At 9:00 am we convened in the Natura lobby to check in with our Backroads guides (Diego, Magdalena, Chema, and Svenja). Our luggage was taken to the ship while we all gathered in the theater of the hotel for an introductory briefing before shuttling off to our first excursion to Nesjavellir, an incredible valley that comprises part of the Hengill geothermal area.
On the Geothermal Mud Pot Hike, our leaders explained about the physical happenings around us and how Iceland could supply all of Europe with geothermal energy because of its volcanic underpinnings.
The Nesjavellir Climb gave us great view of Þingvellir Lake.
The difficulty of walking these trails lay in the loose, large gravel underfoot, so I was glad to have my hiking poles. [DW, like a mountain goat, scampered unencumbered by poles and did just fine.]
Our lunch break was at the Hotel Ion, a buffet including cod, of course. [I got to try my first Icelandic craft beer. I ordered an IPA but got an APA – Arctic Pale Ale. Different, but good.]
Back in our vans and off to Þingvellir [Thingvellir] National Park where we followed the historic site walk [the AlÞingi was established here in AD 930 and continued meeting here until 1798]. We also explored the national park and walked through a chasm where the North American and Eurasian tectonic plates are pulling apart – one foot in each continent! We clocked over 6 miles today.
We were then driven to Hafnarfjörður Harbor to board Ponant Le Champlain. The ship is lovely, outside and in. Probably the most beautiful ship I have seen. And very well planned and executed, with high quality finishes and subtle luxury. Our cabin was not large [204sf] but very well laid out.
We unpacked our bags and hurried to the talk about life on board. Next we had the mandatory safety drill before a quick change of clothes for dinner. We sat with our shuttle mates, Kathy and Rick from FL.
We were not overwhelmed by the culinary talents of the chef or the quality of the entrees. The ribeye steaks were tough! [I get fatty for this cut, but above all ribeyes are supposed to be tender…] Vegetarian salad was a small head of lettuce with a couple of slices of tomato and cucumber with a drizzle of balsamic.
We slept well. Exhaustion!
rhdr 
Jazzbeaux Backroads/Ponant Icelandic Loop 8-2019 