Iceland is legendary for a lot of issues: blue lagoons, gushing geysers, volcanic landscapes and the Northern Lights. However meals? Not a lot.
You may need heard of Iceland’s creamy yogurt, skyr (it’s offered internationally lately). You may also know that Icelanders have a legendary urge for food for lamb and seafood. And you could effectively have heard concerning the nation’s extra infamous dish – hákarl (fermented shark), a delicacy which the late, nice chef Antony Bourdain known as “the only worst, most disgusting and terrible-tasting factor” he ever tasted.
However whereas many Icelandic staples are actually an acquired style (singed sheep’s head, foal or smoked puffin, anybody?), there’s a smorgasbord of scrumptious Icelandic meals to attempt – to not point out a era of younger cooks who’re pushing culinary boundaries as a part of the broader ‘New Nordic’ motion. From farm-fresh veg to bountiful seafood, flavorful cheeses and rustic lava bread, Iceland has lots to supply the gourmand traveler – though it’s positively not an inexpensive place to eat (or drink, for that matter).
Iceland’s uncommon delicacies is, in some ways, a product of its surroundings. Sparse soil, little foliage and harsh winters imply that rising meals has all the time been a problem right here (though paradoxically, the island’s plentiful geothermal vitality has made it into one thing of a pioneer in greenhouse rising – tomatoes, bananas and even pineapples are all grown in Iceland lately). Traditionally, Icelanders relied closely on sheep, fish and seabirds to maintain them from ravenous. Each a part of each creature was eaten – recent or dried, salted, smoked, pickled and even buried underground, with fermenting and preserving used to make sure meals lasted via lean occasions.
Right this moment, Icelandic cooks and meals producers are rediscovering many of those previous recipes and strategies and reinventing them for a contemporary palate. The capital Reykjavik is the middle of the culinary scene, however there are wonderful eating places scattered throughout the island – and in case you’re a seafood lover, you’ll be in seventh heaven right here. For the epitome of New Nordic delicacies, Dill in Reykjavik is maybe Iceland’s most well-known (and lauded) restaurant – and boasts a shiny Michelin star. Listed below are our recommendations on what to eat and drink in Iceland.
Skyr
This wealthy, creamy dish is commonly in comparison with yogurt, however technically it’s a cheese (not that it tastes tacky – extra like kefir). In Iceland, skyr is eaten for breakfast, consumed in drinks and smoothies, and utilized in desserts like cheesecake, crème brûlée or ‘skyramisu.’ The traditional method to eat it’s sweetened with sugar (or honey) and recent berries.
The place to attempt it: Pattern skyr-based desserts at Slippurinn in Vestmannaeyjar, attempt a ‘skyr volcano’ at Pakkhús in Höfn or ask for a skyr smoothie in just about any cafe.
Hangikjöt
Actually that means ‘hung meat,’ that is normally lamb smoked over sheep’s dung and served in skinny slices. It’s a bit like Icelandic carpaccio.
The place to attempt it: It is historically a Christmas dish, so it may be just a little robust to search out – Frú Lauga farmers’ market in Reykjavik could be a superb wager.
Harðfiskur
Brittle items of wind-dried haddock, type of like fish jerky. It’s a preferred snack, normally eaten with butter – look out for it at supermarkets and meals markets. To make it, haddock is cleaned, dried within the open air, after which torn into strips.
The place to attempt it: The most effective harðfiskur comes straight from the fishmonger. Within the coastal metropolis of Ísafjörður, out within the Westfjords, Fiskbúð Sjávarfangs serves implausible harðfiskur together with different fishy delicacies.
Pýlsur
These Icelandic scorching canine are made with lamb, beef and pork and topped with uncooked and deep-fried onion, ketchup, mustard and tangy remoulade (ask for ‘eina með öllu’ – one with the whole lot).
The place to attempt it: Scorching canine stands abound in Reykjavik (they’re the traditional late-night, post-pub snack, and also you’ll see queues at the perfect ones – simply observe the group or ask somebody for his or her favourite). Bæjarins Beztu has a stellar popularity; Invoice Clinton famously wolfed one in all their canine.
Licorice
Like many Nordic nations, Iceland has a bizarre obsession with licorice. You’ll discover it salty, candy and chocolate-covered within the grocery store sweets aisles.
The place to attempt it: For a singular style expertise, attempt the donuts at Le Kock, a classy Reykjavik burger joint; they’re flavored with salt licorice and chocolate.
Rúgbrauð
It is a darkish, dense rye bread. Look out for hverabrauð in Mývatn – it is baked underground utilizing geothermal warmth.
The place to attempt it: A number of bakeries and cafes round Myvatn make hverabrauð. The bakers at Vogafjós, a beautiful cafe on the northeastern shore of Mývatn lake, bury their bread combine within the volcanic rocks and let nature care for the cooking.
