Above: Chef Aggi Sverrisson of Moss, one of the restaurants at The Retreat at Blue Lagoon, Grindavík

Sometimes anticipation of the delicacies of a destination excites us. Other times we feel trepidatious. In the case of Iceland, we were under the impression that we might return from our trip a little lighter. After all, we had no intention of consuming putrefied shark, boiled whale blubber or roasted sheep’s head. But none of those things were on the menus we sampled. While our diet plan was thwarted, we are happy to report that we ate well throughout the country.

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Above: Chef Aggi Sverrisson of Moss, one of the restaurants at The Retreat at Blue Lagoon, Grindavík

Read More from Our Trip:

Bookshelf: ‘The Little Book of Tourists in Iceland’ Iceland Sightseeing Scenes From Iceland Awe-inspiring and Otherworldly Iceland The Lagoons of Iceland