Meals
The characteristic curiosity and openness of the
Icelanders is crystallized in the nation’s chefs, who have gained a
strong reputation for creatively fusing international cuisine with
Icelandic ingredients, such as fish drawn fresh from the sea, lamb that
has roamed wild and fed on lyng and herbs and flavorful locally grown
vegetables. When these choice ingredients meet with the traditional
foods of other countries, something magical happens.
Flying Chef
Private master chef & sommelier
Minimum / Maximum: 8-200 people
Við Fjöruborðið
Seashore restaurant in South Iceland
Minimum / Maximum: 8-180 people
Fish Company
Adventure under a bridge in Reykjavik
Minimum / Maximum: 8-70 people
Square
Fun & fine dining in Reykjavík city centre
Minimum / Maximum: 8-150 people