Flavors of Iceland - A Culinary Journey

Day 1
Arrival & Welcoming Reykjavik
Pick up from Airport and transfer to Reykjavík city and accommodation.

As an introduction to the sparkling city of Reykjavik we guide you through an afternoon excursion of cultural and historical sites with tasty stops along the way. Highlights include a visit to a traditional Icelandic fish market where we enjoy a refreshing seafood lunch in their café as well as a trip to the Arbaer Open Air Museum to indulge in traditional Icelandic pancakes served with fresh cream and jam.

Our welcome dinner takes place at the Gallery Restaurant, which is a benchmark for Icelandic culinary excellence since it opened in 1965. Chef de Cuisine, Friðgeir Ingi Eiríksson, and his team, will guide you through this feast of the senses, aided by a trip to their private wine cellar with over 4000 bottles.Overnight in Reykjavik.

Day 2
Food & Folklore Along the Golden Circle
Today we drive the Golden Circle which has many amazing natural wonders: the mighty Gullfoss waterfall, Geysir geothermal hot spring area, and Þingvellir National Park (UNESCO). Culinary highlights include a BBQ lunch at Geysir with grilled Icelandic mountain lamb prepared with locally grown herbs.  A perfect ending to this tour is an intimate moment of fun and folklore visiting a local farmer and artist in Hvalfjörður Fjord to enjoy beautiful handicrafts, traditional Icelandic music, freshly baked treats and homemade dandelion wine. At our dinner in Borgarnes we will enjoy a rare dessert of goat's milk ice cream from Háafell, one of very few goat farms in Iceland. Overnight at Borgarnes.

Day 3
True Flavors of True North
Today we drive through Borgarfjörður, a site of the old Sagas and stop at Hraunfoss and Barnafoss waterfalls before continuing north past Skagafjörður, famous for its horse breeding and onwards to our final destination of Akureyri, Iceland's second largest city. Akureyri is only 60 miles away from the Arctic Circle and is a surprisingly green community with lots of vegetation and a famous Botanical Garden. Tonight enjoy a very special "mystery" meal and discussion at the modern and elegant dining room of RUB 23 restaurant. Two of the most able chefs in Iceland, Einar Geirsson and Kristján Þórir Kristjánsson, are owners and chefs of the restaurant, which is renowned for its flavorful fusion cuisine and emphasis on using local raw materials. Overnight Akureyri.

Day 4
Smoke on the Water in Lake Mývatn
Today we start with a visit to Holtsel dairy farm for a taste of their specialty ice cream before we drive eastward to the beautiful Goðafoss waterfall and onto Lake Mývatn with its rich birdlife and unique landscape of pseudo-craters, boiling mud-pools, and bizarre lava formations. On the banks of Lake Mývatn we stop at the charming Vogafjós Cowshed Café which is known for its homemade local food, such as smoked lake trout, smoked lamb, mozzarella and feta cheeses made from the farm's cow milk. We will learn how the trout and lamb are smoked on the premises using long-standing and traditional methods. A truly unique experience occurs up in the geothermal fields, where we sample rye bread, baked underground by hot springs. Overnight in Mývatn.

Day 5
The Epicurean East Fjords
From Mývatn we continue eastwards over the unpopulated plateau of Jökuldalsheiði into the fertile Fljótsdalur district. We stop for lunch at Möðrudalur farm which has been run by the same family since 1874. Here we learn how they smoke meat in a charming small turf house as well as peruse their homemade woolen-wear and handicrafts. At the café we have a taste of the country pates, smoked meats, sausages and kielbasa made on the premises. We then drive through Fagridalur valley to Stöðvarfjörður fjord where the road leads south to Djúpivogur which is a charming fishing village where we will enjoy a seafood dinner of locally caught fish and game. Overnight in Djúpivogur.

Day 6
Icy Goodness in the Southeast
From Hornafjörður we drive south of Vatnajökull glacier which is larger than all of Europe's glaciers combined. We stop for a boat tour on a magnificent glacial lagoon flowing with icebergs where we will have the unique experience of imbibing on Icelandic liquor in glassed filled glacial ice. We stop for a delicious salmon lunch with fish caught from nearby Kirkjubæjarklaustur which is famous for its "out of this world" salmon. We continue to Skaftafell National Park over the Skeiðarársandur outwash plains past the town of Kirkjubæjarklaustur and drive over dramatic lava fields for a cozy dinner in Vík. Overnight in Vík.

Day 7
Temptations of the South Shore
Iceland's South shore provides stunning nature and impressive views and our first stop is at the stark cliffs of Dyrhólaey and onto the mighty Skógarfoss and Seljalandsfoss waterfalls. We take a break for lunch at Skógar to enjoy their special recipe for traditional meat soup, which is a dish that has been a staple in Icelandic kitchens for centuries. We continue through the fertile farmlands of the south and stop for a drink at the Ölvisholt Beer brewery opened in 2007 and housed in an old dairy farm. The quality of Icelandic beer lies in the extremely clean and soft water the breweries use which does not have to be treated chemically, only filtered. For our final dinner in Iceland, a lobster feast awaits us at Við Fjöruborðið restaurant which specializes in lobster caught fresh from the ocean at their very doorstep. Located in the small and charming fishing village of Stokkseyri, it is a place of breathtaking views with skerries, islands and lagoons. Evening arrival in Reykjavík. Overnight in Reykjavik

Day 8
Departure and Sumptuous Spa Day at the Blue Lagoon
Check out of hotel and transfer to the Blue Lagoon where we stop for a relaxing dip in the pleasantly warm mineral-rich water, reputed for its healing properties. While in the water we are served a special Blue Lagoon cocktail before heading to their Lava restaurant for a luxurious spa lunch. Depart Blue Lagoon for to Keflavik airport in time for check-in.