Summary
The culinary landscape of Iceland evolved from the fundamental necessity to endure the challenges of a harsh and isolated environment. Traditionally, Icelandic dishes were less focused on flavor, yet advancements in technology and external influences have significantly transformed Icelandic cuisine over the last few decades. An increasing number of multicultural restaurants are now present, with Icelandic chefs adeptly integrating local and international culinary practices.
Nevertheless, numerous establishments in Iceland still serve traditional Icelandic cuisine in its authentic form. Thus, what should one be attentive to? What can you expect? We are here to provide guidance. Continue reading to discover the finest traditional Icelandic dishes and a few you can recreate at home.
Traditional Icelandic Food
Iceland’s breathtaking landscape makes it a compelling destination for travelers. Visitors arrive from various regions to explore towering glacial mountains and drink the pure water flowing directly from its rivers. While food may not be the foremost concern for many, adventurous eaters seeking to immerse themselves in Icelandic culinary culture should take note of the following traditional dishes.
1. Plokkfiskur – Fish Stew
During the frigid winter months, plokkfiskur, or fish stew, serves as a staple traditional Icelandic dish. Not only is it delectable, but its hearty composition also provides sustenance during the chilly nights.
This fish stew generally features foundational elements of Icelandic cuisine, such as boiled cod or haddock, accompanied by mashed potatoes and raw onions, all enveloped in a savory white sauce. Given its popularity, many Icelandic households have their unique rendition of this dish. Whether dining in Icelandic restaurants or replicating it in your kitchen, serve your plokkfiskur alongside a slice of dark rye bread to enhance the experience.
2. Hangikjöt – Smoked Lamb
Due to the significance of sheep farming in Iceland, Hangikjöt, or smoked lamb, has been an enduring culinary tradition. Typically, the method of smoking lamb involves hanging the meat, which effectively preserves it while enhancing its flavor. This traditional dish derives its name, Hangikjöt, meaning hung meat.
If you happen to be visiting Iceland during festive celebrations, you may find smoked lamb widely available in supermarkets. It’s particularly prominent during Christmas Day. To replicate this dish at home, the smoked meat is typically boiled, sliced, and served with accompaniments such as red cabbage, boiled potatoes, green peas, and Icelandic leaf bread.
3. Harðfiskur – Dried Fish
When visiting Iceland, consider indulging in Harðfiskur, a local delicacy that serves as a quick and affordable option. This dried fish is highly regarded and stands as one of the most favored foods in Iceland.
The preferred fish varieties are cod, wolffish, or haddock, which are air-dried amid the harsh North Atlantic winds and subsequently cured using bacterial cultures, resembling the maturation process of cheese. This dish can be enjoyed plain, though many locals prefer it spread with salted butter, making it a convenient on-the-go snack or an ideal movie accompaniment. A thought to ponder for your next home film night!
4. Rúgbrauð – Hot Spring Rye Bread
Rúgbrauð, or hot spring rye bread, is a fine complement to various Icelandic dishes. The tradition surrounding rye bread has persisted for centuries, and it continues to be prepared through time-honored techniques.
While it can be baked in a pot, many locals follow the traditional approach of cooking it in wooden casks that are embedded near the island’s hot springs. This method yields a crustless, dark brown bread characterized by its delightful sweetness. It can be enjoyed with butter for a quick snack or paired with hangikjöt, plokkfiskur, or pickled herring. While discussing hot springs, consider experiencing Iceland’s Blue Lagoon, the country’s most notable hot spring.
5. Flatkaka Með Hangikjöti – Flatbread with Smoked Lamb
Flatkaka is an Icelandic staple akin to hot spring rye bread, frequently found at dining tables across the island. It represents a traditional dish that is straightforward and can be easily prepared at home. Crafting the flatbread dough is a simple process of combining lukewarm water with rye flour, followed by frying the dough on a hot stove.
Once ready, various Icelandic ingredients can be placed atop the flatbread, including hangikjöt, cream cheese, or lamb liver pâté, allowing for an authentic Icelandic culinary experience.
6. Pylsur – Icelandic Hot Dog
During your culinary exploration in Iceland, you may crave a familiar taste, and the Icelandic hot dog is an excellent choice. More than being delicious, these hot dogs are also an economical option in a land where dining can be expensive.
Locals have a deep appreciation for their hot dogs, often claiming they rank among the finest in the world, a sentiment echoed by former President Bill Clinton. Rather than seeking these delicacies at a sit-down restaurant, head to Bæjarins Beztu Pylsur, a food stall in operation since 1937. These hot dogs, comprising a mix of pork, lamb, and beef, come adorned with toppings such as crispy deep-fried onions, creamy remoulade, and mustard.
7. Humar – Icelandic Lobster
Humar represents a sought-after, albeit often pricey, dish in Icelandic restaurants. Similar in nature to langoustine, this smaller lobster variety features predominantly cooked tails.
