Million Air Winter 2022

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DAY 5-6 On day fi ve you’ll leave the fjords behind and drive through mountain ranges to Kami Skotholmen, a restaurant that is the only occupant on an islet (expect for Knut the seagull, who makes frequent visits for scraps of seafood and has his own Instagram page). The only way to access the restaurant is via boat, but according to executive chef Magnus Bergseth: “The only thing you have to decide is to come, and we’ll fi x the rest. We have no boundaries, everything is possible — it just depends

soup with tasty fried bread, and herring with dill and sour cream (I hate herring, and yet I ate every last bit). Take a leisurely drive back to the Storfjord Hotel for your last night; spend your fi nal day relaxing in Norway’s beauty and, if you’re brave, head down to the fjord for a refreshing farewell dip. By Samantha Coles From $6,000 per person. Contact Toril Sjåstad, senior travel planner, toril@62.no, +47 701 144 30, 62.no

how deep guests’ pockets are!” During my visit, Magnus and his team were preparing for a 180-person lunch for the next day (the restaurant only has 140 seats). There is no menu and, naturally, seafood is the staple — the islet was formerly used as a packing facility and fi shermen’s accommodation. All fi sh is caught from small boats, and Magnus doesn’t know what fi sh he will get; he asks the fi shermen for a kilo amount and then creates the menu based on what fi sh has been caught. But you can expect delights such as deliciously hearty crab

Clockwise Norway’s haunting landscape; Storfjord Hotel’s cozy dining room; Norangsdalen valley; Storfjord Hotel overlooks a deep fjord; Storfjord Hotel blends into its surroundings

Photos 62° NORD, Alex Lawrence