When you’re making plans a shuttle to Iceland, you’ll briefly uncover the rustic’s meals scene is as distinctive as its landscapes. No less than that’s what we discovered. From snug bowls of fish stew after an afternoon within the Westfjords to lobster pizza in a South Coast fishing village, consuming this is an journey in itself. Icelandic delicacies attracts on centuries-old traditions formed through isolation and survival, then provides fashionable creativity from a brand new technology of cooks.
In this shuttle, you could get started with plokkfiskur, a creamy fish stew, or hangikjöt, the smoky lamb regularly served at Christmas. You’ll to find pylsur, the well-known Icelandic sizzling canine, in each town streets and faraway gasoline stations, whilst rúgbrauð (rye bread) bakes underground in sizzling springs. Contemporary catches like humar (lobster) and Arctic char show off the island’s pristine waters, and treats like do-it-yourself Icelandic ice cream or tangy skyr give a candy end to any day.
Our information takes you thru essentially the most iconic and scrumptious Icelandic meals to check out, from hearty farmhouse favourites to creative dishes in Reykjavík’s humming meals scene.
Most sensible Iceland Meals at a Look
- Plokkfiskur – Creamy fish stew served with darkish rye bread
- Hangikjöt – Smoked lamb, regularly a Christmas custom
- Pylsur – Icelandic sizzling canine with fried onions and remoulade
- Humar – Candy lobster tails from the South Coast
- Rúgbrauð – Rye bread baked in sizzling springs
- Skyr – Thick yogurt eaten at breakfast or in cakes
Why Iceland’s Meals Scene is Distinctive
Iceland’s volcanic soil, chilly seas, and geothermal assets have formed its delicacies for over one thousand years. Farming is proscribed, so lamb, dairy, and seafood changed into staples. Geothermal greenhouses now develop greens like tomatoes and cucumbers year-round, whilst the encompassing ocean supplies cod, haddock, and Arctic char. The result’s a mix of conventional recipes, regularly born out of necessity, and fashionable dishes impressed through international culinary traits.
One evening you could tuck into lamb soup at a mountain hut; the following, you’re sipping craft beer with langoustine tacos in Reykjavík. For a real Iceland foodie revel in, check out each ends of the spectrum.
1. Pylsur – Well-known Icelandic Scorching Canine
What it’s:
Pylsur are Iceland’s well-known sizzling canine, comprised of a mix of lamb, beef, and red meat. They’re served in a bun with uncooked onions, crispy fried onions, tangy mustard, candy ketchup (made with apples), and creamy remoulade.
Why check out it:
We stood within the snow outdoor Bæjarins Beztu Pylsur in Reykjavík, the rustic’s most famed sizzling canine stand , and it used to be price each minute of the wait. The lamb provides the sausage a delicate sweetness, whilst the fried onions upload a lovely crunch.
Cultural word:
Scorching canine changed into widespread in Iceland after WWII, and as of late they’re thought to be a countrywide speedy meals. They’re additionally one of the inexpensive foods you’ll to find on this another way dear nation.
The place to search out it:
Bæjarins Beztu Pylsur is the long-lasting spot, however you’ll to find pylsur at gasoline stations, gala’s, and roadside stands national. Order it “ein með öllu” — one with the whole lot.
2. Skyr – Icelandic Yogurt
What it’s:
Skyr is a thick, protein-rich dairy product that appears and tastes very similar to Greek yogurt however is technically categorised as a smooth cheese. The Icelandic model is made through straining milk to take away the whey, it has a creamy texture and a tangy flavour that pairs completely with fruit, honey, or granola.
Why check out it:
On our glacier hike day in Vatnajökull Nationwide Park, we packed particular person pots of skyr for breakfast. It used to be filling sufficient to stay us going for hours with out weighing us down, and the tangy creaminess used to be refreshing after the lengthy power. It’s now not only a wholesome snack — it’s a real meals from Iceland that locals experience day by day, whether or not at house or at the cross.
Cultural word:
Skyr has been a part of Icelandic diets for over one thousand years, relationship again to Viking settlements. As soon as made totally in properties and farms, it’s now produced commercially however nonetheless makes use of conventional cultures to take care of its distinct flavour.
The place to search out it:
Each grocery store, café, and comfort retailer sells skyr in undeniable and flavoured sorts. For a distinct deal with, check out skyr-based cakes like skyrkaka (cheesecake) in eating places.
3. Plokkfiskur – Icelandic Fish Stew
What it’s:
Plokkfiskur is a creamy stew of flaked white fish (normally cod or haddock), mashed potatoes, onions, and a buttery white sauce. The title actually approach “plucked fish,” describing the best way the fish is damaged into small items prior to blending.
Why check out it:
We first had plokkfiskur in a harbour café in Ísafjörður on a snowy wintry weather evening. The home windows steamed up as locals got here in from the chilly, and the odor of fish stew crammed the air. It’s hearty with out being heavy, and the candy, brand new fish balances completely with the buttery sauce.
