Iceland as well as the other Nordic countries has been getting recognized as a destination for food since the early 2000’s. With the New Nordic Cuisine. We have so many tasty and interesting ingredients. From the oceans to the mountains. The fish are freshly caught, the sheep roam around the mountains in the summertime, the ground vegetables are grown in volcanic soil and the moisture in the air allows for delicate edible flowers and herbs. I worked as a forager (picking wild edible plants) at Restaurant Noma in 2020 for 7 months. I am on a mission to find the different flavors from nature. Only the freshest ingredients are used on this tour. I strive to use local ingredients as much as possible. For us to get a sense of the place both with the landscape and the food. You can expect freshly caught cod fish, basted in butter with crunchy outside. Grilled lamb with homemade flatbread and a fresh herb-based sauce. With sides of small Icelandic potatoes and carrots. We will try to find some herbs to forage on for every meal. For me, food is all about the small details. Which when they are done correctly with the right ingredients, good people and the right setting. Then you have a feast.

Since I knew I wanted to become I guide I have been pushing myself to try to make the food better and better. By having different elements, textures and perfectly salted with sea salt. All to make the experience better.