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The most important ingredient in Icelandic cuisine is location. Iceland is blessed with an abundance of fresh water, clean nature and fertile fishing grounds, while geothermal energy makes it possible to supply a year-round offering of fresh vegetables, grown locally in organic greenhouses. We even grow bananas, although not enough to sell for profit!
In the past few years, 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.
Chefs throughout Iceland use vegetables and herbs locally grown in geothermally heated greenhouses around the country, making sure you enjoy the best quality produce available. Iceland's dairy products are also becoming famous for their wholesome flavour, especially the yogurt-like Skyr, now a big seller in Whole Foods stores in the US as well as in Scandinavia. Fish and lamb are traditional, but most restaurants will also include beef, poultry, pork, game, seabirds, lobster, shrimp and scallop on their menus, as well as vegetarian dishes.
For the few daring MICE planners, traditional Icelandic fare is widely available. In the era preceding modern day storage technology— i.e. the fridge—food was traditionally stored using more primitive methods. This traditional food consists of pickled, salted, cured, or smoked fish and meat of various kinds. In order to survive the long winter months, all parts of the animal were consumed. Don't be surprised to find fermented shark, singed sheep heads or pickled ram's testicles on the menu of speciality restaurants.
Venue ideas for Gala/welcome dinner for groups over 150
Ideas on restaurants and how many they seat, can be found here
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