Cook and Dine – Icelandic Cooking class

Icelandic Cooking Class
Icelandic Cooking Class
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  • Duration4 Hours
  • Group Size16 Person Max
  • Meeting LocationLyngás, Garðabær, Iceland

An Icelandic Cooking class, Tasting Session and Gourmet Lunch or Dinner, all in one package!

Immerse yourself into Icelandic cuisine, food traditions and culture in this hands-on, highly interactive 3.5-4 hour cooking class in Reykjavik, the capital of Iceland.

Under the supervision of a chef, prepare and plate a three course gourmet meal from fresh, local ingredients and then enjoy your creation with a glass of wine.

Sample local specialties such as home made Icelandic rye bread, dung smoked Arctic char, dried Atlantic wolffish, smoked free-roaming lamb and selected local beer, during the tasting session.

Deepen your knowledge of Icelandic culinary and cultural traditions and enjoy personalized guidance from your instructor in this small-group cooking class limited to 16 people.

What's Included

  • Professional chef as instructor
  • Coffee and tea or water
  • 3-course lunch or dinner with wine
  • Food tasting
  • Use of apron
  • Complimentary recipe folder


  • Starting at 10 am (Lunch Class) or 5 pm (Dinner Class)
  • Duration 3.5 - 4 hours
  • Minimum 2 participants required for each class
  • Language spoken is english
  • During food preparation, please keep long hair tied back.
  • For safety reasons we advise participants to wear closed-toed, comfortable shoes.
  • Everyday except Saturdays

How does it work?

The cooking experience starts at 10 am (lunch class) or 5 pm (dinner class) and participants meet at the cooking school. Enjoy complimentary coffee, tea, and water upon arrival and take part in a short safety briefing before embarking on the 3.5-4 hour culinary journey ahead.

After washing hands and putting on aprons (provided), the instructor presents the 3-course menu to be cooked, the ingredients to be used, and explains their significance to the local cuisine. Although the menu may vary according to season, fish, free-roaming lamb, and skyr are classic ingredients. As this is a hands-on, highly interactive cooking class, participants work together in small teams, under the close supervision of the instructor.

When cooking and preparation of the different dishes and accompaniments are well underway (ca 1.5 hours) it is time for a short break and a „tasting session“. The instructor presents a selection of traditional specialties for participants to taste, accompanied by a glass of local beer, and talks about local food, traditions, and culture.

It is then time to finish preparing the three-course lunch or dinner. As preparation of each course is finished it is plated and served at the dining table. The instructor plates one dish to give an example, participants then plate their own. The starter and the main course are each accompanied by a glass of wine. The dessert is accompanied by coffee or tea.

At the end of the session, participants receive a folder with copies of all the recipes before they leave.