Today you will delve a little deeper into the fjords by zodiac as you make your way to Geirangerfjord; a UNESCO Heritage site known for cascading waterfalls, centuries-old farms, and ancient sites that play a part in the myths and tales told by the locals.
Once the engines turn off, you will be struck by the sheer size and tranquillity of the area. Good coffee, mulled wine, and freshly baked cinnamon buns will be served before you are offered the chance to slip into the water and explore further by kayak.
Following a short transfer back to your accommodation, close the day with a luxury barbeque hosted by Henrik and Harry featuring a live Arctic King Crab accompanied by canapés with Carelian Nordic Caviar.
Day 4: The Grand Dinner
Rising early on your final full day, you will explore the stunning Norangdal valley by foot or e-bike. Supported by Henrik and local foraging experts, this oasis of nature will allow you to collect a variety of mushrooms and wild herbs whilst learning about the local cooking methods handed down from generation to generation.
As midday approaches, head into the mountains for a private picnic lunch to visit some of Norway’s most picturesque and impressive viewpoints before being picked up by private helicopter ready for an evening feast to remember.
The most impressive of all the culinary experience so far, tonight chefs Henrik and Harry will prepare a six-course fine dining banquet that incorporates all the ingredients and Nordic techniques from the past few days.
Day 5: Relax & Recharge
On the last morning, relax with a fireside breakfast and signature 62ºNORD spa treatment before exploring the property’s woodlands at leisure or soaking in a traditional wood fired ‘stamp’ hot tub.
Before leaving for your return home, the cured gravlax from your second day is packaged and presented by Henrik & Harry. A delicious memento to accompany your newfound culinary skills.