Farm-to-Table Foraging & Nutrition Day

We spend the morning in the hills above Hveragerði with baskets: angelica, crowberries, wild thyme, sorrel — whatever the season offers. Our chef-nutritionist explains what each plant does and how Icelanders have used it for centuries. Then we cook together in our geothermal greenhouse: a long, slow lunch built from the morning’s haul plus vegetables grown in volcanic heat. You leave with a recipe booklet, a jar of something pickled, and a working knowledge of Icelandic food as medicine.