Salt & Wonder, Issue 2 – Rising Tides in Reykjavik

Salt & Wonder is portraying new movements of the culinary startup culture, one city at a time.

In this issue:
In the past ten years, Iceland has been a breeding ground for unique  culinary concepts: Turning moonshine into a fancy cocktail mixer, developing the precise climate to grow wasabi in the first location outside Japan, exploring the traditional techniques that bring the taste of dung smoked meat and fish into Michelin star restaurants, and awaking an ancient salt mine by harnessing extreme weather to deliver the purest flavors of salt from the arctic circle to savoring culinary advocates around the globe.

These stories teach us not only about food, but also about the people, the culture and its shifting attitude. Iceland is not only a playground for the pseudo-adverturer or a content machine for your instagram feed. Nor is it necessarily a place to seek clarity or renewal. That’s why we’re offering a different perspective in Salt & Wonder: to shed light on what we feel the real magic of Iceland is and hopefully guide you to the same experience through our limited print bookazine.