Icelandic cuisine is rich in fine quality raw ingredients grown in unpolluted nature and manufactured with the utmost care. Fishing is historically the most important branch of industry in Iceland.
The quality of drinking water in Iceland is also exceptionally good given the wealth of freshwater rivers that flow down from the mountains and glaciers. Icelandic food production is focused on quality and fresh ingredients. Whether it is freshly caught fish, organic lamb, organically grown vegetables or sea salt, everything is produced in a traditional way. Organic vegetables and fruits are grown in geothermal greenhouses across Iceland and cover most of the local demand. The typical, traditional, very healthy and nutritious diet is made up of numerous specialties. It is no wonder that people live longer in Iceland than in most countries of the world. When visiting Iceland, you have to try the local specialties!
A cultured dairy product similar to yogurt, but classified as soft cheese. Skyr is popular for its low level of fat and high protein content. It is known as the Icelandic superfood.
Icelandic sheep traditionally spend their summer grazing wild in the Icelandic highlands. They mostly live on mountain herbs, which give the lean meat its mild flavour. Although you don’t normally eat this meat, you will change your mind when you try Icelandic lamb.
Fish stew of boiled fish, potatoes and onions served with typical bread. Historically it used to be a way to use up leftover food, but now it is served as a local delicacy.
Icelandic straight dark dense rye bread, usually rather sweet, traditionally baked in a pot or steamed in special wooden casks buried in the ground near a hot spring. Often it is eaten with fish and is very healthy.
Dried fish usually made from haddock, catfish or cod. It is another Icelandic superfood, because it is an almost pure source of protein. It is a popular snack for children and adults, and is especially delicious when served with a small layer of butter on top.
Icelandic schnapps, locally referred to as “Black Death”, is very much a part of Icelandic food culture. It is made from fermented potatoes and flavoured with caraway seeds. It is usually served chilled.
It is delicious freshwater fish living in the far north. It is the core of Icelandic cuisine prepared cooked, smoked or grilled.
The so-called broth is a hearty lamb soup with vegetables. It is a popular winter dish, but also eaten throughout the year.
Over the years, Iceland has become famous for its hot dogs. Correctly, you should order it as “Eina með öllu” (one with everything). A hot dog is served with fresh onion, fried onion, ketchup, mustard and mayonnaise.