Original: Veislan
Gunnar Karl Gíslason, Michelin chef, travels around Iceland, meeting interesting people and learning about culture, art, food and innovation in the utilization of resources.
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.