Cultural word:
This dish began to be able to use leftover fish, stretching it with potatoes to feed the entire relatives. As of late, it’s convenience meals — the sort you’ll to find at house kitchens, roadside cafés, and upscale eating places alike.
The place to search out it:
In Reykjavík, Café Loki serves a standard plokkfiskur with darkish rye bread. Coastal cities like Siglufjörður and Húsavík have superb variations of their harbourside eating places. You’ll even purchase it pre-made in grocery shops when you’re self-catering.
4. Kjötsúpa – Lamb Stew
What it’s:
A hearty soup made with lamb shank, root greens like carrots and rutabagas, potatoes, and brand new herbs.
Why check out it:
On a chilly, windy day alongside the Golden Circle, we stopped at a small café and ordered steaming bowls of kjötsúpa. The lamb used to be so smooth it fell off the bone, and the broth used to be wealthy with out being heavy.
Cultural word:
Kjötsúpa is without doubt one of the maximum Icelandic standard meals dishes, valued for its skill to heat and nourish thru lengthy winters.
The place to search out it:
Eating places, geographical region guesthouses, or even gasoline station cafés.
5. Hangikjöt – Smoked Lamb![]()
What it’s:
Hangikjöt interprets to “hung meat,” relating to the best way the lamb is smoked whilst putting over a birchwood or dried sheep dung hearth. This conventional preservation means infuses the beef with a deep, smoky flavour.
Why check out it:
We first attempted hangikjöt right through the Christmas season in Reykjavík, served with boiled potatoes, inexperienced peas, pink cabbage, and Icelandic leaf bread. The smoky aroma hit prior to the plate reached the desk, and the beef used to be so smooth it almost melted.
Cultural word:
Sheep farming has been central to Iceland’s economic system for hundreds of years. Smoking lamb wasn’t on the subject of style, it used to be about survival throughout the lengthy winters. Even as of late, hangikjöt is a festive centrepiece, particularly in December.
The place to search out it:
To be had in grocery shops right through the vacations and in conventional eating places year-round. Farm remains occasionally serve their very own smoked lamb, which is ready as unique because it will get.
6. Humar – Icelandic Lobster
What it’s:
Humar is Iceland’s small, candy lobster, if truth be told nearer to langoustine, prized for its smooth tail meat. It’s served grilled, baked, fried in garlic butter, or in creamy lobster soup referred to as humarsúpa.
Why check out it:
On our South Coast street shuttle, we stopped in Höfn, Iceland’s lobster capital, for humar pizza. The candy lobster meat with melted cheese and herbs used to be an unforgettable mixture.
Cultural word:
Humar is most commonly stuck alongside Iceland’s southeast coast, and fishing for it’s strictly regulated to make sure sustainability.
The place to search out it:
Seafood eating places in Höfn and Reykjavík serve humar in quite a lot of bureaucracy, from connoisseur entrées to informal lobster rolls.
7. Rúgbrauð – Scorching Spring Rye Bread
What it’s:
Rúgbrauð is a dense, darkish rye bread with a quite candy flavour, historically baked within the floor the use of geothermal warmth from Iceland’s sizzling springs. The dough is positioned in a pot or picket cask, buried close to a sizzling spring, and left to prepare dinner slowly for roughly 24 hours the use of geothermal warmth.
Why check out it:
We first tasted Icelandic rye bread brand new from the earth at Laugarvatn Fontana, the place workforce dug up steaming pots proper in entrance folks. The bread used to be wet, wealthy, and subtly candy, so just right it slightly wanted butter. Pairing it with smoked lamb or pickled herring is a vintage Icelandic mixture.
Cultural word:
Ahead of ovens have been commonplace, Icelanders relied on the planet’s herbal geothermal warmth to prepare dinner. Rúgbrauð (aka Scorching Spring Bread) used to be a staple as it might be made year-round with out scarce gas assets.
The place to search out it:
Bakeries and cafés around the nation promote rúgbrauð, however for the unique revel in, seek advice from Laugarvatn Fontana or different sizzling spring cities the place you’ll watch it being baked underground.
8. Harðfiskur – Dried Fish
What it’s:
Harðfiskur is dried fish, in most cases cod, haddock, or wolffish, cured within the salty North Atlantic air till it’s chewy and filled with flavour.
Why check out it:
On a street shuttle throughout the Westfjords, we grabbed a bag in Bolungarvík, considering it will be a mild snack. Inside mins, we have been hooked, particularly after locals informed us to unfold it with salted butter. It’s protein-rich, transportable, and one of the conventional meals from Iceland.
Cultural word:
Drying fish dates again over 1,000 years and is the same in idea to growing old cheese. In lots of fishing villages, you’ll nonetheless see picket racks coated with fish drying within the outdoor.
The place to search out it:
Offered in grocery shops, gasoline stations, and harbour markets. For the most up to date, purchase it at once from fishermen in coastal cities.
9. Arctic Char
What it’s:
A chilly-water fish local to Iceland, Arctic char is someplace between salmon and trout in flavour and texture. It may be grilled, smoked, or pan-seared.
Why check out it:
We had Arctic char in Seyðisfjörður, butter fried with tomatoes and sliced almonds. The fish used to be buttery and gentle, with a blank, brand new style that spoke to its pristine setting.
