Norway Ski and Sail Trip-Lyngen Alps/Finmark

  • Duration

    April 23-May 1, 2027
    9 days, 8 nights

  • Location

    Depart from Tromsø  (Lyngen Alps, Finmark), Norway

  • Maximum participants

    10

  • Price

    $ 1000 (reservation deposit)
    $ 4950 (second payment)

Join Saveur the Journey for an Advanced level Ski touring and Sailing trip through the Fjords of Norway. For a week we will call the 100ft wooden Norwegian Sailboat “Helt” our home as we explore the Lyngen Alps and Finmark Alps with fully certified IFMGA/UIAGM mountain guides. This trip begins in Tromsø where we will board the Helt in the and begin working our way North in the Lyngen and Finmark Alps. The middle of April at this latitude (69° North) is an amazing time to be skiing and sailing, as the days are very long (19 hours) but it looks like the middle of winter, with plentiful snow. This allows for lots of flexibility in our daily plans to best take advantage of the weather conditions, stability, and group desires.

****IMPORTANT NOTE. Before booking this trip you must either attend an Eagle Cap Mountain Guides trip or be evaluated by one of our trusted guides. Please get in touch for more information.****

Alternate dates of March 19-27, 2027 available through Victor McNeil of Eagle Cap Mountain Guides.

$5,950.00

In stock

Pay a deposit of $1,000.00 per item
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Knowledgeable Guides

Fully certified IFMGA/UIAGM Mountain Guides who are experts in finding great snow and interesting lines while keeping everyone safe.

30 meter wooden Sailboat

Wood-fired jacuzzi on the deck, wood stoves below to stay warm and dry gear, and the pleasure of traveling by wind power.

Small Groups

Small groups allow tailored experiences and high level of service.

The advantages of a ski trip using a sail boat is that we can easily move around to find the best aspects and are sure to have the mountains to ourselves. Traveling by wind power is a delight, and skinning up the Lyngen and Finmark Alps with the sea below and the Helt waiting for us at the end of our tour is a stunning way to ski. The Helt is captained by a French Captain named Ulysses (seriously), whose passions are sailing and great food. The Helt has room for 12 guests and 2 guides and features a warm and cozy dining room, decorated in the style of mountain “refuge,” complete with candles and wood stoves for heating and cooking.  The sleeping quarters are up front and feature alcoves. On deck is a wood-fired jacuzzi, perfect for enjoying an apres-ski beer and soaking in the remarkable light of the Arctic.

This trip is all human-powered skiing, and you should be able to skin 3500-4500 ft in a day. We will have some flexibility with how much skiing we do, so for people with high fitness and efficiency, we can pursue further objectives, up to about 2000m (6500 ft) of vertical. You should be able to skin at a pace of 1000ft per hour and be quick and efficient at transitions. We recommend bringing an all-mountain split board or skis between 80 mm – 105 mm underfoot, with a bias towards lightness. The almost 20 hours of daylight means we can pursue big lines, so having a light setup is a must. Touring bindings (“pin-tech, dynafit style, highly recommended), skins, ski crampons, and avalanche safety gear (beacon, shovel, and probe) are required. You must be an advanced level skier, capable of making dynamic turns in steep and varied terrain and snow surfaces. You should be familiar with your gear, understand proper layering, and be able to keep yourself hydrated and fed while on a tour.

It is essential to have knowledgeable and experienced ski guides in order to safely venture into the backcountry in such dramatic terrain. We will be led by Victor McNeil and François-Xavier (Fix) Woestelandt. Victor and Fix are both fully certified IFMGA guides, known for their ability to find excellent snow and lines in all terrain while maintaining the highest level of safety.

A trip with Saveur the Journey always has a focus on great food. Captain Ulysses and his crew will be joined by Saveur the Journey owner, Aaron Schorsch, to create hearty and delicious meals that feature the bounty of the Norwegian Sea and land, often prepared with French techniques. Cooking over the wood stoves, you may be treated to halibut, salmon, cod, lamb, beef, and even reindeer in large portions and several courses. Accompanying the meats and seafood will be wonderfully prepared gratins, salads, roasted vegetables, and other flavorful side dishes, as well as tasty appetizers and desserts. You can expect great wine, beer, and spirits to accompany the meals. All the food on board is included.

