MATEY Seafood Festival draws full houses and celebrates the best of Icelandic seafood. The fourth edition of the MATEY Seafood Festival concluded this weekend with sold-out restaurants, outstanding culinary experiences, and enthusiastic visitors who travelled to Vestmannaeyjar to celebrate Iceland’s world-class seafood and food culture.
The MATEY Seafood Festival returned 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 was brought directly from sea-to-table in family-run restaurants, alongside a curated lineup of world-class guest chefs who took the local seafood caught off Iceland’s coast and presented it in exciting new ways.
Rooted in the island’s fishing heritage and blue-economy, the festival highlighted sustainable catches, local producers and immersive dining experiences. Set on the dramatic volcanic shores of Vestmannaeyjar off Iceland’s south coast, it invited 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.
This year’s festival featured three renowned guest chefs: Hákon Már Örvarsson at GOTT Restaurant, Vilhjálmur Sigurðarson at NÆS Restaurant, and Gústav Axel Gunnlaugsson at Einsi Kaldi. Together with local restaurant teams, they created exclusive five-course menus highlighting fresh seafood from Vestmannaeyjar and locally produced land farmed salmon from Laxey.
A Celebration of Collaboration
One of the defining characteristics of MATEY is the close cooperation between restaurants, seafood producers, tourism operators, and local businesses. The festival is organised through a partnership between the Tourist Association of Vestmannaeyjar VisitVestmannaeyjar.is, Ísfélag, VSV, Laxey, and Fab Lab Vestmannaeyjar.
Festival guests experienced menus built around local ingredients, including monkfish, langoustine, cod, ocean perch, plaice, wolffish, cod roe, and salmon from Laxey’s land-based aquaculture operation.
Hákon Már Brings International Flair to GOTT
At GOTT Restaurant, Bocuse d’Or bronze medalist Hákon Már Örvarsson presented a refined menu that combined classical techniques with Icelandic ingredients. Guests enjoyed dishes such as Westman Islands langoustine, lightly marinated flounder crudo with Nordic wasabi, smoked Laxey salmon confit, and an elegant Monkfish Wellington served with lemon-vanilla beurre blanc.
The menu concluded with a rich chocolate mousse accompanied by strawberry ice cream and fresh berries.
Vilhjálmur Sigurðarson Highlights Sustainability at NÆS
Michelin-starred chef Vilhjálmur Sigurðarson brought his ingredient-focused philosophy to NÆS Restaurant. His menu emphasised simplicity, seasonality, and respect for raw materials.
Highlights included smoked cod roe with rutabaga and smoked onions, grilled langoustine and ocean perch with angelica and hollandaise, salmon glazed with dandelion honey, and grilled monkfish paired with caramelised eggplant, kelp, and homemade black garlic powder.
The evening finished with an inventive dessert of parsnip, white chocolate, honey, and lemon verbena.
Gústav Axel Showcases Icelandic Seafood Traditions at Einsi Kaldi
At Einsi Kaldi, award-winning chef Gústav Axel Gunnlaugsson of Sjávargrillið offered guests a menu rooted in Icelandic seafood traditions while introducing modern culinary influences.
Among the standout dishes were plaice and langoustine with Jerusalem artichoke and hollandaise, monkfish served with mussel broth and horseradish, Laxey salmon tataki, and lightly salted cod accompanied by barley, tomatoes, chorizo, and basil.
A delicate white chocolate mousse with blueberries, cacao nibs, and Arctic thyme provided a memorable finale.
Growing Reputation as a Culinary Destination
The success of MATEY 2026 further strengthens Vestmannaeyjar’s reputation as one of Iceland’s most exciting food destinations. Visitors praised not only the quality of the food but also the opportunity to experience the islands’ vibrant hospitality, unique culture, and strong connection to the sea.
Festival organisers expressed gratitude to the guest chefs, restaurant teams, seafood producers, sponsors, volunteers, and visitors who contributed to the event’s success.
With another successful edition now complete, MATEY continues to demonstrate how collaboration, local ingredients, and culinary excellence can create an unforgettable destination experience. As visitors departed the islands after a weekend of exceptional food and hospitality, one thing was clear: MATEY has firmly established itself as one of Iceland’s premier seafood festivals.