Icelandic Food
Icelandic cuisine was shaped by a harsh land where preserving food was vital. Souring, smoking, drying and salting were essential methods for surviving the winter. Today Icelandic food is based on pure ingredients – fish, lamb and dairy – and is gaining increasing international respect.
Traditional dishes
| Dish | Description |
|---|---|
| Kjötsúpa | Lamb soup with swede, potatoes, carrots and rice |
| Plokkfiskur | Boiled fish mashed with potatoes, onion and white sauce |
| Hangikjöt | Smoked lamb, served with white sauce, potatoes and green peas |
| Flatkökur | Thin rye flatbreads baked on a hot plate, often with hangikjöt |
| Rúgbrauð | Sweet, dense rye bread, sometimes baked in hot ground |
| Slátur | Liver sausage and blood pudding made from sheep offal and blood |
| Harðfiskur | Wind-dried fish, eaten with butter |
| Svið | Singed and boiled sheep's heads |
| Kleinur | Twisted pastries fried in fat |
| Pönnukökur | Thin pancakes with sugar or jam and cream |
Skyr
Skyr is a dairy product that has been part of Icelandic life since the settlement and is mentioned in the sagas. Technically skyr is a cheese, made from skimmed milk with skyr cultures, but it is eaten like yoghurt. It is high in protein and low in fat and has become popular around the world in recent years. Traditionally skyr was eaten with cream and sugar, or mixed with porridge in a dish called hræringur.
Þorramatur
During the month of Þorri, which begins on Bóndadagur (Husband's Day) in late January, Icelanders hold Þorrablót feasts and eat þorramatur. It consists of old, soured and fermented dishes that recall the diet of past centuries:
- Súrir hrútspungar – soured ram's testicles, pickled in whey.
- Hákarl – fermented shark that has been cured and hung to dry for months.
- Sviðasulta – head cheese made from sheep's heads.
- Lundabaggi, bringukollar and súr hvalur – soured delicacies.
- Hákarl is often washed down with brennivín, known as "Black Death".
Fish and seafood
Fish has always been the basis of the Icelandic diet. Cod, haddock, Arctic char and salmon are the most common on the table. Langoustine (humar) is popular, and Höfn in Hornafjörður is famous for it. Salt cod and wind-dried fish are traditional dishes, and on St Þorlákur's Day, 23 December, many Icelanders eat fermented skate – a dish with a very strong smell.
Icelandic lamb
Icelandic sheep roam freely in the mountain pastures in summer, feeding on wild grasses and herbs. This gives the meat its special flavour. Lamb is a national dish in many forms: the Sunday roast leg, breaded chops, lamb soup and hangikjöt.
Hot dogs, sweets and drinks
A hot dog "with everything" – raw onion, fried onion, ketchup, sweet mustard and remoulade – is the unofficial national dish. Bæjarins beztu pylsur in central Reykjavík has been selling hot dogs since 1937. Icelanders are also known for their liquorice and liquorice-filled chocolate. At Christmas, malt drink and orange soda are mixed together to make "jólaöl". Icelandic tap water is among the purest in the world, and there is no need to buy bottled water.
New Nordic cuisine
In recent years Icelandic chefs have attracted attention for a modern approach to traditional ingredients. Restaurants have received Michelin stars and Icelandic chefs have done well in international competitions such as the Bocuse d'Or. The focus is on local produce, wild herbs, seafood and sustainability.
Frequently asked questions
What is þorramatur?
Traditional Icelandic food eaten during the month of Þorri in January and February, especially soured and fermented dishes such as ram's testicles, shark and head cheese.
Is skyr yoghurt?
No, skyr is technically a fresh cheese, but it is eaten like yoghurt.
Is it safe to drink tap water in Iceland?
Yes, Icelandic tap water is pure and safe. The hot water may smell of sulphur, but the cold water is fresh.