What to eat in Iceland

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• What else should the list cover? Desserts and pastriesNon-alcoholic drinksLocal alcohol

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1. Try traditional lamb soup (kjötsúpa)

   A warming broth simmered with bone-in Icelandic lamb, rutabaga, potatoes, carrots, and dried herbs. It is the quintessential road-trip fuel, widely served at gas stations and harbor cafes, often with free refills.

   Authentic versions use fatty cuts of older lamb for depth of flavor. Served piping hot alongside dense bread slathered with salted butter.

2. Try Icelandic fish stew (plokkfiskur)

   Comforting fish mash made from flaky boiled haddock or cod folded into mashed potatoes, onions, butter, and a white roux sauce, often broiled with cheese.

   Once an economical way to use leftover boiled fish, it is now standard bistro comfort food. Eat it spread over sweet dark rye bread.

3. Try an Icelandic hot dog (pylsa)

   Iceland's undisputed national street food: a snappy sausage made predominantly from free-range lamb, served in a warm steamed bun. Found at harbor kiosks and road stations.

   Order it 'með öllu' (with everything) to get raw onions, crispy fried onions, sweet brown mustard, ketchup, and remoulade sauce.

4. Try geothermal rye bread (rúgbrauð)

   A dense, dark, crustless rye bread slowly steamed for up to 24 hours in sealed pots buried directly in hot geothermal volcanic sand near bubbling springs.

   The slow heat caramelizes the grain's natural sugars, giving it a cake-like crumb. Serve thick slices with salted farm butter or smoked fish.

5. Try fermented shark (hákarl)

   Greenland shark meat cured through months of pressing underground to purge toxic urea, then air-dried for seasons. It carries a notoriously sharp ammonia scent.

   Served as tiny cubes on toothpicks at central food markets and midwinter feasts. Breathe through your mouth when chewing and chase immediately with schnapps.

6. Try dried fish with butter (harðfiskur)

   Fillets of wild haddock, cod, or wolffish wind-dried on wooden racks by the cold sea breeze until crisp. It is Iceland's favorite high-protein road snack.

   Pounded with wooden mallets to tenderize the fibers. Locals always spread a generous slab of rich, salted butter over each piece to balance the dryness.

7. Try langoustine soup (humarsúpa)

   A rich, velvety bisque made from roasted langoustine shells, cream, a splash of sherry, and subtle warming spices. The fishing town of Höfn is its spiritual home.

   Icelandic 'humar' refers to delicate Norway lobster tails. Look for versions where tender tail meat sits at the bottom of the bowl under steaming broth.

8. Try smoked lamb (hangikjöt)

   Leg of lamb cured and cold-smoked using traditional dried sheep dung and birch twigs, giving the ruby meat a deeply smoky, savory campfire profile.

   The centerpiece of Christmas dinners, also sold pre-sliced year-round. Often served cold with warm white béchamel sauce, potatoes, and sweet green peas.

9. Try traditional rye flatbread (flatkaka)

   Unleavened, thin disc-shaped flatbread made with rye flour and boiling water, traditionally baked directly on hot cast-iron griddles until scorched with dark spots.

   Classic hiking fare: folded in half with a thick layer of creamy butter and topped with cold hangikjöt (smoked lamb) or mild Icelandic cheese.

10. Try pan-fried Arctic char (bleikja)

    Cold-water salmonid caught in pristine glacial lakes and streams. It features delicate pink flesh that is milder and silkier than Atlantic salmon.

    Standard dinner menu highlight: pan-seared skin-side down until shatteringly crisp, served with melted butter, baby potatoes, and tart berry compote.

11. Try pickled Icelandic herring (síld)

    Plump Atlantic herring cured in various sweet and tangy marinades, ranging from mild dill and sherry brine to yellow curry and spiced mustard.

    A morning and buffet staple across Scandinavia and Iceland. Enjoy thick pieces laid over buttered rugbrauð with hard-boiled eggs and snipped chives.

12. Try singed sheep's head (svið)

    Historic Viking sustenance: a sheep's head singed with fire to remove fleece, cleaved in half lengthwise, and boiled in salted water until the meat is fork-tender.

    The cheeks and tongue are prized for their meltingly tender meat. Available hot at bus terminal cafeterias or pressed into cold headcheese (sviðasulta).

13. Try traditional skyr Desserts and pastries

    An ancient cultured dairy staple brought by Norse settlers, technically categorized as fresh sour milk cheese with a thick, velvety texture and exceptional protein content.

    Traditional unflavored skyr is naturally tart. Eat it like locals do: topped with fresh whole cream, a sprinkle of brown sugar, or wild mountain bilberries.

14. Try twisted cardamom donuts (kleinur) Desserts and pastries

    Diamond-shaped, twisted crullers scented with ground cardamom and fried until golden. They feature a slightly crisp exterior and a dense, tender crumb.

    Ubiquitous in every bakery across the island. Locals skip frosting and powdered sugar, preferring to dip the plain pastry straight into hot black drip coffee.

15. Try rye bread ice cream (rúgbrauðsís) Desserts and pastries

    Rich artisan dairy ice cream folded with crumbled geothermal rye bread that has been slowly caramelized with butter and brown sugar.

    Ice cream parlors are packed even in blizzards. This flavor delivers a malty, toasted-caramel taste reminiscent of cookies and cream with Nordic terroir.

16. Try 'love balls' raisin donuts (ástarpungar) Desserts and pastries

    Golf ball-sized fried dough dumplings packed with plump raisins and ground cardamom. They are crisp on the outside and steamy-soft inside.

    Best bought piping hot at weekend harbor markets or legacy bakeries, where paper bags soak through with warm buttery fragrance.

17. Drink Icelandic drip coffee (uppáhellt kaffi) Non-alcoholic drinks

    Freshly brewed filter coffee made using Iceland's pristine mineral-soft water. Nearly every bakery and roadside diner offers free endless refills (áfylling).

    Iceland consistently ranks among the top coffee-consuming nations globally. Skip espresso drinks at casual spots and opt for the batch-brew carafe.

18. Try Kókómjólk chocolate milk Non-alcoholic drinks

    A cultural icon packaged in a carton featuring Klói the cat. This ultra-popular, rich chocolate milk has fueled Icelandic kids and road trips since 1973.

    Sold at every convenience shop and gas bar. Pair a chilled box with an Icelandic hot dog for the ultimate local pit-stop tradition.

19. Try Appelsín orange soda Non-alcoholic drinks

    Iceland's flagship fizzy soda created in 1955. It delivers a punchy sweet citrus burst made with pure volcanic water, distinct from standard orange sodas.

    During holidays, locals mix it 50/50 with dark non-alcoholic malt beverage Maltöl to create Jólaöl, the beloved traditional festive drink.

20. Try Brennivín caraway aquavit Local alcohol

    Iceland's signature clear aquavit distilled from fermented grain or potato mash and flavored with wild caraway seeds and angelica. Nicknamed 'Black Death'.

    Served straight from the freezer in chilled shot glasses. It is the ritual companion to fermented shark, cleanly cutting through the pungency.

21. Try local craft beer (íslenskur bjór) Local alcohol

    Modern microbreweries take advantage of untreated glacial spring water to brew stellar pale ales and stouts infused with Arctic thyme, sea kelp, or birch.

    Real beer above 2.25% ABV cannot be bought in regular supermarkets; it is sold exclusively in state-run Vínbúðin alcohol shops or licensed bars.