Culinary Experience

When thinking of the true taste of culinary Iceland, the spirit of the Icelandic nature comes to mind. Wild and traditional at the same time. The variety and freshness of Icelandic food produce will take you by surprise.

Icelandic fine dining restaurants have changed dramatically in the past few years, with many chefs incorporating fresh new ingredients into popular traditional Icelandic dishes. The result has been an explosion of culinary inventiveness and worldwide recognition for several Icelandic restaurants.

From fine dining restaurants, offering a fusion of fresh new ingredients incorporated into popular traditional Icelandic dishes, to more traditional Icelandic restaurants. While menus have grown to reflect the influence of ingredients from around the world, much pride is taken in offering travellers a taste of a real Viking feast and we can even organize for you to dine at a local home.

 Fish

The various seafood, fresh all year round from the North Atlantic, salmon and trout from on of the clean rivers, are certainly a source for creative cooking.

Game meat

The game meat is mainly seabirds, waterfowl and Ptarmigan is a traditional Christmas main course. Reindeer is another special delicacy of Iceland. Even the lamb can be regarded as a game meat as it has lived in the wild nature almost from the day it was born.



 Beef

Icelandic beef is usually of top quality and cattle are grass-fed and raised without growth hormones and drugs and during summer the cattles are kept outside.. All kind of dairies are important to Icelanders, butter, cream and cheese are of special quality due to how carefully the cattles are fed and raised.

Fruits and vegetables

Even though the climate isn´t favorable for growing much vegetables, the use of the heat from geothermal sources makes it possible to grow the more sensitve varieties of vegetables in green houses, like tomatoes and cucumbers.. Some vegetables are started in greenhouses in the early spring and then moved outside early summer. One of the benefits of the cold climate is less need for pesticides.

Bread and pastries
The first professional bakers in Iceland were Danish and this is still reflected in the professional traditions of Icelandic bakers. The bakeries offer variety of bread like baguette, German bread and traditional rye bread and all kind of cakes and sweet pastries.