My express purpose for going to Norway was to experience a dog sled ride. (#19 on my 101 in 1001) Since we had a low level stateroom which determined when I could book excursions, most of the more reasonably priced dog sled opportunities were sold out. So I made expensive reservations for Charlie and me to enjoy a dog sled ride beneath the stars capped with an evening of fine dining at a local farm.

Norwegian Inside Passage on March 8, 2026.
Both of us dressed in warm layers topped by our waterproof pants and jackets. While it was not raining the ride would have taken place regardless of the weather.

We were greeted by our mushers – one per sled for a total of 4 sleds. (Our musher was the darling young lady looking straight at my camera.)
We and 5 others were picked up at 5:30 p.m. (sunset was at 4:30) by a van and headed out to a forested valley by the Alta River. Upon arrival we were offered additional clothing, gloves, and hats, which no one needed.

Charlie made friends with the dogs who were eager to engage.
We went out to the kennels to meet the dogs.

Each dog is harnessed in his/her own special configuration to guard against strain and injury.

The black dog on the right was the lead dog — everyone followed him.
Charlie helped to harness 6 dogs to the sled.

Our ride was about 35 minutes at a speed of 10-20 miles per hour.
We climbed aboard and our dog musher directed the team across the icy terrain. While the sled was not uncomfortable I would not like to spend hours on it.

From time to time we stopped along the trail for photos.
This was a truly exhilarating experience — one of the best and most unique I’ve ever had.

With the Aurora overhead and the mostly frozen Alta river beside our path, we were on a remarkable adventure.
The skies above were clear and we caught a glimpse of the Northern Lights.

Each of 5 (or 7) courses was small and beautifully presented. (The fish course.)
Upon our return to the farm we met homeowner and award-winning chef Johnny Trasti who presented a delightful evening meal prepared using locally sourced ingredients.

The table was set for 7 to commune together and share our trip thus far.
In addition to Charlie and me we dined with 5 other people from the ship.

The meat course was filet of reindeer — a specialty in northern Norway.
With dinner complete, we returned to the ship after a little snafu with the transportation.

We arrived back to the ship after 10 p.m.
The entire evening had been jolly but I especially enjoyed the dog sled ride.
Jo