SAGA SHOP - Haust I Fall 2019

62 Icelandair Stopover Nature: Volcanoes Iceland’s 130-odd volcanoes bring fire to the nation’s identity, inspiring the national flag, international headlines, and the names of most of Icelandair’s aircraft. Among the many worth visiting is the beauti- ful Krafla in North Iceland. This caldera is known for its eerie blue lake and is surround- ed by the spectacular volcanic fields of the Mývatn region. Book a hiking or snowshoeing tour here, or whizz up on a snowmobile. Before Eyjafjallajökull erupted into the spot- light in 2010, Iceland’s most famous volcano was Snæfellsjökull, the glacier-capped peak that starred in Jules Verne’s Journey to the Center of the Earth . Visible from Reykjavík on a clear day, this stratovolcano is flanked by a national park on its west side, and the area makes for an ideal day-tour from the capital. While Snæfellsjökull won’t get you to the center of the earth, the caves in Þríhnúka- gígur volcano in Reykjanes will get you pretty close. On a tour here, you’ll descend 400 ft (120 m) into the crater to explore the colorful interior of this long-dormant volcano (tours run till October 31). Þríhnúkagígur is just one of many fascinating volcanic attractions in the Reykjanes UNESCO Geopark, so allot time for the rest of the region too. Dining: Seasonal Specialties Come November, you’ll find local Christmas delicacies popping up on menus all over the country. For a comprehensive sampling, book a buffet meal with all the trimmings. When loading your plate, keep an eye out for ham- borgarhryggur : a Danish-influenced baked ham, and locally caught game such as ptar- migan and reindeer (sorry Rudolph, it’s an East Iceland specialty). Many restaurants also offer good veggie-based alternatives. You needn’t splurge on fine dining, however. Scope out supermarket aisles for hangikjöt (smoked lamb) in cold-cut form, and laufa- brauð (thin “leaf bread” with geometric cut- outs). If you’re in Reykjavík in the latter half of November, you can also make your own laufa- brauð at a special event on Viðey island (see the island’s website for details). If you happen to be here for Saint Þorlákur’s Mass on December 23, you’ll notice some interesting smells in the air. This is the calling card of skata , or fermented skate, a delicacy consumed just once a year—and for good reason. While some say the aftertaste res- embles a strong French cheese, the fish reeks of ammonia, and its heady aroma lin- gers well into the New Year. If you dare, look out for restaurants offering a skötuveisla (“skate feast”)—or just follow your nose. Clockwise from top left: Inside Iceland’s oldest bookstore. Photo by Eyþór Jóvinsson. Krafla in North Iceland is filled with a turquoise lake. Photo by Philipp Wuthrich. A buffet spread in East Iceland, home of Iceland's reindeer. Photo courtesy of Marketing East Iceland. Margrét Erla Maack performs burlesque with Reykjavík Kabarett. Photo by Lilja Draumland.