Icelandic cuisine is a distinctive blend of ingredients that reflect the island nation's harsh climate and isolation. Central to the diet are fish and seafood, including cod, haddock, halibut, and shellfish like shrimp and scallops. These are often dried, smoked, or fermented, preserving methods that date back to Viking times. Lamb is another staple, renowned for its unique flavor, which results from the animals grazing on wild herbs and grass. Lamb is commonly prepared in soups, stews, or smoked.
Dairy products also play a significant role in Icelandic cuisine. Skyr, a thick, yogurt-like product, is a traditional favorite, consumed both on its own and used in various dishes. Butter and cheese, often made from sheep’s or cow’s milk, are also essential components. Icelandic butter, known for its creamy texture and rich flavor, is a common spread on bread or used in cooking.
Grains and cereals, though less prevalent due to the country's limited agricultural capacity, include rye and barley. Rye bread, often baked in geothermal heat, and barley used in soups and porridge, add hearty elements to meals. Vegetables like potatoes, turnips, and cabbage are commonly grown in greenhouses, providing fresh produce year-round despite the harsh climate.
Additionally, wild berries, such as crowberries, blueberries, and bilberries, are foraged in the summer and used in desserts, jams, and preserves. Seaweed, harvested from Iceland’s abundant coastal waters, is used in various dishes, adding a unique umami flavor.
Icelandic cuisine also incorporates a range of preserved foods, a necessity historically but now a celebrated tradition. Fermented shark, known as hákarl, and sour ram’s testicles are examples of foods preserved using ancient methods. These ingredients, though an acquired taste, are a testament to Iceland’s culinary heritage.
Hákarl - traditional fermented shark, hanging to dry
Lamb soup, known as Kjötsúpa, is a hearty and warming dish often enjoyed during the cold months. Made with lamb shanks, root vegetables like potatoes, carrots, and rutabagas, and seasoned with herbs, it represents comfort food at its finest. Another popular lamb dish is Hangikjöt, smoked lamb that is typically boiled and served hot or cold, often accompanied by potatoes in béchamel sauce, green peas, and pickled red cabbage.
Plokkfiskur is a traditional fish stew that highlights Iceland’s rich seafood heritage. This dish is a creamy blend of cooked and mashed white fish, usually cod or haddock, mixed with potatoes, onions, and a béchamel sauce. It is often served with a side of dark rye bread, which provides a hearty accompaniment to the creamy fish stew.
Svið, or boiled sheep’s head, is a dish that speaks to Iceland’s no-waste approach to food. The head is halved and singed to remove any remaining hair, then boiled and served with mashed turnips and potatoes. This dish is traditionally eaten during the mid-winter festival, Þorrablót, which celebrates old Icelandic customs and foods.
Harðfiskur, dried fish, is a popular snack that has been a staple of the Icelandic diet for centuries. Usually made from cod, haddock, or wolffish, the fish is wind-dried until it reaches a jerky-like consistency. It is often eaten with butter and makes for a protein-rich snack that is both lightweight and easy to store, reflecting the resourcefulness of Icelandic cuisine.
Another noteworthy dish is Lundi, or puffin. Puffins are traditionally hunted and their meat smoked or boiled. The taste of puffin is often compared to a mix of fish and poultry, and it is usually served with a sauce made from the berries of the region.
Finally, Blóðmör, or blood pudding, is similar to black pudding found in other cultures. Made from sheep's blood, suet, rye flour, and oats, this dish is spiced and stuffed into a casing before being boiled. It is traditionally eaten during the Þorrablót festival, honoring Icelandic heritage.
The delicious lamb soup - kjötsúpa
One of the most iconic street food items in Iceland is the Icelandic hot dog or "pylsur." Made from a mix of lamb, beef, and pork, Icelandic hot dogs are renowned for their unique taste. They are traditionally served in a soft bun with a medley of toppings, including raw onions, crispy fried onions, sweet brown mustard (pylsusinnep), and remoulade, a mayonnaise-based sauce with sweet relish. Bæjarins Beztu Pylsur, a famous hot dog stand in Reykjavik, has been serving these hot dogs since 1937 and is a must-visit for any street food enthusiast.
Lobster soup, or "humarsúpa," is another street food favorite, especially in coastal areas. This rich and creamy soup is made from Icelandic langoustines, known for their delicate flavor and tender meat. The soup is typically served with fresh bread, making it a comforting and satisfying meal, especially in colder weather.
