Napp — Travelrags

Condé Nast TravelerOct 24, 2026

In Lofoten, Norway, a Table Is Set Between Peaks and Fjords

Writer Arati Menon heads to Kitchen on the Edge of the World, a four-day event where top chefs harness the Arctic elements and local ingredients to create extraordinary culinary experiences.

12 things in this story

Lofoten Seaweed CompanyPlacewomen-led team hand-harvests local seaweed
Elsewhere
Lofoten IslandsNeighborhoodLofoten, Norwaydistinctive and dramatic landscape with spiky mountains
Holmen LofotenHotelSørvågen, Norwayculinary destination and hotel since 2007
Kitchen on the Edge of the WorldFestivalSørvågen, Norwayextraordinary culinary adventure launched in 2018
The Fat DuckRestaurantLondon, United Kingdominfluential kitchen in London
Per SeRestaurantNew York, United Statesinfluential kitchen in New York
Hiša FrankoRestaurantKobarid, Sloveniarenowned Slovenian restaurant
AmassRestaurantCopenhagen, Denmarkcircular restaurant in Copenhagen
EsseRestaurantCopenhagen, Denmarkrestaurant in a restored Nordhavn warehouse
NomaRestaurantCopenhagen, DenmarkFor the past few months, the team has been focused on sharing what we created for Noma LA.
GeraniumRestaurantCopenhagen, DenmarkOur mission is to create meals that involve all our senses - restores, challenges and enriches.
Love FoodPlaceLofoten, Norwayorganization connects small-scale producers with restaurants

Read the full piece at Condé Nast Traveler →