Holmen Lofoten

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"Wild and wonderful... something between a restaurant with rooms, a luxury safari camp and a boutique hotel"
- The Telegraph

Kitchen On The Edge Of The World | B&B | Private Events

There is more than one way to experience nature. Heading out to sea, feeling the wind, working with wood and discovering...
04/10/2026

There is more than one way to experience nature. Heading out to sea, feeling the wind, working with wood and discovering the simple pleasure of making something with our hands. Cooking over an open fire, eating outdoors, sharing laughter and finding moments of stillness along the way.
At Kitchen on the Edge, nature is not just where we gather. It’s part of the experience, in all its elements.

Where others see a sea of green, Thomas Laursen sees flavours, possibilities and ingredients waiting to be discovered. H...
03/10/2026

Where others see a sea of green, Thomas Laursen sees flavours, possibilities and ingredients waiting to be discovered. Having spent decades exploring the edible landscape, Thomas believes that the more we understand and engage with nature, the more we learn to care for it.

«Perfection is imperfection,» he tells us as we head out into the landscape surrounding Holmen. Nature doesn’t produce perfectly shaped ingredients, and searching only for perfection means missing out on much of what it has to offer.

Together with our Kitchen on the Edge guests, he explores, tastes and gathers wild ingredients, sharing his knowledge and showing us how much there is to discover when we look a little closer. Now, we can’t wait to see what the chefs create with everything we’ve gathered.

One final round of Kitchen on the Edge this year starts today.This time, we welcome Thomas Laursen of Thomas Laursen and...
01/10/2026

One final round of Kitchen on the Edge this year starts today.
This time, we welcome Thomas Laursen of Thomas Laursen and chef David de Silva to Holmen.
Thomas brings decades of knowledge of the edible wild, while David brings his own approach to bold, generous cooking. They’ve worked together before, and over the next few days they’ll be exploring what Lofoten, and Holmen, has to work with.
First stop: the garden at LOFOTEN GÅRDSYSTERI . And by the looks of it, they found plenty. Let’s see where it all ends up.

We hiked the mountains, enjoyed the view, cooked and learned. Matt Orlando sharing not only his knowledge, but his thoug...
01/10/2026

We hiked the mountains, enjoyed the view, cooked and learned. Matt Orlando sharing not only his knowledge, but his thoughts on produce, the industry and the ideas that have shaped his work.
And somewhere along the way, something else had happened too. Matt and Tom Siebeler had become part of the kitchen at Holmen, cooking side by side with our team, exchanging ideas, helping each other and having a lot of fun in the process. By the final evening, it felt less like visiting chefs and hosts, and more like one kitchen.
Guests who had arrived as strangers left as friends. There were long hugs, a few tears and promises to meet again.
A fitting end to Kitchen on the Edge, and a weekend we won’t forget anytime soon. Thank you Matt and Tom for coming, and to everyone who joined us. There would be no Kitchen on the Edge without you.

Last night was the first taste of Matt and Tom’s take on Holmen and Lofoten. From the moment they arrived, they’ve been ...
26/09/2026

Last night was the first taste of Matt and Tom’s take on Holmen and Lofoten. From the moment they arrived, they’ve been excited by the ingredients they’ve found here, from reindeer and local fish to what’s gathered and grown around us.
In the kitchen, fires burning, hands moving, plates coming out one after another. At the table, sharing plates, good conversations and food being passed around.
And Kitchen on the Edge continues.

We welcome Matt Orlando and Tom Siebeler who have arrived at Holmen Lofoten. The aprons are on, and preparations for Kit...
24/09/2026

We welcome Matt Orlando and Tom Siebeler who have arrived at Holmen Lofoten. The aprons are on, and preparations for Kitchen On The Edge Of The World are underway.

Matt’s path has taken him through The Fat Duck, Per Se and Noma, before opening Amass in Copenhagen and becoming known for an approach to cooking rooted in curiosity, resourcefulness and circular gastronomy. For the next few days, he and Tom turn their attention to our corner of Lofoten, to what is here, what is in season, and what can be made of it.

And as the first guests begin to arrive, the quiet preparations give way to a full house, shared tables and four days spent together at the edge of the world.

21/09/2026

The ceramics we use at Holmen Lofoten are made here in the Lofoten Islands by ceramicist Gunvor Tangrand, whose work has been part of our tables for many years. For us, knowing where things come from matters. Not only the ingredients we cook with, but the objects we use, the people we work with and the skills that exist within our local community. Each piece carries the marks of the hands that made it, slightly different, made to be used, and very much at home here.

There’s an old Norwegian saying: Det finnes ikke dårlig vær, bare dårlige klær (there’s no such thing as bad weather, on...
19/09/2026

There’s an old Norwegian saying: Det finnes ikke dårlig vær, bare dårlige klær (there’s no such thing as bad weather, only bad clothing). In Lofoten, we tend to agree.

We don’t wait for blue skies. Some days are wild and windswept, others completely still. And on rough days like these, we feel just a little more alive.

At Holmen Lofoten, it matters very little what you do, where you come from or what your title is. Here, everyone meets o...
13/09/2026

At Holmen Lofoten, it matters very little what you do, where you come from or what your title is. Here, everyone meets on equal ground and somewhere along the way, strangers have a habit of becoming friends.
It wasn’t necessarily what they came to Lofoten looking for. But for many, it becomes one of the things they remember most.

Some of the dishes served by our guest chefs over the years.Each guest chef arrives at Holmen Lofoten with their own ide...
10/09/2026

Some of the dishes served by our guest chefs over the years.

Each guest chef arrives at Holmen Lofoten with their own ideas, influences and way of cooking. For a few days, they become part of our kitchen, bringing new flavours, combinations and perspectives to the table. Different hands, different approaches, and some very memorable dinners along the way.

Thank you to all the chefs who have joined us in the kitchen and shared their cooking with us over the years. And for the many more to come🤍

Adresse

Flathaugen 36
Sørvågen
8392

Telefon

+4793442301

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