Icelandic Cooking Class in Downtown Reykjavik with Musical Hosts

Icelandic cooking here starts with good local ingredients, and the most unusual extra may be a taste of fermented shark. Iris and Nonni welcome you into their home kitchen, where you help prepare two dishes and then share the meal. On one occasion, Iris also bought fermented shark for the group to try, though that surprise is not promised on every visit.

I like two things in particular: the hands-on cooking gives you ideas you can use at home, and the market option adds a useful look at Icelandic food and farming before you start chopping. The private format also means the meal can be shaped around your group, with dietary needs discussed in advance.

The main consideration is the price: at $314 per person, this is a special-occasion meal rather than a budget cooking class. It lasts about four hours, and hotel pickup is not included, so plan to reach the meeting point yourself.

What to know before you book

• You cook in Iris and Nonni’s home: This is a private experience, not a class shared with unrelated groups.
• The meal is built around two dishes: Expect practical preparation, with examples including salmon salad, fresh greens, and dessert.
• The market visit is an optional upgrade: If you add it, you’ll go with your hosts to a nearby market and learn about local products and agriculture.
• The menu can change with the season: Icelandic fish, lamb, potatoes, and fresh vegetables are examples of what may appear at the table.
• Dietary requests need advance notice: Vegetarian and gluten-free options are available, and allergies or cooking preferences should be shared when booking.
• The price covers more than instruction: Fees, taxes, gratuities, and alcoholic beverages are included. Hotel transportation is not.

A home kitchen, not a restaurant demonstration

Iris and Nonni host this cooking class in their own home in Reykjavik. That setting changes the feel of the experience. You are not watching a chef work from across a counter or following a fixed sequence in a commercial kitchen. You join your hosts in an open kitchen, help with the food, and get to ask questions as the meal comes together.

The experience is private, so only your group takes part. That can make it a good fit for a family, a couple, or a small group of friends who want time to talk as well as cook. It also makes the class more personal than a large group lesson, though it means the $314 per-person price may feel high if you are comparing it with a standard restaurant meal.

Iris is identified as the cooking host, and Nonni joins her in welcoming you. The experience is also described as having musical hosts, but no set performance or music program is specified. Book for the food, conversation, and home setting, rather than expecting a concert.

The optional market visit adds context

If you choose the market-and-cooking option, you meet your hosts at their home and drive with them to a nearby market. They introduce some of their favorite Icelandic products and talk about local agriculture. You may pick up ingredients for the meal as you browse.

This is a useful addition if you want to understand where Icelandic cooking begins, not just how a dish is assembled. A market visit can put local ingredients in context before you taste them at the table. It also gives you a chance to see what produce is available during your visit, which matters in a country where the menu changes with the season.

The exact market, products, and ingredients are not fixed in advance. That flexibility is part of the point, but it also means you should not expect a particular stall or item. If you are mainly interested in cooking and eating, the class without the market may be enough. If local food sourcing is high on your list, the upgrade gives the meal a broader frame.

The market tour is an added option, and the available details do not state its separate price. Check the selected tour grade when booking so you know which version you are choosing.

Two dishes, then a meal at the hosts’ table

After the market, if you have chosen that option, you drive back to Iris and Nonni’s home and begin cooking. The class teaches two dishes that are intended to be easy to recreate at home. Examples include salmon salad, fresh greens, and dessert, though the precise menu depends on the season.

That practical focus is a strength. You are not simply sampling food; you take part in preparing it and can see how the ingredients are handled. For a home cook, a couple of repeatable dishes can be more useful than a long list of recipes that are difficult to make once you leave Iceland.

The meal may draw on familiar parts of Icelandic cooking: local fish such as Atlantic salmon, slow-roasted meat, often organic pasture-raised lamb, potatoes, and fresh vegetables. Fish might be served raw, smoked, or baked. These are examples rather than a fixed menu, so avoid booking with one specific dish in mind.

Once the cooking is done, you sit down together to eat what you have made, with local drinks. The shared meal is not an afterthought. It is where the class’s separate parts meet: the ingredients, the cooking, and the chance to talk with people who cook this food at home.

One group was offered fermented shark by Iris. That can be a memorable taste for the adventurous, but it should be treated as an occasional extra, not a guaranteed part of the menu. If the idea appeals to you, you can ask in advance whether it might be available.

