The Origins of Our Culinary Heritage

Do the North - The journey begins in the inner archipelago, surrounded by expansive forested islands and a cultural landscape that evokes a sense of stepping back in time. Traditional wooden houses are scattered along the bay.

After a brief paddle, a lunch break is taken by a picturesque sea meadow, one of Saint Anna’s most distinctive habitats, where salt-tolerant plants flourish along the sea’s edge. Edible greens, rose hips, hawthorn, and barberries are foraged, remnants from when the island was inhabited.

The paddle continues through the inner archipelago, fully immersing in the area, with a labyrinth of islands extending in every direction. By late afternoon, the camp for the night is reached, where the culinary guide awaits, already preparing for an evening and morning of wild cooking.

Everyone participates in cooking a delightful evening meal and preparing items for the days ahead. Sorrel, orpine, chives, and juniper berries are foraged.

Treasures of Our Contemporary Culinary Spirit

Aspöja Gården - As the tents are opened, hopefully, a mirror-like sea reflecting the blue sky in the most beautiful way is seen. A morning swim is a refreshing start to the day.

After breakfast, the day’s paddle exploration begins. Paddling through stunning bird sanctuaries, clusters of small islands with abundant bird life, Sea Eagles are likely to be seen soaring high, and seals may be spotted if fortunate.

Now in the middle part of the archipelago, where the islands are smaller and more numerous, the aim is to reach the next camp by early afternoon, a habitat distinct from the pine trees and moss of the previous island. Here, surrounded by deciduous forest with open glades marked by grazing animals, it’s an excellent landscape for foraging mushrooms and berries. Wild herbs grow in the meadows, and oregano and ground-ivy are picked for dinner.

The Fisherman’s Arrival with His Catch

Aspöja Gården - Weather permitting, the journey heads to the outer archipelago. This landscape is vastly different from the one left behind - hundreds of tiny barren islands with sparse wind-swept trees and a unique flora of salt-tolerant plants. The blue horizon serves as a backdrop, and the solitude here is incredible.

After a challenging paddle, the return to camp is made by late afternoon. The local fisherman arrives with the day’s catch, and a proper feast is prepared for the last night in the archipelago. The rest of the Do the North crew is invited to join!

As Local as It Gets

• Hotel pickup and drop-off
• Local guide
• Alcoholic beverages
• Round-trip private transfer
• Driver/guide
• Lunch
• Dinner
• Breakfast
• Tea and coffee

• Flights and airport transfers.

Take part in a

4-day gourmet kayaking expedition in

Sweden’s top kayaking location. The Saint Anna Archipelago is a picturesque coastal terrain featuring a labyrinth of six thousand islands, an abundance of bird species, and

wild camping allowed freely throughout.

Your gourmet tour guide will lead you on a delectable expedition enriching your knowledge about the history and tradition of the archipelago through cuisine. This unique wild camping experience is tailored for culinary enthusiasts eager to explore

fire-based cooking methods,

local produce, and

foraging!

Easy Connectivity! Travel via Ryanair to Stockholm Skavsta Airport. Transportation available from Norrkoping, a short 55-min shuttle from the airport.

Tour dates: Aug 30 - Sep 3, Sep 13 - 17

• Minimum age is 18 years
• Max weight 120 kg
• Kayaking beginners welcome, should have a genuine interest in cooking

For a full refund, cancel at least 24 hours before the scheduled departure time.