One interesting point to note is that Iceland was mostly an agricultural society in history and the fishing economy has only really taken off in more recent times. A lunch at Lava might consist of langoustine soup, with the garlic-marinated shellfish served with seaweed; beer-cooked blue mussels from Reykjanes Peninsula with herb aioli, crispy potatoes and seaweed; smoked haddock with rutabaga, rye bread, potatoes and dill; or birch- and juniper-cured arctic char. Get ready for a main course of grilled beef tenderloin with Icelandic mushrooms, crispy potatoes, onion jam and Dijon mustard; lamb shoulder served with artichokes, carrots, dates and thyme; cod with barley, fennel and mussel sauce; or the fish of the day, caught in Grindavik Harbour and served with lobster sauce and kale. Desserts are caramel chocolate mousse, vanilla ice cream and salted caramel, or strawberries with coconut, mint and almonds. And that's just lunch! Sorrel and skyr and sensual nirvana.

There are two hotel facilities, the Silica and the Retreat, which are both remarkable. Take the Lagoon Suite and your own private lagoon is just a step away as you succumb to its splendour while observing the volcanic horizon. Travel just doesn't feel like it gets any closer to the rhythms of nature, or life's beginnings, than here in the Blue Lagoon. It's astonishing to behold and to be a part of.