What To Eat In Iceland: A Guide to Traditional Icelandic Food

I’ve always wanted to visit Iceland, but never thought I would book a trip there on a black Friday impulse purchase. Iceland is one of those destinations that feels almost unreal when you finally arrive. Waterfalls thunder down jagged cliffs, glaciers stretch across volcanic landscapes, and in winter, the Northern Lights turn the night sky into a moving painting. It’s dramatic, raw and endlessly beautiful.

But once the scenery settles in, another question naturally follows: what do you eat in Iceland?

It’s clear that Icelandic food is rarely the reason people book a trip here. Most travellers come for the landscapes, the road trips and the feeling of being somewhere completely different. And yet, after visiting Iceland myself, I realised that food plays a far bigger role in the experience than I expected.

Food in Iceland is expensive, there’s no way around it. Most produce is imported, which pushes prices up quickly. Farming is limited because the soil is volcanic and rough, making large-scale agriculture difficult. There are geothermal glasshouses growing tomatoes and a few vegetables, but overall, Iceland relies heavily on imports.

That said, Iceland is full of contradictions. One of my favourite fun facts is that Iceland has the largest banana plantation in Europe, grown using geothermal energy. Even more surprising, those bananas aren’t sold anywhere.

Despite the high prices, Icelandic cuisine is deeply connected to the land. It’s simple, practical and adapted to a harsh environment. And once you understand that, the food starts to become part of the journey.

A Little Bit About Icelandic Cuisine

To understand Icelandic food, you need to look at its history. When Norse settlers arrived here in the ninth century, preservation wasn’t a choice, it was essential. Smoking, drying and fermenting food allowed people to survive long winters with limited resources.

Fish quickly became a cornerstone of the Icelandic diet, especially as the fishing industry expanded in the twentieth century. Lamb followed closely behind, with sheep roaming freely across the countryside. Dairy products, particularly skyr, also became staples.

What struck me most while eating in Iceland was how clean everything tasted. Iceland’s water is some of the purest in the world, and it genuinely makes a difference. I will never forget that layover I had in Iceland, when I refilled my water bottle at the airport and tasted the most refreshing water I’ve ever had. I raved about it for months, and once I booked flights with Icelandair to explore Iceland this time, the thought of drinking that water again made me feel even more excited about the trip. You may say it’s just water, how can it taste differently? I can only answer with well, it can and it does.

Traditional Icelandic Foods You Should Try

If you’re wondering what to eat in Iceland, these dishes offer a good introduction to traditional Icelandic cuisine.

Pylsur: The Icelandic Hot Dog

The Icelandic hot dog is almost impossible to avoid, especially in Reykjavik, and it’s far better than you might expect. Made primarily from lamb, it has a richer flavour than most hot dogs and has become something of a national icon.

Iceland has more sheep than people, so lamb naturally plays a central role in many dishes. The hot dog is usually served in a soft bun with raw and fried onions, sweet mustard and a creamy sauce. If you’re unsure what to order, just ask for one with everything.

My personal advice is to order two. You’ll finish the first one far too quickly and wish you’d saved yourself another wait in line.

Kjötsúpa: Icelandic Lamb Soup

Lamb soup was one of the most comforting meals I had in Iceland. It’s simple, warming and exactly what you want after a long day exploring in cold weather. It was the dish I mostly ordered at lunch time, in the countryside, hiding away from the harsh Icelandic winter weather whilst exploring the Golden Circle or the glaciers.

Lamb is the predominant meat in Iceland, and the quality is exceptional. The animals roam freely and graze in the mountains all summer, which gives the meat a deep, natural flavour. The soup itself is made with just a handful of vegetables, usually potatoes, carrots and root vegetables, but it’s incredibly fragrant and satisfying.

It’s a reminder that good food doesn’t need to be complicated, just taste good and be comforting.

Icelandic Lamb Shank

Another lamb dish well worth seeking out in Iceland is the lamb shank, especially if you’re visiting during the colder months. Slow cooked for hours until the meat almost falls off the bone, it’s rich and deeply comforting without feeling heavy or overwhelming.

The shank is usually served with simple accompaniments like root vegetables, mashed potatoes or a light gravy made from the cooking juices, keeping the focus firmly on the lamb.

