Accessible only by boat, Kami, on the islet of Skotholmen is the restaurant of choice for seafood, off the coast of Alesund. The place used to be a herring processing factory and even today it remains true to its history. According to Chef Magnus Bergseth, if you are on a tiny islet, on a former fish salting facility, completely surrounded by the ocean… you have to serve fish!.
True to their history, there are three serving options that honour remarkable characters from the Sunnmore area: entrepreneurs and pioneers of the fishing industry. There is no set menu though, since at Kami they change it every day according to the whims of the catch. This philosophy of freshness extends even to the open kitchen, that overlooks the open waters and is arguably the kitchen with the best view in the world.
As I mentioned before, the islet is only accessible by boat, so you have to make your own arrangements, own your own vessel, or make reservations for the transport service they run at Skotholmen. Last time I was in Norway, I grabbed an apron and worked the kitchen with Chef Magnus. I was impressed by the inventiveness that allows him to be flexible accommodate glorious food from the varying bounty of the sea.