For accommodation we prefer cozy fjord cabins or traditional rorbuer, the typical Norwegian fishermen’s cabins, directly on the shore of the Lyngenfjord, if available.

The Lyngen Alps offer far more than just first-class ski tours. They offer a holistic Arctic experience that appeals to all the senses. After an exciting day on the slopes, we can relax in and around Tromso:

• Enjoying the local cuisine with fresh dishes;
• Relax in a traditional sauna with a view of the fjord
• Take an exciting hike through the snowy landscape
• Visit the Arctic Ocean Cathedral: The modern architecture of Tromsdalen Church, also known as the Arctic Sea Cathedral, is a landmark of the city.
• Discover Polaria: This Arctic adventure center is home to seals and offers interactive exhibitions about the Arctic environment.
• Fjellheisen cable car: Ride the cable car up Mount Storsteinen for a breathtaking view over Tromsø and the surrounding fjords.
• Tromsø Museum: Learn more about the history, culture and nature of the Arctic region.
• Experience the midnight sun: From mid-May to the end of July, the sun never sets. We can use this time for a boat tour!
• Polar Museum: Immerse yourself in the history of polar research and whaling.
• Botanical Garden: Visit the world’s northernmost botanical garden with its impressive arctic and alpine flora.

In the far north of Norway, the extreme climatic conditions and limited availability of agricultural resources in winter influence the local cuisine. Here are some examples of foods that are typically consumed in Norwegian cuisine in winter:

• Skrei (Arctic cod): A special delicacy is the skrei, a winter cod that returns to the coast of northern Norway to spawn every year from January to April. Its meat is considered particularly tender and tasty.
• King crab: These huge crabs from the Barents Sea are a local specialty. They are often simply boiled and served with butter and lemon.
• Cloudberries: These golden berries, which grow in moorland areas, are an Arctic delicacy. They are often used in desserts or as jam.
• Dried and salted fish: Tørrfisk (stockfish) and klippfisk are traditional methods of preserving fish and are considered a delicacy.
• Rakfisk: Fermented fish, usually trout, is a traditional Norwegian specialty that can be found in the region.
• Sami specialties: The indigenous Sami culture influences the local cuisine with dishes such as gáhkko (traditional bread).
• Fresh seafood: In addition to cod, halibut, haddock, redfish, shrimp and mussels are popular local specialties.
• Arctic herbs and berries: Wild herbs such as angelica and various types of berries such as lingonberries and blueberries are frequently used in local cuisine.
• Aquavit: This Scandinavian schnapps, often flavored with caraway or dill, is a popular digestif.
• Local beers: The Mack Brewery in Tromsø, one of the northernmost breweries in the world, produces various types of beer.

The history of ski touring in the Lyngen Alps is closely interwoven with the general development of skiing in Norway and the development of Arctic regions. Although there is no exact point in time when ski touring in the Lyngen Alps “began”, we can look at the development in several phases:

• The use of skis in the region dates back to prehistoric times, when they were used by the indigenous population as a means of transportation.
• The first documented explorations of the Lyngen Alps probably took place in the late 19th century, when cartographers and adventurers explored the region.
• In the 1920s and 1930s, when ski mountaineering became popular in Norway, the first targeted ski tours in the Lyngen Alps are also likely to have taken place.
• After the Second World War, with improved equipment and accessibility, interest in ski touring in the region increased.
  In the 1980s and 1990s, the Lyngen Alps began to gain international attention as a ski touring destination.
• In the 2000s, the Lyngen Alps experienced a boom for ski touring enthusiasts from all over the world.