3-Sjøersløpet takes place on Sat, Nov 7, 2026 in Stavanger, Norway. The main route is 21.1 km.
- Date
- Sat, Nov 7, 2026
- Start
- Stavanger 🇳🇴
- Distance
- 21.1 km
- Climbing
- 160 m
- Level
- Open to all
The 3-Sjøersløpet is a popular half marathon in Stavanger where about 80% of the course runs on runnable gravel paths around three scenic lakes.
Official event pageWhat this race demands
This half marathon requires sustained aerobic endurance over a rolling gravel profile that covers 21.1 kilometers. Athletes must maintain steady pacing across varied lakeside terrain.
Aerobic endurance
Covering the 21.1 kilometer distance demands a high level of cardiovascular capacity and sustained running economy.
Gravel surface adaptation
Because approximately 80% of the route follows gravel paths, runners need efficient biomechanics for unpaved surfaces.
What would it take you?
Pick the level closest to yours for an estimate of finish time on this course and the training a solid preparation needs.
Estimated finish
1:55–2:20
Peak-week training
5–7 h/week
A model estimate from distance, climbing and level, not a promise. Conditions, drafting and pacing move it.
IntervalCoach turns those weekly hours into a concrete plan built around your actual fitness. Start with this race as your goal
Your road to race day
Race day at 3-Sjøersløpet is 11 weeks away. This is how a coach divides that time. The first phase starts now.
01Build5 weeks · Aug 23, 2026 – Sep 26, 2026
Progressive overload: training load climbs in waves, with harder weeks stacked on the base and planned recovery weeks that let the gains land.
02Peak3 weeks · Sep 27, 2026 – Oct 17, 2026
The hardest weeks of the plan: race-specific intensity at nearly full training load, sharpening exactly what this race asks for.
03Taper2 weeks · Oct 18, 2026 – Oct 31, 2026
Volume drops while intensity stays: short, sharp efforts keep the legs awake as fatigue drains away.
04Race week1 week · Nov 1, 2026 – Nov 7, 2026
Openers, rest and logistics. The work is done; the job now is arriving fresh.
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