Iceland, the home of plentiful snow and stunning Northern Lights, has never been cooler. The land of fire and ice with terrains ranging from towering glaciers to jagged volcanoes, active or not, appeals to everyone from family trips to group hangs with never ending options for adventure, hot soaks and stunning sights. These days the best reason to go may just be a little more cozy. While the food has always been solid, aside from the controversial fermented shark, the gastronomic choices and the quality of ingredients has never been more simultaneously global and local. A cornucopia of choices range from organically sourced wheat for the tastiest baked goods to the local lamb used by a bevy of Thai restaurants as well as more traditional options such as deer and skyr, or Icelandic yogurt. The wonders of the Blue lagoon may heal your wanderlust soul but in the end, your stomach will be the one thanking you.
Morning view from Retreat at The Blue Lagoon.
The Retreat at Blue Lagoon is one of the most luxurious experiences around. Breakfast is a sprawling array of smoked and cured meats, skyr and dried and fresh fruits with local butter that may just blow your mind. Guests may dine in lush robes provided by the hotel before, during and after a dip in a more private section of the geothermal spas. The luminescent water glows with mineral-rich tones and is the backdrop for the most luxe wellness day ever.
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Dinner has a local and theatrical flare with onsite restaurant Moss setting the stage. The set menus, designed by Chef Aggi Sverrisson and the chef team, are prepared with an affection for Iceland and a deep awareness of when and where ingredients are the freshest and most desirable.
A snow crab leg plated on locally sourced flora and fauna.
Stay on trend and visit the The Blue Lagoon Team’s newest project is also opening a new retreat Highland Base – Kerlingarfjöll at the base of the Kerlingarfjöll mountains. The central highlands are a hair raising 3.5 hour drive from the airport and offers all the comforts of and Icelandic kitchen in the rough terrain of the mountain range. The onsite restaurant offers local dishes like arctic char and lamb soup as well as a signature waffles and roasted veggies from local Flúðir Vegetable Farm.
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Locally sourced reindeer tartare with horseradish and shaved truffles.
The Edition Hotel isn’t just a luxe place to stay the signature restaurant is worth a visit all on its own. Helmed by Iceland’d first Michelin-star Chef, Gunnar Karl Gíslason and boasting a menu filled with modern Icelandic cuisine, Tides marries the best of more traditional cooking methods with local seasonal products and a some global touches. Dishes like scallops with redcurrant, coffee and lovage team exceptionally well with local lumpfish roe and beef tartar. Don’t sleep on the breakfast menu, either, as the traditional rye toast with salmon and organic eggs pairs exceptionally well with local skyr and tarragon pistachio granola.
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Excellent Thai food may not be a given in a small northern country but Krua Thai is hands down worth the visit. With two locations, Kopavogur and central Reykjavik, stop by for some classics like pad thai and kaw pad and leave very satisfied and ready to walk for hours. Note the very Icelandic addition of lamb as a meat option for most dishes as well as a locally sourced fried fish dish with rice or french fries. While lamb may not be traditional Icelandic fare, Krua Thai makes a spicy and satisfying plate.
Local lamb from over house made pepper hummus grilled fennel and spiced soy beans.
Come for the grilled local lamb and shell on lobster with salted lemon and stay for the celeriac milanese with grilled king oyster mushrooms and onion reduction. The former steelworks factory was gutted and redesigned to house a hotel, restaurant, cafe and bar that is as elegant as it is historic near the waterfront. Seasonal ingredients are truly allowed to shine with global touches like yuzu mayonnaise and truffle powder while a créme brulée the redefines the use of chervil in the realm of desserts.
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Grilled flatbread and assorted dips from Sumac Grill
Downtown Reykjavik has its fair share of variety and top of that list is Sumac. Chef and owner Thráinn Freyr Vigfússon and Chef Jakob Zarioh Baldvinsson run and operate the very Icelandic spot steeped in spice and fire with flavors ranging from the Middle East to Northern Africa. The interior was inspired by Beirut’s nickname, Paris of the East and the even the drinks menu boasts bottles from Morocco and Lebanon as well as a vast European selection. The food menu is meant for sharing with fired flatbread za’atar and a selection of spreads like hazelnut pepper dip, fried halloumi with honey and fennel and crispy falafel. Lamb and fish feature heavily with whole braised cauliflower and grilled leeks as vegan alternatives.
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Cinnamon rolls and more on display.
No trip to Iceland is complete without a Súkkulaðisnúðar or cinnamon bun. Brauð & co opened in the spring of 2016 to an amazing reception with early closures, daily, due to empty shelves. With fives locations there is now more than enough bread and cinnamon rolls for all to enjoy. Of course, the local rye bread is a hit but so are sourdough loaves, croissants and more. They use only specially selected organically grown high-quality ingredients.
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