Numerous preparations exist for humar, all deserving of consideration during your travels. This lobster can be fried, grilled, baked, or even served as a pizza topping. Additionally, one might encounter it in a soup known as humarsúpa. Notably, sourcing the ingredients for this traditional dish should not prove challenging at your local supermarket.
8. Þorramatur
Þorramatur represents a traditional Icelandic platter typically served during Þorrablót, the mid-winter festival honoring the month of Þorri per the old Norse calendar. This assortment consists of preserved foods, meats, and fish, prepared using antiquated curing, fermenting, smoking, and pickling methods. Common items include hákarl (fermented shark), sursaðir hrútspungar (soured ram’s testicles), svið (singed sheep’s head), alongside various cured lamb and fish varieties. Furthermore, you will encounter rúgbrauð (dense rye bread) and butter.
The origins of þorramatur trace back to early Icelandic settlers who required effective food preservation strategies to endure harsh winters when fresh provisions were scarce. The methodologies developed for these purposes have since integrated into Icelandic culinary practice. The revival of this traditional dish commenced in the 1950s, aimed at reconnecting and celebrating Icelandic culture. Presently, þorramatur is appreciated not only for its historical significance but also for embodying the taste and resilience of Icelandic heritage, particularly during Þorrablót, which merges feasting with singing, dancing, and reciting ancient sagas.
Adventurous Icelandic Foods
9. Hrútsungar – Sour Ram’s Testicles
Transitioning from the tender delights of humar, we now turn to one of Icelandic cuisine’s more divisive dishes. Much of the traditional Icelandic diet derives from the sheep that roam freely across the island and fresh fish sourced from the Atlantic; thus, it comes as no surprise that locals sought to maximize their resources.
While sour ram’s testicles have diminished in prevalence within the Icelandic diet, they maintain their status as a national delicacy, particularly during events and celebrations. Unlike lamb meat, hrútsungar is not smoked but instead preserved in gelatin or whey.
Spices such as Icelandic herbs and garlic lend flavor to this dish, which is often served as a pâté or appetizer.
10. Hakarl – Fermented Shark
Hakarl is a distinctive element of Icelandic culinary tradition that dates back to the pre-refrigeration era. The process of making fermented shark is extensive, lasting four to five months. Shark meat is cured before being suspended to dry.
This dish possesses a unique flavor profile and aroma so potent that first-time tasters are often advised to pinch their noses. Although it may not be the best choice for home preparation due to its strong odor, it remains an essential experience for those visiting Iceland, deserving of at least one attempt.
To enhance the tasting experience, accompany each bite with a shot of a local spirit known as Brennivín, often referred to as Icelandic schnapps.
11. Svið – Sheep’s Head
Numerous traditional foods in Iceland offer a fascinating twist on recognizable European cuisine. Conversely, certain Icelandic dishes may not suit the preferences of all diners, as evidenced by historic recipes that endure in modern Icelandic cuisine. Svið, or sheep’s head, stands out as a notable example.
The entire head is prepared through smoking, boiling, or preserved in a distinctive sheep’s head jelly. While you may not muster the courage to consume the entire dish, the cheeks are worth a taste.
Svið is not commonly found in restaurants but plays a significant role in midwinter feast celebrations known as Þorrablót. If you are eager to try some of Iceland’s unconventional dishes, this is the occasion to partake.
12. Traditional Kjötsupa – Lamb Soup
Lamb soup has long been a favored local dish in Iceland, particularly during the cold and harsh winters. Kjötsupa is increasingly popular among travelers who appreciate the robust flavors of lamb shank blended with onions and herbs.
Given its significance in Icelandic history, this meat soup has been faithfully preserved across generations. Many families and dining establishments feature their own interpretation of this classic, often including a variety of vegetables such as rutabagas, carrots, and potatoes.
Iceland Food – Sweets and Desserts
Having navigated some of the more daring aspects of Icelandic food, let us pivot to some delightful sweets. Sugar found its way into the Icelandic diet relatively late, yet it swiftly transformed into a staple ingredient.
13. Kleinur – The Twisted Donut
For enthusiasts of donuts, the Icelandic rendition of this beloved treat represents a delightful reward following a day of outdoor exploration. Kleinur is a scrumptious, crispy donut crafted into its distinctive twist. Formerly reserved for festive occasions, its increasing popularity ensures that locals enjoy kleinur year-round, solidifying it as one of the most cherished Icelandic foods.
During the preparation of the dough, spices such as nutmeg and cardamom are incorporated. Upon frying, the donuts receive a gentle dusting of sugar. One bite reveals a satisfying contrast between the crunchy exterior and the soft, doughy interior.
14. Rúgbrauðsís – Icelandic Ice Cream
Icelandic ice cream often incorporates rye bread, uniting traditional flavors with modern culinary creations. Rye bread ice cream consists of crumbled bread blended with eggs, cinnamon, vanilla, and milk. With constant stirring, the mixture thickens. Subsequently, fruits like plums or a dash of lemon juice can be added before placing the concoction into the freezer for twelve hours. While it may not rival the popularity of skyr yogurt, it remains an enjoyable recipe worthy of replication once you return home.
