Icelandic Food Guide: Traditional Dishes + What to Try (and Skip)
Embarking on a journey to Iceland isn't just about witnessing dramatic landscapes; it's also an invitation to explore a unique culinary tradition shaped by centuries of isolation, harsh climate, and an abundance of fresh, natural ingredients. From hearty stews to unusual delicacies, Icelandic cuisine offers a fascinating glimpse into the nation's resourceful history and vibrant modern culture.
Icelandic food culture has deep roots in practicality and preservation. Historically, inhabitants relied heavily on fishing and sheep farming, developing ingenious methods like smoking, salting, drying, and fermenting to survive long, dark winters. Today, while many traditional methods persist, the culinary scene has evolved, blending ancient practices with contemporary flair, often emphasizing farm-to-table and sea-to-plate freshness.
Traditional Dishes You Must Try
When in Iceland, some dishes are simply non-negotiable for a true taste of the local culture. Be prepared for robust flavors and comforting textures.
Kjötsúpa (Icelandic Meat Soup)
A quintessential Icelandic comfort food, Kjötsúpa is a hearty lamb and vegetable soup that warms you from the inside out. Made with tender pieces of Icelandic lamb, root vegetables like potatoes, carrots, and rutabaga, and seasoned with local herbs, it's a staple found in homes and restaurants across the country. It’s the perfect antidote to a chilly day after exploring the Golden Circle or a brisk walk through Reykjavík City Center.
Plokkfiskur (Fish Stew)
Don't let the "stew" moniker fool you; Plokkfiskur is a delicious, creamy dish made from mashed white fish (often cod or haddock), potatoes, and onions, typically bound with a béchamel sauce. Served with dark rye bread (rúgbrauð) and butter, it's a testament to Iceland's rich fishing heritage. You'll find variations from rustic home-style to gourmet restaurant versions.
Skyr
More than just a dairy product, Skyr is an Icelandic superfood with a history stretching back over a thousand years. Technically a strained cheese, it has the consistency of thick yogurt but with a milder, less tart flavor. High in protein and fat-free, Skyr is enjoyed plain, with berries, or in smoothies, and is a popular breakfast or snack. Look for it in any grocery store, or try Skyr-based desserts in cafés.
Pylsa (Icelandic Hot Dog)
Often hailed as the national dish, the Icelandic hot dog is a culinary icon. Made primarily from lamb, with a mix of pork and beef, it has a distinct flavor and a satisfying snap. The classic preparation includes raw white onions, crispy fried onions, ketchup, a sweet brown mustard called pylsusinnep, and remoulade. You'll find hot dog stands everywhere, including the famous Bæjarins Beztu Pylsur in Reykjavík City Center.
Harðfiskur (Dried Fish)
Harðfiskur is a high-protein, low-fat snack made from air-dried fish, usually haddock or cod. It's incredibly tough until pounded to tenderness, then typically eaten with a generous smear of butter. It's a staple snack, similar to jerky, and a great source of energy if you're hiking in areas like Skaftafell Ice Cave or Landmannalaugar Nature Reserve.
Rúgbrauð (Rye Bread)
This dark, dense, slightly sweet rye bread is traditionally baked in a pot buried near a geothermal hot spring for many hours, giving it a unique flavor. It's often served with butter, smoked salmon, or as an accompaniment to Plokkfiskur. You might even find it served with butter and herring for breakfast.
Fun Fact:Some traditional rúgbrauð is still baked using geothermal heat, particularly in areas like those around the Golden Circle or near Strokkur Geysir, where natural hot springs are abundant.
Fresh Fish & Lamb
Given Iceland's island status and vast pastures, it's no surprise that fresh fish and lamb are cornerstones of the diet. You'll find exquisitely prepared arctic char, cod, haddock, and salmon, often simply grilled or pan-fried to highlight their natural flavors. Icelandic lamb, raised free-range, offers a lean, flavorful meat that's a must-try, whether roasted, smoked, or in a delicious stew.
Adventurous Dishes (What to Try or Skip)
Iceland's culinary landscape includes some truly unique, and often challenging, traditional foods. These dishes are relics of a time when every part of an animal was utilized, and preservation was key to survival.
Hákarl (Fermented Shark)
This is perhaps Iceland's most infamous dish. Hákarl is Greenland shark or basking shark that has been fermented and then hung to dry for several months. It has an incredibly pungent ammonia-rich smell and a strong, acquired taste. It's traditionally eaten in small cubes, often chased with a shot of Brennivín. Try it for the cultural experience, but don't feel bad if it's not to your liking!
Svið (Singed Sheep's Head)
Exactly what it sounds like, Svið is a sheep's head, singed to remove the wool, boiled, and often served with mashed potatoes and rutabaga. While it may seem daunting, many Icelanders consider the meat around the eyes and cheeks to be a delicacy. It's a dish rooted in the necessity of not wasting any part of the animal.
Hrútspungar (Pickled Ram Testicles)
Another historical necessity, Hrútspungar are ram testicles pressed into blocks and pickled in whey. This is definitely for the very adventurous eater seeking to delve deep into Iceland's culinary past. It's rarely seen outside of specific cultural festivals or specialty shops.
Puffin and Whale Meat
While historically consumed, these are increasingly controversial dishes due to conservation concerns. Puffin is often served smoked, while whale meat (usually minke whale) can be found grilled or seared. Many restaurants have removed them from their menus due to ethical considerations and declining tourist demand. We recommend travelers be mindful of the environmental impact and consider skipping these options.
Sweet Treats & Drinks
Beyond the savory, Iceland offers some delightful sweets and unique beverages.
Kleina
These twisted doughnuts are a popular pastry in Iceland, lightly fried and subtly sweet. Perfect with a cup of coffee.
Snúður
A soft, pillowy cinnamon bun often topped with pink, white, or chocolate icing. A beloved treat found in bakeries and cafes throughout the country.
Brennivín
Known as "Black Death," Brennivín is Iceland's signature distilled beverage – a clear, unsweetened schnapps made from fermented grain or potato mash and flavored with caraway seeds. It's traditionally served chilled and often accompanies Hákarl.
Lakkrís (Licorice)
Icelanders have an obsession with licorice. You'll find it infused into chocolates, candies, and even ice cream. If you're a licorice fan, you're in for a treat; otherwise, be aware that many Icelandic sweets have a licorice kick.
Dining Out in Iceland
Reykjavík, in particular, boasts a thriving culinary scene, from fine dining to cozy cafes. However, delicious food can be found across the country. Gas stations, surprisingly, often offer excellent hot meals, making them reliable stops when exploring areas like the Snaefellsnes Peninsula or en route to Jökulsárlón Glacier Lagoon.
- Budget-Friendly Tips:Hot dogs are an economical meal. Look for lunch specials, and consider cooking some of your own meals if your accommodation has kitchen facilities. Supermarkets like Bónus or Krónan offer good value.
- Vegetarian/Vegan Options:While traditional Icelandic cuisine is meat and fish-heavy, most restaurants in Reykjavík City Center and larger towns now offer dedicated vegetarian and vegan dishes.
- What to Drink:Tap water in Iceland is among the purest in the world – drink it freely! Coffee culture is strong, and local craft beers are gaining popularity.
Conclusion
Icelandic cuisine is a journey through history, necessity, and innovation. From the comforting warmth of Kjötsúpa to the adventurous bite of Hákarl, every dish tells a story of survival and celebration. Don't be afraid to step outside your comfort zone and savor the unique flavors that make dining in Iceland an unforgettable part of your adventure. Enjoy your culinary exploration!