Food lovers will soon be able to discover Norway’s dramatic landscapes through immersive culinary adventures created by Pelorus and 62Nord. These journeys combine hands-on masterclasses led by chefs from Michelin-calibre kitchens with sourcing of the freshest ingredients from the fjordlands. Guests will learn Nordic fishing and foraging techniques, practice open-flame cooking and enjoy stays at 62Nord properties such as Hotel Union Øye or Storfjord Hotel.
The experience spans a minimum of three to five days and is designed to immerse guests in the culture and nature of this remote region. Pelorus and 62Nord tailor each itinerary to enhance the destination with gentle adventure and thoughtful luxury, while SKANDL contributes the final culinary flourish so guests gather to share memorable meals.
© Courtesy of Pelorus
Two of London’s most exciting Nordic chefs lead the culinary program: Henrik Ritzen and Harry Faddy, both formerly of Aquavit in New York and London. Their menus highlight seasonal, locally sourced produce and traditional techniques reinterpreted with contemporary skill.
Itineraries are built collaboratively between Pelorus and guests. An example five-day itinerary is outlined below:
Day 1: A Nordic Welcome
Arrive at one of the 62Nord properties and meet the chefs beside an open fire. Warm hot chocolate made with local cream and spices sets the tone. Dinner at the Chef’s Table showcases seasonal Nordic ingredients—reindeer, foraged herbs, Freygaard beef and Fanaost among them—introduced in a carefully composed tasting menu.
© Courtesy of Pelorus
Day 2: Adventure
Joined by Henrik and local fishermen, guests set out on the bay to try lobster fishing and traditional line fishing to procure the day’s seafood. After a seaside lunch at Kami Skothulman, a helicopter transfer carries the group across the fjords to Storfjord. In the afternoon Harry Faddy leads a gravadlax masterclass, teaching the art of curing salmon. The evening unwinds around a fire pit with a buffet featuring fresh shellfish, carefully paired wines and Aquavit.
Day 3: Voyage & BBQ
Explore Geiranger Fjord—an area of magnificent waterfalls, historic mountain farms and vivid folklore—by Zodiac, accompanied by coffee, mulled wine and warm cinnamon buns. Guests may take a refreshing dip and continue by kayak before an alfresco barbecue hosted by Henrik and Harry. The menu often includes Arctic king crab and canapés dressed with Carelian Nordic caviar.
Day 4: The Grand Dinner
Begin the day with a hike or e-bike ride through Norangdal Valley. Guided by Henrik and local foraging experts, guests gather wild mushrooms and herbs while learning traditional cooking methods passed down across generations. A picnic lunch and visits to striking viewpoints complete the daytime program. In the evening a helicopter transfer returns guests to a six-course feast that ties together the ingredients and techniques experienced during the journey.
© Courtesy of Pelorus
Day 5: Departure & Gravadlax Presentation
On the final morning guests enjoy a relaxed fireside breakfast and can opt for a signature 62Nord spa treatment. Time is available to explore the nearby woodland or soak in a traditional wood-fired “stamp” hot tub. Before departure, each guest receives their cured gravadlax packaged to take home.
A Taste for Adventure is priced from $120,000 for a group of six over five days. The rate includes all curated experiences, accommodation at Hotel Union Øye or Storfjord Hotel, logistics planning, domestic transfers and all dining events. International flights are not included. Itineraries, prices and departure dates are adjusted to suit each group’s preferences.