In Iceland, as part of an international movement that began in Italy in 1986, Slow Food is taking a significant stance against the global dominance of fast food chains and mass-produced meals. This initiative, which started as a protest by Carlo Petrini against a McDonald’s near Rome’s Spanish Steps, has blossomed into a worldwide grassroots movement, officially launched in 1989 in Paris. With over 100,000 members across more than 150 countries, Slow Food advocates for a deeper connection to our food sources, methods of production, and their impact on our health and the environment. Beyond mer ..read more

Just off the coast of South Iceland, near the stunning Seljalandsfoss, lie the Vestmannaeyjar (The Westman Islands). Inhabited since shortly after Ingólfur Arnarson’s arrival in Iceland, these islands offer a captivating blend of history and natural beauty. Whether you have just a day or more to spare, we highly encourage you to visit Vestmannaeyjar. A wealth of experiences awaits you, from exploring museums to encountering wildlife in animal sanctuaries, not to mention thrilling whale-watching opportunities. Don’t miss the chance to experience all that Vestmannaeyjar has to offer. What to do ..read more

The Icelandic flatbread, or flatkaka (or flatkökur plural), is a traditional staple—an uncomplicated round bread traditionally crafted without leavening agents, comprised solely of rye flour (sometimes barley) and water. Today, the recipe includes a blend of rye flour and whole wheat or exclusively whole wheat, occasionally enriched with oatmeal and baking powder. Some variations even incorporate sugar into the dough. Photo: Gæðabakstur / Ömmubakstur These flatbreads typically measure around 15 cm in diameter and 2-3 mm thick, displaying a characteristic brown hue with black spots. Initially ..read more

Reykjavik is a city that offers a diverse range of culinary experiences, from traditional Icelandic dishes to international cuisines. Whether you’re looking for a cozy cafe, a trendy bar, or a fine dining restaurant, you’re sure to find something to suit your taste and budget in Reykjavik. This blog post aims to share some of the best places to eat and drink in Reykjavik based on different categories and preferences. You’ll discover the top restaurants in Reykjavik for seafood, steak, vegan, breakfast, fast food, cocktails, coffee, and some of the best restaurants outside Reykjavik for a chang ..read more

In this Grandi Travel Guide you will learn all the most important facts about this interesting place. Just off Reykjavík’s city centre lies the charming old harbour area called Grandi. Initially, it was just a sandy connection between Reykjavík and Örfirisey Island. However, it has evolved significantly over the years. It was an industrial hub housing fish processing plants and shipyards for decades. But with the construction of the new Sundahöfn harbour, much of the industry relocated, leaving behind empty buildings in this bustling area, eagerly awaiting a new purpose. The stage was set for ..read more

While smoked lamb (hangikjöt) is often eaten over Christmas, it is generally not eaten on Christmas Eve – the main Christmas holiday in Iceland. While the selection has diversified in the last few decades, glazed ham remains one of the most popular dishes on Icelandic Christmas dinner tables, and almost 50% of people still eat it. It became popular in the 1950s.  The glazed ham is called hamborgarhryggur in Iceland and like many popular Icelandic dishes, this one came from Denmark. The term ‘hamborgarhryggur’ partially derives its name from Hamburg, a city in Northern Germany, literally t ..read more

Sviðasulta or Jellied Singed Sheep Head is not much to look at, but, boy, is it good. When it comes to unique culinary experiences, Iceland surely doesn’t disappoint. Icelandic cuisine is rich in flavor and history, from fermented shark to dried fish. Among these dishes, one stands out for its appearance and deep historical roots: the singed sheep’s head, or as the locals call it, Svið. Origins of Svið Svið dates back to times when every part of the animal was used out of necessity. Iceland, known for its cold, harsh winters, often faced periods of food scarcity. Even the sheep’s head became a ..read more

Imagine a world where bread stands aside, making way for the robust flavours of salted fish. That’s right – we’re talking about Iceland, a place where the gusty sea winds have shaped a culinary tradition unlike any other. While “harðfiskur,” the dried and sometimes beaten fish treat, holds its own special place in the Icelandic food scene, our story today is about a different delicacy. The 18th century in Iceland marked the dawn of a salty revolution – the preparation and consumption of salted fish. As time marched on, this wasn’t just about preserving fish; it was about perfecting an art. Ro ..read more

The history of beer in Iceland is a story of evolution and persistence. It stretches back to the times of the Norse settlers, navigating through an extensive period of prohibition in the 20th century, and emerges into today’s burgeoning craft beer scene. This blog aims to present a clear, concise chronicle of beer’s journey in Iceland. It is a journey that mirrors the nation’s own growth and resilience. Let’s delve into the facts, the influences, and the key moments that have defined Icelandic brewing. If you would like to taste some of Iceland’s delicious beers, we recommend you check out our ..read more

Ice cream, a beloved frozen treat enjoyed by people worldwide, has a fascinating history that stretches back thousands of years. The earliest traces of ice cream can be traced back to around 550 BC in Persia, where ice houses and pools were utilized to serve and produce delectable delights like faloodeh and sorbets. Surprisingly, despite Iceland’s name evoking images of icy landscapes and its year-round chilly climate, the tradition of Icelanders indulging in ice cream didn’t emerge until the 1920s. Join us as we delve into the intriguing journey of ice cream in Iceland, exploring the cultura ..read more