The trip starts at 4pm on April 23rd at the Clarion Edge Hotel in Tromsø, so please make plans to arrive by then (We recommend arriving a day or two before the trip starts to avoid any mishaps with cancelled or delayed flights or baggage and to acclimate to the new timezone). We will do an orientation and avalanche safety briefing, as well as check all gear and have a nice dinner together. The following day you will have time to explore Tromsø on your own (Troll museum, Pust sauna, Arctic Cathedral, Polar museum, Aquarium, etc) before boarding the Helt at 6pm on April 24th. The trip ends back in Tromsø on the morning of May 1. You are welcome to either book afternoon flights from Tromsø back home, or opt to spend another night in Tromsø and fly out on May 2nd.

 

Day 1

We will meet at the Clarion Edge Hotel Tromsø at 4pm (we recommend arriving a day or two early)
Welcome introductions, orientation with Guides
Dinner out in Tromsø
Covered (dinner, hotel in Tromsø)

Day 2

Breakfast at hotel
Gear check, avalanche safety briefing
Visit Tromsø on your own (Arctic Cathedral, Polar Museum, Troll Museum, Pust Sauna)
Board Helt at 6pm
Dinner on board
Make way for Lyngen Alps/Finmark
Covered (breakfast, dinner)

Day 3

Breakfast on board the Helt
Pack lunch
Ski touring in one or two groups
Return to Helt
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 4

Breakfast on board the “Helt”
Pack lunch
Ski touring in one or two groups
Return to “Helt”
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 5

Breakfast on board the Helt
Pack lunch
Ski touring in one or two groups
Return to Helt
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 6

Breakfast on board the Helt
Pack lunch
Ski touring in one or two groups
Return to Helt
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 7

Breakfast on board the Helt
Pack lunch
Ski touring in one or two groups
Return to Helt
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 8

Breakfast on board the Helt
Pack lunch
Ski touring in one or two groups
Return to Helt
Dinner on board
Covered (breakfast, packed lunch, dinner)

Day 9

Breakfast on board the Helt
Arrive back in Tromsø , Norway around 9am
Unload from boat
Goodbyes
Take a taxi to the Airport for afternoon flights or stick around for another night and fly home the next day
(breakfast)

TRIP PACKAGE INCLUDES

  • All accommodations, 1 night in hotel in Tromsø(double occupancy), 7 nights on board the Helt
  • 6 Days of Skiing
  • IFMGA/UIAGM certified ski guides
  • All Meals and snacks on board
  • English speaking guides

NOT INCLUDED

  • Airfare (You will need to fly in and out of Tromsø (TOS))
  • Alcohol
  • 2 lunches (1 packed) in Tromso
  • Airport transfers to and from Tromso airport (you can take a taxi or public bus)
  • Gratuities for guides (10-20% of trip cost is customary)
  • Cultural activities in Tromso
  • Additional personal snacks
  • Additional on-shore activities (saunas or other unscheduled visits)
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FAQ Norway Ski and Sail Trip

You must be an Advanced to Expert level skier/splitboarder. You must be in good physical shape, able to skin 1000 vertical feet per hour, up to at least 3000-5000 vertical feet. Must be able to make dynamic turns in all kinds of conditions and on steep slopes. You must be familiar with your gear, able to make efficient transitions and keep yourself warm and fed/hydrated during the day. You must have beacon/shovel/probe and ski crampons, as well as skins that cover your skis edge to edge. “Pin-tech” bindings are highly recommended with skis in the 80-105mm width underfoot that are light.

Nei!  Norwegians speak english very well and the guides all speak english.

Captain Ulysses and his crew will be joined by Saveur the Journey owner, Aaron to create hearty and delicious meals that feature the bounty of the Norwegian Sea and land, often prepared with French techniques. Cooking over the wood stoves, you may be treated to halibut, salmon, cod, lamb, beef, and even reindeer in large portions and several courses. Accompanying the meats and seafood will be wonderfully prepared gratins, salads, roasted vegetables, and other flavorful side dishes, as well as tasty appetizers and desserts. You can expect great wine, beer, and spirits to accompany the meals. Breakfasts will be hearty including eggs, bread, bacon, smoked fish, oatmeal, fruit, and coffee/tea/juice. We will take packed lunches for when we are out skiing and there will be plenty of snacks available. We will have a chance to try some great restaurants in Tromsø when we are on land.

Northern Norway at the end of April is generally spring conditions with very long (19 hour) days but it doesn’t even really get dark, even at midnight! You should expect temps ranging from low 20s into the low 50’s, so having good layers is imperative. Late April is usually good weather, with clear skies, but snow is always a possibility. As we will be traveling North during the trip, temps might dip a little lower.

We will spend 2 nights in a nice hotel in Tromsø where you can either share a room, or opt for your own room (single supplement charge is $200). On board the Helt there are single beds built into alcoves. The main sleeping area has 8 beds, and there are an additional 6 beds in the main room.

