Food & Drink in Iceland: A Culinary Journey Through Tradition and Innovation

Iceland’s cuisine is as unique as its landscapes—rooted in survival, shaped by the sea and land, and now blossoming into a modern culinary scene that rivals Europe’s best. From centuries-old traditions of preserving fish and lamb to innovative New Nordic dishes in Reykjavík’s restaurants, food and drink in Iceland offer travelers a delicious way to understand the country’s history and culture. This guide takes you through Iceland’s signature flavors, drinks, dining culture, and practical tips.

Introduction to Icelandic Cuisine

For much of history, Icelanders relied on what the harsh environment provided: fish from the Atlantic, hardy sheep grazing on volcanic pastures, and dairy products. Harsh winters and isolation required preservation methods like drying, smoking, salting, and fermenting. These traditions still influence today’s cuisine, though modern Iceland embraces fresh, high-quality ingredients and innovative cooking.

Today, Icelandic cuisine blends traditional dishes with a New Nordic movement that emphasizes local, seasonal, and sustainable ingredients. Expect menus where lamb and cod share space with rhubarb desserts, Arctic char, and inventive vegetarian options. Reykjavík in particular has become a culinary hub, with food halls, Michelin-starred restaurants, and cafés fueling locals and visitors alike.

Traditional Icelandic Dishes

No culinary journey is complete without sampling Iceland’s traditional foods:

• Kjötsúpa: A hearty lamb and vegetable soup, perfect for warming up after a cold day.
• Skyr: A thick, protein-rich dairy product similar to yogurt but milder, often eaten with berries or honey.
• Plokkfiskur: A comforting fish stew made from cod or haddock, potatoes, onions, and cream.
• Harðfiskur: Dried fish, usually cod, eaten as a snack with butter. Rich in protein, it’s a staple of Icelandic pantries.
• Hákarl: Fermented shark, once a survival food, now a cultural curiosity often paired with Brennivín schnapps. It’s not for everyone but worth trying for the experience.

These dishes reflect a history of resilience and resourcefulness. While hákarl divides opinions, most travelers enjoy kjötsúpa, skyr, and plokkfiskur as comforting and authentic tastes of Iceland.

Seafood Excellence

Surrounded by cold, nutrient-rich waters, Iceland boasts some of the world’s freshest seafood. Cod and haddock are staples, while Arctic char offers a delicate alternative between salmon and trout. Langoustine (Norway lobster) is a luxury highlight, served grilled, baked, or in creamy soups along the south coast, particularly in Höfn.

Other specialties include salted herring, dried fish snacks, and whale meat (controversial and increasingly avoided by locals, though still served in some restaurants). More sustainable seafood like mussels and lobster bisque showcase Iceland’s innovation in honoring the ocean while respecting its limits.

Dairy & Farm Products

Sheep and cows grazing on clean pastures provide dairy products that are central to Icelandic cuisine. Skyr stands out as the most famous, but Icelandic cheeses—mild, tangy, or smoked—also feature on many tables. Lamb is equally celebrated, prized for its flavor thanks to free-range grazing on wild herbs and grasses.

Eggs from free-range hens, greenhouse-grown vegetables (powered by geothermal energy), and potatoes complement meals. This blend of tradition and innovation ensures that Iceland’s rural roots remain strong even in modern kitchens.

Modern Icelandic Dining

In the past two decades, Reykjavík has transformed into a hotspot for innovative dining. Influenced by the New Nordic movement, chefs highlight local and seasonal ingredients in creative ways. Menus feature foraged herbs, seaweed, wild berries, and lamb prepared with modern techniques.

Several restaurants have earned international acclaim, with Dill in Reykjavík becoming Iceland’s first Michelin-starred restaurant. Other fine dining venues experiment with both global and Icelandic flavors, often paired with craft beverages. Beyond fine dining, Reykjavík’s cafés and casual bistros focus on cozy, high-quality meals like soups, sourdough bread, and artisanal pastries.

Street Food & Casual Dining

Travelers on a budget can still eat well in Iceland. Street food and casual dining options include:

• Pylsur: Iceland’s famous hot dog, topped with ketchup, mustard, remoulade, onions, and crispy fried onions. The most famous stand is Bæjarins Beztu Pylsur in Reykjavík.
• Fish & Chips: Widely available, often made with fresh cod or haddock.
• Food Halls: Spaces like Hlemmur Mathöll and Grandi Mathöll in Reykjavík offer stalls serving global flavors alongside Icelandic favorites.
• Bakeries: Cinnamon buns (kanilsnúðar), kleinur (fried pastries), and rye bread baked in geothermal heat are must-tries.

These casual options allow visitors to sample Icelandic flavors without stretching the budget too far, while also experiencing modern urban food culture.

Icelandic Drinks

Icelanders take pride in both traditional and modern beverages. Brennivín, nicknamed the “Black Death,” is a caraway-flavored schnapps traditionally paired with hákarl. Today, it’s more of a cultural ritual than a daily drink. Beer was banned until 1989, but since legalization, craft brewing has exploded. Breweries like Einstök and Borg Brugghús produce award-winning ales and stouts.

Reyka vodka, distilled with geothermal energy and filtered through lava rock, showcases Iceland’s commitment to purity and sustainability. Coffee culture is also strong—Reykjavík is filled with cozy cafés serving strong brews and pastries. Hot chocolate is a winter staple, especially after outdoor adventures.

Food Festivals & Local Markets

Food festivals are a great way to sample Icelandic flavors. The Reykjavík Food & Fun Festival in February pairs local ingredients with international chefs. Smaller events across the country celebrate langoustine in Höfn, fish days in Dalvík, and even sheep herding in autumn.

Farmers’ markets, like Reykjavík’s Kolaportið flea market or seasonal outdoor markets, offer fresh produce, smoked fish, and artisanal products. These gatherings highlight Iceland’s growing interest in sustainability and local sourcing. Learn more about cultural celebrations in our Festivals & Events in Iceland guide.

Tips for Eating in Iceland

• Costs: Dining out is expensive. Save money by mixing restaurant meals with supermarket shopping and self-catering.
• Reservations: Book ahead for fine dining or popular restaurants, especially in summer and weekends.
• Alcohol: Sold only in state-run Vínbúðin shops, not supermarkets. Consider duty-free purchases on arrival.
• Vegetarian & Vegan Options: Growing steadily, especially in Reykjavík. Many menus mark plant-based dishes.
• Etiquette: Tipping is not customary, as service charges are included in prices.

Exploring Iceland’s food scene is both cultural and culinary. For related shopping experiences, see our Shopping Guide in Iceland and responsible dining practices in Sustainable Tourism in Iceland.

Conclusion

Iceland’s food and drink scene is a journey through time—rooted in survival traditions, enriched by the ocean and land, and now reinvented with modern creativity. From lamb stews and skyr to Michelin-starred dining and craft beers, eating in Iceland is both a window into its past and a taste of its future. Whether enjoying a pylsur on the street, savoring langoustine in a coastal town, or sipping Brennivín in Reykjavík, every bite tells a story of resilience, innovation, and culture.