Exploring Iceland wakes every sense and the table is part of the journey. Its cuisine evolved from pure survival into a distinctive mix of tradition, innovation and sustainability.
Where it comes from
With no trees and minimal agriculture, the diet was built on dairy, fish, game and root vegetables. From there come hákarl (fermented shark), skyr (a high-protein fresh dairy) and svið (sheep's head).
What you must try
- Skyr: eaten daily, with or without fruit. The best breakfast of the trip.
- Icelandic lamb: free grazing, clean flavour, the base of kjötsúpa lamb soup.
- Fish of the day: cod and herring, almost always flawless.
- Rúgbrauð: rye bread baked underground with geothermal heat.
- Pylsur: the Icelandic lamb hot dog, a national institution.
For the brave
Hákarl with brennivín (caraway schnapps) is the classic ritual. It is not delicious, it is cultural: try it once and you have the story.
Real budget
Iceland is expensive: a full restaurant meal sits at high European prices. Our trips include breakfasts and several dinners; for the rest, Bónus and Krónan supermarkets are the smart way to eat well.
