Blue Lagoon, Iceland
Geothermal Seawater Brilliant Blue Lagoons combined with luxury pampering.
No visit to Iceland is complete without enjoying their abundant geothermal hot spring pools. The Blue Lagoon is easily accessible from the capital, Reykjavik and is very popular with both tourists and locals. It has top of the range facilities and the open aired natural feeling helps sooth your soul.
The Blue Lagoon is a great way to relax after your tour and you can do it on the way to the airport if you are pressed for time. We also have overnight stays at the Blue Lagoon, either at the new luxury Retreat Hotel, the Silica Hotel or a local inn close by.
Take the time on your trip to relax and marvel at nature's capacity to look after us.
The water’s temperature is 37-39°C / 98-102°F. The lagoon holds six million liters of geothermal seawater, which is renewed every 40 hours. Regular sampling shows that “common” bacteria do not thrive in this ecosystem, thus additional cleansers such as chlorine are not needed. The Blue Lagoon geothermal seawater is a part of an ecocycle where nature and science work in harmony.
The seawater originates 2000 meter/6562 ft beneath the ground where it is heated by earth’s natural forces. At this depth the temperature is 240°C/464°F and the pressure is 36 times the pressure on the earth’s surface. The geothermal seawater comes into contact with cooling magmatic intrusions and captures the earth’s minerals, resulting in this unique natural source known for its healing power and actives.
The composition of minerals in the water is very distinctive and has a high level of silica. Its environment is characterized by high temperature and salinity level of 2.5% which is 1/3 of the ocean’s salinity level.
The LAVA restaurant at the Blue Lagoon comes highly recommended. Head chefs Þráinn Freyr Vigfússon and Viktor Örn Andrésson, lead a team focused on providing a wonderful dining experience. They are both members of the Icelandic culinary team, with Þráinn captaining the team. Furthermore, Viktor was selected Iceland's Chef of the Year in 2013 and the Nordic Chef of the Year in 2014.