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Gunnar Karl Gíslason, Michelin chef, travels around Iceland, meeting interesting people and learning about culture, art, food and innovation in the utilization of resources.
2025
Sverrir Þór and Gunnar Karl hold a feast in the famed Flatey in Breiðafjörður with the steadfast help of locals and others staying there. The band GÓSS is among them and you never know but that they might perform a song in the evening sun.
Hrísey is the next destination of Sverrir Þór and Gunnar Karl and they knock on doors of fellow townspeople in search of ingredients for the feast. Here Gunnar Karl is on home turf, being from Eyjafjörður. Salt fish from the fifth generation, divine spices, 700 hens, the police in Hrísey and a secret bar are just a fraction of the best that North Iceland has to offer. Yes, and who is this Sævar?
The Westfjords are magnificent and there you can also find little pearls like the island Vigur in Ísafjarðardjúp. Sverrir Þór and Gunnar Karl have not been there before. Heavenly flatbread, witchcraft in Hólmavík, the pool of ‘Gvendur the Good’, wonderful Icelandic cherries and an abandoned herring factory in Djúpavík are among the things that come up. Gunnar Karl conjures up a delicious fish soup mostly from ingredients from the neighboring districts.
Perhaps fewer people know the other Flatey, Flatey on Skjálfandi, which is the next destination of Sverrir Þór and Gunnar Karl. The weather plays with the pair on the way and they load up their food chest for a feast in the magnificent northern landscape.
The guides of the show go to Heimaey and Gunnar Karl makes sure that Sverrir Þór doesn’t end up in only his underwear on stage in Herjólfsdalur. A lot happens on the way, but when they arrive, Gísli Matt and his family welcome them as only they can. On the green island there is fun people, good food, and gentle tunes. This is how to hold a feast.
2023
Gunnar Karl takes Sveppi on a winter journey through the country. Together they experience the atmosphere of Advent, meet people, and taste the food that belongs to this time of year, before hosting an Advent feast.
Are Christmas and New Year the same holiday or two that run together? Gunnar Karl and Sveppi exchange gifts, taste skate and eggnog, and hold a New Year’s celebration with friends in an art museum in Reykjavík.
Gunnar Karl and Sveppi travel to Bíldudalur to help prepare the local Þorrablót in Baldurshagi. They look at the old midwinter food traditions, how the dishes are made, why they have endured, and how they might be updated.
The journey takes them around Snæfellsnes to collect ingredients for an Easter feast. They visit people in Arnarstapi, Víði in Gröf, and Grundarfjörður, before meeting at Rifið to prepare a celebration for 100 people with food and music.
On the first day of summer they travel east to Breiðdalsvík. There they meet local guests and put on a wild-game feast in celebration of the new season.
2022
Gunnar Karl and Dóri DNA travel through Svarfaðardalur in North Iceland, visiting farms and exploring how local traditions and resources shape the food culture of the valley.
The hosts visit Borgarfjörður eystri, where they meet locals, learn about food traditions, and highlight the region’s connection to nature and sustainability.
On the small island of Traustholtshólmi, the duo explore sustainable living and prepare a feast using resources provided by the land and sea.
In Flateyri, the pair discover how remoteness and community spirit influence food culture in the Westfjords, culminating in a shared meal with locals.
The journey ends at Skálanes near Seyðisfjörður, where they meet people working with conservation and innovation while preparing a feast inspired by the landscape.
Gunnar Karl Gíslason
Self
Sverrir Þór Sverrisson
Self
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