Endless landscapes of raw beauty and a mini-capital, the northernmost in the world, brimming with creativity: just 3.5 hours from Paris, Iceland surprises, fascinates, and captivates. Here are three addresses to prove it.
HIGHLAND BASE, THE LODGE THAT CAME FROM THE COLD
Opened last year on the site of a base camp dating back to 1937, this ecolodge, the little brother of the luxurious The Retreat at Blue Lagoon, blends seamlessly into the mountain landscape of Kerlingarfjöll in the Highlands. A destination in itself, it's a 3.5-hour drive from Reykjavik, sometimes longer if the weather is unpredictable. An exceptional place, surrounded by extreme nature, between geothermal pools, glacial rivers, and the eternal snow-capped peaks. Its various accommodations, with their cozy and minimalist design, built according to strict sustainability standards, cater to all budgets and desires: hotel rooms, suites with private jacuzzis, huts, lodges… and there's even a campsite on site!
Guests can leisurely enjoy the hot springs and, above all, explore this wild land, steeped in myths and legends, so dear to the hearts of Icelanders. On foot or by e-bike in summer, on cross-country skis or snowmobile in winter, the protected Kerlingarfjöll nature reserve offers its boundless spaces. At night, it reveals a perfectly dark Arctic sky, free from any light pollution, ideal for witnessing the spectacle of the Northern Lights and observing the stars with a telescope. Magical…
HIGHLANDBASE.IS
TIDES, TABLE WITH A VIEW
The Reykjavik EDITION, the capital's first 5-star hotel, boasts a cool and chic waterfront restaurant with an adjoining terrace. The menu, created by a Michelin-starred chef, offers a contemporary take on Icelandic cuisine: Arctic char with lemon, dill, and garlic butter; braised lamb shoulder with pickled onions, mint, and apples… Three evenings a week, a tasting menu is available at the chef's table. Brunch is served on weekends. And to extend the experience, head up to the 7th-floor rooftop.
TIDESRESTAURANT.IS
KOL, ICELAND ON A PLATE
Ten years after opening, Kol, named after a traditional wood-fired oven, remains a Reykjavik must-try. Fish and meat, raw or cooked, are treated here by a local chef with the same care and passion. The herbs he adds make all the difference, whether in a ceviche, a soup, or a risotto. The food and cocktail pairings are a must-try. A feast for both the palate and the eyes.
KOLRESTAURANT.IS
