Heeding the call, I set out on one of Ytri’s swish custom speedboats with Anders Budde, a water engineer who moved to Træna seven years ago. He’s now one of the hotel’s two activity guides and a freediver who plucks the scallops and kelp served in the restaurant from the ocean bed. Sanna is one of the oldest inhabited islands in the north. The islands’ wildness finds its way into the food at the hotel’s restaurant, Alma. But it’s the chef’s table – a 12-course odyssey reimagining a journey from Hawaii to Træna, two islands at opposite ends of the earth – that really stands out.