The Roots of our Culinary Traditions

Do the North - 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.

• Hotel pickup and drop-off
• Expert local guide
• Comfortable round-trip private transfer
• Inclusive of all meals: breakfast, lunch and dinner
• Refreshments including tea, coffee, and alcoholic beverages

• Flights and airport transfers.