Flavours of the Archipelago
4 day guided kayaking tour of archipelago cuisine & culture
smack in the middle of everything glorious
The best of both worlds – flavour and scenery. We set up base camp on an island near the most beautiful highlights of the archipelago, and go for day trips to visit the picturesque old fishing village at Harstena, climb the stunning lookout Kupa Klint and dine at the local eateries.
can you dine this fine on a camping stove?
We cook up a storm of course. Local ingredients, Swedish and archipelago cuisine, fun cooking techniques you can use for your next wilderness adventure. We’re quite sure you’ll be inspired to take your camping meals up a notch from now on.
local - as in a stone's throw away
When we say local ingredients, we really mean it. We slow-cook lamb from one of the islands, enjoy wild boar and venison from a hunter nearby, fish from the surrounding waters and eggs, vegetables & preserves from a small farm on the mainland.
archipelago culture served right up
Nestled among the six thousand islands that make up the Saint Anna Archipelago we find three small family-run restaurants. A waterside lunch at idyllic Harstena, a dinner experience at our beloved sea dog Mats’ rustic pub and lunch at the Uvmarö restaurant.
Join like-minded foodies for this gourmet adventure. The menu is planned by our wilderness chef and your tour is led by our best kayaking & wild cooking guide. It’s wild camping, as comfortable as we can make it, easy-going paddling and oh so delicious meals.
What You'll Get
Kayaking and wild camping adventure in the name of deliciousness. We cook over-the-top Swedish dishes on the camping stove, forage wild ingredients if we find some and dine at the local eateries. All meals and snacks included as well as well-paired alcoholic beverages for dinner.
- Kayaking/wild cooking guide
- Top quality kayaking, camping & cooking gear
- Comfort upgrade: airbed, pillow & chair
- Return transport Norrköping-Saint Anna
- Breakfast, lunch & dinners in the wild
- Alcoholic and non-alcoholic beverages
- 3-course dinner at Mats’ rustic pub incl. alcohol
- Lunch at Harstena restaurant incl. non-alcoholic beverages
- Lunch at Uvmaro restaurant incl. non-alcoholic beverage
What to Bring
- A couple of sets of clothing
- Shoes for water & land
- Towel & swimwear
- Sunglasses, sun cap, sun block & toiletries
- Camera or battery pack for phone
- Flights to Sweden
Price per person
Dates: 14-17 July
Group size: 6 persons plus guide
Minimum age: 18 years
Fitness level: Low
Prerequisites: Must be able to swim and have a genuine interest in food. Weight limit; 120 kilo per person. Kayaking beginners are welcome!
Accommodation: Wild camping in Hilleberg solo tents. Inflatable mattress, camping pillow and chair for extra comfort.
Payment: We charge 1,000 SEK deposit per person at the time of booking. Remaining balance is due 2 weeks prior to your trip.
Day by Day
This tour is not as physically strenuous as our other adventures. Kayaking distances are relatively short. See below for a menu of the scrumptious dishes we’ll be cooking and eating!
A rustic pub hidden among the islands
We begin our decadent journey in a sheltered bay in the inner archipelago and enjoy some lunch before we head off. Today we only have a short paddle ahead, a couple of hours. We aim east through a very narrow passage between two large islands, which takes us out towards the smaller islets of the middle archipelago.
We paddle south through another passage and end up among the beautiful long parallell islands of Missjö, Lökö and Örholmarna. This is a popular cluster for kayakers thanks to the almost limitless sheltered camp spots, stunning views and proximity to archipelago highlights, and we may see some other campers around too. We find a perfect location for our base camp.
After we set up and cosify our tents, we get cooking! Preparing items we’ll use throughout our delectable days together.
Tonight we’re in for a really special treat. Only a few minutes paddle away, we find Mats Södling’s rustic pub where we will be served a three course meal. Not a conventional restaurant at all, this small fishing camp is reservation only and we’ll likely be the only guests. We love this place, it’s always such a great time! Expect a delicious meal made from ingredients Mats fish or hunt nearby and lots of beers and Swedish snaps.
A view of hundreds of islets and skerries
We cook up a leisurely breakfast, pack our lunch for the day and head east to Kupa Klint. It’s a cairn on a hill that’s been used as a navigation mark for centuries. The paddle is easy, not even an hour. The view from up here is stunning looking over hundreds of islets stretching north and the blue horizon of the open sea to the east.
Depending on how far we wish to kayak, we go for a loop through this beautiful area. The bird life out here is fantastic, and if we’re lucky we may spot seals bobbing their heads through the water.
We arrive back at our camp by the afternoon and spend the rest of the day preparing a great dinner on the camp stove. There will probably also be time for some wood carving, a spoon or a butter knife that you can bring home. It’s a surprisingly addictive passtime!
