For the November/December issue of Boca magazine, we embarked on an expedition from Reykjavík, Iceland, to the frozen shores of Greenland onboard the world’s only luxury icebreaking vessel, Ponant’s Le Commandant Charcot. In this web exclusive, we offer a few suggestions for ways to enjoy the Land of Ice and Fire before embarking on your own polar voyage.
What to see
Iceland’s capital city is home to a wide range of landmarks, both natural and manmade. To start, we recommend a visit to Hallgrímskirkja, Iceland’s oldest church and every bit as beautiful as it is impossible to pronounce. The church is named after Hallgrímur Pétursson, one of Iceland’s most celebrated poets, and is one of the tallest structures in the country at a towering 244 feet. It’s worth visiting for its unique architecture and the breathtaking views of Reykjavík and the sea.
With Iceland’s nickname as the “Land of Ice and Fire” it’s only fitting that they offer tours of locations from the fictional world of ice and fire, “Game of Thrones.” Fans of the show and those who want to enjoy some of Iceland’s beautiful landscapes can take walking tours of the actual setting where scenes “North of The Wall” were filmed. Along the way, see the Svínafellsjökull glacier where White Walker scenes were filmed, as well as the real “Bloody Gate” at Thingvellir National Park.
What to eat
Iceland’s cuisine has evolved dramatically since the days, centuries ago, of fermenting and pickling meats to preserve them through the winter months. Now, fresh local seafood, dairy and meats dominate the menus of Icelandic restaurants—though those who are particularly adventurous can still get ahold of the traditional fermented shark.
The main standout in Iceland’s culinary scene is the lamb. You’re unlikely to find a more tender cut of meat than Icelandic lamb. During our visit it was explained to us that the tried-and-true methods of breeding, raising and feeding lambs have been perfected over centuries going back to the vikings, and the taste certainly reflects it.
We sampled the lamb at Apotek (Icelandic for “pharmacy”), a restaurant housed in one of the city’s oldest buildings that specializes in a combination of European and Icelandic fare with a dash of Argentianan steakhouse thrown in for good measure. The lamb we ordered was served alongside ribeye and beef tenderloin, amounting to one of the finest meat platters ever assembled.
What to do
If you’re visiting Iceland in the late winter or early spring, its hot springs are a must-visit. Temperatures during this time usually hover around the mid-20s, making a dip in 100-degree waters a welcome reprieve from the cold.
During our stay, we visited the Sky Lagoon, a multi-stage experience where guests are welcome to take their time wading through the hot spring water before taking a cold plunge, unwinding in a sauna, revitalizing with a salt scrub, and finishing off with a tea made of crowberries straight from Iceland’s lava fields.
Speaking of the lava fields, there are more than 100 active volcanoes in Iceland, and visitors are free to walk among some of them on Golden Circle tours. The Golden Circle is a region that loops around the southern edge of Iceland and includes a stop to the Kerið volcanic crater lake, massive waterfalls, and various archaeological sites. Many of these tours can be completed in a single day, and they’re definitely worth taking to see some of the most unique landscapes in the world.
Where to stay
Located near the heart of downtown, the Reykjavík Edition is the go-to hotel for a peak luxury stay. Its waterfront location pairs perfectly with some of the rooms’ floor-to-ceiling windows, and the rooftop bar boasts incredible views of Mt. Esja and the Snæfellsjökull glacier. The hotel also has a spa, complete with a thermal plunge pool and spa. Mere walking distance away is the famous Harpa concert hall, a dazzling glass structure that hosts orchestras, stand-up comedians, bands, and more.
This Web Extra is from the November/December 2024 issue of Boca magazine. For more like this, click here to subscribe to the magazine.
