Iceland
Reykjavík's culinary scene blends centuries-old preservation techniques like smoking and fermenting with fresh, modern Nordic innovation. From pristine North Atlantic seafood and tender Icelandic lamb to creative street food, the city offers a unique taste of fire and ice.
Start a Food Mission here8 dishes found
This iconic lamb-based hot dog is served in a warm bun and typically topped with both raw and crispy onions, ketchup, sweet mustard, and remoulade. It is a staple fast food that locals and visitors enjoy at all hours of the day.
ISK 500–ISK 800 approx.
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A comforting and hearty soup made primarily from tough cuts of lamb simmered slowly with winter root vegetables. It is particularly popular during the colder months to provide warmth and nourishment.
ISK 1800–ISK 2800 approx.
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A simple yet rich gratin-like dish consisting of boiled white fish mashed together with potatoes, onions, and a thick white flour sauce. It is frequently topped with melted cheese and served alongside sweet rye bread.
ISK 2200–ISK 3500 approx.
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Greenland shark that has been cured through a traditional fermentation process and then hung to dry for several months. It has a pungent ammonia aroma and is typically served in small cubes on toothpicks.
ISK 1200–ISK 2500 approx.
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A dense, dark, and sweet rye bread that is traditionally baked in pots buried near natural hot springs. Its slow, low-temperature baking process results in a heavy, cake-like texture with no crust.
ISK 600–ISK 1200 approx.
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A traditional dish consisting of a sheep's head cut in half, singed to remove the wool, and boiled with the brain removed. It is served cold or warm, often accompanied by mashed rutabagas and potatoes.
ISK 2500–ISK 4000 approx.
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Dried fish, usually cod, haddock, or wolffish, that is wind-dried in the salty ocean air until it becomes brittle. It is typically beaten with a mallet to soften the texture before being eaten.
ISK 800–ISK 1800 approx.
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A thick, creamy cultured dairy product that has the consistency of strained yogurt but is technically classified as a soft cheese. It has a slightly sour taste and is frequently eaten with milk, sugar, and berries.
ISK 300–ISK 700 approx.
0votes — sign in to votePrices are approximate and editorial. Always check locally before ordering.
