PEACEFULLY PROGRESSIVE REYKJAVIK
Waking up next door to nature would ideally mean a cabin stay nestled in wooded mountains, overlooking a rustic green field, or sleeping under the stars on an untouched beach.
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rban settings constructed and designed without removing or damaging nature, but rather honouring it, has become more rare than not in today’s man-made world, particularly in city centres and metropolitan areas. Reykjavik, however, proudly offers a perfect balance between engineering and nature; in fact there aren’t many places in the city where nature feels removed or non-present. Neighbourhoods and popular sceneries are either nestled by mountains, the sea or both, and many surrounded by vast lava fields. Harpa, one of Reykjavik’s proud new architectural visions, poses in the city centre with the backdrop of mountains and sea. This is where Icelanders and visitors alike seek out concerts, conferences, and cuisine. With stunning views from within the distinctive windows looking out on the water, whitecapped blue mountains and the harbour, Harpa has become one of the most incomparable venues of Northern Europe.
Before, after, or in the interim of any function at Harpa, it’s accessible to stroll along the harbour, viewing local fishermen coming to shore with their pristine catches of the day, and watching tour boats taking off with eager nature loving travellers hoping to catch glimpses of whales. The carved-like downtown coastline features a walking path along the Atlantic Ocean connecting nature and city life. Reykjavik is structured with walking and hiking paths that are surrounded by nature’s presence, from lava fields to sea to mountains. Every year Reykjavik welcomes more visitors seeking our unspoiled natural wonders taking in the lunar view within and beyond the capital’s outskirts. Travellers also indulge in nature beyond observation, as our ever-evolving food scene continues to form new geographies with naturally sourced ingredients and new creations of old traditions.
MAY 2018
10
HEADQUARTERS
Whenever nature is involved in the complete journey from visual and physical space to savour and sips, it’s really a different kind of experience. When fresh air and sea surround the somewhat raw land, everything is fresher and more real. It’s as if the life cycle of the land chooses the culinary direction and we simply follow it. Iceland prides itself on its pristine seafood, wild grass-fed lamb, clean drinking water, fresh dairy, wild arctic herbs, and greenhouse grown produce. All of this sets the initial mood in our modern cuisine, run by talented chefs around the city and beyond. Though the culinary scene has been evolving for a while, it’s very recent that artisanal cocktails made with all Icelandic ingredients have become prevalent in our dining scene.