A hands-on Icelandic meal, cooked and eaten by your guests in a bright top-floor kitchen, with a professional chef.
We work with DMCs, travel designers, tour operators and hospitality partners to give guests a hands-on taste of Iceland they'll still talk about after the trip.
From individual travellers to private groups, we can recommend the format that works best for your itinerary.
Three Icelandic courses, cooked and eaten together.
Guests cook a three-course Icelandic meal with a professional chef, taste traditional specialities along the way, then sit down to eat what they made. Drinks included. Lunch at 10:00 or dinner at 17:00, 3–3½ hours, taught in English and never more than 16 guests.
The kitchen to themselves, for up to 20 guests.
The same menu and format as the open class, with the kitchen reserved for your group. We fit the timing to the itinerary and handle dietary requirements as standard.
For groups of 21 to 36.
For larger groups we recommend our Icelandic tasting menu. The group still cooks it together, with a simpler process built for a bigger table. Around 3½ hours, starting at 10:00 or 17:00.
The format is straightforward for guests — and straightforward for you to explain.
A short welcome, a look at the menu and straight to a station. The chef works alongside the group, not in front of it.
Icelandic fish, lamb and skyr, prepared from scratch. Everyone gets their hands in it, whatever their level.
The group gathers around one long table for the meal they've just cooked, with drinks included.
Skyr turned into dessert, with the recipes and photos sent by email afterwards. Guests leave three to three and a half hours after arriving.
Add a bookable Icelandic experience to Reykjavík stays for guests looking beyond sightseeing.
A relaxed lunch or evening for families, friends and tailor-made travel groups.
Give the group an activity, dinner and a reason to interact — all in the same place.
For itineraries where food is part of the reason for travelling, not just something between activities.
A personal, hands-on introduction to Icelandic food, with a chef at their side.
You don’t need to have every detail worked out. Share what you know, and we’ll take it from there.
Yes. DMCs, tour operators and travel designers have been sending us guests for over a decade, from individual travellers to private groups.
Yes, on both open and private classes. Email us at info@salteldhus.is and we'll send the current rates, commission and terms.
Yes. Open-class availability is live in Bókun, so you can book guests straight into a scheduled class. You can also book by email.
Yes. Private Cook & Dine takes up to 20 guests, and the tasting menu up to 36. We fit the start time to the itinerary.
Yes. Send us the expected dates, frequency and group sizes, and we'll check capacity across the season.
Yes, as standard in private classes. In open classes the menu is set, so send us the details before you confirm with your client and we'll tell you what's possible.
Yes. No experience needed. The chef works alongside the group and guides everyone through each step.
Open classes: a full refund 7 days or more before, 50% from 7 days to 72 hours before, and none after that or for no-shows. Private classes: a 30% deposit is invoiced 60 days before and the balance 14 days before, and group size can be reduced until 7 days before.
