Reykjavik Food Culture

A comforting casserole of flaked white fish (traditionally cod or haddock) mixed with mashed potatoes, onions, butter, and béchamel sauce, often topped with cheese. This hearty dish represents Icelandic home cooking at its finest, with a creamy texture and mild, satisfying flavor that showcases the quality of local fish.

Created as a practical way to use leftover fish, plokkfiskur became a staple in Icelandic households during the 20th century. The name literally means 'plucked fish,' referring to the method of breaking apart cooked fish by hand.

Greenland shark that has been fermented and hung to dry for several months, resulting in a pungent, ammonia-scented delicacy with a strong fishy taste. Served in small cubes, it's traditionally chased with brennivín (local schnapps) to cut the intensity.

This ancient preservation method dates back to Viking times when fresh shark was poisonous due to high uric acid content. Fermentation made it safe to eat and provided crucial protein during winter months. Today it's more cultural curiosity than everyday food.

Iceland's beloved street food featuring lamb-based hot dogs (mixed with pork and beef) served in a warm bun with raw and crispy fried onions, ketchup, sweet mustard, and remoulade. The lamb gives these dogs a distinctive, slightly gamey flavor that sets them apart from standard hot dogs.

Hot dogs became popular in Iceland in the 1930s and evolved into a national obsession. The lamb-based recipe reflects Iceland's pastoral heritage, and the specific topping combination ('eina með öllu' - one with everything) has become iconic.

A hearty, warming soup made with tender lamb pieces, root vegetables (potatoes, carrots, turnips, rutabaga), and sometimes oats or rice, seasoned simply with salt and herbs. The long, slow cooking produces a rich broth that's deeply satisfying on cold Icelandic days.

This traditional soup has sustained Icelanders through harsh winters for centuries, making use of the country's abundant lamb and root vegetables that could be stored through winter. Every family has their own recipe variation passed down through generations.

A thick, creamy cultured dairy product similar to yogurt but technically a soft cheese, with a mild tangy flavor and extremely high protein content. Traditionally eaten with cream and sugar or berries, modern versions come in various flavors and are eaten as breakfast or snack.

Brought to Iceland by Norse settlers over 1,000 years ago, skyr has been a staple of the Icelandic diet ever since. The original culture has been maintained continuously, making it one of the world's oldest documented dairy products still in production.

Lamb smoked over birch wood and dried sheep dung, giving it a distinctive sweet, smoky flavor. Traditionally served in thin slices with potatoes, white béchamel sauce, and green peas, or on traditional flatbread (flatkaka) with butter.

The smoking process was originally a preservation method, with sheep dung used as fuel due to Iceland's lack of forests. The tradition continues today for its unique flavor, and hangikjöt is essential at Christmas celebrations.

Dense, dark, slightly sweet rye bread traditionally baked underground using geothermal heat for 24 hours. The slow baking caramelizes the natural sugars, creating a moist, cake-like texture. Often served with smoked trout, butter, or as a base for open-faced sandwiches.

This bread has been baked in hot springs and geothermal areas for centuries, particularly in regions like Mývatn. The method requires no oven fuel, utilizing Iceland's volcanic activity for a practical and delicious result.

Wind-dried fish (usually haddock or cod) eaten as a protein-rich snack, torn into strips and traditionally served with butter. The texture is chewy and jerky-like, with an intensely concentrated fish flavor that's surprisingly addictive.

One of Iceland's oldest preserved foods, harðfiskur has been made for over a millennium using the country's cold, dry winds. It was essential survival food for fishermen and travelers and remains a beloved snack among Icelanders today.

Diamond-shaped, twisted fried pastries flavored with cardamom, similar to doughnuts but less sweet and more delicate. Crispy on the outside with a soft interior, they're traditionally enjoyed with coffee during afternoon breaks.

These pastries came to Iceland from Denmark centuries ago and became deeply embedded in Icelandic coffee culture. Making kleinur is a traditional family activity, with recipes passed down through generations.

Singed and boiled sheep's head, split in half and served either fresh or pressed into jelly (sviðasulta). The meat is tender and flavorful, though the presentation can be challenging for the uninitiated. All parts are eaten, including the eyes and tongue.

Reflecting the Icelandic tradition of using every part of the animal, svið was historically an important source of nutrition. Today it's considered a delicacy and symbol of traditional foodways, particularly during Þorrablót festivals.

The classic combination of creamy fish stew served alongside thick slices of dark rye bread with butter. The bread's sweetness and density perfectly complement the rich, savory stew, creating a quintessentially Icelandic meal.

This pairing represents the marriage of Iceland's two most important food traditions: fishing and resourceful use of local grains. It's comfort food that has sustained families through countless winters.

Smoked or pan-fried puffin breast, typically served medium-rare with a blueberry or crowberry sauce. The meat is dark, rich, and gamey, similar to duck but with a distinct oceanic flavor from the bird's fish-based diet.

Puffin hunting has been practiced in Iceland for centuries, particularly in the Westman Islands. While controversial among tourists, it remains part of traditional Icelandic cuisine, with sustainable hunting practices carefully regulated.