Cultural word:
Arctic char flourishes in Iceland’s chilly, blank rivers and lakes, making it a competent meals supply for hundreds of years.
The place to search out it:
Served at eating places throughout Iceland, particularly within the Eastfjords and different fishing areas.
10. Fish and Chips – Iceland Taste
What it’s:
Contemporary cod or haddock lined in a mild batter, fried till crisp, and served with chunky fries and do-it-yourself sauces.
Why check out it:
In Akureyri, we tucked into fish and chips the place the cod have been stuck simply hours previous. The fish flaked aside with the lightest contact of a fork, and the tartar sauce used to be brilliant with brand new herbs.
Cultural word:
Whilst fish and chips isn’t local to Iceland, the standard of the fish right here makes it remarkable. Icelandic waters produce one of the perfect cod on this planet.
The place to search out it:
Harbour cafés, Reykjavík’s Icelandic Fish & Chips eating place, and coastal meals vans.
11. Flatkaka með Hangikjöti – Flatbread with Smoked Lamb
What it’s:
Flatkaka is a skinny, around flatbread comprised of rye flour and water, cooked briefly on a sizzling griddle. It’s regularly crowned with hangikjöt (smoked lamb), cream cheese, or lamb liver pâté.
Why check out it:
We attempted flatkaka at a family-run café at the Snæfellsnes Peninsula, the place it used to be served heat with thick slices of smoky lamb. It’s easy however stuffed with flavour, and it’s a type of Iceland meals to check out that you’ll simply recreate at house.
Cultural word:
Flatbreads had been a part of Icelandic diets for hundreds of years, providing a snappy, filling base that may be paired with no matter used to be to be had, from lamb to fish to foraged herbs.
The place to search out it:
To be had in maximum bakeries and supermarkets. Many guesthouses serve it as a part of a standard breakfast unfold.
12. Icelandic Mussels
What it’s:
Contemporary mussels harvested from Iceland’s blank coastal waters, regularly steamed with garlic, herbs, and white wine.
Why check out it:
In Stykkishólmur, we had a steaming pot of mussels stuck that morning in Breiðafjörður Bay, candy, briny, and completely brand new.
Cultural word:
Iceland’s chilly waters gradual the mussels’ enlargement, leading to a extra concentrated flavour.
The place to search out it:
Coastal seafood eating places, particularly within the Westfjords and Snæfellsnes Peninsula.
13. Pickled Herring
What it’s:
Marinated herring fillets preserved in vinegar, sugar, and spices, regularly served with heat rye bread, boiled potatoes, and occasionally hard-boiled eggs.
Why check out it:
We had pickled herring for breakfast at a harbour café in Ísafjörður, and the combo of sweet-sour fish with heat, earthy rúgbrauð used to be unforgettable. It’s easy, pleasurable, and deeply rooted in Iceland’s coastal traditions.
Cultural word:
Herring fishing used to be as soon as a big a part of Iceland’s economic system, and holding it thru pickling intended it might be loved year-round.
The place to search out it:
Breakfast buffets, fish markets, and standard eating places.
14. Icelandic Ice Cream
What it’s:
Icelanders have a shocking obsession with ice cream — and so they devour it year-round, even in snowstorms. It levels from soft-serve ice cream (referred to as “ís”) dipped in chocolate to artisanal scoops in creative flavours like rhubarb, licorice, or even beer.
Why check out it:
We as soon as stood in line for Icelandic ice cream in Reykjavík whilst the wind sit back used to be smartly beneath freezing, and we weren’t the one ones. The creamy texture, wealthy flavour, and beneficiant toppings made each shiver price it. It’s a type of Iceland meals to check out that tells you as a lot in regards to the tradition because it does in regards to the delicacies.
Cultural word:
Ice cream parlours are a social hub in Iceland. Households, buddies, and {couples} regularly make an evening of going out for ice cream, regardless of the elements.
The place to search out it:
Widespread spots come with Valdís in Reykjavík for inventive flavours and Ísbúð Vesturbæjar for traditional soft-serve with mix-ins.
15. Icelandic Cinnamon Roll (Kanilsnúðar)
What it’s:
Kanilsnúðar are Iceland’s take at the cinnamon roll, smooth, buttery dough spiralled with cinnamon sugar and regularly crowned with a drizzle of icing or a dusting of coarse sugar.
Why check out it:
We adopted the smell of fresh-baked cinnamon rolls to Brauð & Co. in Reykjavík, and inside mins we have been unravelling the nice and cozy, sticky spiral. The combo of pillowy dough, aromatic cinnamon, and simply the correct quantity of sweetness makes it one of the crucial perfect just right meals in Iceland moments for someone with a candy teeth.
Cultural word:
Whilst impressed through Scandinavian baking traditions, Icelanders have made kanilsnúðar their very own. They’re as widespread for breakfast as they’re for a day deal with.
The place to search out it:
Bakeries throughout Iceland, particularly Brauð & Co. and Sandholt in Reykjavík, serve freshly baked cinnamon rolls day by day.
