Our trout and codfish is landed on icelandic fishing fleets at Grindavik harbour. When we can get it, wild trout and salmon comes from the nearby rivers like the Ystri Ranga, and, when supplies are short, from a local salmon farm. Likewise, fermented shark is fermented locally in Sudurlands and mackerel smoked in the smokehouses of Reykjavik. Our Atlantic catch of the day varies from red mullet, blue ling, catfish, prawns to sole and is landed either at Grindavik, Heimaey or Reykjavik harbour, all within a short distance. When we can get it, we also serve carpaccio of Greenland halibut, brought in by boat.
Our lamb is sourced from the numerous farms in and around Selfossi region. Raised on the fertile pastures around the Skeidarsandur plains and Markafljot river, at the base of the mountains, we slow cook it and the lamb is tender and full of flavour. Limited beef supplies are harvested locally from a few farms situated around the south of the Myrdalsjokull ice cap. Our chickens are bred in and around Selfossi and Hella. Smoked meats like hanjikjot lamb and for those who want it, numerous icelandic specialities like sheep’s brain terrine and fermented shark are made locally. However, we do cater for all palates and further down this page you can find typical dishes we provide for school children, but we generally find that many of them like to have the option of trying some so we put on small tapas-style nibbles of them for tasting.
Our salads, fruit and vegetables are normally grown in the geothermal greenhouses of Hveragerdi 3km away. Recently, we have been able to source a naturally fermented carrot and turnip salad produced locally for our vegetarians and currently are sourcing a variety of local seaweeds and beets.
We are always sourcing new, organic products and recently we have been able to get homemade charcoal crackers and ones made with locally baked icelandic herbs like angelica. We serve these with traditional fruit sultas, jam-type sauces including blueberries, chilli, red berries and curried rhubarb chutney, all made locally.
We also use a set of unique icelandic salts with our produce including black lava salt on fish, lemon salt on codfish, whisky salt on lamb and herb based salts for salads.
We always provide some artisinal breads for people to try and we source them from two local bakeries in Hveragerdi where they are homemade on the premises. The Altai Bakerij provides us with black charcoal bread and the Kjot & Kunst Bakerij provides us with a selection of rye bread, banana bread, rhubarb bread, apple bread & date bread all cooked by a special outdoor geothermal oven which naturally crystallises the sugars providing a unique, low-carbon, sugar-free sweet bread. It is divine. We also buy in locally-made sweet treats like vina braud and kleinar cinnamon doughnuts.
Our Icelandic Taster Menu...
For those wishing an icelandic immersion experience we offer an icelandia fest night which includes a selection of icelandic dishes to try tapas-style followed by a soup course and a main meal. Try a hearty bowl of icelandic mountain lamb kjottasupa and follow this with a plate of fresh codfish, wild trout or slow cooked leg of lamb, served with baked potatoes and vegetables. Top it off with a delectable range of kleinar cinnamon cakes and geothermally-baked banana and rhubarb bread.
Icelandia fest night..a culinary journey into the best Iceland has to offer
- Artisinal breads with blueberry, chilli & lingonberry sulta jam dip
- Charcoal bread & charcoal crackers with angelica herbs accompanied by curried, rhubarb chutney
- Fermented carrot and turnip salad
- Carpaccio of salmon on geothermally baked rye bread
- Carpaccio of Greenland halibut
- Fermented shark
- Smoked rainbow trout
- Smoked hanjikjott lamb
- Mountain lamb kjottasupa
- Cauliflower soup
- Asparagus soup
- Wild trout with lemon sauce
- Codfish in lava salt
- Roast leg of mountain lamb in garlic & red wine jus
- Codfish fiskurbollar fishcakes
- Gudrudbollar carrot, potato and turnip patties
- Plokkfiskur codfish and mashed potato stew with peppers
- Red cabbage with apple salad
- Cauliflower with white sauce/cheese
- Sausages in milk with peas
- Geothermally baked banana, rhubarb, date and rye bread & kleinar cinnamon doughnuts, ostarpunkar cheese cakes
Matsedil Menu…check out the culinary diversity of what we can offer
- Graenmetti supa (vegetable soup)
- Blomkal Supa (cauliflower soup)
- Aspas Supa (asparagus soup)
- Graskar Supa (pumpkin soup)
- Lambkjotta Supa (mountain lamb & vegetable soup)
- Gerjuð hákarl (fermented shark)
- Lúða (halibut)
- þorskur (codfish landed in Grindavik harbour)
- Steinbítur (catfish)
- Silungur (wild trout smoked in local smokehouses)
- blálöngu (blue ling)
- Rækjum (prawns)
- Lax (salmon, locally caught/farmed)
- Local catch of the day
- Roast leg of mountain Lamb
- Lamb kottleitur (lamb chops)
- Hanjkjott (smoked lamb meat)
- Kjot bollur (mixed meatballs)
- Pylsur og baunir (sausages in milk & peas)
- Kjúklingur (chicken with piri piri)
- Kartöflur (potatoes: baked, boiled, wedges, salad)
- Gulrót (carrots)
- Blomkal (cauliflower)
- Hvítkál (cabbage)
- Rauðkál (red cabbage)
- Eggaldin (aubergine)
- Kúrbítur (courgette)
- Næpa (turnip)
- Rauðrófur (beetroot)
- Papriku (peppers)
- Sveppir (mushrooms)
- Sæt kartafla (sweet potato)
We recognise that not everyone has the same taste and so we offer our groups a range of international dishes to suit all palates.
- Chilli con carne with tortillas
- Curry nights: chicken rogan josh, lamb madras, vegetable biriyani served with naans and pappadoms and skyr yoghurt mint cooler
- Malayan fruit curries cooked with banana or mangoes & served with cardamon, turmeric and saffron infused rice.
- Spaghetti & Vegetable Bolognese with parmesan
- Feta cheese salad
- Chermoula salad: moroccan chickpea salad with vegetables, mint, lemon and coriander
- Sopa hortalica ( Portuguese vegetable soup)
- Sopa Alentejana (poached, egg, garlic & coriander soup)
- Codfish in vinho d’alho, garlic & tomatoes
- Frango na churrasceira (piri piri chicken)
- Chicken or vegetable tagine and couscous
- Teriyaki vegetables
- Miso soup & Japanese dishes
- Hijiki seaweed salad with mange tout and carrots
- Tofu with freshly grated ginger and ponzu sauce
- Chicken donburi rice dish with eggs, peas and onions
We cannot cater for specialist diets eg, halal or kosher. We offer vegetarian dishes in lieu.
We offer a variety of menu cards that groups can choose from. For each menu card we provide an allergen assessment.
Gluten free may be possible please discuss with Louise first.