8 Traditional Icelandic Foods You Should Try

Cuisine Contributor: Suzanne Meandering Wild

Close to Kirkjufell Mountain in the northern part of the Snæfellsnes Peninsula is a tiny hamlet called Bjarnarhöfn that has a shark museum.  This town is where they make the national dish of Hákarl (short for kæstur hákarl).

The delicacy is fermented Greenland shark, which has been a way of preserving food since the time of the Vikings. Bizarrely, Greenland shark is poisonous if you eat it fresh due to the lack of a urinary system.  However, once processed the shark meat is edible if a little smelly.

The shark used for this process is a by-catch, meaning the sharks are not actively hunted or caught.

The fish is prepared and then placed into cold storage for six to nine weeks to allow the fish to ferment. After this time it is hung outside for six months to dry. At the end of this process there is only about eight percent of the meat left.

There are two types of shark meat – Skyr, which is white and served in small cubes, and glass shark, which is red or brown and more chewy.

Whichever version you eat, the hardest part to overcome is the smell. It is a combination of a cheesy ammonia and dead fish which makes it hard to swallow.  If you can overcome the smell it has a moist and nutty bite which is best served on rye bread, and is actually quite a nice addition to a meal.

Dulse Pizza.

Cuisine Contributor: Uprooted Traveler

I wasn’t expecting to find very many vegan options in Iceland, let alone in the town of Hveragerði, a town of less than 3,000 people about half an hour outside of Reykjavík known primarily for its remote hot springs. But when I heard of Ölverk Pizza, a pizzeria and brewery powered by geothermal energy with a few plant-based options, I knew I had to stop in. The vegan pizza option features coconut flakes, fresh chili, and Icelandic dulse, a type of seaweed found in the country’s waters (dulse is also available to add to any pizza option at the restaurant).

While I love seaweed in Japanese cuisine, I was unsure how to feel about it on a pizza, but honestly, this was one of the best pizzas I’ve had in my life. The dulse added a satisfyingly chewy texture to each slice and provided a salty, umami flavor that pairs perfectly with the lightly sweet crunch of the coconut flakes. If you’re planning on exploring the hot springs in Hveragerði, be sure to stop in Ölverk for a unique slice of pizza, smothered in dulse, and a glass of geothermally-brewed beer- you won’t be disappointed!

Lava Toast with Smoked Trout.

Cuisine Contributor: Geena from Beyond the Bucketlist

Driving through the lunar landscapes of the Lake Myvatn area marveling at the thermal-heated turquoise lakes bubbling nearby, I saw an inconspicuous sign. Lava Bread Sold Here. I’m all about trying the local delicacies and thus far, my sampling of Icelandic cuisine had been hit or miss. Iceland, as with many of the Nordic countries, prefers their fish…fishy. I, however, with my unsophisticated American palate prefer my fish to taste as if it lived on land.

Unfortunately, “Lava Toast” gave it that earthy, peaty, “land” flavor in all the wrong ways. I hated it. I’ve eaten scorpions, mealworms, bile-drenched chicken Laap in Laos, & blood sausage but I can firmly, & without question, say that this is the single worst thing I’ve ever eaten. In all fairness to Icelandic lovers of the dish, my fiance thought it was great. So, to each their own I guess. And since it is one of the most popular dishes at Lava Restaurant, maybe I’m in the minority.

Lava toast is also known as thunder bread, hot spring bread, or hverabrauð. In this volcanic active area of Iceland, the rye bread dough is sealed in a metal container & buried below ground in the molten volcanic soil for 24 hours to bake. I thought the bread would taste faintly smoky in flavor. Instead, the blackened toast was more reminiscent of when you accidentally drop a marshmallow in the coals of a campfire & make the erroneous decision to still eat it — ash and all. The trout was just fine but the overwhelming flavor of dirt and smoke made Icelandic Lava Bread a “no” from me.

Puffin, Whale Steaks, and Skyr. 

Cuisine Contributor: Shipping Across the Globe

Last year, we traveled to Iceland after finding an amazing flight deal we just couldn’t pass up. Although it was January, we actually found there was a lot to do in Reykjavik, Iceland in the middle of winter. Even though everyone is bundled up, the city was super charming, and the food scene was top notch.

We stumbled upon Hereford restaurant while browsing the local shops on Laugavegur street. As you may know, food and liquor in Iceland can be very pricey. So when we noticed Hereford’s three-course meal combo, we decided to head on in for dinner. The meal included an appetizer of smoked puffin, an entrée of whale steak and a Skyr dessert.

