In the event you’re planning a visit to Iceland, you’ll rapidly uncover the nation’s meals scene is as distinctive as its landscapes. No less than that’s what we discovered. From cosy bowls of fish stew after a day within the Westfjords to lobster pizza in a South Coast fishing village, consuming right here is an journey in itself. Icelandic delicacies attracts on centuries-old traditions formed by isolation and survival, then provides trendy creativity from a brand new technology of cooks.
On this journey, you would possibly begin with plokkfiskur, a creamy fish stew, or hangikjöt, the smoky lamb usually served at Christmas. You’ll discover pylsur, the well-known Icelandic scorching canine, in each metropolis streets and distant fuel stations, whereas rúgbrauð (rye bread) bakes underground in scorching springs. Contemporary catches like humar (lobster) and Arctic char showcase 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 attempt, from hearty farmhouse favourites to creative dishes in Reykjavík’s buzzing meals scene.
Prime Iceland Meals at a Look
- Plokkfiskur – Creamy fish stew served with darkish rye bread
- Hangikjöt – Smoked lamb, usually a Christmas custom
- Pylsur – Icelandic scorching canine with fried onions and remoulade
- Humar – Candy lobster tails from the South Coast
- Rúgbrauð – Rye bread baked in scorching springs
- Skyr – Thick yogurt eaten at breakfast or in desserts
Why Iceland’s Meals Scene is Distinctive
Iceland’s volcanic soil, chilly seas, and geothermal assets have formed its delicacies for over a thousand years. Farming is proscribed, so lamb, dairy, and seafood turned staples. Geothermal greenhouses now develop greens like tomatoes and cucumbers year-round, whereas the encircling ocean gives cod, haddock, and Arctic char. The result’s a mix of conventional recipes, usually born out of necessity, and trendy dishes impressed by world culinary tendencies.
One night time you would possibly tuck into lamb soup at a mountain hut; the subsequent, you’re sipping craft beer with langoustine tacos in Reykjavík. For a real Iceland foodie expertise, attempt each ends of the spectrum.
1. Pylsur – Well-known Icelandic Scorching Canine
What it’s:
Pylsur are Iceland’s well-known scorching canine, constituted of a mix of lamb, pork, and beef. They’re served in a bun with uncooked onions, crispy fried onions, tangy mustard, candy ketchup (made with apples), and creamy remoulade.
Why attempt it:
We stood within the snow outdoors Bæjarins Beztu Pylsur in Reykjavík, the nation’s most well-known scorching canine stand , and it was value each minute of the wait. The lamb provides the sausage a refined sweetness, whereas the fried onions add a satisfying crunch.
Cultural word:
Scorching canine turned fashionable in Iceland after WWII, and at present they’re thought-about a nationwide quick meals. They’re additionally one of the crucial inexpensive meals you will discover on this in any other case costly nation.
The place to search out it:
Bæjarins Beztu Pylsur is the long-lasting spot, however you’ll discover pylsur at fuel stations, festivals, and roadside stands nationwide. Order it “ein með öllu” — one with every thing.
2. Skyr – Icelandic Yogurt
What it’s:
Skyr is a thick, protein-rich dairy product that appears and tastes just like Greek yogurt however is technically categorised as a tender cheese. The Icelandic model is made by 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 attempt it:
On our glacier hike day in Vatnajökull Nationwide Park, we packed particular person pots of skyr for breakfast. It was filling sufficient to maintain us going for hours with out weighing us down, and the tangy creaminess was refreshing after the lengthy drive. It’s not only a wholesome snack — it’s a real meals from Iceland that locals take pleasure in day by day, whether or not at house or on the go.
Cultural word:
Skyr has been a part of Icelandic diets for over a thousand years, courting again to Viking settlements. As soon as made completely in houses 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 plain and flavoured varieties. For a particular deal with, attempt skyr-based desserts like skyrkaka (cheesecake) in eating places.
3. Plokkfiskur – Icelandic Fish Stew
What it’s:
Plokkfiskur is a creamy stew of flaked white fish (often cod or haddock), mashed potatoes, onions, and a buttery white sauce. The title actually means “plucked fish,” describing the best way the fish is damaged into small items earlier than mixing.
Why attempt it:
We first had plokkfiskur in a harbour café in Ísafjörður on a snowy winter night time. 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, contemporary fish balances completely with the buttery sauce.
