Nordic Food Producer

Goes to the farmer, the fisherman, the hunter or the collector, who represent raw ingredients of high gastronomic quality, who make use of the Nordic natural and cultural terroir and who himself is producing, catching or collecting the raw materials.



Vogafjós farm has been owned by the same family for about 120 years, passed from one generation to another. The farm consists of approximately 120 sheep and about 40 cows and cattle. The farmers at Vogafjós run a small restaurant inside the cowshed where you can see the cows through windows. Everything served is homemade local food such as smoked trout, lamb, mozzarella and salad cheese made from their own milk. Rye bread, which is baked in the ground in geothermal heat, is sold warm to the customers.

Together with the farm and the restaurant, the family at Vogar, run Vogafjós Guesthouse with total 26 rooms. Vogafjós is certified by the official quality and environmental system that is used within Icelandic tourism.