Whether you are on a strict diet or just naturally curious about the food in Iceland, I’ve got you covered!
I traveled to Iceland in February of 2018, when I set up shop at the SandHotel as home base, and as someone who “eats everything minus Yuca and Fried Plantains” I went into the trip with an open mind. The short trip was so fun that I actually went back for a full week in June of 2018, so I’ve been updating this content as I continue to try to be the best travel advisor on the planet!
What is Iceland Food Like?
I’ll remind you that if you are in the beginning of planning your trip to Iceland, you are headed to an iconic country that is simply one of a kind. You will fall in love with how different it is from anywhere else I’ve been in the world.
If you are adventurous, take a look at my guide to planning a trip to Iceland.
Now, back on topic – FOOD.
What sorts of food is consumed in Iceland, exactly? Well, this is entirely up to you, because there are many options that you will be familiar with, but if you are like me, and want to live like a local, you’ll go all out and try some of the local dishes.
I’m going to start with foods I actually tried, and then delve into mentioning the ones I didn’t try.
Let’s start with skyr, because it’s something you’ll see over there and you’ll think it’s yogurt. It’s not, but it’s got the same type of texture. As a sort of soft cheese, skyr is made from gelatinous milk curds. The texture and feeling on your tongue is much like that of yogurt, although it has a bit of a sour cream after taste to it, in my opinion. I didn’t consume a ton of it, because I reserved my mornings for the fine pastries at the Sandholt, which you can see below.
It’s worth noting that they eat skyr at all times of the day, sort of like how the Vietnamese enjoy a bowl of Pho.
Traditional Icelandic foods like skyr, Kleinur, and Rúgbrauð are readily available in grocery stores across Iceland. Icelandic rye bread, or rúgbrauð, is a staple in Icelandic cuisine, often baked using geothermal heat and enjoyed with various fish dishes, highlighting its cultural significance.
What’s worth mentioning about skyr is that it’s high in protein and very low in fat and carbs. Ironically, I noticed it just hit the shelves at my local South Florida Whole Foods. Being rich in vitamins and calcium doesn’t hurt the body, I suppose.
Next, I went into Kjötsúpa, which essentially is a meat soup.
This was my absolute JAM. Small pieces of meat are lumped together with rice, carrots, onions, potatoes, and herbs. Typically this is boiled for several hours prior to being served, but like the chili I was served during cold Minnesota winters, the locals like it’s flavor even more after letting it sit for a day and re-heating it.
Famous Icelandic Hot Dog
Speaking of things that I enjoy, the pylsa is what they call the local hot dog.
Made with a hint of lamb in addition to the normal beef or pork, the real magic is in the sauce. You can see me pigging out on this delicious flavor, with crunchy deep fried onions and all, on the image below.
Raw onions are a key ingredient in the Icelandic hot dog, enhancing its overall flavor profile.
Served with brown mustard, ketchup, the aforementioned friend onion crisps, and a sauce made from mayo and relish, this would be a hit in any baseball stadium in the USA.
You can find my review of the best hot dog stand in Europe to find out more!
“Get your Icelandic hot dogs here. Right here, with a cold Viking Beer.”
Hmmmm….business ideas are flowing.
In the beverage category, Appelsin is the Icelandic version of Fanta, adding a unique local twist to familiar beverages.
Ice cream is incredibly popular in Iceland, enjoyed year-round despite the cold weather. Unique flavors and treats like Bragðarefur are widely available in vibrant ice cream parlors across the country.
Speaking of the Viking Beer, it’s the local lager that you’ll find around town. Being a Minnesota Vikings fan, I wanted this beer to be awesome, however, it was something that tasted like any lager you can find on tap anywhere. It’s very similar to a Miller Lite, which actually may be appealing to many people. In a day and age with craft beer being so abundant, the classic beers, like Viking, are just hard to stomach unless it’s the only option. That said, I had many of them, because growing up a beer drinker, I will always opt for a cold one after a hard day of work.
