We make rye bread using an old recipe and bury it in the ground. After simmering for 24 hours in the heat of a geyser, surrounded by steam and black sand, we dig it up and taste it. The warm bread melts in your mouth—sweet, malty goodness served with butter. You have to try it.

The rye bread tour starts at our reception every day at 11:45 and 14:40.