We will meet in Bodø briefly before taking the ferry to Moskenes, the southern part of Lofoten. Here, we will settle into our home for the next two days. Our stay will be at the edge of the water where fisherman once dwelled and made their livelihood. Known for coalfish, cod and halibut, seaweed, wild mushrooms and berries, grouse and lamb (to name a few), the chefs will create a menu for us based on the season and what the landscape dictates.
Our stay will include time to enjoy the contrasting and always shifting forces of nature – wild and rough, peaceful, quiet, and calm. Perhaps you’ll take a morning dip in the cold waters, a hike along the rocky shores, read by the light in the window, or converse with your fellow travellers with a drink by the fire
More details coming soon!
(Day 1 L, D)
(Day 2 B, L, D)
Leaving our lodgings behind, we will make our way to the northern part of Lofoten. Our first stop is Lofoten Seaweed, a pioneering company that harvests and produces sustainable seaweed products. Here, we will learn how they combine traditional knowledge with modern innovation to create flavors from the ocean—and taste some of their specialties. Next, we will enjoy lunch and a stroll in Henningsvær, one of Lofoten’s most picturesque fishing villages. Known for its colorful houses, art galleries, and dramatic setting on tiny islands connected by bridges, Henningsvær offers a perfect blend of culture and coastal charm.
From here, we continue to renowned Kvitnes Gård, our home for the next two nights. This unique farmhouse from 1855, headed by Chef Halvar Ellingsen, is where you get to taste, see, feel, learn and experience what it really means when people say that it takes time to produce something good. A contrast to our fisherman cabins, we will stay in the unique and homey rooms of the farmhouse, complete with creaking floorboards, low shoulders and fire in the fireplace. Here, you can drink your morning coffee to the sight of chickens in the yard with the mountains and sea in the background. We will also have hands-on experience in making our own products and learning about the techniques they incorporate into their farm and restaurant. We will dine here for both nights, concluding with their famous 17-course dinner, where they show how the journey of the meal takes years of preparation from soil and seed to gentle harvesting and slaughtering.
More details coming soon!
(B, L, D)
Our journey finds us leaving Lofoten and taking a quick flight to Tromsø, known as the Paris of the North and the Gateway to the Arctic. We will spend two nights here, getting to know this vibrant city and tasting our way around it.
More details coming soon!
(B, L, D)
This morning, we gather one last time over breakfast, sharing stories, smiles, and heartfelt goodbyes. Our journey together may be ending, but the road ahead is yours to shape.
(B)