Few things in Iceland are as universally loved as the humble hot dog. This guide covers everything — the history, the ingredients, the best condiments, and exactly where to track one down, including the legendary Baejarins Beztu Pylsur stand.
Iceland is many things: dramatic volcanic landscapes, geothermal pools, the midnight sun. But it’s also a genuinely interesting place to eat. Lamb and fish dominate the local food culture, and visitors who dig deeper — through food tours or just wandering with an open appetite — tend to leave with strong opinions about what they ate. The hot dog sits right at the centre of all of this.
If your only reference point for hot dogs is a stadium snack or a supermarket pack, Iceland will change your mind fast.
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Whether you’re on a package holiday or a solo ring-road trip, getting a hot dog in Reykjavík — or at a petrol station somewhere in the middle of nowhere — fits neatly into any itinerary. They’re everywhere, they’re cheap, and they’re genuinely worth the fuss.
So what’s actually going on with this hot dog? The sections below break it down: what’s in it, what to put on it, and where to eat one.
Key Takeaways
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The Icelandic hot dog is a culinary must-try: A delightful blend of lamb, beef, and pork, it’s best appreciated with traditional toppings.
Photo: “Iceland is unique. That's a fact !” by Helgi Halldórsson/Freddi on Flickr -
Where to find them: Popular stands like Baejarins Beztu Pylsur, as well as gas stations, supermarkets, and eateries across Iceland, make this dish widely accessible.
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Gourmet variations abound: While the classic hot dog reigns supreme, various restaurants and cafes offer unique twists and toppings, allowing for culinary creativity.
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For an enriched experience, consider joining food tours that showcase Iceland’s culinary tapestry in depth.
What Makes the Icelandic Hot Dog Special?
Locals call it a pylsa or pulsa. It’s cheap street food, yes, but it has also acquired genuine cult status — among Icelanders and visitors alike. There’s a reason people talk about it the way they do.
If you’ve been to Iceland before, none of this will surprise you. You’ve probably stood in the queue yourself, shifting your weight from foot to foot, wondering if it’s going to live up to what everyone says. For first-timers, though, it can feel a little hard to believe. A hot dog? Really? Amid all the smoked lamb, fresh Arctic char, and skyr-based everything?
It really is that good. Here’s why.
Main Ingredients of Icelandic Hot Dogs
The sausage itself is a blend of lamb, beef, and pork — and the lamb is what makes the difference. Most hot dogs around the world lean on beef or pork alone. Iceland uses lamb, and Icelandic sheep are raised free-range, on clean pasture, without the intensive farming methods common elsewhere. The meat is organic and the flavour shows it.
Alongside the meat, the sausage is seasoned with locally sourced spices — salt, paprika, pepper, garlic, onion, and coriander — and encased in a natural skin that gives it a satisfying snap.
Where to Buy Icelandic Hot Dogs
In Reykjavík, you won’t have to look hard. Stands turn up in the downtown area and along Laugavegur Street, and you can also buy raw sausages at supermarkets — Kronan sells ready-to-cook packs if you have access to a kitchen. Outside the capital, N1 petrol stations are the go-to. Stopping at an N1 for a hot dog mid-drive has become something of a road trip ritual.
Baejarins Beztu Pylsur
There are plenty of hot dog stands in Iceland, but none with quite the reputation of Baejarins Beztu Pylsur. The name means “the town’s best hot dogs,” which is a bold claim — though most people who’ve tried one wouldn’t argue. The stand has been there since 1937.
At Baejarins Beztu, the sausage is the standard lamb, beef, and pork blend, and you can load it with mustard, remoulade, ketchup, fresh onions, and fried onions. Condé Nast Traveler has named it a must-try dish in Iceland, which probably hasn’t hurt the queues.
The flagship location sits on Tryggvagata Street in downtown Reykjavík, close to the harbour and Harpa Concert Hall. There are other Baejarins Beztu locations around the city, but the original is the one people make pilgrimages to.
How Much is an Icelandic Hot Dog?
At Baejarins Beztu and similar stands in Reykjavík, expect to pay around $4 to $5 — roughly 500-600 ISK. Petrol stations tend to come in a little cheaper, while cafes and restaurants may charge more. Either way, it’s one of the best-value things you can eat in Iceland.
Toppings and Condiments for Icelandic Hot Dogs
The sausage on its own is already good. But the toppings are where the full experience comes together.
Buns: Steamed or toasted — either works. The bun is soft and acts as a neutral base that lets the sausage and condiments do the talking.
Fried and Fresh Onions: Fresh onions add crunch and a sharp bite. Fried onions go caramelised and sweet. Most people get both.
