For CTV News Canada: How Iceland's booming tourism is transforming Icelandic cuisine

Oct. 10, 2016

There is a low but growing buzz in the food world that is taking notice of the disportionately large culinary talent coming out of an island country whose population numbers 332,000.

It's a hum that grew louder with the appointment of Icelander Gunnar Gislason as head chef of Claus Meyer's latest restaurant Agern in New York's Grand Central Terminal, one of the year's most anticipated openings.

Gislason's Reykjavik restaurant Dill is widely regarded as one of the best examples of Icelandic cuisine, while Meyer is the brains behind Noma in Copenhagen.

But back in Iceland, there's also a robust dining scene driven by the booming number of international visitors, clever tourism campaigns, and a growing curiosity about the country whose otherworldly landscape doubles as a setting for "Game of Thrones," and whose Viking, slow-clap war cry earned the world's admiration.

Read more at https://www.ctvnews.ca/lifestyle/how-iceland-s-booming-tourism-is-transforming-icelandic-cuisine-1.3109146