Icelandic Cuisine
Icelandic cuisine developed out of the necessity of isolation: For centuries, Icelanders had to make do with what the island provided — fish, lamb, dairy products, and little vegetables. This resulted in a cuisine that today swings between traditional survival dishes (some of them notorious) and a modern Nordic gourmet scene that attracts international attention.
Lamb — Iceland's Best Meat
Icelandic lamb is one of the best in the world. The sheep (over 800,000 — twice as many as the inhabitants!) roam freely on the mountains all summer, feeding on wild herbs, moss, blueberries, and grass. The result is a tender, slightly wild meat without the typical "sheep meat taste".
In September, the Réttir takes place — the traditional sheep roundup, where entire village communities ride into the mountains on horseback to gather the sheep and assign them to their owners. It is one of Iceland's most authentic cultural experiences — tourists can sometimes participate.
Lamb dishes you should try:
- Kjötsúpa: Lamb soup with vegetables — THE Icelandic comfort food. Available in almost every restaurant and café (from 2,500 ISK/17€)
- Hangikjöt: Smoked lamb, smoked over birch wood or sheep dung (!). Thinly sliced on bread or as a main course
- Lamb chops: Simply grilled with herbs — the quality of the meat makes spices almost unnecessary
- Svið: Whole braised sheep's head, served halved. Looks intimidating but is a traditional festive dish. The cheek meat and eyes are considered delicacies
Fish & Seafood
Iceland lives from the sea: Cod (Þorskur), haddock, monkfish, salmon, and especially langoustine (Nephrops, a type of Norway lobster) are ubiquitous.
- Langoustine soup: A MUST in every fish restaurant. Creamy, rich, with large pieces of Norway lobster. Best at Sægreifinn in Reykjavík (2,800 ISK/19€)
- Plokkfiskur: "Mashed fish" — a traditional comfort dish made from cooked fish, potatoes, onions, and béchamel sauce. Sounds simple, tastes wonderful
- Harðfiskur: Dried fish (usually haddock or cod) — Iceland's traditional snack. Paper-thin, eaten with salted butter. High in protein, perfect as a hiking snack. Available in every supermarket (from 600 ISK/4€)
- Lundi (puffin): Yes, it is eaten. The dark meat resembles game and is often smoked or served as carpaccio. Ethically controversial, but traditional
Hákarl — The Notorious Fermented Shark
Hákarl is Iceland's most notorious dish and an ultimate culinary courage test. It is Greenland shark that is fermented in the ground for 6–18 months. Why? The flesh of the Greenland shark is highly toxic when fresh (it contains trimethylamine oxide and urea), but the fermentation breaks down the toxins.
The result: A pungent ammonia smell reminiscent of a mix of old cheese and cleaning agent, and a "special" taste that requires courage. Traditionally, it is washed down with a shot of Brennivín (Black Death — potato schnapps with caraway).
Where to try? Most affordably and uncommittedly at the Kolaportið flea market (weekends) or at Café Loki next to Hallgrímskirkja (Hákarl tasting set for about 1,500 ISK). Brave? A small piece is enough — most tourists don't need more.
Skyr — Iceland's Super Dairy Product
Skyr is Iceland's national pride — a creamy, protein-rich dairy product that lies between yogurt and quark (technically: a fresh cheese, made with rennet and bacterial cultures). The Vikings brought the recipe over 1,100 years ago, and it is still made today according to the traditional recipe.
Variants: Naturskyr (plain, tart), Bláberjaskyr (with blueberries — the classic), Skyrcocktail (liquid, as a drink), Skyrkaka (Skyr cake, similar to cheesecake). Best with fresh Icelandic blueberries and a spoonful of sugar.
Pylsur — The Icelandic Hot Dog
The unofficial national dish: The Icelandic hot dog consists of a mix of lamb, pork, and beef (the lamb gives it the special taste) and is served with five toppings: crispy onions (cronions), raw onions, sweet mustard (pylsusinnep — an Icelandic creation, sweeter than German mustard), ketchup, and remoulade.
Order „Eina með öllu" (one with everything) — that's the standard order. The most famous stand: Bæjarins Beztu Pylsur at the harbor in Reykjavík (since 1937). Bill Clinton ordered one there in 2004 — without mustard. The Icelanders never forgave him. Price: 590 ISK (4€).
Icelandic Coffee
Icelanders drink an extremely large amount of coffee — the island is among the top 3 countries worldwide in per capita consumption (about 9 kg per person/year). The coffee culture is excellent, with many small roasteries. In many accommodations, gas stations, and even bank branches, there is free refill coffee — Icelandic hospitality.
