Welcome to Norrköping

Norrköping’s industrial identity began in the 17th century but took off in the late 19th century when textile mills and factories sprang up alongside the swift-flowing Motala ström. Seventy per cent of Sweden’s textiles were once made here, the last mill shutting shop in the 1970s.

Forward planning and Swedish design smarts stepped in at the right time to cleverly redevelop the city's defunct historical mills and canals into a hip posse of cultural hang-outs and Manhattan-style lofts against a backdrop of fringing waterfalls and locks. As Stockholm grapples with a high cost of living and little room for growth, nearby cities like Norrköping are on the radar.

While parts of town have already reverted to their working-class roots, the proliferation of construction sites indicates Norrköping's transformation is far from over.

Top experiences in Norrköping

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Norrköping activities

$1200.43 Outdoor Activities

Culinary Kayaking Adventure - Saint Anna Archipelago of Sweden

Easy access! Fly to  Stockholm Skavsta and we pick you up at 10 am in  Norrköping, 1 hour by shuttle from the airport. We recommend spending the night in Norrköping. All logistics, kayaking & camping gear provided by your expert local host. Breakfast, lunch and dinners in the wild with accompanying drinks included.  This is a wild culinary experience! Your kayaking guide will take you to predetermined camp spots chosen with foraging in mind. You culinary guide will meet you there, already busy preparing for an evening and morning full of wild cooking.Distances between camp sites are reasonably short, with the option to go for longer day trips. We cook dinner together as a team every night and prepare items for the next day. In the morning we enjoy a decadent breakfast and pack a lunch for the day.We cook traditional Swedish and archipelago cuisine. You'll get to try dishes dating back centuries, along with classics from the 19th & 20th century. We use almost exclusively local ingredients! September means a variety of root vegetables and game, like venison and boar. The fisherman brings us his catch of the day and for our final feast we slow-roast lamb from one of the islands in a stone-age style cooking pit.Sample menu for Day 2: Darlings of our Modern Culinary Soul Our second day we focus on "husmanskost", literally meaning "food made in the home". In reality, it's more something like "how your grandma used to make it"Waffles with strawberry jam and whipped creamThese classic flavours have a warm spot in any Swedish heart. We made our own jam back in June when local strawberries were at their sweetest and most delicious. Flatbread wrap with wild boar, juniper berries, leeks and appleLast night we made medieval style flatbread, and today we're prepping a lunch wrap to bring along kayaking for the day. A traditional way to eat reindeer or moose cold is sautéed in thin slices in a flatbread . Recently boar has been plentiful in the region, and we source wild boar meat locally.Venison meatballs with wild mushroom gravy, potatoes and lingonberriesLocal venison and foraged mushrooms and lingonberries takes this  Swedish classic to new levels. For dessert we grill small pies with apple, cinnamon and pastry cream in cast-iron pie irons.Prepare: butter, blackberry marmalade and pickled beetsWe'll prepare a few items for the next day. We whip butter from cream and add herbs and sea salt, and make a marmalade from foraged blackberries. We also do a quick pickle of local beets for lunch.