Iceland’s food scene is a vibrant mix of traditional and modern culinary innovations, appealing to food enthusiasts from around the globe.
By the way, you will need a passport to visit Iceland. If you need one, or need to rush one, use the service below:
Our big night out at the expensive place in town was spent at Grill Market.
You may not believe it, but according to our server, “horse” was the dish people ate when they were celebrating something special. Well, I’ve never been one to shy away from celebrating the sun coming up, so I dove right in and ordered this bad boy rare. Horse tenderloin, ladies and gentlemen, ranks right up there with the best filet mignon or ribeye you’ve ever had. Take a look at the exact piece that I ordered. Clean muscle, lean, and tasty. (Scroll down for a picture of it served.)
(I got horse at this restaurant for all inquiring minds: https://www.allworld.com/grillmarkadurinn-restaurant-review-iceland/)
While I am happy to report that eating Mr. Ed was something that satisfied my stomach, eating Hákarl (dried fermented Shark) was something I’ll not run back to repeating. The smell of it alone is enough to steer most people away from it, and unless you like drinking cleaning products or rubbing alcohol, you probably won’t enjoy this dish.
In fact, I did some research, and while I didn’t see the show, Anthony Bourdain calls fermented shark: the worst thing he’s ever—ever, ever—eaten. I had the Hákarl as part of the “Icelandic Braveheart” dish. You get a shot of Brennivín to wash it down, so how bad could it be? Brennivín is like Sambuca, and the locals call it “black death.”
Well, I wish they gave me a fifth to wash it down, or maybe even an entire bottle. To me, it was like taking a small scallop, pouring Drano on it, soaking it, and eating it. I found out that eating fresh shark could poison you, which is the reason the curing process, which consists of burying the shark underground for 6-12 weeks, followed by hanging it to dry an additional 4-5 months, is so long. The significance of Icelandic sheep in Iceland’s history and cuisine is notable, as they have been raised in isolation since settlement, enhancing the quality of their meat.
While I didn’t eat an entire meal of it, puffin was a nice little bird to eat. Eating them on a slider was quite delightful.
Rye bread is a quintessential component of Icelandic food, often served alongside traditional fish dishes and celebrated for its cultural importance and versatility.
Minke Whale was as I expected – blubbery. It had a nice taste to it, but unlike horse, wasn’t very lean. Again, totally expected. I ate this as a dish and on a slider.
History of Icelandic Cuisine
Icelandic food has a rich and varied history that spans over a thousand years. The country’s unique location in the North Atlantic, its harsh climate, and its Viking heritage have all played a significant role in shaping the nation’s culinary traditions. In the early days, Icelandic food was heavily influenced by the country’s Viking settlers, who brought with them their own cooking techniques and ingredients. The traditional Icelandic diet consisted mainly of fish, lamb, and dairy products, which were abundant in the country. Iceland food culture, including traditional dishes like ‘hangikjot’ or smoked lamb, holds significant importance during festive seasons such as Christmas.
Over time, traditional Icelandic food was also influenced by other cultures, including the Danish and the British. The country’s geographic isolation, however, meant that many of these external influences were adapted and modified to suit local tastes and ingredients. As a result, Icelandic cuisine developed a unique character that was distinct from other European cuisines. Iceland’s food culture has seen a modern resurgence in contemporary Reykjavik restaurants, where traditional recipes are infused with innovative techniques.
In recent years, Icelandic cuisine has undergone a significant transformation, driven in part by the country’s growing tourism industry. Modern Icelandic chefs have begun to experiment with new ingredients and techniques, while still drawing on the country’s rich culinary heritage. This has led to the development of a vibrant and innovative food scene, with a focus on fresh, local ingredients and traditional Icelandic flavors.
Traditional Icelandic Food
Traditional Icelandic food is characterized by its simplicity, freshness, and emphasis on local ingredients. Many traditional Icelandic dishes are based on fish, lamb, and dairy products, which have been staples of the Icelandic diet for centuries. Some of the most famous traditional Icelandic dishes include fermented shark (hákarl), boiled sheep’s head (svið), and lamb soup (kjötsúpa).
