How to Get There: It’s a five-hour flight from New York. Icelandair flies into
Keflavik, 40 miles from Reykjavik.
Where to Stay: The Hilton Nordica provides modern European hotel
accommodations and its own spa services in the centralized location
of Reykjavik. Phone +354 444 5000, or go to www.icehotels.is.
What to Eat: Traditional Icelandic fare—mountain lamb, dairy products and
native fish (such as salmon, herring and ocean catfish)—is as close to
pristine as you can get. While fresh fruits and vegetables (when out of
season) are harder to get and therefore expensive, Icelandic lobster alone
is worth the trip.
Best Time to Travel: Choose the winter months (September to April) to see
aurora borealis, the Northern Lights. But don’t expect to be able to explore
mountain roads in April, which is when the snow melts. The best time to
reach more remote locations is the summer, which is mid-June to mid-July.
The Weather: It’s surprisingly moderate, even in the winter, but can vary
throughout the day. Pack warm clothes, and expect to get wet.
The Language: Icelandic, but most people speak English.
For More Information: Iceland Tourist Board (212) 885-9700 or www.goiceland.org,
or www.icelandnaturally.com.
Tap Your “Inner Viking”
In terms of sightseeing, the best way to experience Iceland is by foot or auto (preferably a 4 x 4). While the capital city, Reykjavik, offers museums, nightclubs and shopping, the countryside beckons more adventurous spirits.
With a varied terrain, Iceland may remind you of an Arctic Hawaii. In two days’ travel, you can walk the haunting black earth of an old lava field at the foot of Mt.
Hekla, an active volcano; explore a moss-en-crusted seashore; and hike through the icy fog of Mt. Sneffels, suddenly understanding why Jules Verne chose it as the backdrop for his classic novel Journey to the Center of the Earth.
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