Culinary Kayaking Adventure - Saint Anna Archipelago of Sweden

Cruises, Sailing & Water Tours, Traveler pickup is offered to We drop you back off in  Norrköping around 5 pm.

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Tour description provided by Viator

Enjoy a 4-day culinary kayaking adventure in Sweden's no.1 paddling destination. The Saint Anna Archipelago is a stunning coastal landscape - six thousands islands in a maze, abundant birdlife and wild camping permitted anywhere. Your culinary tour guide will take you on a scrumptious journey deep into the history and culture of the archipelago through food. A very unique wild camping adventure for foodies who are excited to learn about  cooking techniques for the fire, local ingredients and foraging! Easy Access! Fly Ryanair to Stockholm Skavsta Airport. Pick-up in Norrkoping, 55 min by shuttle from the airport.Available tours: Aug 30 - Sep 3, Sep 13 - 17
ItineraryDay 1: The Roots of our Culinary TraditionsStop At: Do the North, Norrkoping, Ostergotland CountyWe 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, hawthorne 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.Duration: 20 hoursMeals included: • Lunch • Dinner: Slow-cooked venison stew served with potatoes, lingonberries and pickled cucumberLocal cheeses with rosehip marmaladeAccommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.Day 2: Darlings of our Modern Culinary SoulStop At: Aspöja GårdenAs 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. 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. Duration: 1 dayMeals included: • Breakfast: Cast-iron waffles, strawberry jam, whipped cream • Lunch: Flatbread wrap with wild boar, juniper mayo, leek, apples & buckthorn preserves. • Dinner: Dutch-oven lamb roast with mashed sun chokes and wild mushroomsDessert: Cloudberries, whipped fresh cheese & cardamomAccommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.Day 3: The Fisherman Arrives with his CatchStop At: Aspöja GårdenIf 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! Duration: 1 dayMeals included: • Breakfast: Pan-fried bread, muesli with fresh blueberries & hazelnuts • Lunch: Root vegetable hash with lamb sausage, pork belly & pickled beets • Dinner: Appetizers with smoked fish.Pan-fried perch fillets with mashed potatoes 
and wilted wild greensApple pie with custardAccommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.Day 4: As Local as it GetsStop At: Tyrislöts SommarlanthandelOur 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! Duration: 12 hoursMeals included: • Breakfast: Frittata with wild mushrooms, wild greens & goat's cheese from one of the islandsNo accommodation included on this day.

What’s included

  • 3x Breakfast
  • 3x Dinner
  • 3x Lunch
  • Accommodation included: 3 nights
  • Driver/guide
  • Local guide
  • Hotel pickup and drop-off
  • Round-trip private transfer
  • Breakfast
  • Lunch
  • Dinner
  • Bottled water
  • Coffee and/or Tea
  • Alcoholic Beverages

What’s not included

  • Flights and airport transfers.

Itinerary

Day 1: The Roots of our Culinary Traditions Stop At: Do the North, Norrkoping, Ostergotland County 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, hawthorne 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. Duration: 20 hours Meals included: • Lunch • Dinner: Slow-cooked venison stew served with potatoes, lingonberries and pickled cucumber Local cheeses with rosehip marmalade Accommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.
Day 2: Darlings of our Modern Culinary Soul Stop At: Aspöja Gården 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. 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. Duration: 1 day Meals included: • Breakfast: Cast-iron waffles, strawberry jam, whipped cream • Lunch: Flatbread wrap with wild boar, juniper mayo, leek, apples & buckthorn preserves. • Dinner: Dutch-oven lamb roast with mashed sun chokes and wild mushrooms Dessert: Cloudberries, whipped fresh cheese & cardamom Accommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.
Day 3: The Fisherman Arrives with his Catch Stop At: Aspöja Gården 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! Duration: 1 day Meals included: • Breakfast: Pan-fried bread, muesli with fresh blueberries & hazelnuts • Lunch: Root vegetable hash with lamb sausage, pork belly & pickled beets • Dinner: Appetizers with smoked fish. Pan-fried perch fillets with mashed potatoes 
and wilted wild greens Apple pie with custard Accommodation included: Wild camping permitted anywhere in the area. We provide top quality Hilleberg solo tents, Exped airbeds, pillow etc.
Day 4: As Local as it Gets Stop At: Tyrislöts Sommarlanthandel 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! Duration: 12 hours Meals included: • Breakfast: Frittata with wild mushrooms, wild greens & goat's cheese from one of the islands No accommodation included on this day.
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