What the four hours feel like

The experience lasts about four hours, with the market visit included only if you select that option. That is enough time for the outing to feel like a meal and a visit, not a quick demonstration. You should leave room in your day rather than scheduling another activity right on its heels.

The pace will depend in part on the menu and on whether you add the market. You will spend time with your hosts, help prepare the food, and eat together. The experience is not described as a formal culinary course, so it is best suited to people who enjoy learning through participation and conversation rather than expecting technical instruction or a long series of dishes.

Lunch and dinner options are available. Pick the one that fits your plans, and remember that the activity ends back at the meeting point. Hotel pickup and drop-off are not included.

Is $314 per person good value?

At $314 per person, this costs more than a meal out, but it includes a private cooking class, all fees and taxes, gratuities, and alcoholic beverages. You are paying for several hours in a local home, personal instruction, food preparation, and a shared meal, not just for the ingredients on the plate.

The market visit can add value if you want a closer look at local agriculture and products. The class without that option may suit you better if cooking is the priority and you would rather keep the experience focused. Since the market version is a separate tour grade, confirm your selection and its cost before booking.

The price makes most sense for people who care about the setting and personal exchange. If your priority is simply trying Icelandic food at the lowest possible cost, a restaurant meal will likely be more economical. If you want to cook with local hosts and take home a couple of dishes to repeat, this offers a different kind of value.

Group discounts are available. As the listed price is per person, check how the discount applies to your party before deciding what the final cost will be.

Who will enjoy this cooking class most?

This is a strong choice for food-minded visitors who like to ask questions, help with preparation, and share a meal around someone’s table. It also suits families with adult children, couples, or friends looking for a private activity with more conversation than a standard tasting.

It may be less appealing if you want a restaurant-style service, a guaranteed menu, or a class focused on advanced cooking techniques. The emphasis is on two approachable dishes and a relaxed home meal. The menu may vary by season, so flexibility helps.

Vegetarian and gluten-free options are available with advance notice. Share allergies, dietary restrictions, and cooking preferences when booking. Do not wait until you arrive to explain a serious dietary need, since the hosts need that information ahead of time.

The class is booked, on average, 86 days in advance. That does not guarantee every date sells out, but it is a useful signal to plan early if you have a particular day in mind. Confirmation is provided within 48 hours, subject to availability.

Meeting point and practical details

The meeting point is Nóatún 21, 105 Reykjavik, and the activity ends there. There is no hotel pickup or drop-off. The location is near public transportation, which gives you another way to reach the start if you are not walking or using a taxi.

Service animals are allowed. The experience is private, and group discounts are offered. If you need a particular dietary arrangement, contact the hosts at booking rather than assuming every request can be accommodated at short notice.

You can cancel for a full refund if you do so at least two full days before the start time. The deadline follows local time in Reykjavik, so check the exact cutoff against your itinerary.

Should you book Iris and Nonni’s class?

Book it if you want a personal introduction to Icelandic food through cooking, conversation, and a meal in a local home. The market option is worthwhile if you want more context about ingredients and agriculture, while the class alone should suit anyone most interested in preparing and eating the dishes.

Skip it if you are looking for a low-cost meal, a guaranteed menu, or a formal chef-led course. At $314 per person, the value depends on how much you prize the private setting and the time with your hosts. For the right food-curious group, the appeal is not just what is on the plate. It is getting to help make it, then sit down and share it.

FAQ

How long is the cooking class?

The experience lasts approximately four hours. The market visit is included only if you choose the market-and-cooking option.

Where does the tour start and end?

It starts at Nóatún 21, 105 Reykjavik, Iceland, and ends back at the same meeting point.

Is hotel pickup included?

No. Hotel pickup and drop-off are not included.

Who hosts the cooking class?

Iris and Nonni host the experience in their home. Iris is listed as the cooking host.

What will I learn to cook?

You will learn to prepare two dishes that are easy to make at home. Examples include salmon salad, fresh greens, and dessert. The menu may vary by season.

Can I request vegetarian or gluten-free food?

Yes. Vegetarian and gluten-free options are available, but you should advise the hosts when booking. Share any allergies, dietary restrictions, or cooking preferences in advance.

Is the market visit included?

It is included only when you select the market-and-cooking tour option. The hosts take you to a nearby market and introduce local products and agriculture.

What is included in the price?

The listed inclusions are the private cooking class, all fees and taxes, gratuities, and alcoholic beverages. The market visit is included if you choose that tour option. Hotel transportation is not included.