Fermented shark and slow lamb make a fun dinner story. This private cooking class in downtown Reykjavík puts you in the middle of Icelandic food—shopping for ingredients (if you upgrade), cooking with hosts Iris and Nonni, and sitting down to eat what you make.

I love the hands-on setup in their open kitchen, where you’re not just watching—you’re chopping, mixing, tasting, and learning how to reproduce two dishes at home.

I also like how the meal is built on real Icelandic staples, from Atlantic salmon to organic pasture-raised lamb, finished with local drinks.

One thing to plan for: there’s no hotel pick-up, so you’ll want easy access to the meeting point at Nóatún 21.

Key highlights

• Private, in-home teaching with Iris and Nonni in their open kitchen
• Market tour upgrade to learn about local farming and grab ingredients
• Two cooked dishes designed to be easy to repeat back home
• Icelandic flavors at the table, often including organic lamb and Atlantic salmon
• Dietary options available with advance notice (vegetarian and gluten-free)

Finding Your Way to Nóatún 21 and the Start of Class

Your experience begins at Nóatún 21, 105 Reykjavík, at your hosts’ home. If you’re the type who likes to get oriented early, this format helps: you start downtown and settle into a local neighborhood setting instead of bouncing around from one stop to another.

There’s no hotel pick-up, so you’ll need to handle your own transport to the meeting point. The good news is that it’s near public transportation, so it’s usually straightforward to reach on your own schedule.

From there, the day splits depending on your choice. If you chose the option that includes a market tour, you’ll head to a nearby market first. If you didn’t upgrade, the experience starts right away with the cooking class at home. Either way, the vibe stays the same: relaxed, practical, and built around learning through doing rather than long lectures.

The total time is about 4 hours, and you’ll be part of a private group experience where only your group participates. That matters, because you get a little more attention than you would in a big tour bus situation.

The Market Tour Upgrade: Farming Lessons and Ingredient Hunting

If you select the market + cooking option, you’ll go from the house to the market before you cook. Expect your hosts to introduce you to some of their favorite Icelandic products and to share what they know about local agriculture and produce. This isn’t just shopping for the fun of it—it’s a quick way to understand why certain ingredients show up again and again in Icelandic meals.

As you browse, you might decide to pick up a few ingredients for your meal. That’s a great bonus if you like to cook after a trip: you’ll leave with items that make sense in the context of what you learned, not just random souvenirs.

A practical note: markets can move fast, and your cooking time is fixed. If you’re someone who likes to take every decision slowly, I’d recommend having a plan in mind when you arrive—things like fresh greens, fish options, or ingredients you want to reproduce later.

This market step also adds meaning to the kitchen work. When you understand how pasture-raised lamb fits into the local food system, for example, the cooking lesson sticks longer in your head. And when someone explains what to look for when buying produce, you’re better prepared to shop back home.

Cooking Two Icelandic Dishes in an Open Home Kitchen

Back at the house, you’ll cook with Iris and Nonni in their kitchen. It’s described as large and open, which is exactly what you want for a class like this—you’re not stuck in a cramped corner watching someone else work.

The key point is that you’ll learn two dishes and be taught how to prepare them at home. That’s the real value of this style of class. Many cooking classes teach technique, but here the goal is replicable outcomes, so you can recreate the meal without needing special restaurant equipment.

Your hands-on tasks can include things like preparing salmon salad, working with fresh greens, and even handling dessert. The menu varies by season, so what you cook can shift. That said, the overall Icelandic pattern stays consistent: local fish, hearty sides, and bright vegetables.

What I like about this teaching format is the pacing. You’re doing the work while the hosts coach you, so the lesson doesn’t feel like a performance. You can ask questions as you go, and you get instant feedback.

Also, this is one of those experiences where small tastes matter. Icelandic food often relies on balance—salt, smoke, fresh greens, and potatoes all playing different roles. When you taste as you cook, you learn what to adjust next time.

What You’ll Eat: Salmon, Organic Lamb, Potatoes, and More

Once the cooking wraps up, you sit down and enjoy the meal you made. The spread is built around high-quality Icelandic ingredients, and it often includes the kinds of dishes you’ll actually want to recreate later.

A typical meal at Iris and Nonni’s table includes slow-roasted meat, often organic and pasture-raised Icelandic lamb. You’ll also likely see local fish like Atlantic salmon, served raw, smoked, or baked depending on the menu and season.

Potatoes show up in Icelandic meals for a reason: they’re comfortable, filling, and they play well with fish and meat. Alongside that, you’ll get bright, fresh vegetables—so even when the meal is hearty, it doesn’t feel heavy.