Like much of Icelandic cuisine, the seasoning is minimal. There’s no attempt to mask the flavour with spices or sauces. Instead, the dish relies on time, patience and excellent ingredients.

Hangikjöt: Smoked Icelandic Lamb

Hangikjöt is traditionally eaten around Christmas, but it can also be found in some restaurants throughout the year. The lamb is smoked, usually over birch wood, giving it a rich, comforting flavour.

It’s often served warm with potatoes, peas and béchamel sauce, or cold and thinly sliced on bread.

Rúgbrauð: Rye Bread Baked Underground

Rúgbrauð is one of the most uniquely Icelandic foods you can try. This dense, dark rye bread is traditionally baked underground using geothermal heat, often near geysers or hot springs.

Trying it where it’s made adds to the experience. In local restaurants near geothermal areas, it’s usually served warm alongside soups, often with butter offered for free. The bread is slightly sweet, moist and has no crust.

Hákarl: Fermented Shark

Fermented shark is probably the most famous Icelandic dish, and also the most misunderstood. Despite its reputation, it’s not something you’ll see everywhere.

While in Reykjavik, I only came across one restaurant advertising it, Café Loki, but I was only in the city for a couple of days. It’s definitely more of a delicacy than an everyday food.

Hákarl is sticky, pungent and usually served in small cubes, often with rye bread and a shot of Brennivín. It’s an experience more than a meal, and one that’s firmly rooted in Iceland’s Viking past.

Skyr: Iceland’s Iconic Dairy Staple

Skyr is one of Iceland’s most well known foods and has been part of the local diet for over a thousand years. While it’s now widely available abroad, eating it in Iceland feels different.

Thick, creamy and high in protein, skyr is commonly eaten for breakfast, as a snack or as a light dessert. It’s often served with topped with berries, but it’s just as good on its own.

It’s filling, nutritious and perfectly suited to Iceland’s active lifestyle. You can buy it from any supermarket and have it for breakfast, especially when you want to avoid the 25 euros breakfasts for the hotel. Yes, that’s how much my hotel charged for breakfast!

Harðfiskur: Dried Fish Snack

Harðfiskur is Iceland’s version of jerky, made from cod, haddock or wolffish. It’s dried and eaten as a snack, often with a little Icelandic butter.

It’s high in protein, rich in omega 3 and surprisingly addictive once you get used to the texture. I spotted it most often in the petrol stations, where a lot of varieties of this snack are sold. It’s quite pricey, at around 5-7 euros a bag which is quite light. But then again, this is one of the cheapest Icelandic snacks you can get.

Brennivín and Flóki Whisky

Brennivín is Iceland’s national spirit, often nicknamed Black Death. It’s strong, sharp and traditionally paired with fermented shark. It’s not subtle, but it fits perfectly into Iceland’s no-nonsense food culture.

Flóki Whisky, named after Iceland’s first settler, is made using local ingredients and geothermal energy. With flavours like vanilla and pepper, it’s smoother than Brennivín and makes a great souvenir. Make sure you buy them in the duty free – the part that waves the tax. As soon as you pass passport control, the prices in the duty free grow substantially.

Final Thoughts on Icelandic Food

I didn’t expect much from Icelandic food. And even after visiting the country, I can’t say that food in Iceland is exceptional, out of this world, or worth a trip just for it. I would say that the Icelandic cuisine is more about surviving with what the rough land provides rather than varied or luxurious. Sure, there are restaurants that elevate it through chef’s creativity, but on this occasion, my budget didn’t allow me to try them. Yes, food in Iceland is expensive, and some dishes are challenging, but that’s part of the experience.

If you’re planning a trip, keep an open mind and a healthy appetite. You might be surprised by what you end up enjoying most.

Like it? Pin it!

Disclaimer: Some of the links on this website are “affiliate links.” This means that if you click on the link and do a purchase, I will receive an affiliate commission at no extra cost for you. This helps me keep my website running and continue to share my travelling knowledge with you. I thank you for booking your flights or hotels using the links on my website. Regardless, I only recommend products or services I use personally and believe will add value to my readers.