Fiskisúpa
This wealthy, hearty fish broth is a specialty in Iceland’s coastal cities. Just about any fish restaurant value its salt will serve it.
The place to attempt it: Tjöruhúsið is a high seafood restaurant in Ísafjörður, which gives a set menu and serve-yourself dinner, together with a number of the greatest fish soup you’ll ever style. The constructing is value a go to by itself – it dates from 1781.
Humar (or leturhumar)
An actual deal with, these are what Icelanders name ‘lobster’; the remainder of us know them as langoustine.
The place to attempt it: Höfn, in Southeast Iceland, is well-known for humar and even has an annual lobster competition. Native fish eating places like Humarhöfnin serve it the standard manner, grilled and topped with butter.
Lamb
Iceland’s most beloved homegrown meat is a staple function on many restaurant menus. It’s greatest eaten when cooked merely, both grilled or roasted.
The place to attempt it: For the perfect lamb, attempt it at a rural farm restaurant like Fjallakaffi, close to Egilsstaðir, or Vallanes, an natural farm in East Iceland.
Brennivín
The normal Icelandic alcoholic brew is that this potent schnapps constituted of fermented potatoes and flavored with caraway seeds. Brilliant inexperienced and powerfully boozy, it has the foreboding nickname svarti dauði (black dying).
The place to attempt it: Most bars will serve you a shot in case you ask for it. The most typical model is Egill Skallagrímsson, based in 1935. Lots of Iceland’s newer spirit makers, like Reykjavik Distillery, additionally make it.
Vegetarians and vegans
Icelanders love their meat, dairy and seafood, so vegetarians and vegans should get just a little inventive to remain fed. Having mentioned that, in Reykjavík, you shouldn’t have any bother – there are some wonderful meat-free cafes and eating places within the metropolis, and plenty of extra eateries supply vegetarian selections (for an ideal selection, attempt Gló).
Exterior the capital, most eating places have no less than one veggie merchandise on the menu – although it’s typically no extra thrilling than cheese-and-tomato pasta, pizza or a salad, so you could possibly quickly get bored. Vegans normally must self-cater, although eating places are progressively changing into extra vegan-friendly.
Meals value attempting
Svið Singed sheep’s head (full with eyes) sawn in two, boiled and eaten recent or pickled.
Sviðasulta (head cheese) Constructed from bits of svið pressed into gelatinous loaves and pickled in whey.
Slátur (the phrase means ‘slaughter’) Is available in two varieties: lifrarpylsa is liver sausage, constituted of a mishmash of sheep intestines, liver and lard tied up in a sheep’s abdomen and cooked (type of like Scottish haggis). Blóðmör has added sheep’s blood (and equates to blood pudding).
Súrsaðir hrútspungar Rams’ testicles, pickled in whey and pressed right into a cake.
Hákarl Iceland’s most notorious dish: Greenland shark, an animal so inedible it has to rot away underground for six months earlier than people may even digest it. Most foreigners discover the stench (a cross between ammonia and week-old roadkill) an excessive amount of to bear, however it tastes higher than it smells… It’s the aftertaste that actually hurts. A shot of brennivín is historically administered as an antidote. Notice that inhabitants numbers of Greenland sharks are unsure, so its sustainability is extremely questionable.
A 12 months in meals
Þorrablót (late January to mid- or late February)
This raucous Viking-themed midwinter feast is marked nationwide with stomach-churning treats resembling hákarl (fermented Greenland shark), svið (singed sheep’s head) and hrútspungar (rams’ testicles). All washed down by fiery photographs of brennivín.
Meals & Enjoyable (February)
Worldwide cooks workforce up with native eating places and vie for awards at this capital feast held in February or March. Groups are given the best Icelandic elements (lamb and seafood, natch) to create their masterpieces. Notice {that a} competition hasn’t been held since previous to the coronavirus pandemic, so test their website for extra particulars.
Beer Day (1 March)
It is onerous to think about, however beer was unlawful in Iceland for 75 years. On March 1, Icelanders rejoice the day in 1989 when the prohibition was overturned. With little prompting required, pubs, eating places and golf equipment round Reykjavík are particularly beer-lovin’ on this night time.
Sjómannadagurinn (Seafarers’ Day, the primary weekend of June)
Fishing is integral to Icelandic life, and on the primary weekend of June, each ship in Iceland is in harbor, and all sailors have a break day. Salty-dog celebrations on that Sunday embody consuming, rowing and swimming contests – and loads of seafood and fish soup is consumed.
Humarhátíð (Humar Competition, late June)
The tasty humar (langoustine) is pulled recent from Icelandic waters and served a tasty variety of methods within the fishing city of Höfn throughout this competition in late June and early July.
Herring Competition (first weekend of Aug)
The seafaring city of Siglufjörður harks again to its herring-fishing heyday with dancing, feasting, consuming and fishy-flavored actions.