One standout detail from an earlier experience: Iris purchased fermented shark for the group to try. That’s the sort of Icelandic food moment you either love or remember forever. Since it’s not guaranteed, treat it as a possible extra, not a requirement—but if you’re curious, this is the kind of host-led surprise that makes the night feel like it belongs to Reykjavík.

And because the class includes alcoholic beverages, you can keep the table mood easy. You’re not rationing a drink while you cook; it’s part of the full experience of eating together.

Dietary Options and Seasonal Menu Changes

Icelandic menus shift with the seasons, and this one does too. The upside is that you get ingredients at their best instead of a fixed, same-for-everyone menu. The downside is that you can’t bank on one exact dish all year long.

Good news: vegetarian and gluten-free options are available with advance notice. That’s important because cooking classes can struggle when dietary needs show up last-minute. Here, you just need to advise restrictions and preferences when you book.

If you have allergies, don’t be vague. Send the specifics during booking so your hosts can plan safely. And if you’re the kind of eater who avoids certain textures or flavors (like smoked fish or particular proteins), mention that too—this is a private format, so communication matters more than it does in a large group.

A small practical tip: think about your ingredient comfort level. If you’re vegetarian, you’re still likely to enjoy Icelandic sides like potatoes and fresh greens, and you may have options that mirror the way Icelandic flavors are balanced—just without meat or fish.

Value for Reykjavík: What $314 Really Buys You

At $314 per person, you’re paying for a premium experience: private in-home instruction, a meal (including alcoholic beverages), and fees and taxes included. You’re also covered for gratuities as part of the package, which helps remove one of the annoying travel math problems.

The value lands best if you care about the “transferable” part of cooking—learning two dishes you can actually make again later. If all you want is to eat a good dinner, that’s easier to find in Reykjavík. This is different because you’re learning technique and pairing, not just eating.

The market tour upgrade can also be worth it if you like the idea of understanding local agriculture while you pick ingredients. In an Icelandic cooking context, learning why certain products matter is half the lesson.

The biggest cost-related consideration is that you’re choosing a private format, so it’s not designed to be the cheapest meal in town. But it is designed to be a high-touch experience: less noise, more attention, and more time at the cutting board.

If you’re visiting as a couple, with friends, or with an adult family group, this format often feels especially satisfying. Everyone gets time with the hosts, and the meal becomes a shared project.

Who This Experience Fits Best (and Who Should Skip It)

This cooking class is a great match if you:

• Want hands-on food learning in Reykjavík rather than a museum-style “watch and leave” experience
• Enjoy Icelandic staples like Atlantic salmon, potatoes, and lamb
• Like the idea of a local market stop paired with real cooking
• Prefer a private group setting where questions are welcome and the pacing is comfortable

It may not be for you if:

• You hate self-guided logistics and don’t want to get to a specific meeting address
• You’re hoping for a large show with lots of people and a busier atmosphere
• You’re looking for a broad variety menu rather than two focused dishes

Should You Book Iris and Nonni’s Icelandic Cooking Class?

I think you should book this if you want an Iceland trip memory tied to food you can repeat. The blend of practical cooking, local ingredients, and table-time makes it feel like a night you could talk about for years—not just another meal.

It’s also a smart choice for serious food lovers who like learning why things taste the way they do. And if you’re curious about bold Icelandic foods—like the fermented shark moment—you’re in the right place.

Just make sure you’re comfortable meeting at Nóatún 21 without hotel pick-up. If that’s not a problem, this is one of those Reykjavík experiences that trades “sightseeing checkboxes” for something more personal: you learn, you cook, and you eat.

FAQ

Lunch or dinner, and what should I choose?

You can choose between lunch or dinner options for your cooking experience. Your menu may vary depending on the season.

Is there a market tour?

Yes. There’s an option that upgrades to include a market tour before the cooking class, where you’ll learn about local agriculture and products and may pick up ingredients.

Can you accommodate vegetarian or gluten-free needs?

Vegetarian and gluten-free options are available with advance notice. Let the host know at booking about any dietary restrictions or cooking preferences.

What dishes will I learn to cook?

You’ll learn two dishes designed to be easy to replicate at home. Specific dishes can vary by season, but examples include salmon salad, fresh greens, and dessert.

Where do I meet, and do I need my own transport?

Meet at Nóatún 21, 105 Reykjavík, Iceland. Hotel pick-up and drop-off are not included, though it’s near public transportation.

What if I need to cancel?

You can cancel up to 2 days in advance for a full refund. Confirmation is received within 48 hours of booking, subject to availability.