Why not dine with the Icelanders?

Did you know that the Icelanders bake bred and steam fish in the geothermal springs?

If you are interested in getting to know the Icelanders, have wonderful meal in beautiful environment have a look at the website and register for an experience of a lifetime. Dining with the Icelanders 

It is an exciting way to get to know Iceland and Icelanders.

Here is why the idea of Dining with the Icelanders came up three years ago.

I am addicted to travel. I love seeing new places, meeting new people and dining different and exotic food.

When I was younger I was fortunate to live in a couple of places while studying. The most amazing people I met on these stays were the locals who invited me and sometimes my friends to stay with them for some days, or for an evening, having dinner. I am forever thankful to these people for giving me the precious experience of dining with the locals.

Therefore in the memory I remember being at peoples houses, helping with preparing dinner, tasting new things and hearing the history of the food, the recipes, sometimes coming from the grandmother or great grandmother of the family. Both in Austria and in Brazil i even received a cooking book from the area so I could try the recipes at home.

Sometimes interesting stories came along.

In Iceland I heard the story of the woman who always cut the leg of lamb in two before putting it in the oven on a Sunday afternoon.

She never thought about it that much, but when her daughter asked her why she was doing that all these years, she replied ” my mum always did and so did my grandma”. The story unfolded when the grand mother reviled the secret.

When she was young, in the beginning of the 20th century,  making dinner in the kitchen with her mum, they used to not have a big enough pot for the lamb, for it to fit in entirely, so her mum had to cut the leg of lamb in two.

Many years later when she moved with her children and husband to a new house, with big enough pots, she continued cutting the leg of lamb in two and that is where this tradition in the family began.

I am sure that for this family the lamb would taste entirely different if not cut in two so I guess they continued the tradition, until this day.

In Iceland organic spices from the Icelandic flora have been used in cooking for centuries. It is not a secret that growing spices in Iceland can be hard because of the weather and conditions, even though people have been growing vegetables and other delicious food products using the geothermal  heating, the cheap energy, to warm up green houses for growing things.

The Icelandic flora is amazing and the smell, colors and possibilities of it endless. In recent years companies and individuals have been exploring and investigating the strengths and the possibilities of the Icelandic flora in medicine, cosmetics and food.

For some of my friends over there, collecting eatable mushrooms is one of the tradition of the family when summer is almost over.

I visited my friend this summer who lives on the country side close to Reykjavik, surrounded by a forest, her partner has been growing for years, and a salmon river in her back yard. In this area organic production has started on the nearest farms where entrepreneurs have seen and tested on their own skin how organic products both taste better and make you feel better.

I had a lamb for dinner at my friends house, as one does a lot when visiting Iceland, with freshly picked herbs from the mountain next to her (she took a little walk to get them for the dinner). This was enjoyed with products from her own green house and from the organic farm next door.

After that day I was feeling totally relaxed, physically tired after our walks that day. Breathing deep because of all of the fresh air and feeling warm inside because of an amazing company.

This is what I love about Iceland. It´s personal and the people are warm and inspiring. The air is fresh,  the nature is right there and the weather changes constantly. Gives a lot of spice in life in a short time.

When I was working with young people in Iceland many years ago, I used to use the kitchen as  a way of getting to know people. It it actually my experience that when working together preparing a meal or cleaning up, your boundaries are less in the way of the communication and that allows people to interact in a better and more precious way

More info on Dining with the Icelanders on www.icelandunwrapped.com


Beer – An important part of the Iceland experience

There has never been a better time to be a beer drinker in Iceland, with an unprecedented mix of clean-tasting lagers and craft-brewed ales, stouts, porters and Belgian-style options available to locals and travelers alike.

While Icelanders are fond of their beer, the good times have only rolled in the Land of Fire and Ice since 1989, when the country lifted its national ban on normal-strength beers.

The ban was intended to keep the hooch-loving locals on the straight and narrow, but its widespread subversion by bar owners and party hosts who mixed the watered-down 2% alcohol “Pilsener” with prime Icelandic vodka, led to a release of the small country’s untapped potential as a truly micro microbrewing superpower.

