“To truly savor Reykjavik through its culinary lens, a visit to at least one exquisite fine dining restaurant is essential. Opt for the tasting menu; it offers a unique perspective and a deep dive into the local cuisine crafted by chefs who are both respecting tradition and innovating boldly,” explains Halldorsson.
Though passionate local food advocates like Halldorsson are working tirelessly to entice visitors to venture beyond the ‘challenging’ staples—think fermented shark, lamb brains, or minke whale—these dishes undeniably hold a place in any discussion of iconic Icelandic fare.
“Honestly, two of my personal favorites are horse and whale,” Halldorsson shares. “Both are steeped in our culinary heritage and seldom found outside our shores. They can be incredibly delicious, served as steaks or enjoyed when cured or smoked.” On his popular Reykjavik Food Walk, guests can sample cured horse alongside fresh cow’s cheeses and handmade lava salt, a true feast for the senses.
To guide you on your culinary journey through Iceland’s enchanting landscapes, we’ve compiled a list of twelve must-try dishes—ranging from the notorious fermented shark to decadent local chocolates and artisan breads. While food may not have been your first reason for visiting Iceland, it’s sure to be the draw that brings you back.
1. Reykjavik’s Hot Dog (or pylsur)
Bæjarins Beztu Pylsur, Reykjavik’s famed hot dog stand, has been delighting customers for over six decades with its signature sausage—a savory blend of beef, lamb, and pork. When ordering, don’t miss the chance to get the one with everything, which features crunchy deep-fried onions, raw onions, sweet brown mustard, and a creamy remoulade. This spot attracts both tourists and locals, especially later in the evening after a few cocktails. Pro tip: Order two, as the first one tends to disappear in a flash, and come prepared with small bills to keep the lines moving smoothly.
2. Skyr
To eat like a true local, indulging in Skyr is a must. This thick, creamy dairy product is a delightful cross between yogurt and cottage cheese. Crafted from pasteurized skim milk and a specific bacteria culture, Skyr is typically served with cream and tart berry jam, imparting flavors reminiscent of Greek yogurt with a hint of crème fraîche. Halldorsson recalls enjoying it with sugar during his childhood, though most locals prefer it au natural.
3. Lamb
“I’d argue that our Icelandic cuisine is fundamentally rooted in our remarkable lamb,” Halldorsson states. “Our sheep roam freely across the hills, drinking from glacial rivers and munching on a variety of plants and berries. They essentially marinate themselves with their all-natural diets.”
Lamb is celebrated in numerous preparations throughout Iceland, whether stewed with hearty root vegetables or roasted to perfection with a spiced gravy. At KOL, one of Reykjavik’s premier restaurants, diners can enjoy roasted sirloin served alongside Hasselback potatoes, baked oyster mushrooms, and pickled blueberries. For a taste of tradition, Íslenski Barinn offers a cozy setting to savor a robust lamb shank, a dish that truly embodies the essence of Icelandic hospitality.
