's a beautiful savoury, acidic and just a lil sweet combination. In parts of Sweden with long mining traditions you can be lucky enough to find a "Kolbulle" fried the traditional way at a country-side fair.

Ehm...what about drinks?

It wouldn't be a Culinary Adventure worth its name, or an accurate homage to culinary history, without accompanying alcoholic beverages. We choose well-paired wines or beer for dinner, and you'll also get to try Swedish specialties such as Snapps and Punch. Some evenings we make warming concoctions like spiced apple cider with rum, irish coffee or mulled wine. Wild lingonberries or cranberries make a refreshing non-alcoholic beverage, and a variety of leaves and flowers can be used to make herbal teas.

*This is an example menu, dishes and ingredients may change according to availability and foraging luck. Mushrooms are very dependent on rain and are no guarantee in the archipelago. Some wild items may be substituted by locally foraged ingredients available at farmers markets or similar.

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.

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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.