Foraging, Fishing & Tasting in Norway with Chef Anita Lo
September 4 –11, 2022
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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 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, meet the indigenous Sámi people; 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.

Itinerary

Day 1 - Sept. 4
International arrival Bergen, airport transfer to the Hotel Opus XVI, easy afternoon guiding (2-3 hours, includes a welcome cider and the Funicular tickets) followed by a casual informal dinner. Your hotel is a family run boutique, centrally located in walking distance from the UNESCO wharf and fish market. This classic, yet modern take on a hotel experience, is without doubt one of Bergen’s best. Your hosts are relatives of the former composer Edvard Grieg. Welcome dinner in Bergen.
Day 2 - Sept. 5
After breakfast, your guide Marianne will pick you up by boat and cruise to a scenic archipelago. On arrival we will make a bonfire and prepare a meal and search for periwinkles, shells and seaweed which we will use as ingredients in the various dishes. You will also get to try your luck at fishing.  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 - Sept. 6
After breakfast, we depart in our private bus, detouring off the main road to follow one of Norway's Scenic Routes. Arrive in Hardanger for a cider tasting & orchard tour with lunch. Being grown at 60 degrees north under Arctic light gives the Hardanger apples high acidity and makes them world class. Hotel Ullensvang is our place for the night. We suggest you use the wellness facilities here. This evening, a traditional dinner will be served at the hotel.  
Day 4 - Sept. 7
After breakfast, we depart to Bareksten, which brings Norwegian plants to life in spirit form, finding inspiration from the nordic woods and mountains. The literal spirit is the gin: a London Dry style with unmistakable Norwegian identity: potatoes, botanicals and berries are the baseline. These elements, are distilled in small batches using copper stills to create a superb gin. Enjoy a tour, tasting and lunch. Flight to Trondheim and transfer to Hotel Britannia. Dinner at your leisure.
Day 5 - Sept. 8
After breakfast, train to Røros, an old town featuring wooden buildings, and founded in 1644 when copper ore was discovered in the area. Today, Røros is a living museum and a quality-stamped ‘Sustainable Destination’. A short guided tour will be followed by lunch in a traditional house with sami reindeer herders. You will be introduced to sami culture, stories and get to taste reindeer. Return to Trondheim. Dinner at Michelin starred Fagn.
Day 6 - Sept. 9
After breakfast, time to explore Trondheim and Nidarosdomen as well as old town Bakklandet. Afternoon flight to Kristiansand. Dinner will be at Under, for one of the most unique culinary experiences in the world. After dinner, drive inland to countryside estate, Boen Gård and overnight.
Day 7 - Sept. 10
After breakfast, forage for mushrooms in the nearby forest. Afterwards time to relax and lunch. The hotel chefs source all ingredients from within a 90 mile radius of the manor, and many of the herbs, vegetables, berries, and fruits are grown right here on the grounds. In the late afternoon, dinner preparation and cooking with Chef Lo. Our farewell dinner will follow.
Day 8 - Sept. 11
After breakfast, departure to Bergen. End of services.
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Under Restaurant

Includes

  • 7 nights accommodation based on double share with breakfast 
  • All local transfers including domestic flights from arrival Bergen to departure Kristiansand
  • Afternoon sightseeing in Bergen with informal dinner 
  • From Fjord to Mouth excursion  with foraging and fishing
  • Lysverket Menu with drink pairing
  • Cider tasting experience with lunch at Alvavoll 
  • 3-course dinner at Ullensvang Hotel 
  • Gin tour, tasting and lunch
  • Dinner at Fagn with drink pairing
  • Guiding sightseeing in Røros town
  • Meeting and lunch with a Sami family
  • Dinner at Under with drink pairing
  • Mushroom foraging and cooking with Chef Lo, lunch and dinner.

Cost: $6,300 per person, based on double occupancy

 

Pre or post stays in Oslo can be arranged.

Pricing


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