Tour guide Bernt takes master chef Kjartan on his first trip, and the challenges are in store. Fermented shark and crazy Vikings test both your stomach and your nerves – how will Kjartan cope with everything Bernt has planned?
London is the tour guide and chef's turn. On the menu is the distinctive classic jellied eel, which Kjartan must interpret in his own way. An extreme challenge awaits as Kjartan must do stand-up.
The very exotic ingredient "devil's fingers", or gooseneck barnacles, is on the menu when the friends arrive in Lisbon. Tour leader Bernt has filled the program with surfing and a musical challenge.
The medieval city of Tallinn is the destination for the guys this time. A whole pig's head has the main role on the culinary front, but before Kjartan can get there, he has to go through both a photo shoot and perform a play.
Despite Bernt's strained relationship with entrails, haggis is on the menu when the duo visits Scotland. Things get even more uncomfortable when Bernt takes Kjartan on a ghost tour.
Bernt claims that sourstrømming is on his bucket list of things to try. However, when the can of fermented herring is opened, the tone changes. It becomes a road trip to Sweden where harrying and a funfair are on the menu.
Tourist magnet Gdansk is next on Bernt's travel list. And of all the sausages this country has to offer, it's traditional blood sausage that's on the menu. Kjartan shows hidden talents of the magical kind.
Bernt and Kjartan's last trip will be an emotional one. The tour guide has saved the best for last – now he will take Kjartan to his homeland. How will Kjartan cope with having to cook for the Hulsker family?
