Enjoy some pristine landscape, meet local farmers and fishermen, learn about their way of life and sample their products. On this tour, you’ll get an introduction to farming and fishing in Iceland from the people who know best. Be prepared to taste the world’s best lamb and fish!
Day 1: Arrival
Arrival at Keflavík airport and transfer to your accommodation in Reykjavík.REYKJAVÍK
Day 2: Fishing, cooking and the Blue Lagoon
Today, we’ll go sea angling and and you’ll catch your own fish for dinner from the Faxaflói Bay in the Atlantic Ocean. Just breathing in the fresh air and being out in the open ocean makes it an experience you’ll never forget. Once back on land, our chef will prepare the catch and explain why Icelanders believe that they have the best tasting fish in the world. In addition, you’ll learn about the locally grown herbs and spices, local vegetables and the local food specialties. The preparation of fish in Iceland has evolved from simple boiled cod and potatoes smothered in butter to world-class gourmet cuisine.
In the late afternoon, we visit a local Reykjavík fish specialty store and restaurant called Fylgifiskar – directly translated as “Follow that Fish”. The chef will show us how to properly prepare and cook the fish you just caught, and afterwards, you’ll get to taste the best fish ever to come out of the sea – guaranteed! After dinner, we head to the world-famous Blue Lagoon, a pool of geothermal water in a moss-covered lava field dating back to 1226, to relax and to share fishing stories.
Day 3: Meet the Farmer
We head to Þingvellir, Iceland´s first national park est. 1930. It is the site of the Viking-Age parliament started in 930 AD, and is located in a rift Valley. We continue to the local farmers at Bjarteyjarsandur, which is a farm on the north coast of Hvalfjörður (Whale Fjord). This farm’s main product is gourmet lamb, but you are likely to see some of their other animals too, such as horses, chicken, rabbits, dogs and cats. You’ll learn about the local history and past and present ways of farming – directly from the farmer which work in the spirit of the ecological and sustainable way of life.
The seasonal rhythm of farming influences what visitors get to see and do during this farm visit. There’s lambing in May, eider duck down collection in June, berry picking in August/September and sheep round-up in September, for example.
Before we leave we get to taste some of the farms local food. In the evening we go to the gourmet restaurant Grillið on the top floor of the Radisson Blue Saga Hotel. A night at Grillið is really a celebration for your senses, quality food and fine wine.
Day 4: Departure
Transfer from your accommodation in Reykjavík to Keflavík International Airport in time for your departure.