15. Pönnukökur – Pancakes
Pancakes hold a special place in Icelandic culture, enjoyed at any meal throughout the day. Pönnukökur are similar in style to the French crepe, being thin and delectable. Typically served with rhubarb jam and whipped cream, pönnukökur are a frequent feature on dining tables.
The significance of pancakes within Icelandic cuisine often results in the passing down of large, heavy-bottomed pans through generations in many families.
16. Icelandic Skyr – Yogurt
One cornerstone of the Icelandic cuisine that warrants mention is Skyr, a type of yogurt reminiscent of Greek yogurt, which has been integral to local diets for over a millennium.
Despite its classification as a soft cheese, it shares a yogurt-like consistency and is commonly utilized across Iceland in smoothies, ice cream, and skyrkaka, a dessert akin to cheesecake. In homes, Skyr is often eaten with milk, fruit, or berries, providing a frequent component of breakfast meals.
What To Know About Icelandic Cuisine
Iceland’s traditional gastronomy is a direct reflection of the challenging lifestyle long endured on this remote island. Nestled within the Arctic Circle, inhabitants were limited to fishing and hunting amidst scarce local resources. The straightforward diet embracing saltwater fish and effectively utilizing the land’s offerings, including Icelandic herbs, constitutes the foundation of the local culinary scene.
In contemporary times, as Iceland garners increased attention from travelers, restaurants are forging connections between Icelandic dishes and international cuisine. This development has allowed the presentation of some goods in a manner more appealing to tourists while simultaneously showcasing the country’s remarkable relationship with its land.
Icelandic Food History
The history of Icelandic cuisine is closely linked to the nation’s adverse climate and geographic isolation. For centuries, the diet of the Icelanders has been shaped by the necessity to persevere in a climate where fresh food remained elusive, rendering preservation crucial. Traditional Icelandic fare primarily relied on locally sourced products: fish, lamb, and dairy. The rich fishing grounds off Iceland’s coast ensured that fish such as cod, haddock, and herring became staples. Techniques like drying, smoking, and fermenting food emerged to help sustain supplies through long, frigid winters. Among the most noted preserved foods is hákarl, the fermented shark that has become a staple component of Iceland’s food culture.
The introduction of Christianity in the 11th century brought new culinary influences, including bread and grain products, though grains remained a precious commodity due to the island’s inhospitable growing conditions. As trade increased in the subsequent centuries, the variety of food accessible to Icelanders expanded. The Danish dominion from the 14th to the 19th century also left significant marks on Icelandic culinary practices, incorporating new ingredients and cooking methods. Present-day Icelandic cuisine honors its historical roots while integrating international influences, establishing a vibrant culinary environment that celebrates both heritage and innovation.
What Are the Controversial Traditional Icelandic Foods?
While Icelandic lamb and local desserts are cherished by both locals and tourists, a number of traditional foods have garnered contentious reputations. Controversial items such as whale meat, puffin meat, and horse meat persist as notable elements within Icelandic cuisine. Read: The Icelandic Horse – All You Need to Know About this Beautiful Breed.
Inventories at local grocery stores and eateries may include these meats, regardless of whether you are stopping at a gas station or dining in a restaurant.
Puffin and whale meat frequently incite emotional responses. The number of puffins continues to decline due to overhunting and unfavorable breeding seasons. Despite restrictions on whaling, figures indicate that whale meat is primarily consumed by tourists and has diminished as a staple in Icelandic cuisine.
Instead of partaking in these controversial dishes, consider indulging in a captivating whale-watching tour. You can find our ultimate guide to traveling in Iceland here.
Vegetarians in Iceland
While exploring Iceland, you may notice that many traditional dishes are centered around meat. Although this may come as no surprise, there are still plenty of opportunities to relish delicious meals if you are a vegetarian or vegan.
Restaurants in Iceland tend to offer a range of well-considered vegan and vegetarian choices, rather than merely adding them as an afterthought. However, frequently dining out can rapidly deplete your budget. Fortunately, multiple local grocery stores stock an array of options tailored to your dietary preferences.
Why You Should Try Icelandic Food
Traditional Icelandic cuisine markedly contrasts with offerings found in other regions. Due to its isolation and centuries of resilience through challenging winters, the culinary landscape of Iceland is distinctively unique.
For the adventurous traveler eager to sample local fare, Icelandic food culture promises an unforgettable exploration. Additionally, numerous dishes elevate Icelandic cuisine from rugged origins to truly delectable experiences.
Hearty local specialties, such as Kjötsupa—a lamb soup—and an array of delightful desserts establish Iceland as an intriguing culinary destination.
While many travelers may underestimate Iceland as a gastronomic hotspot in favor of exploring its hot springs, waterfalls, and volcanic landscapes, a visit to a local restaurant can unveil an equally adventurous experience.