16. Icelandic Cheese & Dairy
What it’s:
Whilst skyr will get many of the world consideration, Iceland’s dairy scene provides various distinctive cheeses. Those come with tangy skyr-based spreads, smooth white cheeses, and brunost (Norwegian-style brown cheese) comprised of caramelized whey, which has a candy, nutty flavour.
Why check out it:
We stumbled upon a cheese counter at Reykjavik’s Kolaportið flea marketplace and couldn’t withstand sampling the whole lot. The brunost used to be in contrast to any cheese we’d tasted prior to, nearly dessert-like, whilst the smooth cheeses have been wealthy and creamy, easiest with rye bread or crackers.
Cultural word:
Dairy farming has been a cornerstone of Icelandic agriculture for over a millennium. Even within the cruelest stipulations, sheep and cows supplied milk that may be changed into cheese, butter, and skyr to ultimate throughout the wintry weather.
The place to search out it:
Area of expertise meals stores, markets, and cheese plates in Reykjavík wine bars. Many rural guesthouses serve their very own farm-made cheese.
17. Hákarl – Fermented Shark
What it’s:
Greenland fermented shark meat is fermented for a number of months after which dried, leading to a robust aroma and intense flavour.
Why check out it:
We sampled hákarl at a fishing village museum in Húsavík. The odor used to be eye-watering, however chasing it with Brennivín (Iceland’s schnapps) made the revel in extra amusing than horrifying. Let’s simply say some native meals are amusing to check out as soon as.
Cultural word:
Fermented shark used to be advanced as a survival meals; Greenland shark is poisonous when brand new, so fermentation used to be important to make it secure.
The place to search out it:
Area of expertise stores, Þorrablót feasts, and standard eating places.
18. Icelandic Craft Beer & Brennivín
What it’s:
Iceland’s craft beer scene provides a shocking selection, from crisp Arctic lagers brewed with glacial water to wealthy stouts flavoured with native herbs. Brennivín, however, is a transparent schnapps infused with caraway seeds. Its nickname, “Black Demise,” comes from the black label used when it used to be first produced, and its robust, unique style.
Why check out it:
We had our first style of Brennivín as a part of the vintage “hákarl problem” in Reykjavík — the schnapps’ daring, highly spiced flavour lower during the fermented shark’s intense aroma. Pairing a chilly craft beer with brand new humar or lamb stew is similarly rewarding, including a neighborhood contact to any meal.
Cultural word:
Beer used to be banned in Iceland from 1915 till March 1, 1989; a date nonetheless celebrated as “Beer Day.” Since then, breweries have flourished, growing beers that mirror Iceland’s distinctive elements and natural water assets. Brennivín stays tied to custom, regularly served at Þorrablót feasts and different cultural gatherings.
The place to search out it:
Pattern craft beer at Reykjavík brewpubs like Skúli or MicroBar, or seek advice from native breweries in cities like Akureyri and Egilsstaðir. Brennivín is bought at Vínbúðin liquor shops and served in most standard eating places and bars.
Exploring the Icelandic meals scene is like taking a chunk in another country’s historical past, panorama, and tradition all of sudden. Each dish, whether or not it’s a easy slice of rye bread brand new from a sizzling spring or a plate of humar in a beach café, tells a tale of resourcefulness, custom, and pleasure in native elements.
From hearty staples like lamb soup and fish stew to candy comforts like skyr and cinnamon rolls, there’s one thing for each palate. And with fashionable Icelandic cooks reimagining those classics, there’s by no means been a greater time to be an Iceland foodie.
So, as you propose your shuttle, make room for your itinerary (and your abdomen) for those iconic flavours. Whether or not you’re sipping Brennivín with locals at a midwinter pageant or grabbing a sizzling canine at a Reykjavik meals stand, you’ll depart with extra than simply nice footage, you’ll take house the style of Iceland.
FAQ – Icelandic Meals
Pylsur, Iceland’s sizzling canine, are regularly referred to as the nationwide dish. They’re made with lamb, beef, and red meat and crowned with uncooked onions, crispy onions, mustard, apple ketchup, and remoulade. Check out the unique stand in Reykjavík at Bæjarins Beztu Pylsur.
Get started with plokkfiskur fish stew, kjötsúpa lamb soup, hangikjöt smoked lamb, rúgbrauð sizzling spring rye bread, harðfiskur dried fish, skyr, and humar langoustine. Those classics mirror Iceland’s preservation traditions and native elements.
Consuming out can also be expensive. For worth, seize sizzling canine, bakery pieces, or grocery store picnic provides and blend in a couple of take a seat?down foods. Executive?run liquor shops have restricted hours, so plan forward if you wish to have native beer or Brennivín.
Seek advice from Laugarvatn Fontana to look bread buried in geothermal sand and baked for roughly 24 hours, with day by day tastings and demos.
On March 1, 1989. The date remains to be celebrated national as Beer Day.
Search for distinctiveness stores and museums that supply samples, and seasonal Þorrablót occasions. It’s usually served with a shot of Brennivín.
