مغامرة يستضيفها Helena

  1. 4 أيام
  2. الاستضافة باللغة الإنجليزية

ماذا ستفعل

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.

Dinner: Slow-cooked venison stew served with potatoes, lingonberries and pickled cucumber

Dessert: Regional cheeses with rosehip marmalade & sourdough
Other things to note
We cook advanced food on an open fire. We can accommodate some dietary restrictions such as nut and seafood allergies. We can however not make special vegetarian, vegan or gluten-free dishes.

Day 2
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.

Breakfast: Cast-iron waffles, strawberry jam
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
Other things to note
We cook advanced food on an open fire. We can accommodate some dietary restrictions such as nut and seafood allergies. We can however not make special vegetarian, vegan or gluten-free dishes.

Day 3
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!

Breakfast: Pan-fried bread, muesli with fresh blueberries & hazelnuts

Lunch: Root vegetable hash with lamb sausage, pork belly & pickled beets

Feast:
Smoked salmon on butter-fried toast with horseradish & dill creme, 
pickled red onion, pickled cucumber and smoked seaweed

Smoked whitefish in flatbread roll with chive & mustard creme 
topped with roe

Pan-fried perch fillets with mashed potatoes 
and wilted wild greens

Dessert: Dutch-oven Apple pie with wild-made custard
Other things to note
We cook advanced food on an open fire. We can accommodate some dietary restrictions such as nut and seafood allergies. We can however not make special vegetarian, vegan or gluten-free dishes.

Day 4
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!

Brunch: Frittata with wild mushrooms, greens & goat's cheese


After unloading our kayaks we will head back to Norrköping where we will drop you off either at the train station or a hotel/hostel.
Other things to note
We cook advanced food on an open fire. We can accommodate some dietary restrictions such as nut and seafood allergies. We can however not make special vegetarian, vegan or gluten-free dishes.
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, hawt…
تتبع كل مغامرة إرشادات المجال. عقدنا شراكة مع Adventure Travel Trade Association، القادة الخبراء في سفر المغامرات، لوضع أفضل الممارسات والمعايير للسلامة.

الميزات المشمولة

1 من أصل 2 صفحات
  • الطعام
    We use almost exclusively local ingredients as well as forage for greens, m...
  • المشروبات
    We serve all our meals with well-paired beverages.
  • أماكن الإقامة
    Wild camping in solo Hilleberg tents. Comfy mattress, camping pillow and ch...
  • المواصلات
    Return Norrkoping-Sankt Anna-Norrkoping. Pick-up Norrkoping train station o...
  • المعدات
    Top quality kayaking, camping and cooking equipment provided.

قابل مضيفك Helena

مضيف على Airbnb منذ 2018
  • تم التحقق من الهوية
Do the North has been sending out hopeful adventurers into the Saint Anna maze for well over a decade. This very unique culinary kayaking adventure is led by a seasoned kayaking guide as well as me, your wilderness chef. I was one of the founders of Do the North and have been cooking up over-the top food on the open fire my whole life. I ran a restaurant for a few years until I decided to return to my roots and do what I love the most - cooking in the wild outdoors.
لحماية المبالغ المدفوعة، لا تقُم بتحويل الأموال أو التواصل خارج موقع أو تطبيق Airbnb. معرفة المزيد

$1,009/الشخص

مغامرات Airbnb

وتشمل الوجبات والإقامات

تم التخطيط لكل مغامرة بشكلٍ كامل، ابتداءً من الأنشطة وحتى أماكن الإقامة.

الخبرة المحلية

يقوم المضيفون بتصميم كل رحلة بخبرة لتغمرك في الثقافة المحلية.

وصول لا مثيل له

استكشف الأماكن والمجتمعات التي لا يمكنك الوصول إليها بسهولة بنفسك.

أين ستكون

You'll start at Norrköping station to explore the wooden houses in Vrångö. Next, you'll find the bird sanctuary on Styrsö island. Finally, you will end your trip in mainland point Mon.

أشياء يجب معرفتها

متطلبات الضيف

كن على دراية بالمهارات والمخاطر المرتبطة بالمشاركة في تجربة السفر هذه. يرجى مراعاة الظروف مثل الموقع والطقس والمعدات.
يمكن للضيوف الذين تبلغ أعمارهم 18 وما فوق المشاركة، 8 ضيوف كحد أقصى.
يجب على جميع المشاركين ارتداء غطاء واقٍ للوجه وممارسة التباعد الاجتماعي.
مستوى النشاط لهذه المغامرة متوسط.

ماذا أحضر

Shorts & t-shirts
Trousers & warm sweater
Neoprene socks or strap-on sandals
Covered shoes

سياسة الإلغاء

يمكنك الإلغاء خلال 24 ساعة من الحجز أو حتى 30 يومًا قبل موعد بدء المغامرة للحصول على رد المبلغ المدفوع بالكامل.