Iceland may be known for its breathtaking landscapes, northern lights, and geothermal pools, but its traditional cuisine deserves just as much attention. Born from centuries of isolation, harsh weather, and the need to preserve food through long winters, Icelandic food tells the story of resilience, creativity, and the unique relationship between the islanders and their environment.

As you plan your Icelandic adventure, prepare your taste buds for a journey that’s equally thrilling. From fermented shark to fluffy pancakes, here’s your comprehensive guide to the traditional Icelandic foods that every visitor should experience at least once.

The Seafood Treasures

Harðfiskur (Dried Fish)

This protein-packed snack has been a staple in Icelandic diets for centuries. Typically made from cod, haddock, or wolffish, harðfiskur is wind-dried until it becomes tough and chewy. Locals enjoy it with a generous spread of butter, which softens the texture and adds richness. You’ll find this nutritious snack in every supermarket, but for the best quality, look for it at local fish markets or directly from producers in fishing villages along the coast.

Plokkfiskur (Fish Stew)

Embodying Icelandic comfort food, plokkfiskur is a creamy fish stew traditionally made from leftover fish mixed with potatoes, onions, and béchamel sauce. This hearty dish speaks to Iceland’s waste-not culture and is still a beloved home-cooked meal. For an authentic experience, try it at family-run restaurants like Café Loki in Reykjavik or Við Fjöruborðið in Stokkseyri, where it’s often served with rugbrauð (rye bread) and butter.

Hákarl (Fermented Shark)

Perhaps Iceland’s most notorious culinary offering, hákarl is Greenland shark that has been fermented for months and then hung to dry for several more. The result is an intensely ammonia-scented food that even many Icelanders approach with caution. The traditional preparation method was developed because fresh Greenland shark meat is toxic, and the fermentation process makes it safe to eat. First-timers are advised to hold their nose and chase it with a shot of Brennivín (Icelandic schnapps). The Bjarnarhöfn Shark Museum on the Snæfellsnes Peninsula offers tours and tastings for the brave.

From the Pastures

Hangikjöt (Smoked Lamb)

During Christmas and special occasions, Icelandic tables are graced with hangikjöt, smoked lamb that’s typically served cold in thin slices. The traditional smoking process uses dried sheep dung, which imparts a distinct flavor you won’t find elsewhere. During the holiday season, try it at the Christmas buffets (jólahlaðborð) offered by many restaurants, or year-round at places like Icelandic Bar in downtown Reykjavik.

Kjötsúpa (Meat Soup)

Nothing warms the soul on a cold Icelandic day like kjötsúpa. This hearty lamb soup is packed with root vegetables, herbs, and rice or rolled oats. Every family has their own recipe, but the common denominator is high-quality Icelandic lamb, renowned for its tender meat from free-roaming sheep that graze on wild herbs and berries throughout summer. For a truly authentic bowl, visit Geysir Hot Spring area’s Soup Company or the homestyle restaurant Svarta Kaffið in Reykjavik, which serves soup in bread bowls.

Svið (Sheep’s Head)

For the adventurous eater, svið represents old-world Icelandic cuisine at its most authentic. The sheep’s head is singed to remove the wool, then boiled and served with mashed potatoes and turnips. The cheek meat is particularly prized, and some consider the eye a delicacy. This dish emerged from necessity – in harsh conditions, no part of the animal could be wasted. Today, it’s more commonly found at the mid-winter festival Þorrablót, but some traditional restaurants like Café Loki serve it year-round.

Dairy Delights

Skyr

Though technically a soft cheese, skyr is consumed like yogurt and has become Iceland’s most successful food export. This high-protein, low-fat dairy product has sustained Icelanders for over a thousand years. Creamy and slightly tangy, it’s typically eaten with milk and berry jam or as an ingredient in smoothies and desserts. The best skyr experience is trying the various flavors from local producers – KEA Skyr and Ísey Skyr are authentic brands available in most grocery stores.

Íslenskt Smjör (Icelandic Butter)

Made from the milk of grass-fed cows, Icelandic butter has a distinctive flavor profile that reflects the clean environment and pure water. Its rich, slightly sweet taste makes it perfect on fresh bread or with seafood. Look for the MS (Mjólkursamsalan) brand at supermarkets, or enjoy it at restaurants that highlight local ingredients.

Breads & Baked Goods

Rúgbrauð (Rye Bread)

This dense, slightly sweet rye bread is traditionally baked in pots buried near hot springs, using geothermal heat – a cooking method that dates back centuries. The slow baking process (up to 24 hours) gives it a unique caramel-like flavor. Some bakeries and restaurants still prepare it this way, particularly near geothermal areas. Try it fresh from the ground at Fontana Spa in Laugarvatn, which offers bread-baking demonstrations, or pick up a loaf at Brauð & Co in Reykjavik.

Kleinur

These twisted doughnut-like pastries have been part of Icelandic cuisine since the settlement era. Flavored with cardamom and lemon, kleinur are fried until golden and crispy on the outside while remaining soft inside. They’re perfect with coffee and can be found in most bakeries throughout the country. Sandholt Bakery in Reykjavik makes particularly excellent versions.

