Discover Seafood Excellence at the MATEY Festival in Iceland!

Whether you’re a culinary traveller, a seafood industry insider or a food enthusiast seeking a compelling story of place and provenance, the MATEY Seafood Festival invites you to join an extraordinary island weekend where seafood, creativity and community converge.

The MATEY Seafood Festival returns 22nd-23rd of May 2026 to the island archipelago of Vestmannaeyjar, Iceland, transforming this fishing community destination into a global stage for seafood excellence.

The island’s freshest catch is brought directly from sea-to-table in family-run restaurants, alongside a curated lineup of world-class guest chefs who take the local seafood caught off Iceland’s coast and present it in exciting new ways.

Rooted in the island’s fishing heritage and blue-economy, the festival highlights sustainable catches, local producers and immersive dining experiences. Set on the dramatic volcanic shores of Vestmannaeyjar off Iceland’s south coast, it invites visitors to discover an off-the-beaten path destination where the freshest seafood, visiting gourmet guest chefs, vibrant local culture and welcoming island community all come together.

The MATEY Seafood Festival returns on May 22-23, 2026, bringing together some of the most accomplished chefs in Iceland and beyond for a unique culinary celebration centered on the country’s exceptional seafood.

This year’s festival features three outstanding guest chefs, each collaborating with leading restaurants in Vestmannaeyjar. Together, they will create distinctive dining experiences that highlight Iceland’s freshest ingredients, combining tradition, innovation, and world-class craftsmanship.

• Hákon Már Örvarsson will be at GOTT
• Gústav Axel Gunnlaugsson will be at Einsi Kaldi
• Vilhjálmur Sigurðarson will be at Næs
  

GOTT offers 5 course menu Friday 22nd of May and Saturday 23rd of May.
Guest Chef: Hákon Már Örvarsson

Price: 11.900 kr

Reserve a table at GOTT:

menu at GOTT

Westman Island langoustine a’la Hákon Már

Halibut “Crudo”

Lime, cream, fennel, radishes, apple and Nordic wasabi 

Lightly smoked LAXEY Salmon “Confit”

Grainy mustard and honey glazed. 

White asparagus, paprika, olives & capers

Monkfish „Wellington”

Lemon-vanilla beurre blanc sauce and spring vegetables

Chocolate mousse

Strawberry ice cream & red berries

NÆS offers 5 course menu Friday 22nd of May and Saturday 23rd of May.
Guest Chef: Vilhjálmur Sigurðarson

Price: 11.900 kr

Reserve a table at NÆS:

MENU AT  næs

Smoked Cod Roe

Rutabaga, smoked onions

Grilled langoustine & Ocean Perch 

Hollandaise, angelica & confit tomatoes

LAXEY Salmon with dandelion honey 

Yoghurt, carrot ferment sauce, sorrel & radishes

Dandelion honey glazed salmon with fermented carrot sauce, fresh yoghurt, wood sorrel, radishes and dried herbs.

Grilled Monkfish

Caramelized eggplant, kelp & homemade black garlic powder

Parsnip and white chocolate

Honey & lemon verbena

Einsi Kaldi offers 5 course menu Friday 22nd of May and Saturday 23rd of May.
Guest Chef:  Gústav Axel Gunnlaugsson

Price: 11.900 kr

Reserve a table at EinsI kaldi:

menu at einsi kaldi

Plaice and langoustine 

Jerusalem artichoke, pickled onions, herb mayonnaise and hollandaise   

Monkfish

Mussel broth, horse radish, apples and celeriac

LAXEY Salmon Tataki

Soy, cucumber, buttermilk, dill

Lightly salted cod

Barley, tomatoes, chorizo, basilicum

Mousse of white chocolate

Cacao nibs, blueberries and arctic thyme