Plan Your Travel to Iceland With Those Sources
When you’re making plans a shuttle to Iceland, you’ll briefly uncover the rustic’s meals scene is as distinctive as its landscapes. No less than that’s what we discovered. From snug bowls of fish stew after an afternoon within the Westfjords to lobster pizza in a South Coast fishing village, consuming this is an journey in itself. Icelandic delicacies attracts on centuries-old traditions formed through isolation and survival, then provides fashionable creativity from a brand new technology of cooks.
In this shuttle, you could get started with plokkfiskur, a creamy fish stew, or hangikjöt, the smoky lamb regularly served at Christmas. You’ll to find pylsur, the well-known Icelandic sizzling canine, in each town streets and faraway gasoline stations, whilst rúgbrauð (rye bread) bakes underground in sizzling springs. Contemporary catches like humar (lobster) and Arctic char show off the island’s pristine waters, and treats like do-it-yourself Icelandic ice cream or tangy skyr give a candy end to any day.
Our information takes you thru essentially the most iconic and scrumptious Icelandic meals to check out, from hearty farmhouse favourites to creative dishes in Reykjavík’s humming meals scene.
Most sensible Iceland Meals at a Look
- Plokkfiskur – Creamy fish stew served with darkish rye bread
- Hangikjöt – Smoked lamb, regularly a Christmas custom
- Pylsur – Icelandic sizzling canine with fried onions and remoulade
- Humar – Candy lobster tails from the South Coast
- Rúgbrauð – Rye bread baked in sizzling springs
- Skyr – Thick yogurt eaten at breakfast or in cakes
Why Iceland’s Meals Scene is Distinctive
Iceland’s volcanic soil, chilly seas, and geothermal assets have formed its delicacies for over one thousand years. Farming is proscribed, so lamb, dairy, and seafood changed into staples. Geothermal greenhouses now develop greens like tomatoes and cucumbers year-round, whilst the encompassing ocean supplies cod, haddock, and Arctic char. The result’s a mix of conventional recipes, regularly born out of necessity, and fashionable dishes impressed through international culinary traits.
One evening you could tuck into lamb soup at a mountain hut; the following, you’re sipping craft beer with langoustine tacos in Reykjavík. For a real Iceland foodie revel in, check out each ends of the spectrum.
1. Pylsur – Well-known Icelandic Scorching Canine
What it’s:
Pylsur are Iceland’s well-known sizzling canine, comprised of a mix of lamb, beef, and red meat. They’re served in a bun with uncooked onions, crispy fried onions, tangy mustard, candy ketchup (made with apples), and creamy remoulade.
Why check out it:
We stood within the snow outdoor Bæjarins Beztu Pylsur in Reykjavík, the rustic’s most famed sizzling canine stand , and it used to be price each minute of the wait. The lamb provides the sausage a delicate sweetness, whilst the fried onions upload a lovely crunch.
Cultural word:
Scorching canine changed into widespread in Iceland after WWII, and as of late they’re thought to be a countrywide speedy meals. They’re additionally one of the inexpensive foods you’ll to find on this another way dear nation.
The place to search out it:
Bæjarins Beztu Pylsur is the long-lasting spot, however you’ll to find pylsur at gasoline stations, gala’s, and roadside stands national. Order it “ein með öllu” — one with the whole lot.
2. Skyr – Icelandic Yogurt
What it’s:
Skyr is a thick, protein-rich dairy product that appears and tastes very similar to Greek yogurt however is technically categorised as a smooth cheese. The Icelandic model is made through straining milk to take away the whey, it has a creamy texture and a tangy flavour that pairs completely with fruit, honey, or granola.
Why check out it:
On our glacier hike day in Vatnajökull Nationwide Park, we packed particular person pots of skyr for breakfast. It used to be filling sufficient to stay us going for hours with out weighing us down, and the tangy creaminess used to be refreshing after the lengthy power. It’s now not only a wholesome snack — it’s a real meals from Iceland that locals experience day by day, whether or not at house or at the cross.
Cultural word:
Skyr has been a part of Icelandic diets for over one thousand years, relationship again to Viking settlements. As soon as made totally in properties and farms, it’s now produced commercially however nonetheless makes use of conventional cultures to take care of its distinct flavour.
The place to search out it:
Each grocery store, café, and comfort retailer sells skyr in undeniable and flavoured sorts. For a distinct deal with, check out skyr-based cakes like skyrkaka (cheesecake) in eating places.
3. Plokkfiskur – Icelandic Fish Stew
What it’s:
Plokkfiskur is a creamy stew of flaked white fish (normally cod or haddock), mashed potatoes, onions, and a buttery white sauce. The title actually approach “plucked fish,” describing the best way the fish is damaged into small items prior to blending.
Why check out it:
We first had plokkfiskur in a harbour café in Ísafjörður on a snowy wintry weather evening. The home windows steamed up as locals got here in from the chilly, and the odor of fish stew crammed the air. It’s hearty with out being heavy, and the candy, brand new fish balances completely with the buttery sauce.
