
11/06/2025
Nature on the plate 🌱Experience the Iceland’s wild culinary touch.
In Iceland, the arrival of June brings more than long days, it brings flavor. Arctic thyme, angelica, wild sorrel, birch leaves, and sea herbs begin to thrive across the landscape, turning the island into a seasonal pantry unlike anywhere else.
For MICE and cruise programs, this means a chance to connect guests with the destination in a truly local way. Local chefs weave foraged herbs into tasting menus with creativity and precision: think cured Arctic char with pickled angelica, slow-roasted lamb rubbed with wild thyme, or skyr mousse topped with birch syrup and sorrel granita.
Each dish tells a story of the land and the season, transforming a gala dinner or incentive meal into an experience that’s both sensory and sustainable.
📩 Want to add a seasonal, sustainable touch to your next program? Let’s create something that tastes like June in Iceland. 🔗👉 https://www.atlantik.is/contact/
📸 Slippurinn 💙