Yes it is possible to share a room in the hotels, either with someone you already know (please let us know) or with someone else on the trip who is willing to share. There may also be the option to have your room for a single supplement charge ($200). Please enquire for availability. The accommodations on board are in a shared room with alcoves. It is not possible to have your own room on board the “Helt.”

For this trip you will need to bring all your own gear, including splitboard or skis with touring bindings, full width skins, ski touring boots, beacon, shovel, probe, and ski crampons for your specific bindings. You should be familiar with how your gear functions prior to start of the trip!

Please contact us to let us know about your dietary restrictions to see if you can be accommodated.

If you need to cancel a trip that you have already booked and it is at least 90 days before the start of the trip your deposit is half refundable. Final payment for the trip is due 90 days before the start of the trip.  Cancellations between 60 and 89 days before the of start of trip are 50% refundable (of total booking cost). Cancellations less than 60 days are non-refundable (100% of booking cost). No refunds will be made if you voluntarily leave a trip for any reason after the trip has begun. The same applies if you leave a trip or cannot fully participate in a trip due to injury or illness. Refunds will be at the discretion of the Company if you are involuntarily forced to leave a trip for any reason. No refunds will be made for any accommodation, transport, sightseeing, meals or services not utilized.  We require that you have a travelers insurance (try World Nomads“Explorer”), that covers backcountry skiing and will also cover medical expenses, evacuation, and the cost of your trip in extenuating circumstances.

If a trip does not receive the minimum number of bookings the trip may not run. Please confirm with us before you purchase airfare or make non-refundable plans.

Gratuities for guides are not included in the price of you trip and are much appreciated. Tipping is at your discretion. Normally average tips are around 10%-20% of the trip cost. Tips are pooled together and shared equally among the guides.

Starting in quarter 4 of 2026 many visitors (including those from the US) will need an easily obtained ETIAS Visa to enter Norway. You can see more about that here.

For this trip you will need to arrive at the Clarion Edge Hotel in Tromsø by 4pm on April 23rd. You can take a taxi or public transport from the airport to the hotel.
You can book your flights back home for May 1rst (afternoon) or May 2nd from the Tromsø, Norway Airport.
Of course you are also welcome to arrive a few days early (recommended), or stay a few days after the trip.
I like Scott’s Cheap Flights to find good deals. They have a paid and free version and they send out deals that they find by scouring the internet. Another good option is using Google Flights to track the price of your flight itinerary. They will notify you when the price drops. Whenever possible, book directly with the airline, which will make any changes much easier.
More questions?

Contact us

Our team

Victor McNeil

IFMGA Certified Ski Guide

Victor McNeil is a native of the Pacific Northwest and currently lives in Northeast Oregon with his wife and two golden retrievers. You will find Victor working and recreating in the mountains year around, from guiding three week expeditions on Denali, crossing South Georgia Island in the footsteps of Shakelton, to ski guiding in his home mountain range, the Wallowas. Victor has a passion for travel and exploration and has skied around the world. In 2016 he became the third certified Splitboard Mountaineering Guide through the American Mountain Guides Association in the country. Victor now “splits” his time between split boarding and skiing. When not ski guiding, he also runs a non-profit avalanche forecasting center in the Wallowas. Victor loves sliding on snow and can’t wait to share some turns with you.

Aaron Schorsch

Owner- Saveur the Journey

Aaron Schorsch is the owner of Saveur the Journey where he combines his passions of food, travel, outdoor adventures, and culture. He grew up in rural New Hampshire and has lived and traveled extensively in the US and abroad. Aaron learned to snowboard while teaching English in the French Alps but later took up Telemark Skiing. While he still likes to drop a knee on occasion you are more likely to find him with fixed heels shredding the backcountry or resort in a style he likes to call “joyful abandon.” Aaron is a student of food who has worked throughout the food system from growing seed and farming of vegetables, fruits, and livestock to cooking in high end restaurants and managing farmer’s markets. He loves to talk about, think about, dream about and especially, cook and eat food. He is a member of Slow Food international and has been a US delegate at Terra Madre in Turin, Italy.

François-Xavier ("Fix") Woestelandt

IFMGA Fully Certified Guide

François-Xavier ("Fix") is a native of Grenoble, France and a fully certified IFMGA mountain guide. He guides in the mountains around Grenoble, including La Grave, and Chamonix, as well as leading skiing, climbing, and mountaineering expeditions all over the world. Fix loves sailing boats of all sizes. He is an enthusiastic and entertaining person with a great sense of humor and superb guiding skills.