For those who indulge, Iceland offers a potent mix of microbrews.  Indeed, given the size of the market, even its standard lagers would be microbrews anywhere else.  I am a big fan of two: Gull and Brio, which are both brewed at Reykjavik’s Olgerdin brewery and benefit from the pristine Icelandic glacier water with which they are brewed. Olgerdin also has a small visitor’s center and a range of craft micro beers, the Borg range, anchored by Borg’s Garun Nr.19 Icelandic Stout and with more than 60 mainly British, Irish, and Belgian-inspired brews.

My preferences aren’t universally shared: rival lager Viking Beer, from the city of Akureyri in the country’s north, beats out Reykjavik’s Gull as the country’s market leader.  Perhaps its slogan gives some insight: “You deserve to feel like a Viking at heart. You deserve to drink like one too. You deserve Viking Beer.”

Akureyri’s also represented in the world of craft and micro beers, with Einstok, a local brewery. Einstok produces ales, bocks and porters highlighting the city’s proximity to the Arctic Circle, and enjoys good national distribution.

Sampling these brews is easy in Iceland’s often-excellent collection of pubs and beer bars, with Olstofan and Kaldi being personal favorites.  Olstofan is kind of like a laid-back journalists’ bar with enthusiastic bartenders, and Kaldi more like a US fraternity house from the late 1980s.

Outside of the bars and licensed restaurants, finding a decent beer requires some local knowledge.  Unless you go to the state-run Vinbudin, which has a healthy selection of more than 300 beer options, it will be as if 1989 had never happened.

But a cold lightweight “pilsener” with one of Iceland’s distinctive lamb-based hot dogs, or with a hamburger at a gas station lunch counter has its place. It is a traditional part of the Iceland experience.

If you are coming to Iceland, will beer be on your agenda? Helgastina can arrange brewery visits, recommend watering holes and make sure your favorite microbrew type is waiting for you when you Dine with the Icelanders.

Mike Klein is an American writer and Belgian beer enthusiast based in The Netherlands.

Is there an authentic way to visit Iceland?

A respectful visit to one of the gems of the world


Iceland is a very popular destination at the moment.

When I tell people about my firm, Iceland by helgastina, everyone I meet says either that Iceland is one of their dream destinations, or that they have been there and would gladly go again. Very flattering for an Icelander to receive such good feedback.

But should I just recommend everyone to jump on a plane and go to Iceland as soon as possible?

Well that would have been the case some years ago when Iceland was still a bit unknown and people had to be persuaded to go there for a visit. Questions like “Isn´t it just horribly cold?,” “isn´t it very cold?,” “isn´t it too cold?” were the most common ones.

My answer used to be a little briefing on the historic misunderstandings of the names of Greenland and Iceland, or I would explain that it would be ok to be cold in Iceland because of the geothermally heated pools. Or I would calm people down telling them that there is no such thing as bad weather in modern times, only insufficient clothing.


Now when these issues are not stopping people from travelling to my country, another challenge has emerged.

Too many tourists.

It might sound a bit weird from an Iceland Travel Planner to tell you that Iceland has too many tourists, but it is true. And the aim of Iceland by helgastina Travelplanner is to connect people and to ensure that people get a unique experience when travelling to Iceland. Not a standard touristy solution that is supposed to fit everyone. That is so not Iceland in my opinion.

When travelling to Iceland nowadays, you need to know where to go, what to see, who to meet to get the real Iceland, the peace, the power of nature, the hospitality of the people and amazing food, of course.

That is why my mission is even more clear to me now than ever before since I started this adventure.

Iceland is crowded with tourists, placing massive burdens on the infrastructure, especially at over-touristed sites like the Blue Lagoon. But Iceland does have a lot of space, and there are still many breathtaking and under-touristed sites and experiences to be found.


As a travel planner who specializes in creating adventures off the beaten path, I would be delighted to help to make your visit a respectful one towards the precious nature, history and people of Iceland.

More info and customized offers on www.helgastina.com