I like my food to be clean and simple. - Chef Friðgeir Helgason
The village on Flatey. Hótel Flatey is the dark red house.
Freshly caught scallops, seared with braised fennel and apple shallot relish.
The garden at Hótel Flatey.
Braised pork belly with stone ground grits, sauerkraut, and apple smoked bacon.
Hótel Flatey fish soup with mussels, arctic char, and cod.
Looking out over Breiðafjörður from Flatey Island.
Fresh local blue mussels
Cod cake with locally foraged seaweed, and Sriracha aoli
Flateyjarkirkja on Flatey Island.
Cured Icelandic lamb with dill skyr
Sumac cured arctic char with apples, carrot ribbons, radishes and dill dressing.
The village in fog at midnight.
Cured Arctic char with dried local seaweed from the coast of Flatey.
House smoked puffin with rhubarb jam, red cabbage and homemade Icelandic rugbrauð.
The view of the North Atlantic Ocean from the kitchen window of Hótel Flatey.
The 'ghost' ship
Chef Friðgeir Helgason in the kitchen at Hótel Flatey.
The Kria of Flatey.