Andrew heads to Iceland, the land of fire and ice, complete with glaciers, hot springs, geysers and volcanoes. Look beyond the natural wonders, and you'll find the food is also out of this world.Go to Episode
Siggi Hall at the Hotel Odinsve
Andrew goes to this restaurant to learn about salted cod and taste langoustine with cauliflower puree. He samples chef Hall's signature dish, bacalao, which is made from the salted cod.
Thorsgata 1, 112 Reykjavik , Iceland
Northern Snaefellsnes Peninsula
Andrew visits the Hildebrandur Farm and eats hakarl (rotten shark meat).
Vestmanneyjar (Westman Islands)
Andrew joins the Icelandic Puffin Hunters Club on their quest for puffins and then he eats grilled puffin and smoked puffin.
Andrew goes to the home of a woman (Dadda) who still makes slatur (Icelandic blood pudding) in the traditional way -- flour, fat, oats and fresh sheep's blood. Dadda teaches Andrew how to make it and then they sample this Frankenstein food.
Bæjarins beztu pylsur
Andrew goes to a restaurant to sample the world-famous lamb hot dog.
Tryggvagata, 101 Reykjavik, Iceland
Andrew visits a natural pool of geothermal seawater that promotes relaxation and healthy skin. It's approximately 47 km southwest of Reykjavik.
240 Grindavik, Iceland
Andrew ventures to Hveragerði in southern Iceland to check out this restaurant where the kitchen is powered only by geothermal energy. He ate cod, potatoes, rice and cake all cooked using steam generated naturally from volcanic activity.
Heilsukostur Breiðumörk 21, Hveragerði, Iceland
Andrew went to the Holla farm where they make skyr. He milked a cow, learned how to make the skyr, and then tasted it.