A Discovery of Nature

The Seasons of Iceland | The Best Time to Travel

Many travel to Iceland in June, as it is the month known for having the full 24 hours of sunlight in this region. However, Conte recommends you extend that period; from glacier hopping to visiting the blue lagoon, there is no better time to travel than between the months of July and August. For a romantic escapade including sights of the Northern Lights, perhaps slightly later between October and March would be ideal.

Flight Time (New York to Reykjavik) - 5 hours 40 minutes

Flight Time (London to Reykjavik) - 3 hours 15 minutes

Flight Time (Singapore to Reykjavik) - 18 hours 30 minutes

Iceland's culinary scene is a captivating fusion of tradition and innovation, shaped by its remote location, harsh climate, and abundant natural resources. Somewhat shaped by its proximity to Denmark and Norway, many of this region’s dishes may seem similar in their ingredients and methods, but carry a narrative that is unique to the Icelandic people and landscape.

Icelandic seafood is a cornerstone of this country's gastronomic excellence, owing to its pristine North Atlantic waters. In Reykjavik, the capital city sitting on the southwestern coast, you’ll find traditional dishes like plokkfiskur, a comforting fish stew often made with cod or haddock, potatoes, onions, and béchamel sauce. Additionally, harðfiskur - traditional wind-dried white fish, is a popular dish dating back millennia often enjoyed with latherings of butter over time. These beloved bites are found in the devoted fine dining establishments as well as the indoor markets of Reykjavik, where other delicacies like the world-famous Pylsur hot dog can be found.

The utilisation of modern culinary techniques has allowed Icelanders to embrace unconventional cooking methods, such as the traditional hangikjöt. This originally involved smoking lamb as a method of preservation, but with its unique and delightful flavour profile, it was quickly adopted as a festive favourite of the locals. As a side effect, the culinary landscape in cities like Kópavogur and Reykjavik have blossomed; the creative, modern menus of Michelin-starred restaurants Dill, and Moss, often leave people who think of Icelandic food as predominantly sustenance-based amazed and ravenous for more.

Icelandic cuisine is not just about sustenance; it's a journey into the culture and history of a resilient nation and the communities that have paved the way to an incredible fusion of modernity and tradition. Even if one feels like they might know Icelandic food because of Skyr or something of the like, Conte invites them to explore beneath the surface of the expected and typical in enjoying this region’s traditions and culture.