Baking food in the ground is part of Iceland’s cooking history and ‘hot-spring’ specialities have become a popular modern addition to many a restaurant and hotel menu.

During my travels in Iceland, I’ve been lucky enough to sit on the red lava slopes of the Eldfell volcano and eat, straight from the tin, steaming ginger bread baked there in the hot rocks and spread with delicious Icelandic butter.


In 2011, on top of the new craters formed by the eruptions just the year before, it was far too hot to sit down to eat. We carried Icelandic sausages (pylsa) and bread to the summit, with a cooking rack and tongs and in no time at all had created a memorable meal of hotdogs and tomato ketchup. We were even joined by a small group of French hikers who were suitably impressed by our gastronomic efforts!

Mountain climbing and volcano hiking aren’t a necessity in order to enjoy earth cooking. Our food journey in Iceland in August in the company of Diana Henry includes a visit to a restaurant using this unique cooking method in its kitchens. Choose from beautiful soups, earth-baked rye and banana bread or lightly salted fillet of cod with asparagus and a hollandaise sauce, just one of the unusual food experiences that are part of the holiday.


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