In the remoteness of Iceland: Cooking and Fly Fishing Arctic Salmon.

This summer my partner and I had the joy of living and working at Mio Lodge, part of the Six Rivers Flag in Iceland. The lodge sits in a breathtakingly remote spot, on the corner where two rivers meet, only a short distance from the ocean. Getting there feels like stepping out of the modern world and into something timeless and endless skies, rolling valleys, the sound of water rushing over rocks, and sheep wandering freely across the landscape. Sometimes, they even came right up to the door, knocking like unexpected neighbors to remind us how truly in the middle of nowhere we were.

Life at the lodge was centered around creating warmth and comfort in this wild setting. Our role was to provide not just food, but an experience, a rhythm of hospitality that carried guests through their days of fishing and exploration. We prepared everything: hearty breakfasts to start the morning, light lunches, afternoon snacks, elegant canapés, and candlelit dinners that brought everyone together. The fireplace became the heart of the evenings, where stories of the rivers mingled with laughter, wine, and the glow of firelight.

Cooking in such a remote place came with its own challenges. There were no supermarkets around the corner, no quick fixes if we ran out of something. Every ingredient had to be carefully planned, delivered, and cherished. That limitation pushed us to become creative and resourceful, relying on what the land and waters gave us. Local fish, fresh from the rivers, and beautiful Icelandic meats became the soul of our menus. My personal favorite to work with was the lamb: its unique flavor, shaped by the pure Icelandic environment, always felt like the taste of the island itself.

And yet, despite the challenges, or perhaps because of them, cooking at Mio Lodge was deeply rewarding. To serve high-end meals in such a wild and isolated setting was more than just cooking; it was about creating comfort, beauty, and care in a place where nature is vast and humbling. Each meal carried with it a sense of connection: to the guests, to the land, and to the tradition of hospitality in Iceland’s remote corners.

Mio Lodge is also part of the inspiring Six Rivers Project, dedicated to protecting and ensuring the future of wild Arctic salmon. Knowing that our work was tied to such an important mission made our time there feel even more meaningful.

For us, Mio Lodge wasn’t just a workplace, it became a home filled with memories we’ll treasure for a lifetime.