Everyone knows about Iceland’s breathtaking natural beauty, but when it comes to the food, few know what to expect when visiting this wondrous island!
Icelandic cuisine is deeply rooted in the local ingredients available, reflecting the island’s climate and geographical isolation. It’s simple yet unique, with some surprises along the way.
Here are 5 local foods you should try on your trip to Iceland!
Hotdogs (Pylsur)
When you think of hotdogs, you probably picture an American classic. But in Iceland, hotdogs are an unofficial national dish! Icelandic hotdogs are a savoury blend of lamb, pork, and beef. If you order eina með öllu (with everything), it’ll come topped with raw white onions, crispy fried onions, ketchup, a sweet brown mustard called pylsusinnep, and remoulade. It’s a flavour-packed experience you shouldn’t miss!
Skyr
One of Iceland’s most famous products, skyr is a staple of the Icelandic diet. This thick and creamy treat is somewhere between yogurt and cheese, with a taste similar to Greek yogurt. Icelanders typically enjoy it with fruit, berries, or just a simple sprinkle of sugar.
Rye Bread Ice Cream
Rye bread, or rúgbrauð, is a dense sourdough bread traditionally baked in the ground near a geyser. Sliced thin, it’s usually served with cured or pickled foods. But at Café Loki, a cozy spot just outside Hallgrímskirkja in Reykjavik, they’ve given this classic a creative twist—turning it into a delightful ice cream! Served with whipped cream and rhubarb syrup, it tastes surprisingly like cookies and cream.
Fish & Chips
While fish and chips might be known as a British staple, it’s also one of the most popular fast foods in Iceland. The best part? You can count on it being fresh. One of the top-rated spots in Reykjavik is Fish and Chips Vagninn, located in the old harbour. The owners hand-pick their fish every morning, ensuring the cleanest, freshest taste you’ll find.
Fermented Shark
Dating back to Viking times, fermented shark is a traditional Icelandic dish made from Greenland shark. This shark is poisonous when fresh, so it’s cured through fermentation and then dried for 4-5 months. Celebrity chef Anthony Bourdain once called it “the single worst, most disgusting and terrible tasting thing” he had ever eaten—and it’s easy to see why! Today, you’ll be hard-pressed to find a local who eats it regularly, but it remains an important part of Iceland’s culinary heritage.
Lamb
Icelandic sheep are free to roam most of the year, grazing on natural grass. They aren’t fed grain or given growth hormones, resulting in some of the most naturally flavourful lamb you’ll ever taste. Whether roasted or served in stews, Icelandic lamb is a must-try.
Icelandic food is just as wild and unforgettable as its landscapes, mixing the familiar with the totally unexpected. Whether you’re diving into a hearty lamb dish or braving fermented shark, Iceland’s food scene is an adventure you won’t forget!
