Iceland

Your best selection will be in Reykjavík, where Iceland’s restaurant and hospitality scene is most concentrated. Outside the capital, the choice becomes more dependent on the individual hotel or restaurant.

If you find somewhere that deserves to be on the map, add it to Champagne Hunters or update an existing listing with a comment.

Some places offer Champagne by the glass, while others are more bottle-focused. Check the individual Champagne Hunters listings before heading out, as selections can change.

Seafood is the obvious answer. Arctic char, scallops, mussels, oysters and other fresh fish can all work beautifully with Champagne. Salted cod and other more traditional Icelandic preparations can also make interesting pairings.

Icelandic cuisine has a strong connection to the sea, with fish, Arctic char, salted cod and shellfish featuring heavily. Icelandic lamb, skyr and dried fish are also part of the local food tradition.

Iceland’s climate does not support a conventional wine-growing industry like the major European wine countries, so you won’t be exploring local vineyards in the same way you would in France or Germany. The more interesting story here is how Iceland uses geothermal energy and local ingredients in its food production.

Beer has a particularly strong place in modern Icelandic drinking culture. It was actually prohibited for much longer than wine and spirits, remaining banned until 1989, and the country now has a lively craft beer scene.

For something non-alcoholic, Icelandic water is worth appreciating too – the country’s tap water is naturally filtered through lava over long periods.

Yes. Reykjavík has become a serious culinary destination, with everything from food halls and casual neighbourhood restaurants to fine dining. The city’s food scene makes particularly good use of local fish, lamb, dairy and produce grown using geothermal heat.