Many visitors to the countryside are astounded by the quality of restaurants in the tiny villages and farms. In fact, many have been praised for their world-class meals and personal service. Fresh rivers, nearby farms and fertile hillsides are the treasure chest from which country chefs get their ingredients. Freshly-picked berries and herbs just add to the excellence of country catering.
Stríkið in Akureyri has an award-winning chef who serves up local delicacies such as duck and goose from nearby islets. Local food is often marketed under logos such as “Food Chest Skagafjörður”
In the north-west of Iceland, guaranteeing that produce comes straight from the farm or a local fishing boat. In the West Fjords, the mark for fresh ocean products is “Vestfirðir – Local Food“ and in East Iceland where reindeer and goose make its way to the table, there is a movement called “Austfirskar Krásir”, guaranteeing freshness and quality. The Pakkhús Restaurant in Höfn is a great place for langoustine feasts and other local delicacies.
South Iceland is the most fertile area in the country, famous for its dairy products and other agricultural products. Here, geothermal energy has made greenhouse farming possible, producing the majority of Icelandic organic vegetables.
Rich fishing grounds have given rise to seafood restaurants such as Hafið Bláa in Eyrarbakki and Rauða Húsið in Stokkseyri. Fjöruborðið in Stokkseyri, famous for its delicious lobster feast, is also a popular seafood restaurant. On the Reykjanes Peninsula the Vitinn Restaurant in Sandgerði is famous for its Rock Crab feast and Kaffi Duus in Keflavík is situated on the marina and offers seafood specialities. Salthúsið in Grindavík has delicious seafood dishes, with salted cod, Bacalao, being the firm favourite.