Icelandic Food Guide: What to Eat and Where

Icelandic Food Culture

Iceland food traditions developed from necessity. Living on a remote island with harsh weather required creativity and preservation techniques.

Modern Icelandic cuisine combines these traditions with contemporary innovation using excellent local ingredients.

Traditional Foods

Lamb

Icelandic lamb is exceptional. Sheep roam free in mountains all summer eating wild herbs and grasses.

Seafood

Fresh from cold North Atlantic waters. Cod, haddock, Arctic char, and langoustine are highlights.

Skyr

Thick dairy product similar to yogurt but technically a cheese. High protein and available everywhere.

Rye Bread

Dark, dense bread traditionally baked using geothermal heat. Often served with butter and smoked fish.

Adventurous Eats

Fermented Shark

Hakarl is an acquired taste. Ammonia smell is intense but many visitors try a small piece for the experience.

Puffin

Traditional food now less common due to population concerns. Smoked puffin has rich, gamey flavor.

Minke Whale

Available at some restaurants. Controversial for conservation reasons.

Where to Eat

Reykjavik

Best restaurant scene with options from fine dining to casual cafes. Laugavegur street has many choices.

Gas Station Grills

Surprisingly good food at N1 stations. Hot dogs, sandwiches, and soups are reliable options.

Bakeries

Every town has a bakery with fresh bread, pastries, and often sandwiches and soup.

Budget Eating Tips

Lunch specials offer dinner quality food at lower prices.

Hot dogs from Baejarins Beztu are famous and cheap.

Grocery stores sell ready made sandwiches and salads.

Bring food for road trips. Restaurant options are limited outside towns.

Dietary Considerations

Vegetarian options are available in Reykjavik but limited in rural areas.

Gluten free is increasingly accommodated. Skyr is naturally gluten free.

Fish is served skin on in Iceland. Ask for it removed if you prefer.