Scan Magazine | Norwegian Christmas Feasts | Skotholmen
The building used to be a run-down warehouse, and even though it is now a modern restaurant, the history can still be seen and felt.
Kami Skotholmen serves Scandinavian cuisine with an Asian twist.
Norwegian seafood surrounded by Norwegian nature Located on an islet, in an old warehouse from 1847, beneath the most southern bird cliff in Norway, Kami Skotholmen serves fresh and local seafood dubbed as Scandinavian cuisine with an Asian twist, accompanied by an extraordinary view over the ocean.
Everything is depending on what fresh seafood we get in that morning, what the weather is like that day and, of course, the seasons.”
By Synne Johnsson | Photos: Yann Aker
With a capacity of up to 150 guests for dining, Skotholmen is also the perfect place for a unique meeting or conference experience, and they can provide the latest within audio and visual equipment, lounge, photo gallery and an open multikitchen. The restaurant is close to both the airport and nearby hotels, making the logistics of a business trip easy and straight-forward.
What used to be an old, run-down warehouse is now a beautiful and rustic restaurant, decorated with modern interiors. With an open kitchen and huge glass windows as a frame, it allows guests to experience the pureness of cooking with the bare nature as a living painting in the background. “It has taken a lot of work and commitment to open this restaurant, due to its location and the building. It was important to all of us that the outcome was something we could be proud of, which would make the hard work worth it – which it absolutely has,” says restaurateur and chef Magnus Bergseth. The restaurant is located on Skotholmen in Sunnmøre, Norway. In 1770, the island 32 | Issue 129 | October 2019
was named as a trading post, mostly for fish, and it was an important post up until the 1960s. The warehouse where the restaurant is located dates back to 1847. Guests at Kami Skotholmen can choose a three- or four-course menu on regular days. For groups, there are no limits, and the programme is tailor-made for the occasion. The restaurant is open from March through December, and booking is required because of the transport to the islet, which they organise by boat from Ålesund and Fosnavåg. There is also a spot for helicopters. “I don’t know if I want to call the food we serve gourmet, only because I don’t want to label it. That’s up to the guests,” says Bergseth. “We don’t have a set menu.
“I can’t really describe how special it is here – you just have to experience it,” says the chef. “Although we do serve high-quality food, we don’t only sell a good meal; we sell an experience. Leave your stress at the dock, and come aboard the boat. That’s when the journey starts.” Web: skotholmen.no Facebook: Skotholmen Instagram: @kamiskotholmen