Why you should pay attention to Taste of Vatnajokull
Within the Realm of Vatnajökull lies a wealth of local food producers that are using the fresh water from Vatnajökull to produce fresh, pure ingredients for our local restaurants.
Clear water from Vatnajökull
The name Vatnajökull is derived from "vatna", the genitive plural form of "vatn" which means "water" in Icelandic but is also used to refer to a lake, and "jökull", the Icelandic for glacier. The Glacier covers an area of 8,100 km² that makes it the largest glacier in Europe and the thickness of the ice reaches 1,000 m (3,300 ft). Nowhere in Iceland, with the exception of Mýrdalsjökull glacier, does more precipitation fall or more water drain to the sea than on the south side of Vatnajökull making it pure, fresh and sustainable.
Rich wildlife and wild plants in an unspoiled nature
Vatnajökull National Park, established in 2008, encompasses not only all of Vatnajökull glacier but also extensive surrounding areas with numerous historical areas, incredibly diverse landscape, rich wildlife and extensive range of plants that have been harvested among the locals throughout the decades.
Experience local food straight from the producers
Höfn í Hornarfirði is well known in Iceland for its lobster or langoustine which is served in most local restaurants in the region. But the region also offers other fresh locally grown ingredients such as locally grown vegetables, farm fresh ice cream as well as meat products.
Our local restaurants use these pure locally grown ingredients and offer a great way to get a Taste of Vatnajökull region.
Help us reach to others with the hashtag #tasteofvatnajokull and #visitvatnajokull