Ketchup: Sweet, tangy, familiar. Works well against the richness of the lamb.
Icelandic Mustard (Pylsusinnep): This is a brown mustard — sweeter than the sharp yellow stuff, with a mild heat. It’s distinctly Icelandic and worth trying even if you don’t normally like mustard.
Remoulade Sauce: Creamy, herb-flecked, with capers and spices. It rounds everything out and is probably the topping that surprises people most.
Insider Tips for Ordering Hot Dogs in Iceland
A few things that will make the experience go smoother:
1. Go for All the Toppings
First time? Get everything on it. The phrase to use is “eina med ollu, takk” — one with everything, please. It’s what locals order, and it’s the best way to understand what all the fuss is about.
2. Be Prepared Before You Queue
The lines move quickly, especially at busy stands. Know what you want before you reach the front. Hovering and deliberating while a queue builds behind you is not the local way.
3. Embrace the Lines
Baejarins Beztu can get crowded, but the wait is rarely as long as it looks. If the queue is genuinely off-putting, Vikinga Pylsur and Reykjavik Sausage Company are solid alternatives.
4. Opt for Off-Peak Hours
Mid-afternoon or late at night tends to be quieter. Lunchtime and early evening are when the rush hits. Time it right and you’ll have the place almost to yourself.
How to Prepare Icelandic Hot Dogs at Home
If you want to recreate them at home, look for the brand “SS Pylsur” — you’ll find it fresh at grocery stores and petrol stations across Iceland. Boiling or grilling are both fine methods. Boiling is the most common approach: keep the water at a gentle simmer and don’t overcook, or the skin will split. A little firmness to the touch is what you’re after. For something different, some people add beer to the water — it adds a subtle depth to the flavour.
History of the Pylsur
The pylsur isn’t Iceland’s official national dish, but it occupies a place in the national identity that goes well beyond food. Sausage-making in Iceland stretches back to the Viking era — it was a practical way to use the whole animal during long winters.
The idea of serving sausages in bread came later, arriving via Denmark in the early 20th century. Iceland’s limited tradition of pig farming pushed producers toward lamb, which turned out to be the happy accident that defines the product today.
Hot dogs were originally served wrapped in paper. That changed in 1948, when buns became standard. Baejarins Beztu Pylsur had already been pioneering the hot dog stand model since the late 1930s, laying the groundwork for what would become a national institution.
Celebrities Who Have Sampled the Icelandic Hot Dog
In 2004, Bill Clinton stopped by Baejarins Beztu and ordered a hot dog with mustard. The visit put the stand on the international map in a way that no travel article had managed before. That particular order is now known as “The Clinton.”
Since then, the list of notable visitors has grown. Kim Kardashian, Gordon Ramsay, and author John Green have all tried it. Green went a step further and wrote about the experience in his best-selling book, The Anthropocene Reviewed.
FAQs About Icelandic Hot Dogs
A few questions that come up often:
What sauces go on Icelandic hot dogs?
The classic combination is sweet brown mustard (pylsusinnep), remoulade, and apple-based ketchup. Each one plays a different role, and together they give the Icelandic hot dog its distinctive flavour.
Is the Icelandic hot dog the national dish?
No. The national dish is generally considered to be hakarl (fermented shark). The hot dog is more of an unofficial institution — beloved, ubiquitous, and deeply embedded in everyday Icelandic life.
Can you find Icelandic hot dogs outside Iceland?
Occasionally, in specialty shops. But a pylsur eaten in Iceland — fresh, with proper condiments, standing outside in the cold — is a different thing entirely from anything you’ll find abroad.
How do Icelandic hot dogs compare to American hot dogs?
They’re noticeably richer and more natural-tasting. The high lamb content sets the flavour apart, and Icelandic hot dogs are made without the artificial preservatives found in many American varieties.
Hot Dogs and Beyond: Exploring Iceland’s Unique Culinary Landscape
A visit to Iceland without eating a hot dog is — fine, technically — but you’d be missing something real. Whether you go to Baejarins Beztu Pylsur, grab one at a petrol station somewhere on Route 1, or cook a pack from Kronan in your guesthouse kitchen, the experience tends to stick with you.
If you want to keep eating well beyond the hot dog, a food tour in Reykjavík is a good next step. There are also tasting walks in Akureyri and tours that pair local food with northern lights sightseeing. Iceland’s food culture is richer than most people expect — the hot dog is just the beginning.
What’s your favorite aspect of the pylsur? Will you indulge in one on your next Arctic adventure? Share your thoughts and experiences in the comments below!
