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 cream
These 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 apple
Last 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 lingonberries
Local 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 beets
We'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.