Iceland’s Blue Lagoon transforms into a gourmet dining destination

9^th June 2025

Food & Travel Desk

Food & Travel Desk

9 June 2025

Located approximately 45 minutes from Reykjavík and 20 minutes from Keflavík International Airport, Iceland’s Blue Lagoon is expanding its appeal beyond geothermal spa waters to entice foodies with a range of high-end culinary experiences. The development is in line with the World Food Travel Association’s report that shows over 80% of leisure travellers now research food and drink options before choosing a destination, with more than half of them citing culinary experiences as a primary motivator. Since it opened to the public in 1992, the therapeutic bathing site of Blue Lagoon has evolved into one of Iceland’s most visited attractions. In recent years, two on-site restaurants have opened: Moss and Lava.

Moss, located within the luxury Retreat Hotel, holds a Michelin star and offers a seven-course tasting menu that changes seasonally. The restaurant is led by Icelandic chef Agnar Sverrisson, formerly of London’s Texture. Moss’s team state that the restaurant “reimagines local ingredients – such as sea urchin, Icelandic wasabi and even Icelandic caviar – into visually stunning dishes that pay homage to the island’s diverse landscapes”.

Lava provides more casual dining with panoramic views of the lagoon from its setting in the side of an 800-year-old lava cliff. Its à la carte menu focuses on Icelandic flavours prepared with locally sourced ingredients, including dishes like langoustine soup, Arctic char and lamb fillet. The restaurant also offers a four-course Icelandic Culinary Experience tasting menu and an extensive wine list.

Visitors seeking additional experiences can access The Retreat’s subterranean wine cellar, which is carved three metres into ancient lava. The venue offers private tastings of international wines paired with Icelandic cheeses, guided by a sommelier, with prices starting at ISK 30,000 (approximately £170) per person. There is also a caviar and champagne tasting, featuring Oscietra or Beluga caviar with Prestige Cuvée champagne and starting from ISK 27,500 (about £160) per person.

Beyond the Blue Lagoon, guests can join a gourmet tour of Reykjavík or visit the Thoran Distillery to learn about Marberg Icelandic gin production, confirming the area’s alignment with the increasing demand for culinary travel.

Food Desk

For further information about Blue Lagoon, restaurants and experiences, visit here.