Winter Flavours and Fire in Dalarna
Navardalen, Sweden
January and March
5 days
8 guests + 2 guides
Beginners welcome
18+ yrs
27,200 SEK
Indulgence in the middle of nowhere.
No. In the middle of a very special somewhere. This culinary journey is all about where we are. The place. The time of year. We’re in the land of deep boreal forests, frozen lakes and low mountain ridges. In the season of snow, crisp air and stillness. Fire is both our kitchen and our gathering place. It’s five days of northern flavours, rustic decadence and winter life in Dalarna – experienced from the inside.
From snow to table. Well, sometimes our lap.
We stay close to our lakeside off-grid cabin in the Navar Valley. Some meals are rustic, going straight from the flames to our plates outdoors – by the cabin fireplace or around a fire in the snow. Others are more delicate, enjoyed inside by candlelight with wood-fired heaters warming the room. We do much of the fire cooking together, while your wilderness chef takes care of some other bits while you relax in the sauna or head off on skis with your winter guide.
Winter as a culinary season. Indeed.
Cooking here is shaped by fire, preservation and what the forests and surrounding countryside provide. We smoke reindeer and Arctic char in a smokebox over smouldering logs, roast hardy root vegetables straight on the embers and bake potato waffles in irons among the flames. Salted pork, cheeses and sausages come from nearby farms. Preserved mushrooms, berries and other forest flavours bring brightness from warmer seasons to our winter table.
One who has rolled a thousand and one flatbreads.
Over a long morning we visit a traditional village bakehouse in Älvdalen. There, a local baker teaches us to roll and bake kavelgris – thin rye flatbreads scented with aniseed and fennel, baked in a wood-fired oven. A speciality of this small inland town. We sample some on the spot with messmör, a soft cheese made from caramelised whey. Some we save for later, for dinner at the tipi.
Is there perhaps more to winter than eating?
It’s not all about food, of course. It’s central, but woven into the many other pleasures of winter life here. One day we head into Norra Mora Vildmark for a slow journey on skis through old-growth forest and across frozen mires. Another afternoon we set out straight from the cabin towards a small frozen lake where a tipi awaits. Sauna and ice plunges become evening rituals. If you’re keen, you can try your hand at ice fishing for Arctic char and trout. And we do sneak in a cocktail or three, some local beer tasting and plenty of other merriment.
Youths: –1,000 SEK
Deposit: 1,000 SEK at the time of booking
* Pay in full before March 31st
** 7 people or more
Deposit: 1,000 SEK at the time of booking
A northern culinary adventure
This tour is about diving into the flavours, ingredients, and cooking traditions of Dalarna in wintertime. We go for easier day trips on skis or snowshoes and make an excursion to the traditional bakehouse in Älvdalen.
5 days of cooking, eating, and excursions
4 nights accommodation in off-grid cabin by Lake Navar.
Learn from wilderness chef and winter guide
Local ingredients and cooking methods
Breakfast, lunch, dinners, and alcoholic beverages
View Details
Our cosy hideaway in the Navar Valley
The culinary traditions of Dalarna
Exploring our surroundings
All you need to know, and then some
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