Master Chefs talk about Klaustur Char
Chefs in Iceland and all over the world choose Klaustur Char for their customers. See interviews with Iceland's best: Sigga San at suZushi, Aegir Fridriksson at Satt Restaurant and Volli Snaer at Hótel Borg.
Master Chefs talk about Klaustur Char
Chefs in Iceland and all over the world choose Klaustur Char for their customers. See interviews with Iceland's best: Sigga San at suZushi, Aegir Fridriksson at Satt Restaurant and Volli Snaer at Hótel Borg.
Established in 1995 at Kirkjubaejarklaustur in Iceland, Klausturbleikja is a leading aqua-cultural producer of Arctic Char. The unique aspect of Klaustur Char is that it’s raised and harvested in a free flowing spring water source.
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