THE BEST TABLE IN LOFOTEN
Private Targa 44 · Freediving & spearfishing · Gourmet chef · Wild Lofoten seafood
North of Normal.
From the ocean. To the deck. To your plate.
There are few dining experiences more authentic than eating seafood harvested from the very waters surrounding you.
Departing from Svolvær/Henningsvær aboard our Targa 44, we set course for a beautiful and sheltered bay somewhere among the islands of Lofoten. Here, surrounded by mountains and crystal-clear Arctic water, we drop anchor and let nature decide the menu.
This is Catch & Cook — a private sea-to-table experience where freediving, wild ingredients and fine dining come together in one extraordinary setting.
WHAT YOU CAN EXPECT
Into the wild Lofoten
Your experience begins in Svolvær, where you are welcomed aboard before we leave the harbour and cruise into the surrounding archipelago.
There is no fixed destination. We choose a secluded bay or beach based on the day's weather, sea conditions and where we believe the ocean may provide the best ingredients.
Once we find our spot, we drop anchor.
And the restaurant opens.
The hunt begins
While you settle in on deck with a glass of something sparkling, your skipper changes into freediving gear and enters the cold, clear waters of Lofoten.
Below the surface, the search begins.
Scallops are collected by hand, while spearfishing may provide halibut, wolffish, plaice, cod, pollock or other seasonal species.
There are no guarantees and no predetermined menu.
The ocean decides what we eat.
And that's exactly the point.
From ocean to chef
The catch is brought directly from the water onto the deck, where our chef, Håkon, takes over.
He introduces the different species, talks about the ingredients and begins transforming the day's catch into your meal — right in front of you.
No freezer.
No delivery truck.
No restaurant kitchen.
Just a few metres between the ocean and your plate.
Using complementary local ingredients and simple techniques that allow the quality of the seafood to take centre stage, Håkon creates a meal dictated by what nature has provided that day.
The best table in Lofoten
While the food is prepared, there is nowhere you need to be.
Take a swim from the boat. Step ashore on a secluded beach. Watch the cooking. Enjoy a glass of bubbles. Or simply sit back and take in the silence, mountains and Arctic sea around you.
When the food is ready, we dine on deck.
The setting changes every time.
No restaurant in the world has this exact table.
Cruise back to Svolvær
After the meal, we raise anchor and make our way leisurely back through the islands towards Svolvær.
Perhaps with one final stop along the way — or simply a slow cruise home while Lofoten passes by outside.
No two Catch & Cook experiences will ever be exactly the same.
Because this isn't a menu built around a destination.
It's a destination built around what the sea gives us.
THE BEST TABLE IN LOFOTEN
Private Targa 44 · Freediving & spearfishing · Gourmet chef · Wild Lofoten seafood
North of Normal.
From the ocean. To the deck. To your plate.
There are few dining experiences more authentic than eating seafood harvested from the very waters surrounding you.
Departing from Svolvær/Henningsvær aboard our Targa 44, we set course for a beautiful and sheltered bay somewhere among the islands of Lofoten. Here, surrounded by mountains and crystal-clear Arctic water, we drop anchor and let nature decide the menu.
This is Catch & Cook — a private sea-to-table experience where freediving, wild ingredients and fine dining come together in one extraordinary setting.
WHAT YOU CAN EXPECT
Into the wild Lofoten
Your experience begins in Svolvær, where you are welcomed aboard before we leave the harbour and cruise into the surrounding archipelago.
There is no fixed destination. We choose a secluded bay or beach based on the day's weather, sea conditions and where we believe the ocean may provide the best ingredients.
Once we find our spot, we drop anchor.
And the restaurant opens.
The hunt begins
While you settle in on deck with a glass of something sparkling, your skipper changes into freediving gear and enters the cold, clear waters of Lofoten.
Below the surface, the search begins.
Scallops are collected by hand, while spearfishing may provide halibut, wolffish, plaice, cod, pollock or other seasonal species.
There are no guarantees and no predetermined menu.
The ocean decides what we eat.
And that's exactly the point.
From ocean to chef
The catch is brought directly from the water onto the deck, where our chef, Håkon, takes over.
He introduces the different species, talks about the ingredients and begins transforming the day's catch into your meal — right in front of you.
No freezer.
No delivery truck.
No restaurant kitchen.
Just a few metres between the ocean and your plate.
Using complementary local ingredients and simple techniques that allow the quality of the seafood to take centre stage, Håkon creates a meal dictated by what nature has provided that day.
The best table in Lofoten
While the food is prepared, there is nowhere you need to be.
Take a swim from the boat. Step ashore on a secluded beach. Watch the cooking. Enjoy a glass of bubbles. Or simply sit back and take in the silence, mountains and Arctic sea around you.
When the food is ready, we dine on deck.
The setting changes every time.
No restaurant in the world has this exact table.
Cruise back to Svolvær
After the meal, we raise anchor and make our way leisurely back through the islands towards Svolvær.
Perhaps with one final stop along the way — or simply a slow cruise home while Lofoten passes by outside.
No two Catch & Cook experiences will ever be exactly the same.
Because this isn't a menu built around a destination.
It's a destination built around what the sea gives us.