Cultural word:
This dish began as a method to make use of leftover fish, stretching it with potatoes to feed the entire household. At the moment, it’s consolation meals — the type you’ll discover at house kitchens, roadside cafés, and upscale eating places alike.
The place to search out it:
In Reykjavík, Café Loki serves a conventional plokkfiskur with darkish rye bread. Coastal cities like Siglufjörður and Húsavík have glorious variations of their harbourside eating places. You’ll be able to even purchase it pre-made in grocery shops if you happen to’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 contemporary herbs.
Why attempt it:
On a chilly, windy day alongside the Golden Circle, we stopped at a small café and ordered steaming bowls of kjötsúpa. The lamb was so tender it fell off the bone, and the broth was wealthy with out being heavy.
Cultural word:
Kjötsúpa is without doubt one of the most Icelandic typical meals dishes, valued for its capacity to heat and nourish via lengthy winters.
The place to search out it:
Eating places, countryside guesthouses, and even fuel station cafés.
5. Hangikjöt – Smoked Lamb![]()
What it’s:
Hangikjöt interprets to “hung meat,” referring to the best way the lamb is smoked whereas hanging over a birchwood or dried sheep dung hearth. This conventional preservation methodology infuses the meat with a deep, smoky flavour.
Why attempt it:
We first tried hangikjöt through the Christmas season in Reykjavík, served with boiled potatoes, inexperienced peas, crimson cabbage, and Icelandic leaf bread. The smoky aroma hit earlier than the plate reached the desk, and the meat was so tender it virtually melted.
Cultural word:
Sheep farming has been central to Iceland’s financial system for hundreds of years. Smoking lamb wasn’t nearly style, it was about survival via the lengthy winters. Even at present, hangikjöt is a festive centrepiece, particularly in December.
The place to search out it:
Obtainable in grocery shops through the holidays and in conventional eating places year-round. Farm stays typically serve their very own smoked lamb, which is about as genuine because it will get.
6. Humar – Icelandic Lobster
What it’s:
Humar is Iceland’s small, candy lobster, really nearer to langoustine, prized for its tender tail meat. It’s served grilled, baked, fried in garlic butter, or in creamy lobster soup referred to as humarsúpa.
Why attempt it:
On our South Coast street journey, we stopped in Höfn, Iceland’s lobster capital, for humar pizza. The candy lobster meat with melted cheese and herbs was an unforgettable mixture.
Cultural word:
Humar is usually caught 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 numerous types, from gourmand entrées to informal lobster rolls.
7. Rúgbrauð – Scorching Spring Rye Bread
What it’s:
Rúgbrauð is a dense, darkish rye bread with a barely candy flavour, historically baked within the floor utilizing geothermal warmth from Iceland’s scorching springs. The dough is positioned in a pot or picket cask, buried close to a scorching spring, and left to prepare dinner slowly for about 24 hours utilizing geothermal warmth.
Why attempt it:
We first tasted Icelandic rye bread contemporary from the earth at Laugarvatn Fontana, the place workers dug up steaming pots proper in entrance of us. The bread was moist, wealthy, and subtly candy, so good it barely wanted butter. Pairing it with smoked lamb or pickled herring is a basic Icelandic mixture.
Cultural word:
Earlier than ovens have been widespread, Icelanders relied on the earth’s pure geothermal warmth to prepare dinner. Rúgbrauð (aka Scorching Spring Bread) was a staple as a result of it could possibly be made year-round with out scarce gasoline assets.
The place to search out it:
Bakeries and cafés throughout the nation promote rúgbrauð, however for the genuine expertise, go to Laugarvatn Fontana or different scorching spring cities the place you possibly can watch it being baked underground.
8. Harðfiskur – Dried Fish
What it’s:
Harðfiskur is dried fish, usually cod, haddock, or wolffish, cured within the salty North Atlantic air till it’s chewy and filled with flavour.
Why attempt it:
On a street journey via the Westfjords, we grabbed a bag in Bolungarvík, pondering it could be a lightweight snack. Inside minutes, we have been hooked, particularly after locals instructed us to unfold it with salted butter. It’s protein-rich, moveable, and one of the crucial conventional meals from Iceland.
Cultural word:
Drying fish dates again over 1,000 years and is comparable in precept to growing old cheese. In lots of fishing villages, you’ll nonetheless see picket racks lined with fish drying within the open air.
The place to search out it:
Bought in grocery shops, fuel stations, and harbour markets. For the freshest, purchase it straight from fishermen in coastal cities.