Fermented shark is a traditional Icelandic dish that is made from the flesh of the Greenland shark. The shark meat is fermented for several months, which gives it a strong, ammonia-like flavor. Boiled sheep’s head is another traditional Icelandic dish that is made by boiling a sheep’s head in a pot of water. The resulting meat is tender and flavorful, and is often served with a side of potatoes and vegetables. Quintessentially Icelandic delicacies also include minke whale meat, which is served in various ways such as steak and sushi, and is particularly available in restaurants in downtown Reykjavik.
Lamb soup is a hearty and comforting dish that is made with lamb, vegetables, and sometimes rice or barley. Traditional Icelandic food served during festive seasons includes hangikjöt, a cherished dish during Christmas, known for its historical significance and unique preparation methods. It is a popular dish in Iceland, particularly during the winter months when a warm, nourishing meal is especially welcome.
Fish and Seafood
Fish and seafood have been a cornerstone of Icelandic cuisine for centuries, thanks to the country’s prime location in the North Atlantic. Surrounded by cold, pristine waters, Iceland boasts an abundance of fresh fish and seafood that are integral to the local diet. Icelandic fish and seafood are renowned for their high quality, often served fresh, frozen, or dried.
During my travels, I had the pleasure of sampling some of the finest fish Iceland has to offer. Cod, haddock, halibut, and arctic char are among the most popular types of fish you’ll find on Icelandic menus. These fish are typically grilled, baked, or incorporated into hearty soups and stews. One of my favorite traditional Icelandic fish dishes is Harðfiskur, which is dried and salted fish. This dish has been a staple for centuries and is often enjoyed with a generous spread of butter.
Another delightful dish I tried was Plokkfiskur, a comforting fish stew made with cod, potatoes, onions, and sometimes a touch of bacon. It’s the kind of meal that warms you up from the inside out, perfect for those chilly Icelandic days. Icelandic seafood also includes a variety of shellfish, such as mussels, scallops, and lobster, which are often featured in gourmet dishes at local restaurants.
Whether you’re dining at a high-end restaurant or a cozy local eatery, the quality of Icelandic seafood is consistently impressive. From grilled salmon to seafood soup and classic fish and chips, there’s no shortage of delicious options to explore in Iceland’s vibrant food scene.
Icelandic Lamb
Icelandic lamb is a true gem in the world of meat, known for its exceptional tenderness and rich flavor. Raised in the wild and rugged landscapes of Iceland, these lambs graze freely on a diet of berries, herbs, and grasses, which imparts a unique taste to their meat. Importantly, no growth hormones or antibiotics are used, making Icelandic lamb a popular choice for health-conscious consumers.
One of the most traditional Icelandic lamb dishes is Hangikjöt, or smoked lamb. This dish is prepared by smoking the lamb over birch wood or a mixture of dried sheep dung and hay, giving it a distinctive smoky flavor. Hangikjöt is often served boiled or cold and sliced, making it a common feature on Icelandic Christmas tables.
During my visit, I had the pleasure of trying various lamb dishes, from succulent lamb kebabs to hearty lamb stews. The lamb is often accompanied by a variety of sides, including potatoes, vegetables, and fresh salads. One memorable meal included a perfectly roasted lamb, seasoned with local herbs and served with a side of creamy mashed potatoes. The meat was so tender it practically melted in my mouth.
Icelandic lamb is celebrated not just for its flavor but also for its cultural significance. It’s a staple in many traditional Icelandic dishes and a testament to the country’s commitment to sustainable and natural farming practices.
Icelandic Dairy
Icelandic dairy products are a testament to the country’s commitment to quality and tradition. One of the most iconic Icelandic dairy products is Skyr, a strained skim-milk cheese that closely resembles Greek yogurt but is thicker, richer in protein, and lower in sugar. Skyr is a versatile ingredient, often enjoyed with fruit, granola, or honey for breakfast or as a snack. For me, it’s a lot like Greek yogurt so if you enjoy that, try Skyr.
