Food lovers will soon have the opportunity to explore the very best of Norway’s landscape through exciting adventure experiences by Pelorus and 62Nord. Experiences come alongside a plethora of hands-on masterclasses led by chefs from Michelin-starred restaurants, sourcing the freshest of ingredients from around the stunning fjord lands. Guests will also experience Nordic fishing, foraging and food preparation techniques including open-flame cooking during their travels, and rest their heads in the beautiful surroundings of 62Nord properties, either Hotel Union Øye or Storfjord Hotel.

This highly immersive dining offering delves deep into the culture and nature of this remote wilderness over a minimum of three to five days. Pelorus and 62Nord curate a journey to enhance the destination through a series of soft adventure experiences and by blending authenticity and luxury into the journey, with SKANDL completing the circle with a spectacular world of food to create special memories as guests come together to break bread.

© Courtesy of Pelorus

The chefs selected are two of London’s most exciting: Scandinavian Henrik Ritzen and Harry Faddy, both previously of Aquavit, contemporary Nordic restaurants in both New York and London.

Itineraries are built from scratch by Pelorus and guests. Below is an example of a suggested itinerary for five days:

Day 1: A Nordic Welcome: After arriving at one of the 62Nord properties, guests meet Henrik and discuss the journey over an open fire and warm hot chocolate made with local cream and spices. Tonight’s meal sets the tone, dining at the Chef’s Table for a feast of seasonal Nordic foods, showcasing a menu of special items such as reindeer, foraged herbs, Freygaard beef and Fanaost (winner of World’s Best Cheese).

© Courtesy of Pelorus

Day 2:  Adventure: Collected by Henrik and local fishermen, travelers set sail in a bay brimming with life in search of lobsters and to try their hand at fishing to source the freshest of ingredients. Following lunch at Kami Skothulman, take to the skies for a helicopter ride to Storfjord across the fjords. In the afternoon, take part in a gravadlax masterclass with Henry Faddy to learn to cure salmon before relaxing in the evening around a fire pit for a magnificent buffet dinner. This is the perfect spot to unwind with specially selected wine, fresh shellfish and Aquavit pairings.

Day 3: Voyage & BBQ: Explore the incredible surroundings on a Zodiac cruise on Geiranger Fjord, a UNESCO Heritage site known for its cascading waterfalls, ancient farms and folklore, passing these sites in the company of good coffee, mulled wine and freshly baked cinnamon buns. Once the engines turn off, guests can slip into the water and explore further by kayak.  The day ends with a luxury barbecue hosted by Henrik and Harry including Arctic king crab accompanied by canapés with Carelian Nordic caviar.

Day 4: The Grand Dinner: Rising early on the final day, travelers hike or e-bike the Norangdal Valley. Supported by Henrik and local foraging experts, guests forage wild mushrooms and herbs, while learning about the local cooking methods handed down from generation to generation. Guests enjoy a picnic lunch and a visit to some of Norway’s most beautiful viewpoints before being collected by helicopter for an evening feast to remember. The most impressive of all the culinary experiences awaits with a six-course dinner in the evening, incorporating all the foods and techniques from the journey.

© Courtesy of Pelorus

Day 5: Leave & Gravadlax Presentation: On the final morning, relax with a fireside breakfast and signature 62Nord spa treatment before exploring the woodland at leisure or soaking in a traditional wood-fired “stamp” hot tub. Before leaving, guests are presented with their cured gravadlax, packaged and prepared to be taken home.

A Taste for Adventure starts from $120,000 for a group of six guests traveling for five days. This includes all experiences, accommodation at Hotel Union Øye or Storfjord Hotel, logistics planning, domestic transport and dining experiences. It does not include international flights. Itineraries, prices and departure dates vary depending on the group’s wishes.