Puffin-spotting and hot spring bathing—why this season is the best time to visit Iceland

Iceland comes alive during the spring. As the winter snow recedes and daylight stretches longer, the island stirs back to life — hiking trails bloom, rivers swell with meltwater and millions of migratory seabirds return to breed. From horse-riding along black-sand beaches to watching whales breach offshore, this shoulder season — stretching from late-March to May — offers an abundance of thrilling experiences. Here's how to make the most of a springtime adventure in Iceland.

Coastal wildlife

From April onwards, around 10 million puffins return to Iceland’s windswept clifftops to breed. Colonies are scattered across the country, but the largest are found on the remote Westman Islands, where approximately one million birds congregate. Their distinctive, brightly striped beaks make them easy to spot as they nest in clifftop burrows. The Látrabjarg cliffs in the Westfjords, along with the islands of Grímsey, Lundey and Akurey, are all reliable puffin-watching sites and are also home to other seabirds including guillemots, fulmars, razorbills and Arctic terns.

Early spring also marks the start of Iceland’s whale-watching season. As daylight increases, plankton blooms in Iceland's waters, drawing minke and humpback whales from warmer Atlantic regions in April, where they often remain throughout the summer. Departing from Reykjavík and Húsavik, whale-watching safaris led by operators such as Arctic Adventures and Gentle Giants offer the chance to spot seals, dolphins, orcas, fin whales and, if you’re lucky, the elusive blue whale.

Natural landscapes

Deep in Iceland’s interior, the Central Highlands — known locally as Hálendið — offer the opportunity to get active among the country’s extremes. With smoking geysers, bubbling hot springs and active volcanoes, it’s positively otherworldly. In spring, much of the region remains cloaked in ice and snow, making a Four-Wheel Drive the only practical means of getting around. Several tour operators run guided excursions onto Langjökull, the country’s second largest ice cap, where visitors can walk through crystalline ice caves, descend into frozen lava tunnels and scale the glacier’s vast surface.

Iceland's geothermal pools form an essential part of local culture, providing a place to socialise while soaking in steaming water surrounded by untamed natural beauty. The Blue Lagoon, just outside of Reykjavík, may be the most famous, but hundreds more lie scattered across the country. Mývatn Nature Baths, Hvammsvík Hot Springs and Seljavallalaug Swimming Pool, near Skogar, all deliver an equally enthralling experience.

Outdoor adventures

Iceland’s epic landscapes come into their own in spring, when longer days and milder temperatures create ideal conditions for hiking. From the dramatic canyon of Fjaðrárgljúfur to the glacial valley of Þórsmörk (often called the Valley of Thor), the country's scenery is nothing short of breathtaking. Beyond these highlights, countless trails cover the island: explore Skaftafell for icy panoramas, Skógar for cascading waterfalls or venture to the isolated Snæfellsnes Peninsula for solitary hiking without the peak-season crowds.

Alternatively, travelling through the country on horseback offers a quiet, calming way to take in the views. Icelandic horses are famously hardy and have a specific gait, known as the tölt, which smooths travel over the island’s rough, rocky terrain. Along the south coast, farms such as EagleRock offer guided treks to black-sand beaches and thunderous waterfalls — you’ll find good ones in Sólvangur, Hella and Kirkjubæjarklaustur. For an equally meditative experience, kayak through the glacial lagoons of Jökulsárlón and Fjallsárlón and glide among deep-blue, diamond-shaped icebergs.

Seasonal cuisine

Despite only around 1% of Iceland’s land being used for agriculture, the country produces a surprising amount of its own food. With a deep-rooted farming tradition dating back to the arrival of the Vikings, Iceland is largely self-sufficient in meat, dairy and vegetable production. In spring, look out for roast lamb, alongside Arctic char, plokkfiskur (a traditional fish stew with fish, potatoes, onion and bechamel sauce) and rhubarb-flavoured desserts. 

This self-sufficiency is also supported by modern, innovative farming techniques. Today, around 50% of the country’s vegetables are grown domestically in greenhouses powered by geothermal energy, producing peppers, salad crops and tomatoes. This approach has led to farm-to-fork dining becoming an increasingly popular way to experience Icelandic cuisine. At Hótel Klaustur, approximately 160 miles east of Reykjavík, Chef Einar B Halldórsson develops seasonal menus that showcase the very best of the local ingredients. For a taste of spring, try the lamb carpaccio, beetroot cured char or scallop ceviche sourced from Icelandic waters.