During my stay, I found Skyr to be a delightful addition to my meals. Its creamy texture and slightly tangy flavor make it a perfect base for smoothies, baked goods, and even desserts. It’s no wonder that Skyr has become a beloved staple in Icelandic cuisine and is now gaining popularity worldwide.
In addition to Skyr, Icelandic dairy includes a variety of cheeses, such as feta, blue cheese, and goat cheese. These cheeses are often enjoyed as snacks or incorporated into dishes like salads, sandwiches, and pasta. The high quality of Icelandic dairy products is attributed to the grass-fed cows and the pristine environment in which they are raised.
Modern Icelandic Cuisine
Modern Icelandic cuisine is a vibrant and innovative food scene that draws on the country’s rich culinary heritage while incorporating new ingredients and techniques. Many modern Icelandic chefs are experimenting with new flavors and ingredients, while still emphasizing the importance of fresh, local produce.
One of the key trends in modern Icelandic cuisine is the emphasis on foraging and wild ingredients. Many chefs are incorporating wild herbs, berries, and mushrooms into their dishes, which adds a unique and authentic flavor to Icelandic cuisine.
Another trend in modern Icelandic cuisine is the use of traditional Icelandic ingredients in new and innovative ways. For example, many chefs are using fermented shark and boiled sheep’s head in new and creative dishes, such as fermented shark tacos and boiled sheep’s head burgers.
Sheep’s Head?
Svið is the sheep’s head, and it’s not available publicly at restaurants, but you can find it in people’s homes and it’s typically well received. After singing the head to get rid of all the hair, the head is brained and boiled. You’ll find this served with mashed turnips and potatoes as well as some rhubarb jelly for good measure. A real Viking will eat the face, eyeballs and all. Again, it gets really good reviews, so don’t think of this as something you used to see on Joe Rogan’s Fear Factor. If given the opportunity, I would have dove right in, just for the story.
Another food I didn’t get to eat was Hrútspungar (Rams testicles). The story goes that in the poverty ridden times of Iceland, the thought process people had was to not be wasteful. As it turned out, they really didn’t waste anything, so Ram’s balls were saved, pressed, pickled, and eaten. You really can’t make this stuff up, and for the sake that there may be children reading about Iceland for school work, I’m not going to insert a pic of Ram’s testicles here in any fashion.
Additional Notes on Icelandic Food
Be ready for a ton of bread. A lot of dark rye, in fact. Rye bread is a quintessential component of Icelandic cuisine, known for its cultural importance and versatility in meals. However, unlike in the USA, the bread is gluten free and much better for you. I figured I’d bloat up after consuming more bread than I have in years, all over the course of a weekend, but this wasn’t the case. It’s amazing.
You’ll also find an abundance of lamb. I don’t enjoy lamb, so I have nothing to report. However, more than one local mentioned to me that their lamb is the “best lamb in the world.” Apparently they are free roam, which makes them more tasty. Icelandic lamb is of premium quality due to its free-range grazing on natural vegetation and holds significant value in local cuisine. I’ll just believe them.
Fish are very popular as well, and you’ll find fish of many varieties across Iceland. The high quality and variety of Icelandic fish, including common species like langoustine, cod, and haddock, are noteworthy. Arctic Char was very delicious, but as my friend would say “you can get that at Nobu.” Yeah, because we go there all the time, you know.
If you ever have questions about Iceland or Icelandic food, simply drop me a comment below, I’m more than happy to answer any questions.
Thinking of a week’s vacation in Iceland this year. I will step out of my comfort zone and try different food, no fermented shark, but my wife is pretty picky and is a beef and chicken eater. Is basic Amercan fare available in most restaurants?
Thanks
Ken Kubala
Yes, there are many places you can get basic American food in Iceland. In fact, there are many pubs that cater to the English / American crowds as well as Sushi (super pricey though), Pho, and more. You can find a hamburger just about anywhere, but I will say that the beef is not like we have in the USA. Chicken was very similar, that’s her best bet if she wants consistency.