Longyearbyen is the largest settlement on Svalbard, a Norwegian archipelago a mere 800 miles from the North Pole. It's the northernmost settlement in excess of 1,000 people in the entire world and thus the place to go for exciting times while at the top of the world.
During the summer, when it's not completely frozen and shrouded in darkness, Svalbard can import food from the outside world. But Huset, a gourmet restaurant in Longyearbyen, emphasizes dishes made with local flora and fauna, such as langoustine (Norwegian lobster) wrapped in wild ramp onions.
Veronique Greenwood of BBC News traveled to chilly Svalbard to explore its unique culinary delights. Popular meat sources include fish, of course, but also reindeer and the local ptarmigan birds. Huset's head chef is Alberto Lozano, whom I gather is from Spain. His southerly origins inspire adaptations of arctic food sources, such as this reindeer chorizo which is plated on a slice of telephone pole from the restaurant building.
You can browse more delicious arctic foods at Huset's Instagram page.
-via Marginal Revolution