What’s a Murikka then? It’s a wonderful Finnish cooking device, kinda like a huge flatter wok that runs on gas. Fabulous for cooking for many and learning about heat. We cook up Swedish cuisine with a twist, using lots of local and some foraged ingredients. For a real comfy prepping and dining experience, we have lashed together a big table and sit down to cosy candle-lit dinners!

We go for some longer kayaking missions on this tour! We’re in the middle zone of the archipelago, in between the mainland and the barren skerries bordering on the open sea. We paddle through lush clusters of islands and islets, and cross some open straits to reach a set table and delicious archipelago cuisine at the local eateries.

For our own culinary creations, we use game from a hunter on the mainland and perch from the fisherman at Kallsö. The restaurant at Aspöja has their own sheep farm and fish smokery. Mats hunts game birds and catches fish himself for his rustic pub. The folks at Uvmarö have cattle farms on the islands.

No better way to immerse yourself in the culture out here than breaking bread with the locals! The folks who run these eateries are intrinsically involved in it all. Long before the food hits the pan. Their families have made these islands their home for generations, and they are incredibly genuine and often delightfully eccentric.