9. Arctic Char
What it’s:
A chilly-water fish native to Iceland, Arctic char is someplace between salmon and trout in flavour and texture. It may be grilled, smoked, or pan-seared.
Why attempt it:
We had Arctic char in Seyðisfjörður, butter fried with tomatoes and sliced almonds. The fish was buttery and delicate, with a clear, contemporary style that spoke to its pristine atmosphere.
Cultural word:
Arctic char thrives in Iceland’s chilly, clear rivers and lakes, making it a dependable 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 Fashion
What it’s:
Contemporary cod or haddock coated in a lightweight batter, fried till crisp, and served with chunky fries and do-it-yourself sauces.
Why attempt it:
In Akureyri, we tucked into fish and chips the place the cod had been caught simply hours earlier. The fish flaked aside with the lightest contact of a fork, and the tartar sauce was vivid with contemporary herbs.
Cultural word:
Whereas fish and chips isn’t native to Iceland, the standard of the fish right here makes it distinctive. Icelandic waters produce a number of the greatest cod on this planet.
The place to search out it:
Harbour cafés, Reykjavík’s Icelandic Fish & Chips restaurant, and coastal meals vans.
11. Flatkaka með Hangikjöti – Flatbread with Smoked Lamb
What it’s:
Flatkaka is a skinny, spherical flatbread constituted of rye flour and water, cooked rapidly on a scorching griddle. It’s usually topped with hangikjöt (smoked lamb), cream cheese, or lamb liver pâté.
Why attempt it:
We tried flatkaka at a family-run café on the Snæfellsnes Peninsula, the place it was served heat with thick slices of smoky lamb. It’s easy however stuffed with flavour, and it’s a kind of Iceland meals to attempt that you may simply recreate at house.
Cultural word:
Flatbreads have been a part of Icelandic diets for hundreds of years, providing a fast, filling base that could possibly be paired with no matter was accessible, from lamb to fish to foraged herbs.
The place to search out it:
Obtainable in most bakeries and supermarkets. Many guesthouses serve it as a part of a conventional breakfast unfold.
12. Icelandic Mussels
What it’s:
Contemporary mussels harvested from Iceland’s clear coastal waters, usually steamed with garlic, herbs, and white wine.
Why attempt it:
In Stykkishólmur, we had a steaming pot of mussels caught that morning in Breiðafjörður Bay, candy, briny, and completely contemporary.
Cultural word:
Iceland’s chilly waters sluggish the mussels’ development, 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, usually served with heat rye bread, boiled potatoes, and typically hard-boiled eggs.
Why attempt it:
We had pickled herring for breakfast at a harbour café in Ísafjörður, and the mixture of sweet-sour fish with heat, earthy rúgbrauð was unforgettable. It’s easy, satisfying, and deeply rooted in Iceland’s coastal traditions.
Cultural word:
Herring fishing was as soon as a significant a part of Iceland’s financial system, and preserving it via pickling meant it could possibly be loved year-round.
The place to search out it:
Breakfast buffets, fish markets, and conventional eating places.
14. Icelandic Ice Cream
What it’s:
Icelanders have a shocking obsession with ice cream — they usually eat it year-round, even in snowstorms. It ranges from soft-serve ice cream (generally known as “ís”) dipped in chocolate to artisanal scoops in creative flavours like rhubarb, licorice, and even beer.
Why attempt it:
We as soon as stood in line for Icelandic ice cream in Reykjavík whereas the wind chill was nicely beneath freezing, and we weren’t the one ones. The creamy texture, wealthy flavour, and beneficiant toppings made each shiver value it. It’s a kind of Iceland meals to attempt 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, pals, and {couples} usually make an evening of going out for ice cream, regardless of the climate.
The place to search out it:
Widespread spots embrace Valdís in Reykjavík for artistic flavours and Ísbúð Vesturbæjar for traditional soft-serve with mix-ins.
15. Icelandic Cinnamon Roll (Kanilsnúðar)
What it’s:
Kanilsnúðar are Iceland’s tackle the cinnamon roll, tender, buttery dough spiralled with cinnamon sugar and sometimes topped with a drizzle of icing or a dusting of coarse sugar.
Why attempt it:
We adopted the scent of fresh-baked cinnamon rolls to Brauð & Co. in Reykjavík, and inside minutes we have been unravelling the nice and cozy, sticky spiral. The mixture of pillowy dough, aromatic cinnamon, and simply the correct quantity of sweetness makes it the most effective good meals in Iceland moments for anybody with a candy tooth.
