Holmen Lofoten

Holmen was a small fish factory with fishermen's cabins; founder Ingunn Rasmussen, whose father used one of the cabins until the late 1980s, took it over in 2001, restored the old buildings and added new ones, opening in its current form in 2018. Suites have a sauna, wood-fired stove and panoramic ocean views. The restaurant serves set menus built on local and foraged produce, and Holmen hosts the Kitchen On The Edge Of The World chef events.

Holmen welcomes families outside Kitchen On The Edge events, which it does not recommend for under-18s. Cabins sleep up to 5, 10 or 11, and suites up to four.

Minimum stays apply: two nights for rooms and three for cabins and suites. Pets are not allowed, the restaurant is seasonal, and bookings require a non-refundable 50% deposit.

Compact double or twin rooms with mountain or ocean views; rorbuer with traditional wooden bunk beds (small doubles), shower room, kitchenette and wood-fired stove, the larger ones with a loft and second bathroom; and suites with two double rooms, shower room, sauna, kitchenette and living space.

Private parking on site; airport transfers from Leknes on request.

The restaurant, in a repurposed fishing factory building, serves set menus based on local fish, meat, foraged plants and seaweed, with vegetarian and vegan options; tables are reserved by email.

On the Holmen islet within Sørvågen village, off the E10 towards Å; about an hour's drive from Leknes Airport.