Art exhibition by Jona Bergdal Jakobsdóttir
28 Oct - 30 Oct
News, events, food, work, housing and clubs across the Eastfjords and the inland valleys. One place, updated daily.
Weather data: Icelandic Met Office
Síldarvinnslan’s fish processing plant in Neskaupstaður has received 23,000 tonnes of herring so far this season. Síldarvinnslan’s website states that five thousand tonnes remain to be caught.
Read the story →The Days of Darkness festival began in Fjarðabyggð over the weekend and runs until Halloween next Saturday. During this time the dark season is met with lights, art and live stories, with fifteen events on the programme in all.
Read the story →Four boys and all the girls attended a cooking course at Eskifjarðarskóli in the autumn of 1953. Þorsteinn Skúlason won a prize for his recipe book, and the trophy still adorns his dining table.
Read the story →Guðröður Hákonarson, often known as Gurri, of Hildibrand in Neskaupstaður, received the East Iceland tourism encouragement award, Klettur, at the association’s autumn meeting last week. It is a recognition for having been a powerful driving force in the development of tourism in Neskaupstaður.
Read the story →Blængur NK came in with 620 tonnes after a 26-day fishing trip. The catch was worth ISK 507 million, even though autumn storms disrupted the fishing.
Read the story →
Seyðisfjörður - Bistro on the ground floor of Skaftfell, the Centre for Visual Art. It serves modern takes on Icelandic dishes made with produce from local farmers and fishermen. Part of the room displays works by Dieter Roth and contemporary East Iceland artists.
Stöðvarfjörður - Seasonal café at Petra's Stone Collection, with soups, toasted sandwiches, open sandwiches and pastries. Coffee is from the Kvörn roastery and the bread from Brauðdagar, both in Stöðvarfjörður. Visitors who do not visit the museum can buy takeaway from a street hatch.
Egilsstaðir - Restaurant at Gistihúsið – Lake Hotel Egilsstaðir, a farm guesthouse founded in 1903 on the bank of Lagarfljót. Serves Icelandic and international dishes from mostly local produce, including a three-course 'Beint frá býli' (farm-to-table) dinner.