Iceland has emerged as one of Europe's most dynamic gastronomic destinations, full of exciting places to taste thrilling new recipes. Chefs create modern dishes with traditional ingredients, influenced by the philosophy of the New Nordic Cuisine, where freshness and local seasonal ingredients play a vital role.

Climate change is altering a culinary style known for local resourcefulness.

Once operating in the shadows, Icelandic beer production has been flourishing in the last three decades. Commercial and microbreweries scattered all over the country, surprise and delight inhabitants as well as visitors with their daring creations, good craftsmanship, and hearty hospitality.

This introduction to the most common Icelandic pastries helps you to properly indulge yourself in sugary deliciousness. Take notes for your order (or just try them all!) 

It may be surprising to learn that fresh Icelandic vegetables are available year-round, the quality is outstanding, the products are clean, and even carbon neutral. So how do the vegetable farmers in Iceland manage to do it in the cold climate and even offer competitive prices?

The Icelandic food scene is based on tradition and invention, using land and sea as inspiration for culinary exploits. Kári Thorsteinsson, head chef at Nielsen restaurant shares why it's about time to be inspired by Iceland's creativity.