Winter
season
A variety of activities among other reindeer ride, ice fishing, snow cat tours,
excursions out into the pasture of the reindeer, on cross country skis or
perhaps in a toboggan tugged by a snowmobile.
Reindeer
sleigh ride
We head out for a day tour with the old traditional reindeer toboggan and after
having arrived at our tent camp or cottage, we start off by preparing a hearty
lunch, or as an alternative dinner depending on the hour of the day, sampling
the local delicacies for example reindeer or moose souvas (souvas= lightly
smoked meat which is grilled over an open fire of coal embers or is cooked in a
frying pan.) If the reindeer or moose meat is too heavy a meal we can make a
fish dish, where we put the fillet or a whole specimen on a gridiron to cook or
grill over live coal of embers. The home baked “rieskan” (rieskan= a thin
flat unleavened bread) is a standard supplement on the menu to the main courses.
You will actively participate and contribute to fodder and harness the male
neutered reindeer, as putting in order the toboggan with the help of expertise
people, of course. At the end of the day we will partake in a hearty meal and
thereafter sauna with shower.
Fishing
in the winter season
We begin our trip from base camp, either by snow cats or reindeer sleigh, to one
of our fishing spots on the mile long frozen waters of Vettas or as an
alternative to a smaller lake with the possibility of catching the beautiful
capricious red belly white spotted char or the brown
trout.
For lunch we prepare one of our delicious dishes from the wild over an open fire
in one of our teepees or outside it. A beautiful and sunny spring day, makes our
stay out on these frozen lakes, sprawled on a reindeer fell, a wonderful
experience. We end the day with sauna and shower.
Angling
in the summer
We offer our clients guided boat and fishing tours on one of our many smaller
lakes or on the nine kilometer long
Fishing
with a seine for the lavaret is of tradition a very old and efficient technique.
This usually takes place during the time of night, why we go out with a seine
and boat around six pm in the evening, depending on the weather and wind. After
the first seine and having netted and landed our first catch of lavaret, we gut
the newly fresh whitefish, and then drop them in to a big pot of boiling hot
water that has been prepared. The hearsay that the lavarate is not a dish for
the palate quickly evaporates, as soon as this delicacy in union with the home
baked “rieskan” is consummated and eaten. The night comes to an end with a
well needed sauna and a hot shower.
For further information on our rates, booking and other questions, please contact us.