Cultural word:
This dish began to be able to use leftover fish, stretching it with potatoes to feed the entire relatives. As of late, it’s convenience meals — the sort you’ll to find at house kitchens, roadside cafés, and upscale eating places alike.
The place to search out it:
In Reykjavík, Café Loki serves a standard plokkfiskur with darkish rye bread. Coastal cities like Siglufjörður and Húsavík have superb variations of their harbourside eating places. You’ll even purchase it pre-made in grocery shops when you’re self-catering.
4. Kjötsúpa – Lamb Stew
What it’s:
A hearty soup made with lamb shank, root greens like carrots and rutabagas, potatoes, and brand new herbs.
Why check out it:
On a chilly, windy day alongside the Golden Circle, we stopped at a small café and ordered steaming bowls of kjötsúpa. The lamb used to be so smooth it fell off the bone, and the broth used to be wealthy with out being heavy.
Cultural word:
Kjötsúpa is without doubt one of the maximum Icelandic standard meals dishes, valued for its skill to heat and nourish thru lengthy winters.
The place to search out it:
Eating places, geographical region guesthouses, or even gasoline station cafés.
5. Hangikjöt – Smoked Lamb![]()
What it’s:
Hangikjöt interprets to “hung meat,” relating to the best way the lamb is smoked whilst putting over a birchwood or dried sheep dung hearth. This conventional preservation means infuses the beef with a deep, smoky flavour.
Why check out it:
We first attempted hangikjöt right through the Christmas season in Reykjavík, served with boiled potatoes, inexperienced peas, pink cabbage, and Icelandic leaf bread. The smoky aroma hit prior to the plate reached the desk, and the beef used to be so smooth it almost melted.
Cultural word:
Sheep farming has been central to Iceland’s economic system for hundreds of years. Smoking lamb wasn’t on the subject of style, it used to be about survival throughout the lengthy winters. Even as of late, hangikjöt is a festive centrepiece, particularly in December.
The place to search out it:
To be had in grocery shops right through the vacations and in conventional eating places year-round. Farm remains occasionally serve their very own smoked lamb, which is ready as unique because it will get.
6. Humar – Icelandic Lobster
What it’s:
Humar is Iceland’s small, candy lobster, if truth be told nearer to langoustine, prized for its smooth tail meat. It’s served grilled, baked, fried in garlic butter, or in creamy lobster soup referred to as humarsúpa.
Why check out it:
On our South Coast street shuttle, we stopped in Höfn, Iceland’s lobster capital, for humar pizza. The candy lobster meat with melted cheese and herbs used to be an unforgettable mixture.
Cultural word:
Humar is most commonly stuck alongside Iceland’s southeast coast, and fishing for it’s strictly regulated to make sure sustainability.
The place to search out it:
Seafood eating places in Höfn and Reykjavík serve humar in quite a lot of bureaucracy, from connoisseur entrées to informal lobster rolls.
7. Rúgbrauð – Scorching Spring Rye Bread
What it’s:
Rúgbrauð is a dense, darkish rye bread with a quite candy flavour, historically baked within the floor the use of geothermal warmth from Iceland’s sizzling springs. The dough is positioned in a pot or picket cask, buried close to a sizzling spring, and left to prepare dinner slowly for roughly 24 hours the use of geothermal warmth.
Why check out it:
We first tasted Icelandic rye bread brand new from the earth at Laugarvatn Fontana, the place workforce dug up steaming pots proper in entrance folks. The bread used to be wet, wealthy, and subtly candy, so just right it slightly wanted butter. Pairing it with smoked lamb or pickled herring is a vintage Icelandic mixture.
Cultural word:
Ahead of ovens have been commonplace, Icelanders relied on the planet’s herbal geothermal warmth to prepare dinner. Rúgbrauð (aka Scorching Spring Bread) used to be a staple as it might be made year-round with out scarce gas assets.
The place to search out it:
Bakeries and cafés around the nation promote rúgbrauð, however for the unique revel in, seek advice from Laugarvatn Fontana or different sizzling spring cities the place you’ll watch it being baked underground.
8. Harðfiskur – Dried Fish
What it’s:
Harðfiskur is dried fish, in most cases cod, haddock, or wolffish, cured within the salty North Atlantic air till it’s chewy and filled with flavour.
Why check out it:
On a street shuttle throughout the Westfjords, we grabbed a bag in Bolungarvík, considering it will be a mild snack. Inside mins, we have been hooked, particularly after locals informed us to unfold it with salted butter. It’s protein-rich, transportable, and one of the conventional meals from Iceland.
Cultural word:
Drying fish dates again over 1,000 years and is the same in idea to growing old cheese. In lots of fishing villages, you’ll nonetheless see picket racks coated with fish drying within the outdoor.
The place to search out it:
Offered in grocery shops, gasoline stations, and harbour markets. For the most up to date, purchase it at once from fishermen in coastal cities.
9. Arctic Char
What it’s:
A chilly-water fish local to Iceland, Arctic char is someplace between salmon and trout in flavour and texture. It may be grilled, smoked, or pan-seared.