Cultural word:
Whereas impressed by Scandinavian baking traditions, Icelanders have made kanilsnúðar their very own. They’re as fashionable 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:
Whereas skyr will get a lot of the worldwide consideration, Iceland’s dairy scene provides quite a lot of distinctive cheeses. These embrace tangy skyr-based spreads, tender white cheeses, and brunost (Norwegian-style brown cheese) constituted of caramelized whey, which has a candy, nutty flavour.
Why attempt it:
We stumbled upon a cheese counter at Reykjavik’s Kolaportið flea market and couldn’t resist sampling every thing. The brunost was not like any cheese we’d tasted earlier than, virtually dessert-like, whereas the tender cheeses have been wealthy and creamy, good with rye bread or crackers.
Cultural word:
Dairy farming has been a cornerstone of Icelandic agriculture for over a millennium. Even within the harshest circumstances, sheep and cows offered milk that could possibly be changed into cheese, butter, and skyr to final via the winter.
The place to search out it:
Specialty meals retailers, 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 powerful aroma and intense flavour.
Why attempt it:
We sampled hákarl at a fishing village museum in Húsavík. The odor was eye-watering, however chasing it with Brennivín (Iceland’s schnapps) made the expertise extra enjoyable than horrifying. Let’s simply say some native meals are enjoyable to attempt as soon as.
Cultural word:
Fermented shark was developed as a survival meals; Greenland shark is poisonous when contemporary, so fermentation was essential to make it protected.
The place to search out it:
Specialty retailers, Þorrablót feasts, and conventional 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, then again, is a transparent schnapps infused with caraway seeds. Its nickname, “Black Demise,” comes from the black label used when it was first produced, and its sturdy, distinctive style.
Why attempt it:
We had our first style of Brennivín as a part of the basic “hákarl problem” in Reykjavík — the schnapps’ daring, spicy flavour reduce proper via the fermented shark’s intense aroma. Pairing a chilly craft beer with contemporary humar or lamb stew is equally rewarding, including a neighborhood contact to any meal.
Cultural word:
Beer was banned in Iceland from 1915 till March 1, 1989; a date nonetheless celebrated as “Beer Day.” Since then, breweries have flourished, creating beers that mirror Iceland’s distinctive components and pure water sources. Brennivín stays tied to custom, usually 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 go to native breweries in cities like Akureyri and Egilsstaðir. Brennivín is offered at Vínbúðin liquor shops and served in most conventional eating places and bars.
Exploring the Icelandic meals scene is like taking a chew in another country’s historical past, panorama, and tradition unexpectedly. Each dish, whether or not it’s a easy slice of rye bread contemporary from a scorching spring or a plate of humar in a seaside café, tells a narrative of resourcefulness, custom, and pleasure in native components.
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 trendy Icelandic cooks reimagining these classics, there’s by no means been a greater time to be an Iceland foodie.
So, as you propose your journey, make room in your itinerary (and your abdomen) for these iconic flavours. Whether or not you’re sipping Brennivín with locals at a midwinter pageant or grabbing a scorching canine at a Reykjavik meals stand, you’ll go away with extra than simply nice images, you’ll take house the style of Iceland.
FAQ – Icelandic Meals
Pylsur, Iceland’s scorching canine, are sometimes referred to as the nationwide dish. They’re made with lamb, pork, and beef and topped with uncooked onions, crispy onions, mustard, apple ketchup, and remoulade. Strive the unique stand in Reykjavík at Bæjarins Beztu Pylsur.
Begin with plokkfiskur fish stew, kjötsúpa lamb soup, hangikjöt smoked lamb, rúgbrauð scorching spring rye bread, harðfiskur dried fish, skyr, and humar langoustine. These classics mirror Iceland’s preservation traditions and native components.
Consuming out will be expensive. For worth, seize scorching canine, bakery gadgets, or grocery store picnic provides and blend in just a few sit?down meals. Authorities?run liquor shops have restricted hours, so plan forward if you need native beer or Brennivín.
Go to Laugarvatn Fontana to see bread buried in geothermal sand and baked for about 24 hours, with day by day tastings and demos.
On March 1, 1989. The date continues to be celebrated nationwide as Beer Day.
Search for specialty retailers and museums that provide samples, and seasonal Þorrablót occasions. It’s generally served with a shot of Brennivín.
