Ultimate $100k gastronomic tour of Norway unveiled
Up Norway has designed a two-week culinary odyssey that showcases the finest foodie experiences this Scandi nation has to offer, from fjord-foraging to Michelin-starred dining. Olivia Palamountain reports
Up Norway, a curator of sustainable luxury travel experiences in Scandinavia, has launched its latest bespoke insider itinerary: The Culinary Discovery Route.
This epic 14-day journey is designed for groups of six foodie friends looking to explore Norway’s culinary landscape together, while basking in the country's renowned natural beauty.
Priced at an eye-watering NOK 1.2 million (approximately US$97K) for all six guests, this gastronomic adventure doesn't come cheap. However, it's a unique opportunity to indulge in a culinary culture celebrated worldwide for its emphasis on sustainability and local, seasonal ingredients. What's on the menu? The Culinary Discovery Route combines world-class dining at both Michelin-starred establishments and charming local eateries.
It includes hands-on culinary experiences such as sea foraging in the fjords, private cooking classes with a Bocuse d'Or World Champion, sustainable fishing, guided culinary tours and scenic explorations of Bergen, Beckerwyc, Rosendal and Stavanger.The itinerary also includes a whisky tasting of ocean-aged spirits on a remote island, a farm visit, tastings of cheese, cider and kveik beer and a swim with migrating salmon.
One standout highlight on offer is an expedition dining experience at the Iris/Salmon Eye, a floating restaurant and art installation on the fjords. Read Globetrender's report on this otherworldly sustainable food hub here.A car service, with a dedicated driver for the entire journey, will transport guests to each of the destinations. Additionally, as with all Up Norway trips, guests will receive a comprehensive digital itinerary complete with insider tips and 24-hour direct chat support.
Explore the full itinerary
Day 1-3: Bergen – A Gateway to Gastronomy
The journey begins in Bergen, a UNESCO City of Gastronomy. After settling into the stylish Skostredet Hotel, travellers embark on a private guided culinary walk through the city's historic streets to sample local delicacies. Discover the rich stories behind Bergen’s most popular brewery and enjoy a whisky and gin tasting. On day two, guests will set sail on a private culinary fjord adventure, where they’ll forage from the sea, go fishing, and enjoy their fresh catches prepared right on the boat. Day three includes a day trip to Fedje Island to visit the Feddie Ocean Distillery, where guests will delve into the art of whisky-making and sample the unique maritime flavours crafted on this remote island. In the evenings, expect exceptional dining experiences at Colonialen, a celebrated restaurant offering contemporary Nordic cuisine with an emphasis on local ingredients, and Michelin-starred restaurants BARE, renowned for its minimalist approach and seasonal tasting menus, or Lysverket, where the focus is on modern Norwegian cuisine with international influences.
Day 4-5: Bekkjarvik Harbor - Culinary and Coastal Delights
Enroute to to Beckerwyc House, a brand-new boutique hotel renowned for its island gastronomy concept led by Bocuse d'Or World Champion Ørjan Johannessen, travellers will enjoy a private farm visit at Ostegården, famous for its award-winning Fanaost cheese. The farm visit includes an introduction to cheesemaking class and cheese tasting, providing a hands-on experience of traditional Norwegian dairy practices. Back at Beckerwyc, guests will participate in small group cooking experiences and savour local specialties like smalahove, a traditional dish made from a sheep's head. From Beckerwyc, travellers can explore the island’s scenic roads, hike the Sherpa stairs, a meticulously crafted stone path offering stunning views, or enjoy a leisurely meal at Olaskjæret, a quaint seaside eatery known for its fresh seafood and charming atmosphere.Day 6-7: Fjord and Folk Culture & Expedition Dining at the Iris
In Rosendal, travellers will experience a private cider farm visit and learn about Norwegian folk culture with a traditional Hardanger fiddle performance. But the real highlight planned is an expedition dining experience at the innovative Iris/Salmon Eye, a floating restaurant and art installation set against the backdrop of Norway’s majestic fjords. After arrival via seaplane, a multi-course meal at this unique dining venue features sustainably sourced seafood and local ingredients all prepared by top Norwegian chefs in an immersive environment.
Day 8: Scenic Route Ryfylke and Energihotellet
Guests will journey along the Scenic Route Ryfylke, a breathtaking drive through some of Norway’s most picturesque landscapes, stopping for a guided tour of Peter Zumthor’s Allmannajuvet, a historic zinc mine turned art installation. This experience showcases Zumthor's stunning architectural work, blending modern design with the rugged landscape. The day concludes with a local food and drink pairing dinner at Energihotellet. A kveik beer tasting showcases a traditional Norwegian farmhouse ale known for its unique fermentation process and rich history.Day 9-10: Salmon Safari and The Bolder
Before heading to off grid luxury cabins for a two-night stay, a unique salmon safari includes a guided tour through the river, learning about salmon and their habitat, and an opportunity to witness the incredible migration of these fish. Guests will also enjoy breathtaking views on a guided hike to Preikestolen (Pulpit Rock).Day 11-14: Stavanger – Urban Gastronomy
The culinary adventure concludes in Stavanger where guests will indulge in a memorable final dining experience. On top of dinner at either Renaa, renowned for its innovative take on Norwegian cuisine, or the Michelin-starred Hermetikken, celebrated for its modern, seafood-focused menu, they can explore the vibrant city and visit Flor og Fjære. After a short boat trip to get to a renovated farmhouse dating from 1870, a feast for the senses awaits. Frode Selvaag, also known as Ryfylkekokken, serves delicious small dishes of self-produced and local ingredients cooked over flames on the beach, in the garden, in the greenhouse and further inland in the jungle.