Now listen, I realize there is some debate on the ethics of consuming whale. I wasn’t aware of this at the time, because people in Iceland consider it a delicacy. We just kind of figured when else would we be able to try this dish?

The smoked puffin appetizer was pretty small. The reddish colors of the leaf-shaped pieces were plated beautifully next to a fancy raspberry sauce. When tasting the pieces, the closest thing I can compare it to is jerky. It was salty to taste with a chewy texture and
smoky after taste. Honestly, it was quite good!

The whale steak was served just as a typical beef steak would be.

Cooked to a perfect medium rare, the red juices flowed out as I cut into it. I am not sure what I expected, but I figured it would taste closer to a fish than a steak. Boy was I wrong! The whale melted in your mouth like a gamier version of rib eye. It was more tender than beef though, almost like a venison. It tasted to me almost identical to steak, with a slight fishy aftertaste. I guess if you really think about it, that totally makes sense!

Dessert was one of the most traditional Icelandic foods: Skyr, with some fruit on top. Skyr is an Icelandic yogurt. Creamier than most Greek yogurts, I swear Skyr tastes more like a dessert than a breakfast food. I can’t believe how much protein it actually has in it! If you ever see Skyr in the grocery store, be sure to try it!

Bread Bowl Soup.

Culinary Contributor: Travel on the Reg

Despite the country’s chilly winter temps, travel to Iceland in those colder months remains popular for any traveler looking to tick things off an Iceland bucket list. We’re talking snowmobiling on glaciers, ice cave exploration, that sort of thing.

But that means the food you’re likely looking for during your Icelandic adventures is of the warm-you-up kind, and nothing warms the belly quite like a hearty bowl of soup.

As you’re likely traveling through Reykjavik at some point on your Iceland visit, your best option in the city is Svarta Kaffid. Their soups come in a bread bowl, and they only offer two different types no matter when you visit: a vegetarian option and a meat bomb. No, you can’t make any substitutions. Yes, both will be delicious. Expect a wait to get a table if you’re looking to dine there, as this place is tiny. Luckily, there are a number of tchotchke shops along the street outside for you to pass some time in while you wait for your bread bowls.

If you’re going on a road trip around Iceland’s Golden Circle, the most unique soup experience you’ll get on your way around is at Friðheimar, a restaurant and greenhouse serving all kinds of tomato-based goodies, including cocktails. The highlight here is the tomato soup, served up with a sour cream garnish, fresh basil and warm hunks of bread. It’s all-you-can-eat once you’re there, so feel free to have a bowl or three.

Icelandic Hotdog. 

Culinary Contributor: Wandering Why Traveler

One of the most unexpected traditional Icelandic foods is Iceland’s version of a hot dog, particularly the Pylsur one. It is a “street food” that is much beloved by politicians, celebrities, locals, and tourists alike. While Americans make their hotdogs from lips, eyelids, and other ungodly mixes of meat, Iceland makes their version with only the best. They’re made mostly of lamb, but also include pork and beef and are entirely organic, free range, and all of the other buzz words to signify clean eating.

The texture wins a lot of people over with its “snap” — that is, how much of a pop you feel from the casing when you bite into the hotdog.

I highly recommend that when you order your wiener, you have it adorned with ALL of the toppings. These include: remoulade sauce (mustard, mayo, capers and herbs mixed together), sweet brown mustard, raw onions, crispy onions, and ketchup.

A special thanks to my friend, Marina, for reminding me to include this in the piece! She recalls that this hot dog was definitely worth waiting for in the cold, and I have to say, I totally agree!

Our Wandering Why Community Has Submitted Some of Their Favorite Choices As Well!

Eric Frank of Long Island, New York suggests:

• Burgers and beer at the Lebowski Bar (I would add any of the white Russians as well!)
• Eldur og is for crepes
• And while it may not be what first comes to mind when thinking of traditional Icelandic foods, Eric suggests Rio Reykjavik for tacos while in the city. He recalls that, “I can’t believe it, but it was the best taco ever,” when reflecting on the broccoli taco that they offer. It includes: sesame and ginger slaw, apple salsa, pickled mustard seeds, rocato mayo, and garlic panko

Tatsi Shpiller of Brooklyn, New York told us about:

• her and her husband’s encounter with two traditional Icelandic foods: puffin and horse burgers
• the horse burger, according to her husband, was great because of the lean meat and zero fat
• Tatsi couldn’t get down with sampling the puffins as they are simply too cute! (I feel you!)