Foraging, Fishing & Tasting
in Norway with Chef Anita Lo

Neo-Fjordic Cuisine

With its stunning fjords, sprawling coastline and rich Viking past, Norway is a thrill to visit for nature lovers and history buffs alike. But perhaps the biggest treat awaits food lovers. Fjord cuisine combines local produce and quality fresh seafood with diverse techniques, drawing culinary inspiration both from within and outside Norway.

Our small group (capped at 10) 8 day/7 night journey lead by Chef Anita Lo, will take you on a culinary voyage of discovery where you will experience cultural and traditional differences along the way. You’ll fish, forage and cook with Chef Lo, dine underwater at Under, and much more.

Chef Lo with her catch

About Chef Lo

Lo appeared on the first season of Top Chef Masters and finished fourth out of 24 chefs. Her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. The New York Times, Chef Lo received prestigious three stars for her restaurant, Annisa
In 2015, Anita Lo was the first female guest chef to cook for a State Dinner at the White House, under the Obama administration. After 17 years and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next adventure. Her second book, Solo: Easy Sophisticated Recipes For a Party of One, was published in 2018.


Day 1
International arrival Bergen, and taxi to Hotel Opus XVI. The boutique hotel is hosted by relatives of the former composer, Edvard Grieg.
This afternoon, enjoy a guided tour of the wharf, Fishmarket and Fløien Funicular with a glass of cider at Mount Fløien.
Welcome dinner and Bareksten Gin tasting at Frescohallen.
Day 2
After breakfast, our guide Marianne will pick us up by boat and cruise to a scenic archipelago. we'll try our luck at fishing, search for periwinkles, shells and seaweed, make a fire, and prepare a meal using the foraged ingredients. Back in Bergen we will dine at Lysverket. From New York to Bergen, Chef Christoffer Haatuft will introduce you to his take on neo-fjordic cuisine.
Day 3
After breakfast, a day trip to the island of Fedje for a visit to the Feddie Ocean Distillery, a gin and aquavit distillery. En route, we'll throw a few lines overboard and see what we can catch. On the island, discover sea spray, open landscape, a lighthouse 104 feet above sea level, fresh air, 551 inhabitants and a lot of weather. guided visit to the distillery and tasting. Lunch follows. Return to Bergen in the afternoon.
Dinner and evening at your leisure.   
Day 4
After breakfast, private transfer to Bergen Airport. Flight from Bergen to Kristiansand.
Private transfer from airport to Lindesnes Havhotel. Dinner is at Under, an underwater restaurant in Lindesnes, Norway. Under also doubles as a sea lab, facilitating research in marine biology.[1] The restaurant was designed by Norwegian architecture-firm Snøhetta.
Day 5
After breakfast, private transfer to Lillesand for a guided tour, forage, and lunch at a shellfish-farm.
Private transfer from Lillesand to Boen Manor, an historic manor house, idyllically situated along the river Topdal and surrounded by parkland. Afternoon vegetable harvesting at Boen Gård followed by dinner and wine pairing at Boen.
Day 6
After breakfast, private transfer to Kristiansand Airport. Flight to Trondheim. Check into 5* Brittania Hotel. Lunch at Sellanraa.
Afternoon and evening at leisure to explore Trondheim.
Day 7
After breakfast, forage for mushrooms in the nearby forest. Lunch in the forest. This afternoon, Chef Lo and the chef from Speilsalen at the Brittania Hotel, will prepare our farewell dinner. You are welcome to assist the chefs.
Day 8
After breakfast, departure to Trondheim Airport and Bergen.
End of services.
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Under Restaurant


  • 7 nights accommodation based on double share with breakfast 
  • All local transfers including domestic flights from departure to Kristiansand and arrival in Bergen (Day 8)
  • Afternoon sightseeing in Bergen with informal dinner 
  • From Fjord to Mouth excursion foraging and fishing
  • Dinner at Lysverket Menu with drink pairing
  • Dinner at Boen Gard, a country manor house
  • Dinner at Under 
  • Oyster foraging and lunch
  • Cooking class with Chef Lo for final dinner.

Cost: $8,960 per person, based on double occupancy


Pre or post stays in Oslo can be arranged.


Questions? Call us at
+1 212 327 3424
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