Laufabrauð (Leaf Bread)

During the Christmas season, families gather to make this ornate “leaf bread” – paper-thin rounds of dough that are intricately cut with patterns before being fried. The tradition involves multiple generations working together to create these delicate decorative pieces. While primarily a December specialty, some bakeries like Bernhöftsbakarí in Reykjavik offer it year-round for tourists.

Iconic Street Food

Pylsur (Icelandic Hot Dog)

Don’t let its humble appearance fool you – the Icelandic hot dog is a national institution. Made primarily from lamb with some pork and beef, and topped with raw onions, crispy fried onions, sweet mustard, ketchup, and remoulade, these dogs have a unique flavor profile that’s become world-famous. Bæjarins Beztu Pylsur (“The Best Hot Dog in Town”) in Reykjavik has been serving them since 1937 and has welcomed celebrities from Bill Clinton to Metallica.

Preserved Traditions

Súrsaðir Hrútspungar (Sour Ram’s Testicles)

During Þorrablót, the midwinter festival celebrating Old Norse traditions, Icelanders honor their ancestors by consuming traditional preserved foods. Among these is súrsaðir hrútspungar – ram’s testicles that are pressed, boiled, and pickled in whey. This dish represents the historical need to preserve every edible part of animals through Iceland’s harsh winters. The Icelandic restaurant Þrir Frakkar in Reykjavik serves traditional Þorramatur (Þorri food) including this unusual delicacy.

Kæfa (Liver Pâté)

This smooth liver pâté is a favorite sandwich spread and appetizer in Icelandic homes. Made from lamb liver with suet and rye flour, it’s seasoned with spices and sometimes enriched with port wine or cognac. Spread on flatbread with pickled red cabbage, it offers a perfect balance of rich and tangy flavors. Most supermarkets carry excellent versions, but for a gourmet experience, visit Ostabúðin cheese shop in Reykjavik.

Sweet Endings

Pönnukökur (Icelandic Pancakes)

Thinner than American pancakes but not quite as thin as French crêpes, pönnukökur are a beloved treat in Icelandic homes. They’re typically served with whipped cream and jam or simply sprinkled with sugar. Many cafés serve them throughout the day, but for an authentic experience, visit Mokka Kaffi, Reykjavik’s oldest café, which has been serving them since 1958.

Íslenskur Rjómaís (Icelandic Ice Cream)

Despite the cold climate, Icelanders consume more ice cream per capita than almost any other nation. The Icelandic variety is exceptionally creamy, often made with fresh milk directly from local farms. What makes the experience unique is the tradition of eating it year-round, regardless of weather. Join the locals queuing at Valdís in the old harbor area or Ísbúð Vesturbæjar for a cone, and don’t skip the unique toppings like licorice sauce or “chocolate shell” dip.

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Drinks to Accompany Your Culinary Adventure

Brennivín

No food journey through Iceland would be complete without trying “The Black Death” – Brennivín is a clear, unsweetened schnapps flavored with caraway seeds. Traditionally used to wash down fermented shark, it’s now enjoyed on its own and has experienced a renaissance with craft distilleries creating premium versions. Look for Brennivín cocktails at bars like Slippbarinn in Reykjavik.

Icelandic Craft Beer

Iceland’s strict prohibition on beer only ended in 1989, but the country has quickly developed an impressive craft beer scene. Many breweries incorporate unique Icelandic ingredients like Arctic thyme, birch, and kelp. Visit microbreweries like Borg Brugghús or Kex Brewing, or take a “beer bath” at Bjórböðin in North Iceland, where you can soak in young beer while drinking the mature version.

Tips for Your Icelandic Food Journey

  1. Try the Þorramatur platter – Many restaurants offer sampler platters of traditional foods, especially during winter months. This is an excellent way to try multiple Icelandic specialties in one sitting.
  2. Visit local food markets – Kolaportið flea market in Reykjavik (open weekends) has food stalls where you can sample traditional delicacies and buy food souvenirs.
  3. Take advantage of happy hours – Dining out in Iceland can be expensive, but many restaurants offer early evening discounts that make trying local cuisine more affordable.
  4. Ask for recommendations – Icelanders are proud of their food heritage and happy to suggest local specialties or hidden gems away from tourist centers.
  5. Embrace the unexpected – Some of the most memorable food experiences come from trying dishes that seem challenging at first.

Iceland’s cuisine reflects its history of isolation, harsh conditions, and the incredible ingenuity of its people. What began as survival techniques – smoking, drying, fermenting, and pickling – has evolved into a rich culinary tradition that connects modern Icelanders to their Viking ancestors. By sampling these traditional foods, you’re not just satisfying your hunger; you’re participating in a thousand years of Icelandic history and culture.

So on your next trip to this magical island, venture beyond the scenic landscapes and delve into the equally fascinating landscape of Icelandic cuisine. Your taste buds will thank you for the adventure!