A visit to Harstena village
Today we’ve got a great mission ahead! After breakfast, we’re paddling to the idyllic old fishing village at Harstena island, a couple of hours paddle to the south. Strolling around this lovely village is truly like travelling back to the 1800s. We visit the museum and enjoy lunch at the waterside restaurant. Before heading back, we’ll be sure to stop by the little bakery with the best cinnamon rolls of the archipelago.
For our final feast we’re cooking up a yummy three course dinner. In the wild everything takes time, we’ll spend the rest of the afternoon and evening leisurely preparing it. But we’re not too busy to take a break for some wild swimming of course! We sit down to savour the fruits of our culinary labour and eat, drink and be merry for one last evening
Farewell to the islands
It’s time to pack up our camp and bid farewell to our lovely little nook of Saint Anna’s island wonderland. We cook up a simple and delicious brekfast before loading our kayaks and setting off towards the mainland.
We follow a coastal inlet west for a couple of hours until we reach Uvmarö. A fantastic lunch awaits at a huge old grain elevator from the 1700s. The impressive buidling was dismantled, moved from a manor nearby, and assembled in this beautiful spot by a small marina. It’s now the best restaurant on the mainland, and the country store sells artisan house-made products.
A fitting way to end our gourmet journey together! We hope you leave truly inspired to cook up elaborate meals in the outdoors, use lots of local ingredients from wherever you live and visit many more places with culinary heritage as the leading star.
*This is an example route as is the menu below. Weather conditions may affect our route. Specific items from small-scale farmers and certain seasonal vegetables & fruits cannot always be guaranteed and we adapt our dishes accordingly using other local and seasonal ingredients.
Wholewheat wrap with beets and goat’s cheese
Our wilderness chef at the base prepares a lunch wrap for us to enjoy at the launch. House-pickled beets, local goat’s cheese, wheat berry, greens & herbs, pumpkin seeds.
Flatbread, jam, juniper mayonnaise & pickles
We prepare a few items to be used in the days to come. We make flatbreads flavoured with cardamom, jam with seasonal berries, mayonnaise with juniper berries foraged on the island and pickled lingonberry herring, red onions & cucumber.
Three course dinner at Mats’ rustic pub
Surprise meal made with ingredients fished or hunted nearby. Served with beers and Swedish snaps.
Pan-fried breads, muesli with dried blueberries & hazelnuts
Baking with yeast is perfectly doable in the wild. Small breads grilled in a pan with butter and the jam we made yesterday. Crunchy pan-roasted muesli over ‘fil’, a Swedish style yoghurt.
Flatbread wrap with wild boar, juniper mayo, apple, leeks and buckthorn preserves
A traditional way to eat reindeer or moose cold is roasted and cut in thin slices in a flat bread wrap. In later years boar has been plentiful in the region, and we source it locally for this modern twist of an old favourite.
Venison, pan-roasted rosemary potatoes, greens & pickled cherries
We pan-sear local venison and make a delicious sauce with jus, butter and nettle beer. Served with pan-roasted potatoes, seasonal greens, pickled cherries and a well-paired white Riesling.
Marinated strawberries with a lushious creme and salted hazelnut brittle
Strawberries marinated in local honey, lemon and orange liqueur. Served with a creme of fresh cheese, mascarpone & whipped cream, and salted hazelnut brittle.
French toast with jam and cottage cheese
French toast is the perfect easy-to-make luxurious camp breakfast. We use bread from a local bakery and serve them sprinkled with cinnamon & sugar topped with cottage cheese and our own jam.
Pan-fried fresh herring in dill with potato pure, brown butter and lingonberries
The most classic dish of the archipelago. We enjoy it at the waterside restaurant in Harstena village.
Our final feast
We serve our three-course meal with Valpolicella Ripasso red wine.
Our lingonberry pickled herring on dark rye bread with horseradish & dill creme, topped with pickled carrots, red onion, leek & apple.
Heavenly slow-cooked lamb stew in red wine with tomatoes, dried chanterelles, smoked pork belly, thyme and pearl onions. Served with smashed root vegetables and our pickled vegetables. The lamb has been grazing around these very islands where our camp is.
Traditional recipe from the 1800s of pears poached in a ginger and cinnamon taken up a notch! We flambee them in rum and serve with vanilla whipped cream.
Deluxe oatmeal and local crispbread & cheese
Simple and delicious breakfast. Oatmeal with apple and cardamom topped with dried berries and nuts.
Surprise lunch at Uvmarö restaurant
This fantastic restaurant on the mainland use lots of local ingredients for our last meal together.