Why check out it:
We had Arctic char in Seyðisfjörður, butter fried with tomatoes and sliced almonds. The fish used to be buttery and gentle, with a blank, brand new style that spoke to its pristine setting.
Cultural word:
Arctic char flourishes in Iceland’s chilly, blank rivers and lakes, making it a competent meals supply for hundreds of years.
The place to search out it:
Served at eating places throughout Iceland, particularly within the Eastfjords and different fishing areas.
10. Fish and Chips – Iceland Taste
What it’s:
Contemporary cod or haddock lined in a mild batter, fried till crisp, and served with chunky fries and do-it-yourself sauces.
Why check out it:
In Akureyri, we tucked into fish and chips the place the cod have been stuck simply hours previous. The fish flaked aside with the lightest contact of a fork, and the tartar sauce used to be brilliant with brand new herbs.
Cultural word:
Whilst fish and chips isn’t local to Iceland, the standard of the fish right here makes it remarkable. Icelandic waters produce one of the perfect cod on this planet.
The place to search out it:
Harbour cafés, Reykjavík’s Icelandic Fish & Chips eating place, and coastal meals vans.
11. Flatkaka með Hangikjöti – Flatbread with Smoked Lamb
What it’s:
Flatkaka is a skinny, around flatbread comprised of rye flour and water, cooked briefly on a sizzling griddle. It’s regularly crowned with hangikjöt (smoked lamb), cream cheese, or lamb liver pâté.
Why check out it:
We attempted flatkaka at a family-run café at the Snæfellsnes Peninsula, the place it used to be served heat with thick slices of smoky lamb. It’s easy however stuffed with flavour, and it’s a type of Iceland meals to check out that you’ll simply recreate at house.
Cultural word:
Flatbreads had been a part of Icelandic diets for hundreds of years, providing a snappy, filling base that may be paired with no matter used to be to be had, from lamb to fish to foraged herbs.
The place to search out it:
To be had in maximum bakeries and supermarkets. Many guesthouses serve it as a part of a standard breakfast unfold.
12. Icelandic Mussels
What it’s:
Contemporary mussels harvested from Iceland’s blank coastal waters, regularly steamed with garlic, herbs, and white wine.
Why check out it:
In Stykkishólmur, we had a steaming pot of mussels stuck that morning in Breiðafjörður Bay, candy, briny, and completely brand new.
Cultural word:
Iceland’s chilly waters gradual the mussels’ enlargement, leading to a extra concentrated flavour.
The place to search out it:
Coastal seafood eating places, particularly within the Westfjords and Snæfellsnes Peninsula.
13. Pickled Herring
What it’s:
Marinated herring fillets preserved in vinegar, sugar, and spices, regularly served with heat rye bread, boiled potatoes, and occasionally hard-boiled eggs.
Why check out it:
We had pickled herring for breakfast at a harbour café in Ísafjörður, and the combo of sweet-sour fish with heat, earthy rúgbrauð used to be unforgettable. It’s easy, pleasurable, and deeply rooted in Iceland’s coastal traditions.
Cultural word:
Herring fishing used to be as soon as a big a part of Iceland’s economic system, and holding it thru pickling intended it might be loved year-round.
The place to search out it:
Breakfast buffets, fish markets, and standard eating places.
14. Icelandic Ice Cream
What it’s:
Icelanders have a shocking obsession with ice cream — and so they devour it year-round, even in snowstorms. It levels from soft-serve ice cream (referred to as “ís”) dipped in chocolate to artisanal scoops in creative flavours like rhubarb, licorice, or even beer.
Why check out it:
We as soon as stood in line for Icelandic ice cream in Reykjavík whilst the wind sit back used to be smartly beneath freezing, and we weren’t the one ones. The creamy texture, wealthy flavour, and beneficiant toppings made each shiver price it. It’s a type of Iceland meals to check out that tells you as a lot in regards to the tradition because it does in regards to the delicacies.
Cultural word:
Ice cream parlours are a social hub in Iceland. Households, buddies, and {couples} regularly make an evening of going out for ice cream, regardless of the elements.
The place to search out it:
Widespread spots come with Valdís in Reykjavík for inventive flavours and Ísbúð Vesturbæjar for traditional soft-serve with mix-ins.
15. Icelandic Cinnamon Roll (Kanilsnúðar)
What it’s:
Kanilsnúðar are Iceland’s take at the cinnamon roll, smooth, buttery dough spiralled with cinnamon sugar and regularly crowned with a drizzle of icing or a dusting of coarse sugar.
Why check out it:
We adopted the smell of fresh-baked cinnamon rolls to Brauð & Co. in Reykjavík, and inside mins we have been unravelling the nice and cozy, sticky spiral. The combo of pillowy dough, aromatic cinnamon, and simply the correct quantity of sweetness makes it one of the crucial perfect just right meals in Iceland moments for someone with a candy teeth.
Cultural word:
Whilst impressed through Scandinavian baking traditions, Icelanders have made kanilsnúðar their very own. They’re as widespread for breakfast as they’re for a day deal with.
The place to search out it:
Bakeries throughout Iceland, particularly Brauð & Co. and Sandholt in Reykjavík, serve freshly baked cinnamon rolls day by day.
