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The breathtaking natural beauty of Iceland is well-known. From the crashing waterfalls that tumble down the steep mountainsides to the colourful dancing auroras that light up the Arctic sky to the frozen broken glaciers framed by black sand beaches and rough lava rocks, the country is a sight to see. However, when it comes to Icelandic foods, the majority of visitors are unprepared.
The components used in Icelandic foods are derived solely from local resources, such as free-range sheep, cold-water Icelandic fish (such as cod, herring, and Arctic char), and other foods found in Scandinavia. Icelandic cuisine is clean and fresh!
Due to the influx of tourists, Iceland's cuisine is undergoing a revival. The abundance of berries, free-range lamb, and other shellfish on the island is motivating chefs to craft dishes that rival those found in New York City, Copenhagen, or Stockholm. Modern influences have transformed traditional Icelandic cuisine, which was once known for its mild flavours. Its lack of synthetic ingredients and genetically modified organisms (GMOs) is its greatest strength.
If you're ever in Iceland, you really must eat these five dishes
Fermented Shark
Even though it isn't eaten every day, pickled shark remains an important element of Icelandic cuisine. People in pre-modern times had to get creative to stretch their food supply over the long, cold winters. The role of the Icelandic shark was therefore introduced. The modern version of this meal has seen significant changes over the years, with vinegar and other natural components now being used to ferment the shark.
They are usually served with a shot of black death, a clear, unsweetened schnapps, on the side to counterbalance the overpowering smell and flavour of the shark. Thankfully, the practice of soaking sharks in urine and then placing them underground to "ferment" is no longer practised (whew!).
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Rye Bread
Rúgbrauð, the traditional rye bread of Iceland, is an essential part of the local Icelandic cuisine. Smoked salmon with cream cheese on top, diced and mixed with ice cream, served with more butter and crispy lava salt—you can have rye bread with anything! It becomes dense and subtly sweet when baked in underground geothermal ovens, and it goes wonderfully with smoked fish or butter.
As an excellent example of how traditional and contemporary flavours may coexist, rye bread is a popular component in Icelandic ice creams. Crumbled bread, eggs, cinnamon, vanilla, and milk come together to make this ice cream. The next step is to constantly whisk the liquid so that it thickens. Once combined, it is frozen for around 12 hours before being blended with fruits, plums, or lemons.
Icelandic Hot Dog
Enjoy a taste of traditional street cuisine with an Icelandic hot dog. The tender mixture of lamb, pig, and beef is encased in a toasty bun. The best way is to have it with a little of everything! Top it off with crispy deep-fried onions, raw onions, delicious brown mustard, and a creamy remoulade. Locals, not only tourists, frequent the stand, particularly in the evenings after a few drinks. It is one of the best Icelandic foods!
Skyr
Eat skyr if you want to experience authentic local Icelandic cuisine. It's a thick and creamy dairy product that tastes like a cross between cottage cheese and yoghurt. This rich and velvety treat, which resembles a cross between Greek yoghurt and crème fraîche, is made with pasteurised skim milk and a yoghurt-like bacterial culture.
It goes well with cream and tart berry jam. Skyr, which tastes like creamy yoghurt, is packed with protein and goes great with fresh sweet berries or in enticing baked goods. Skyr is a national treasure, appearing in desserts all around the country in the shape of ice cream, cheesecake, and smoothies. It is a staple of Icelandic breakfasts, often served with milk and fruit or berries.
Hangikjot or Icelandic lamb
The lamb from Iceland is known for its delicate texture and distinctive flavour since it is raised in the country's beautiful, unspoiled surroundings. It provides a fragrant and flavourful experience, nourished by wild plants. Smoked lamb has been a national favourite for generations in Iceland, thanks to the country's prolific sheep farming industry.
The meal was dubbed Hangikjot (meaning "hung meat") since smoking lamb while it was hanging was the most common method of preserving it and adding taste. Seasonal ingredients, such as smoked lamb, make this meal extra memorable throughout the holiday season. Lamb is cooked in a number of ways all throughout Iceland, sometimes stewed with root vegetables or roasted with a spicy sauce. This is one of the best foods of the Icelandic cuisine!
