The many natural phenomena and sights of Iceland are often already familiar to visitors, but many tourists have no idea what to expect when it comes to Icelandic specialities.
The roots of Icelandic cuisine lie in Scandinavia, because the settlement of the island in the 9th century also introduced the typical Nordic traditions and customs to the country. A particularly important point of the cuisine at that time: preserving food for as long as possible, as there were no refrigerators. For this reason, a lot of meat was dried or fermented in Iceland. Fresh vegetables and fruit were also scarce in early Iceland: the weather was too cold and the earth too hard. But there was one ingredient that was plentiful then, just like today: fish. And since Iceland is surrounded by the sea, it is not surprising that fish and seafood are a big part of Icelandic cuisine. Since the Vikings, Iceland's culinary diversity has expanded. Nowadays, you can buy most of the same products in Iceland as you can here. But most traditional dishes still revolve around fish, lamb, dairy products, bread and potatoes. We present some of these Icelandic specialities in this blog and tell you which dishes you should definitely try when visiting Iceland.
Fish dishes
Harðfiskur - dried fish
This Icelandic delicacy is very popular with the locals. Whether as a proper meal or as a small snack in between meals, Icelanders love their dried fish! Usually cod, haddock or sea bass is hung up to dry for four to six weeks until the fish is hard. Then it is pounded with a meat tenderiser to soften it and make it edible. The fish can be eaten plain, but also with butter or dark bread. Our tip: dried fish is a great source of protein when hiking!
Plokkfiskur - fish stew
The traditional fish stew Plokkfiskur has been cooked by Icelanders for generations. In fact, it is so popular that almost every Icelandic family has its own recipe for the hearty stew. The main ingredients are very simple: fish fillets (usually cod or haddock), potatoes, onions and white sauce. It is usually served with traditional rye bread.
Hákarl - Fermented Shark (Greenland Shark)
This dish is best known for its strong flavour: fermented Greenland shark. To preserve the shark meat, it is fermented for at least one and a half months and then dried. The preparation consists of several lengthy steps. First, the shark is gutted and cleaned and then stored for several weeks (6 to 7 weeks in summer, 2 to 3 months in winter) in permeable wooden crates. Then the meat is hung in an open drying hut where it dries for another two to four months. The meat of the Greenland shark is actually poisonous to humans and only the long fermentation process makes the meat edible. In restaurants, Hakarl is usually served with a shot of Brennivín, Iceland's national schnapps, to wash down the taste quickly. Despite the harsh taste, trying this speciality is part of a visit to Iceland.
Langoustine - Icelandic lobster
Usually caught on the south coast of Iceland, Icelandic lobster is served in many restaurants. The lobster is actually more like a langoustine, as it is smaller than other lobsters and you only eat the tail. Lobsters are also very expensive in Iceland, but they still come in many different forms of preparation: fried, baked, grilled and even on pizza. You can also buy frozen lobster tails in most supermarkets.
Meat dishes
Hangikjöt - smoked lamb meat
In general, Icelandic lamb is considered perhaps the best lamb in the world. Literally translated, hangikjöt means "hanging meat", as it used to hang in the kitchen house for a long time. Traditionally, it is smoked by hanging it from the rafters of a smokehouse. The smoked lamb is part of the traditional holiday or Christmas meal in many families and is popular with locals and tourists alike.
Kjötsúpa - hearty meat soup
Meat soup is one of Iceland's national dishes and is usually made from sheep, lamb or mutton. Together with root vegetables and potatoes, the meat is cooked in a broth. This delicacy is not only on the menu in restaurants all over the island, but also at some petrol stations. The Icelandic speciality is also often offered at all kinds of festivals.
Svið - Sheep's head
Svið is boiled sheep's heads, because traditionally all parts of the sheep were used after slaughter. Icelandic cooks cut the head in half, clean the outside and remove the hide, then boil it in hot water for at least an hour. Traditionally, the head is served with mashed turnips or potatoes. The taste of the meat can be compared to that of mutton. The dish is still very popular, especially among older Icelanders, and can therefore be found in the freezer section of many supermarkets. It is also part of the traditional meal for the þorrablót festival.
Pylsa -Icelandic hot dog
Pylsa are immensely popular with locals and the restaurants and stalls serving hot dogs are almost always busy (even in low temperatures and rain). The very low price compared to Icelandic food makes the pylsa a popular street food. Unlike hot dogs in other countries, the sausage for Icelandic pylsa is usually made from lamb. The hot dogs are served with fried or raw onions, red cabbage and sweet mustard.
Bread
Rúgbrauð - Dark Rye Bread
The traditional rye bread of the Icelanders is baked in a pot or steamed in special wooden barrels that are buried in the ground around thermal springs. Steaming prevents the bread from developing a crust and keeps it moist. The rather sweet taste of the bread goes well with butter, smoked salmon pâté, smoked lamb, pickled fish or cheese. Rugbraud can be found in almost all grocery shops in Iceland.
Sweet dishes
Icelandic ice cream
Icelanders are crazy about ice cream even when the temperatures are low. Many ice cream parlours are open all year round, some even at night. There are no limits to the flavours on offer: From traditional flavours, like vanilla, to typical Icelandic flavours like liquorice, to very special flavours like Rúgbrauðsís (rye bread ice cream, consisting of crumbled rye bread, eggs, cinnamon, vanilla and milk), there is something for everyone. Another popular ice cream dish in Iceland is Bragðarefur. Here, any type of ice cream is mixed with selected toppings consisting of fresh fruits, sweets and other sauces.
Kleinur
The boiling pastry is very widespread not only in Iceland, but throughout the Scandinavian region. However, unlike in other Nordic countries, it can be bought all year round in Icelandic bakeries and supermarkets. Kleinur is a crispy donut that is twisted into a specific shape before being fried. The dough is spiced with nutmeg and cardamom during preparation, which gives the donuts a very special taste. After baking, the pastry is sprinkled with a light layer of sugar. They taste best freshly baked and lukewarm.
Pönnukökur
These Icelandic pancakes are usually served for breakfast, tea or as a dessert. The filling is usually Rabarbarasulta (rhubarb jam) or whipped cream. The pancakes are baked as thinly as possible in a special pan that is passed down from generation to generation in the family. Moreover, similar to a cast-iron pan, it is not washed. So every time it is used, the non-stick coating is sealed naturally.
Skyr - Icelandic yoghurt
Skyr is a traditional dairy product that is also known beyond the borders of Iceland and has a consistency similar to quark. Due to its high protein and low fat content, skyr is a popular breakfast and is often combined with fresh fruit or muesli. In Iceland, skyr has been an integral part of the cuisine for centuries, but consumption of the dairy product is also spreading more and more in other countries. In the meantime, you can get one or more varieties of the Icelandic delicacy in many European food markets.
Icelandic drinks
Brennivín
Brennivín, or brandy, is probably the best-known Icelandic brandy and is often drunk with traditional dishes. It is made from fermented grain and flavoured with caraway seeds.
Malt og Appelsín
The official Christmas drink of the Icelanders is a somewhat bizarre one: they mix the Icelandic orange lemonade Appelsín with malt beer.
Controversial dishes
Whale meat
The consumption of whale meat is now very controversial in Iceland. Although Iceland continues to catch minke whales, the main consumers of whale meat in Iceland are now tourists. Whale meat is now of little importance in Icelandic cuisine.
Puffin meat
The meat of the sweet birds is also considered a delicacy in Iceland and the Faroe Islands, and unlike in other nations, puffin hunting is still permitted. In restaurants, the meat is usually served grilled or smoked.