Signature dishes of Iceland in Iceland
Iceland's food is shaped by what survives here — lamb, fish, dairy and rye. Here are the dishes worth ordering, plus which ones are for the tourists and which ones locals actually eat.
Bowl of Icelandic lamb soup with root vegetables
Lamb soup and arctic char
Kjotsupa (traditional lamb soup) is the national comfort food — slow-cooked lamb with root vegetables, herbs and pearl barley. Cafe Loki opposite Hallgrimskirkja does a great version at $22 with unlimited refills. Sudur-Vik in Vik is another standard-bearer.
Arctic char (bleikja) is the local trout — pan-fried with butter and dill. Messinn on Laekjargata specialises in fish pans served in cast iron ($32). Fresher than salmon and less common outside Iceland.
Hot dogs and lobster
Baejarins Beztu Pylsur at Tryggvagata is the famous lamb-and-beef hot dog stand — $6, order it eina med ollu (one with everything) which means both mustards, ketchup, remoulade, raw and fried onion. Bill Clinton ate here in 2004 and they still remind you.
Langoustine (humar) is Iceland's shellfish trophy — small lobster from Hornafjordur. Pakkhus in Hofn serves the definitive plate ($48). Cheaper in Reykjavik at Kopar down at the harbour ($36 for tails).
Skyr, rye and lava bread
Skyr is Icelandic strained yoghurt-cheese eaten for breakfast with berries. Try it plain from any supermarket rather than the flavoured tourist pots.
Rugbraud is dense rye bread traditionally baked in the ground over geothermal steam — sweet, dark, served with butter and smoked lamb or pickled herring. Buy a loaf at Kolaportid weekend market for $8.
What to skip
Hakarl (fermented shark) is a bucket-list dare, not a meal — Anthony Bourdain called it the worst thing he ever ate. Try a cube if you must; you have made your point.
Puffin and whale are on menus aimed at tourists. Locals rarely eat either. Puffin populations are struggling and whale meat is largely a symbolic export. Skip both on ethical and taste grounds.
Frequently asked questions
What people ask before they set off on this one.
Kjotsupa (lamb soup) is the most widely eaten traditional dish. Pan-fried arctic char is the fish equivalent.
Once for the story. A cube with a shot of Brennivin is the traditional way. Do not order a plate — you will not finish it.
Yes, but most Icelanders do not eat it — surveys show it is mostly tourists ordering it. IceWhale campaigns against tourists trying it.
A traditional Icelandic strained dairy product — technically a cheese, eaten like yoghurt. High protein, low fat. Available at every supermarket.
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