Iceland
Reykjavík’s food culture is shaped by a North Atlantic climate, a history of preserving food and a modern interest in making the most of local ingredients. Lamb, cod, rye bread, dairy and root vegetables appear in hearty everyday dishes, while smoking, drying, fermenting and pickling remain useful ways to understand the older foodways. At the same time, the city is not a museum of traditional food: bakeries, cafés, hot-dog stands, seafood counters and contemporary restaurants give visitors plenty of casual choices.
For a first visit, try a pylsa from a hot-dog stand, skyr or rye bread during the day, and choose a lamb or fish dish when you want a sit-down meal. Hákarl and svið are more challenging traditional foods, while plokkfiskur and kjötsúpa offer gentler introductions to Icelandic home cooking. Prices are high and portions vary, so check menus before ordering and ask which ingredients are local or seasonal.
8 dishes found
Hákarl is Greenland shark that has been cured and dried until its texture firms and its ammonia-rich aroma becomes unmistakable. It is served in small cubes because the flavor is concentrated, with a sharp, fermented finish rather than the clean taste of fresh fish.
ISK 1200–ISK 2500 approx.
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Skyr is a thick cultured Icelandic dairy food with a clean, tangy flavor and a texture similar to strained yogurt. It is eaten plain or with milk, berries, sugar or oats, and modern versions range from lightly sweetened cups to richer dessert-style servings.
ISK 300–ISK 700 approx.
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An Icelandic pylsa is a hot dog served in a soft bun with raw and crispy onions, ketchup, sweet mustard and remoulade. The sausage often includes a blend of meats, creating a firm snap and savory flavor that the sweet and crunchy toppings balance.
ISK 500–ISK 800 approx.
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Kjötsúpa is a clear, hearty lamb soup made with bone-in or tougher cuts and root vegetables such as potatoes, carrots, rutabaga and leeks. The broth is savory and warming, while the vegetables soften without losing all their shape.
ISK 1800–ISK 2800 approx.
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Harðfiskur is wind-dried fish, commonly cod, haddock or wolffish, with a brittle texture and concentrated savory flavor. It is traditionally softened by pounding and often eaten with butter, which adds richness to the lean, salty fish.
ISK 800–ISK 1800 approx.
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Rúgbrauð is a dense, dark rye bread with a moist, slightly sweet crumb and almost no crust. It can be baked slowly in a low oven or traditionally near geothermal heat, and is served with butter, smoked fish, lamb or cheese.
ISK 600–ISK 1200 approx.
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Plokkfiskur is a comforting fish-and-potato dish made by flaking cooked white fish into a creamy sauce with onions and potatoes. It is softer and more homestyle than a crisp fish dish, with the broth or sauce carrying gentle savory flavor.
ISK 2200–ISK 3500 approx.
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Svið is a traditional Icelandic preparation of a sheep’s head that is singed, split and boiled. The meat is served from the bone, with the cheek and tongue offering softer, richer bites while other parts are leaner and more textured. It is usually presented with straightforward accompaniments such as potatoes, mashed root vegetables or rye-based sides. The flavor is savory and plainly meaty; the experience is shaped as much by the cut and presentation as by seasoning. It is not a spiced stew or a novelty dish designed for spectacle. In Reykjavík, svið is encountered through Icelandic traditional-food menus, seasonal events and restaurants that preserve older preparations. It reflects a historical preference for using as much of an animal as possible, especially when food resources were limited, but it is not an everyday meal for every Icelander today. The dish is best approached as part of Iceland’s food history and contemporary heritage cooking. Travelers who try it should expect bones, distinct textures and a simple presentation rather than a polished restaurant plate.
ISK 2500–ISK 4000 approx.
0votes — sign in to votePrices are approximate and editorial. Always check locally before ordering.