Icelandic Cousine

Much of Iceland's cuisine is based on fish, lamb, and dairy products, with little to no utilization of herbs or spices. Seafood is central to most Icelandic cooking, particularly cod and haddock but also salmon, herring, and halibut. It is often prepared in a wide variety of ways, either smoked, pickled, boiled, or dried. Due to the island's climate, fruits and vegetables aren't generally a component of traditional dishes, although the use of greenhouses has made them more common in contemporary food.


Traditional Icelandic food, such as you would find served on any given Sunday, is the roasted leg of lamb with potatoes, gravy and green beens. But there are other less frequently made meals which are based on the ancient Icelandic food recepies. Many older dishes make use of every part of the sheep, such as slátur, which consists of offal (internal organs and entrails) minced together with blood and served in sheep stomach. These older dishes are made once a year around febuary at a time called called Þorri, the food is therefore called Þorra-food or Þorramatur. It is a selection of traditional cuisine consisting of many dishes including skyr, hákarl (cured shark), cured ram, singed sheep heads, liver sausage and black pudding. Puffin is considered a local delicacy that is often prepared through broiling. Of these dishes only the skyr, liver sausages and black pooding are eaten on a dayly bases.

Breakfast in Iceland usually consists of cereal, fruit, and coffee. For lunch anything goes.

The main meal of the day for most Icelanders is dinner, which usually involves fish or lamb as the main course. Lamb is by far the most common meat, and it tends to be either smoke-cured (known as hangikjöt) or salt-preserved (saltkjöt). Additionally, boiled or mashed potatoes, pickled cabbage, green beans, and rye bread are prevalent side dishes.

Coffee is a popular beverage in Iceland, and is drunk at breakfast, after meals, and with a light snack in mid-afternoon. Coca-Cola is also widely consumed, to the extent that the country is said to have one of the highest per capita consumption rates in the world. 

Iceland's signature alcoholic beverage is Brennivín (literally "burnt (i.e. distilled) wine"), which is similar to Scandinavian akvavit. It is a type of vodka made from distilled potatoes and flavoured with either caraway seeds or angelica. Its potency has earned it the nickname svarti dauði ("Black Death").
There are many shops in Reykjavik that sell Icelandic products, but hand crafted souvenirs made in Iceland are not the only temptation a tourist is likely to come across, you will also be faced with the difficult choice of what to eat in Iceland. your taste buds will be tantalised by the many restaurants in Iceland that serve delicious Iceandic food like fresh fish, Icleandic lamb and Icelandic Skyr for dessert. Dining in Iceland need not be a dreaded task, on the contrary it should be a stimulation of the senses and to help you choose where to eat in Iceland here is a list of some of the greatest restaurants in Iceland.

History of Icelandic Cuisine

The roots of Icelandic cuisine can be found in the very oldest cooking traditions of Scandinavian cuisine, tracing its origins back to the Vikings and the first settlers of Iceland. Products made from the various Icelandic animals dominate Icelandic cuisine today as they have for centuries. Fresh lamb meat for example remains extremely popular in Icelandic cuisine.

The bases of Icelandic Cuisine

Icelandic cuisine, as you would experience it today on a holiday in Iceland, has changed dramatically from what it used to be. Throughout the ages the people of Iceland have had to deal with the elements and Icelands unpredictable natural forces all the while trying to produce enough food to last through an often very hard winter. Icelandic people no longer worry about the coming winter and preserving food is now a matter of popping it in the freezer.