Workshop-style class creating contemporary Icelandic dishes using foraging-inspired techniques. Learn to make fresh herb oils, smoke fish at home, and create a 3-course New Nordic menu from scratch. Small groups of 6 maximum.
The New Nordic Cooking Workshop is a four-hour workshop-style class held in a dedicated culinary workshop space in the 101 Reykjavík postcode, focused on contemporary Icelandic cooking techniques rather than traditional recipes. Participants learn foraging-inspired methods used by New Nordic chefs, including making fresh herb oils from wild or garden herbs, home-smoking fish using simple equipment, and building a full three-course New Nordic menu from scratch, from a starter through to a dessert. The workshop format leans toward technique instruction over a fixed recipe, giving participants skills that extend beyond the specific dishes made on the day, and covers a savoury-forward menu with one sweeter course to close.
The $150 per-person price includes all ingredients, equipment use, and instruction for the full three-course menu, plus the meal itself once the cooking is complete. Groups are capped at six people, smaller than most Reykjavik cooking classes, which allows for closer instruction on techniques such as smoking and oil infusion that are harder to teach in a larger group. The workshop runs in English at a hands-on pace, with participants doing the preparation work themselves rather than watching a demonstration. Because the menu is built around foraged and seasonal ingredients rather than a fixed traditional recipe, substitutions for dietary needs are relatively flexible; those with smoke sensitivities or specific allergies should mention this when booking, since the home-smoking technique is a core part of the workshop.
| Price | $150 |
|---|---|
| Duration | 4 hours |
| Address | Culinary workshop space, 101 Reykjavík |
Weather through the year in Iceland
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Iceland.
Location
Culinary workshop space, 101 Reykjavík
Highlights
- Small-group workshop capped at six participants
- Hands-on herb oil making and home fish-smoking techniques
- Full three-course New Nordic menu built from scratch
- Foraging-inspired cooking philosophy explained throughout
- Located in a dedicated culinary workshop space in 101 Reykjavík
Tips for visiting
- Book well ahead, since groups are capped at six participants
- Mention smoke sensitivities when booking, as home-smoking fish is a core technique taught
- Wear clothing suited to hands-on cooking, including potential smoke exposure
- Ask about ingredient substitutions in advance, since the menu is based on seasonal and foraged items that vary
- Arrive hungry, as the four hours conclude with eating the full three-course menu prepared
When to visit
Available year-round; the seasonal, foraging-based menu means the specific ingredients used can vary depending on time of year.
Accessibility
The workshop space's specific accessibility features are confirmed at booking; travellers with mobility needs should ask about kitchen layout in advance.
Frequently asked questions
How many people are in each workshop?
Groups are capped at a maximum of six participants for closer hands-on instruction.
Do participants take home any recipes or techniques?
Yes, the workshop teaches transferable techniques such as herb oil making and home fish-smoking, alongside the specific three-course menu.
Is this suitable for complete beginners?
Yes, the chef guides participants through each technique, though the pace assumes comfort with basic kitchen tasks.
Is the menu the same every session?
The menu draws on seasonal and foraged ingredients, so specific dishes can vary somewhat by date.