Lamb kebabs are a popular street food option, reflecting the importance of lamb in Icelandic cuisine. These kebabs are made from tender, marinated lamb, grilled to perfection and typically served with fresh vegetables and a variety of sauces. The lamb’s unique flavor, a result of the sheep's free-range grazing on wild herbs and grasses, makes this a must-try dish.
Another notable street food item is Skyr-based dishes. Skyr, a traditional Icelandic dairy product similar to yogurt, is often used in savory preparations such as skyr dip or skyr sauce, accompanying various meats and fish. While skyr is more commonly associated with sweet dishes, its versatility in savory applications showcases the innovation within Icelandic street food.
Harðfiskur, or dried fish, is a traditional Icelandic snack that has been modernized for street food vendors. This protein-rich snack, typically made from cod, haddock, or wolffish, is wind-dried until it becomes chewy. It is often served with a dollop of butter, making it a simple yet flavorful treat that highlights Iceland’s rich fishing heritage.
Street food in Iceland is not complete without mentioning flatkökur, a type of flatbread. These are often served with smoked lamb or fish, providing a quick and hearty snack that is deeply rooted in Icelandic culinary tradition. Flatkökur are typically cooked on a hot griddle until they are slightly charred, adding a smoky flavor to the bread.
In Reykjavik, the capital city, food trucks and stalls offer a diverse array of these traditional and innovative street food options, reflecting the dynamic nature of Icelandic cuisine. Whether you're wandering through the bustling streets of Reykjavik or exploring the scenic coastal towns, Iceland’s street food offers a delicious and authentic taste of the country's rich culinary heritage.
The iconic pylsur hot dogs
One of the most iconic Icelandic desserts is the same skyr that was mentioned in previous sections. It is a cultured dairy product similar to yogurt but technically a cheese. Skyr has been a staple in Icelandic cuisine for over a thousand years. It is traditionally served with cream and sugar or with fresh berries like bilberries, crowberries, or strawberries, making it a refreshing and nutritious dessert option. Modern variations might include skyr in cheesecakes or smoothies, highlighting its versatility and creamy texture.
Another beloved treat is rúgbrauð, a dense, dark rye bread that is often steamed rather than baked. Though not a dessert in itself, rúgbrauð is commonly served with butter and smoked salmon or topped with a sweet spread such as rhubarb jam or even skyr mixed with berries and honey. The bread's slightly sweet flavor and rich texture make it a delightful part of Icelandic dessert offerings.
Kleinur, a type of twisted doughnut, is a traditional Icelandic pastry that is deep-fried and often enjoyed with a cup of coffee. These crispy, slightly sweet treats are similar to American doughnuts but have a distinct flavor due to the use of cardamom in the dough. Kleinur are especially popular during the festive season but can be enjoyed year-round.
For those who love chocolate, Hjónabandssæla or "Happy Marriage Cake" is a must-try. This cake consists of a buttery oat crust filled with rhubarb or berry jam and topped with a crumbly oat mixture. The combination of tart fruit and sweet, crumbly topping creates a delightful contrast in textures and flavors. It's a comforting, home-style dessert that embodies the simplicity and warmth of Icelandic baking.
Pönnukökur, or Icelandic pancakes, are thin and crepe-like, typically served rolled up with sugar or filled with whipped cream and jam. These pancakes are a favorite for both breakfast and dessert, often enjoyed during special occasions and family gatherings. The light, airy texture of pönnukökur makes them a versatile base for various sweet toppings.
Snúður, a cinnamon roll glazed with a layer of icing, is another popular dessert. These sweet, sticky buns are a common sight in bakeries across Iceland and are often enjoyed with a cup of coffee. The cinnamon and sugar filling, combined with the soft, doughy texture, makes snúður an irresistible treat.
Vínarterta is a layered cake of alternating layers of thin, biscuit-like dough and a filling made from prunes or rhubarb. This cake, which has its roots in Icelandic immigrant communities in North America, is traditionally enjoyed during the Christmas season. The layers are often flavored with cardamom, giving the cake a distinctive taste that is both sweet and slightly spicy.
In recent years, Icelandic bakers and chefs have been experimenting with new dessert recipes, incorporating local ingredients such as sea buckthorn, angelica, and even licorice. These modern twists on traditional flavors highlight Iceland's innovative culinary scene while staying true to its roots.
Traditional sea buckthorn orange mousse with crumbles and black chocolate