The Icelandic wool has kept the nation warm for more than 1100 years with the sheep originally brought here from Norway by the settlers. Due to the isolation and absence of contact with other breeds the Icelandic sheep still carries characteristics long disappeared from their relatives in the neighbouring countries.
- Fiskfélagið Housed in the old Zimsen house, a former store that was built in the 19th century, the Fish Company’s interior is both glamorous and cozy, with an old rocking chair sitting comfortably next to the bar, a centre of elegant cuisine to dine in Reykjavík. The courses influenced by Nordic fusion, but grounded in solid Icelandic cuisine, set the taste buds a flight and out of the world.
- Sjávargrillið It was in 2010 that a young lad from Húsavík was awarded the title Chef of the Year 2010. The young chef, Gústav Axel Gunnlaugsson spent months traveling around Iceland looking for the real taste of Iceland and on the road Gústav came up with a menu like no other, Gústav's interpretation of the collective grill taste of his homeland, Iceland.
- Restaurant Hótel RangáThe restaurant at Hotel Rangá is an acclaimed gourmet restaurant, overlooking one of Iceland's finest salmon rivers, East-Rangá River. The restaurant's motto is the concept of a ”Farmers Market“ — in effect using predominantly local ingredients of the highest quality and freshness — following seasonal availability.
- Heydalur The old barn has been reconstructed as a hall with the restaurant where we serve meals prepared with local ingredients from 11:30 am to 3 pm and from 6 pm to 10 pm. Come to taste the mushrooms and the blueberries from the valley, the lamb meat from the next farm, the smoked puffin, the trout from our fish pond and the salmon from Heydal’s river.