16. Icelandic Cheese & Dairy
What it’s:
Whilst skyr will get many of the world consideration, Iceland’s dairy scene provides various distinctive cheeses. Those come with tangy skyr-based spreads, smooth white cheeses, and brunost (Norwegian-style brown cheese) comprised of caramelized whey, which has a candy, nutty flavour.
Why check out it:
We stumbled upon a cheese counter at Reykjavik’s Kolaportið flea marketplace and couldn’t withstand sampling the whole lot. The brunost used to be in contrast to any cheese we’d tasted prior to, nearly dessert-like, whilst the smooth cheeses have been wealthy and creamy, easiest with rye bread or crackers.
Cultural word:
Dairy farming has been a cornerstone of Icelandic agriculture for over a millennium. Even within the cruelest stipulations, sheep and cows supplied milk that may be changed into cheese, butter, and skyr to ultimate throughout the wintry weather.
The place to search out it:
Area of expertise meals stores, markets, and cheese plates in Reykjavík wine bars. Many rural guesthouses serve their very own farm-made cheese.
17. Hákarl – Fermented Shark
What it’s:
Greenland fermented shark meat is fermented for a number of months after which dried, leading to a robust aroma and intense flavour.
Why check out it:
We sampled hákarl at a fishing village museum in Húsavík. The odor used to be eye-watering, however chasing it with Brennivín (Iceland’s schnapps) made the revel in extra amusing than horrifying. Let’s simply say some native meals are amusing to check out as soon as.
Cultural word:
Fermented shark used to be advanced as a survival meals; Greenland shark is poisonous when brand new, so fermentation used to be important to make it secure.
The place to search out it:
Area of expertise stores, Þorrablót feasts, and standard eating places.
18. Icelandic Craft Beer & Brennivín
What it’s:
Iceland’s craft beer scene provides a shocking selection, from crisp Arctic lagers brewed with glacial water to wealthy stouts flavoured with native herbs. Brennivín, however, is a transparent schnapps infused with caraway seeds. Its nickname, “Black Demise,” comes from the black label used when it used to be first produced, and its robust, unique style.
Why check out it:
We had our first style of Brennivín as a part of the vintage “hákarl problem” in Reykjavík — the schnapps’ daring, highly spiced flavour lower during the fermented shark’s intense aroma. Pairing a chilly craft beer with brand new humar or lamb stew is similarly rewarding, including a neighborhood contact to any meal.
Cultural word:
Beer used to be banned in Iceland from 1915 till March 1, 1989; a date nonetheless celebrated as “Beer Day.” Since then, breweries have flourished, growing beers that mirror Iceland’s distinctive elements and natural water assets. Brennivín stays tied to custom, regularly served at Þorrablót feasts and different cultural gatherings.
The place to search out it:
Pattern craft beer at Reykjavík brewpubs like Skúli or MicroBar, or seek advice from native breweries in cities like Akureyri and Egilsstaðir. Brennivín is bought at Vínbúðin liquor shops and served in most standard eating places and bars.
Exploring the Icelandic meals scene is like taking a chunk in another country’s historical past, panorama, and tradition all of sudden. Each dish, whether or not it’s a easy slice of rye bread brand new from a sizzling spring or a plate of humar in a beach café, tells a tale of resourcefulness, custom, and pleasure in native elements.
From hearty staples like lamb soup and fish stew to candy comforts like skyr and cinnamon rolls, there’s one thing for each palate. And with fashionable Icelandic cooks reimagining those classics, there’s by no means been a greater time to be an Iceland foodie.
So, as you propose your shuttle, make room for your itinerary (and your abdomen) for those iconic flavours. Whether or not you’re sipping Brennivín with locals at a midwinter pageant or grabbing a sizzling canine at a Reykjavik meals stand, you’ll depart with extra than simply nice footage, you’ll take house the style of Iceland.
FAQ – Icelandic Meals
Pylsur, Iceland’s sizzling canine, are regularly referred to as the nationwide dish. They’re made with lamb, beef, and red meat and crowned with uncooked onions, crispy onions, mustard, apple ketchup, and remoulade. Check out the unique stand in Reykjavík at Bæjarins Beztu Pylsur.
Get started with plokkfiskur fish stew, kjötsúpa lamb soup, hangikjöt smoked lamb, rúgbrauð sizzling spring rye bread, harðfiskur dried fish, skyr, and humar langoustine. Those classics mirror Iceland’s preservation traditions and native elements.
Consuming out can also be expensive. For worth, seize sizzling canine, bakery pieces, or grocery store picnic provides and blend in a couple of take a seat?down foods. Executive?run liquor shops have restricted hours, so plan forward if you wish to have native beer or Brennivín.
Seek advice from Laugarvatn Fontana to look bread buried in geothermal sand and baked for roughly 24 hours, with day by day tastings and demos.
On March 1, 1989. The date remains to be celebrated national as Beer Day.
Search for distinctiveness stores and museums that supply samples, and seasonal Þorrablót occasions. It’s usually served with a shot of Brennivín.
