Icelandic chefs shine during the Presidential visit to Norway

During the recent official visit of the President of Iceland, Halla Tómasdóttir, to Norway, Icelandic culinary talent was proudly on display. Chefs Hafliði Halldórsson, Snædís Xyza Mae Ocampo — captain of the Icelandic national culinary team — and their assistant Marlis Jóna Karlsdóttir joined the presidential delegation, bringing the flavors of Iceland to the heart of Oslo.

The visit aimed to strengthen the longstanding ties between Iceland and Norway, with a focus on mutual interests in defense, culture, and mental health. Complementing these high-level discussions was a celebration of Icelandic gastronomy, offered through two specially curated events prepared by the chefs.

Two evenings of Icelandic food

The culinary team was responsible for preparing meals on two separate occasions. On April 7, a formal three-course dinner was served at the residence of the Icelandic Ambassador in Oslo for around 30 guests. This was followed by a grand reception on April 9 at Gamle Logen — a historic venue dating back to 1836 — where the President of Iceland hosted the King of Norway and approximately 350 guests.

Hafliði Halldórsson called it “a great honor” to participate in such a prestigious event. “Our president praises Icelandic food, ingredients, and our professionals, which we accept with gratitude. There is enormous potential in this to strengthen our foundations and narrative around what truly defines Icelandic food and service,” he said.

The chefs made it their mission to tell the story of modern Icelandic cuisine by showcasing high-quality, homegrown ingredients. “We used Icelandic ingredients in all the dishes — including shellfish, halibut, cod, lamb, reindeer, dairy products, eggs, and vegetables,” Halldórsson explained. The result was a menu that blended tradition with innovation and was met with enthusiastic praise.

April 7: A taste of Iceland at the ambassador's residence

Three-course dinner menu:

• Starter : Fried Icelandic cod with cucumber, cabbage, and apple salad, Hollandaise sauce, and herbs.
• Main Course : Grilled Icelandic lamb loin with fried shiitake mushrooms, bok choy, Feykir cheese, and lamb stock sauce.
• Dessert : Skyr and white chocolate ganache with blueberry compote, and baked white chocolate.

April 9: Presidential reception at Gamle Logen

Eleven small dishes featured at the reception:

• Smoked Klaustur’s char and roe on mini pancakes
• Fresh scallops from Ísafjarðardjúp with apple, Icelandic wasabi, cream, and dill
• Grilled and glazed Greenland halibut with chive mayonnaise, soured sea grass, and crispy rye bread
• Reindeer liver from Hornafjörður with Jerusalem artichoke shells, gooseberry jelly, and watercress
• Almond cake with whey caramel and Reykholt strawberries
• Icelandic pearl barley from Fljótsdalur with mushrooms, Feykir, and chives
• Fried Westfjords cod with sea urchin sauce
• Icelandic lamb with celery root cream, broth sauce, wild onions, and chives

Plant-based selections:

• Beetroot tartlet with smoked mayonnaise and popped Icelandic barley
• Slow-dried tomatoes from Friðheimar with fennel and tarragon oil
• Chocolate mousse with oat nut crumble and raspberries

A cultural feast

This culinary showcase was more than a series of meals — it was a cultural statement. By presenting Icelandic cuisine in such refined and imaginative ways, the chefs helped create memorable diplomatic moments and highlighted the depth and creativity of Iceland's food scene.

Their efforts were a clear reminder that food is one of the most powerful tools in cultural diplomacy — a way to connect, to share stories, and to build lasting impressions.