Endless landscapes of raw beauty and a mini-capital, the most northerly in the world, full of creativity: 3 h 30 from Paris, Iceland surprises, fascinates and bewitches. The proof is in three addresses.
HIGHLAND BASE, THE LODGE THAT CAME IN FROM THE COLD
Inaugurated last year on the site of a base camp dating back to 1937, this ecolodge, little brother of the luxurious The Retreat at Blue Lagoon, blends into the Kerlingarfjöll mountains in the Highlands region. A destination in its own right, just a 3.5-hour drive from Reykjavik, or even longer if the weather's not cooperating... An exceptional place, in the middle of extreme nature, between geothermal basins, glacial rivers and eternal snow coats on the peaks. A range of cosy, uncluttered accommodation, designed to strict sustainability standards, to suit all budgets and tastes: hotel rooms, suites with private Jacuzzis, huts, lodges... and there's even a campsite on site!
Guests can enjoy hot water baths in nearby springs and, above all, explore the wilderness, the stuff of myth and legend, so dear to the hearts of Icelanders. On foot or by electric bike in summer, cross-country skis or snowmobile in winter, the Kerlingarfjöll protected nature reserve offers its infinite spaces. At night, it reveals a perfectly dark Arctic sky, free from any visual pollution, to best appreciate the spectacle of the aurora borealis and observe the stars through a telescope. Magic...
HIGHLANDBASE.IS
TIDES, TABLE WITH A VIEW
The Reykjavik EDITION, the capital's first 5-star hotel, houses a cool, chic restaurant on the waterfront, extended by a terrace. The menu, devised 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, tasting menu at the chef's table. Brunch at weekends. And to prolong the pleasure, head up to the rooftop on the 7th floor.
TIDESRESTAURANT.IS
KOL, ICELAND ON YOUR PLATE
Ten years after its opening, Kol, named after a traditional wood-fired oven, remains a must in Reykjavik. 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 to ceviche, soup or risotto. And don't forget to try our cocktail pairings. A feast for both palate and eyes.
KOLRESTAURANT.IS
