Food Destination Iceland
In the past few years, Iceland has emerged as one of Europe’s most dynamic gastronomic destinations, full of exciting places to taste thrilling new recipes. Chefs create modern dishes with traditional ingredients, influenced by the philosophy of the New Nordic Cuisine, where freshness and local seasonal ingredients play a vital role.
Chefs throughout Iceland use vegetables and herbs locally grown in geothermally heated greenhouses around the country, making sure you enjoy the best quality products available. Iceland’s dairy products are also becoming famous for their wholesome flavor, especially the yogurt-like Skyr, now a big seller in Whole Foods stores in the US as well as in Scandinavia. Fish and lamb are traditional, but most restaurants will also include beef, poultry, pork, game, seabirds, lobster, shrimp and scallop on their menus, as well as vegetarian dishes.
For the few daring MICE planners, traditional Icelandic fare is widely available. In the era preceding modern day storage technology— i.e. the fridge—food was traditionally stored using more primitive methods. This traditional food consists of pickled, salted, cured, or smoked fish and meat of various kinds. In order to survive the long winter months, all parts of the animal were consumed. Don’t be surprised to find fermented shark, singed sheep heads or pickled ram’s testicles on the menu of specialty restaurants.
IDEAS ON HOW TO INCORPORATE TASTING TOURS IN YOUR MICE EVENT
ASK OUR LOCAL DMC´S FOR SUGGESTIONS ON UNIQUE DINING SETTINGS.
- There are many micro breweries really worth visiting. Here is an article on where to find and how to visit Icelandic microbreweries.
- We also produce hard liquor like vodka, whiskey and gin
- Go sea angling and cook the fish you cought. Check out Elding and restaurant Mar
- Take a cooking class at Hilton VOX Home or Salt Kitchen
- You can request a visit to a chocolatier Haflidi Ragnarsson
- Bring a group for our annual Food and Fun festival taking place in March
- Visit the geothermal park and learn how we use hot springs to cook and bake
- Reykjavik Food Tours and Private Gourmet Guide and MyReykjavik gourmet guide
- Guide to Icelandic local food
Venue ideas for Gala/welcome dinner for groups over 150
- Harpa Conference center seats up to 850 banquette style in Silfurberg & Nordurljos. Silfurberg seats up to 540 persons and 530 in Flói. They have catered conferences up to 2500 persons
- Laugardalshollin, sports arena seats up to 3240
- Fákasel Horse Park, seats up to 600
- Blue Lagoon Lava Restaurant, seats up to 500. Drive from Reykjavík 30-40 minutes. Video
- Radisson Blu SAGA Hotel,seats up to 300
- Reykjavik Art Museum, seats up to 350.
- VOX Club, seats up to 350
- Grand Hotel Reykjavík, seats up to 304
- VOX Home, seats up to 300
- Icelandair Hotel Natura, seats up to 270
- Hotel Grimsborgir, seats up to 238
- Hotel Örk, seats 220
- Whales of Iceland exhibition,seats up to 250
- Kolabraut Harpa seats up to 200
- Viðey Restaurant, seats up to 150