When I cook in iceland, I get excited about all of the fantastic seafood. The freshest and best in the world. The Icelandic Lamb is the most flavorful lamb on the planet.

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.

Rosemary crusted lamb loin with carrot ribbons, roasted beats, lamb jus and truffled potato purée.

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.

Mise en place with a view

The Kria of Flatey.

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