The Ultimate Foodie’s Guide to Icelandic Cuisine

Icelandic food is a combination of traditional Nordic dishes with local ingredients. You can eat everything from fermented shark to lamb stew and even Icelandic hot dogs (called pulse) – the ones Bill Clinton loved so much!

Because of the harsh climate, Icelanders had to get creative in the past with ways to store their food for longer. This explains why the country is known for its inventive and quirky foods.

Lamb

Lamb is the quintessential Icelandic food and has been a staple of local cuisine since the country’s early settlement. As most sheep in Iceland are free-range and are allowed to roam the landscape, their meat is soft and rich in flavor due to its natural diet of grass and moss.

Lamb meat can be prepared in many ways, from a hearty lamb stew to a traditional roasted leg of lamb called Lambalaeri. The dish is a variation of the classic Sunday roast and consists of a portion of lamb, green peas (preferably from ORA) or canned green beans, pickled red cabbage, and sugar-browned potatoes, all topped with a rich sauce made from lamb bones.

Icelandic people also love lamb stew with various vegetables, including rutabagas and carrots. Lamb is very popular in this country and can be found in every restaurant.

Locals have learned to preserve foods through fermentation, drying, and smoking because the country is so remote, and the climate can be harsh. A buffet of these traditional Icelandic foods is served at a midwinter festival called Thorrablot. Popular foods include hangikjot (smoked lamb), Kleiner, laufabraud, and dollar.

Before the 19th century, Icelanders ate very few grains; when they did, it was often dried stockfish from Denmark. Today stockfish is a trendy snack in the country. It can be eaten in several forms, from fried to dried, and is usually served as an accompaniment to fish or meat dishes.

Seafood

Icelanders have a strong relationship with the ocean; seafood is a staple ingredient in their diet, as one reason for driving in Iceland. Cod and haddock are popular dishes, as are mussel stews and langoustine (Norway lobster). Other fish on the menu are halibut, shark, and Arctic char.

Iceland’s remote location and harsh climate forced residents to be creative in food preservation, so meat is a significant part of traditional cuisine. The lamb on this island is some of the best in the world, and the hrutspungar (ram’s testicles) are a delicacy for many visitors. They are cured and pickled in garlic, herbs, and whey before being served as a pate.

Other animals are eaten in Iceland, including horses, reindeer, puffins, and whales. Puffin and whale meat are controversial, but it is common to find grilled or smoked puffin on menus. Icelanders also eat a variety of seabirds, including the endangered arctic tern and the common guillemot.

Carb lovers are in luck in Iceland, as plenty of delicious baked goods are available. Rugbraud, a dense dark rye bread, is a must-try with some Icelandic butter, while flat, aka soft brown rye, is perfect for spreading smoked fish or lamb pate. For something sweet, Klein is a must-try pastry. These fried dough knots are similar to donuts and are often seasoned with cardamom, vanilla, or nutmeg.

Skyr

Skyr (pronounced SKEE-r) is a fresh, acid-set dairy product that’s been an essential part of Icelandic cuisine since Vikings first settled here in the 9th century. It’s similar to yogurt but much thicker and more like cheese, with a flavor that’s somewhere between savory and sweet. Traditionally, it was made with sheep’s milk, but cow’s milk is the standard today. The process involves heating milk and adding a bit of whey from a previous batch of skyr (or, for a more traditional recipe, calf rennet) to promote coagulation. Then, the curd is strained through a cloth or centrifuge to separate the whey from the sky, producing a creamy yogurt-like substance that’s surprisingly low in fat.

These days, you can easily find plain or flavored skyr at supermarkets around the country and throughout Europe and the United States. It’s also possible to make your own at home. To make a traditional batch, start with warmed skim milk and add a tablespoon of store-bought skyr with live cultures (you can use the culture from a previous collection or buy a ready-made starter from an Icelandic cheese shop).

Skyr can be eaten alone or topped with granola, honey, or fruit. It can also be mixed into soups or stews to improve their texture or used as a substitute for sour cream in baking. It’s also a good option for lactose-intolerant people—the straining process removes about 90% of the milk’s lactose content.

Hot Dogs

The Icelandic hot dog is a far cry from the typical frankfurter of your youth. The sausage is made from beef, mutton, and pork. The meaty goodness of the mutton is what sets it apart from a traditional American style. You can even have a vegetarian one if you wish. Pair it with a cold Coke or a refreshing boreal lager.

The condiments that top a typical American hot dog are usually ketchup and mustard, but that is not the case in Iceland. Icelanders are a wiener nation and love their hot dogs. They are so passionate about it that it is even on a commemorative stamp!

When it comes to a hot dog stand in Iceland, no one does it better than Baejarins Beztu Pylsur (which translates to the Best Hot Dog Stand in Town). It has been open since 1937 and is so popular that you’ll likely see a long line for it wherever you go.

The hot dogs here are long and thin, and the meat is rich and sweet. It’s served in a soft bun and topped with raw white onions, crispy fried onions, and remoulade sauce. The latter is a mayo-based condiment that contains capers, mustard, and herbs. It is a simple and satisfying dish that can make the pickiest eaters happy.

*This is a collaboration post