Icelandic food & drink tours

Icelandic food is what a volcanic island with 350,000 people and no farming weather had to invent: lamb that grazes wild, fish pulled that morning, skyr thick enough to stand a spoon in, tomatoes grown in greenhouses heated by the ground, and rye bread baked in geothermal soil. The food from Iceland that gets the most attention abroad — hákarl, the fermented shark — is the one Icelanders eat least often, usually at midwinter and usually while watching a tourist try it.

Every tour here puts real producers in front of you rather than a buffet: tasting walks in Reykjavík, farm visits, breweries, and the occasional hákarl dare with a shot of brennivín standing by.