"At Moss, the newly minted Michelin-starred restaurant in Grindavík, Iceland, the dining room looks out over a scenic black lava field. On the ever-changing seven-course tasting menu, star ingredients might include local sea urchin collected by a diver off the west coast, pungent Icelandic wasabi grown in one of the world’s most technologically advanced greenhouses, and some of the freshest lamb in the country. The wine cellar is built into 800-year-old volcanic rock, and guests can arrange a tour before dinner, descending the steps to sip a glass of Dom Pérignon amid rows of rare and vintage bottles. But the real highlight of a dinner at Moss may be the butter. Concocted in-house when the restaurant first opened in 2018 at the Retreat at Blue Lagoon Iceland, the signature butter is made by whipping skyr, a thicker Icelandic version of yogurt, into soft butter and finishing it with a sprinkling of Atlantic dulse seaweed and sea salt. Both the butter and skyr are made using milk from local farmers." - Regan Stephens
