There’s more to Iceland (read, “Land of Fire and Ice”) than northern lights, geysers, and jaw-dropping landscapes. It’s also a place where food tells the story of survival, culture, and a pinch of Viking boldness. From ancient preservation techniques to unique local ingredients, traditional Icelandic food reflects centuries of living in harmony with harsh environments.
And let’s be honest, it’s not every day you get offered fermented shark and geothermal-baked bread in one sitting. Whether you’re planning a trip, relocating, or simply curious about Nordic cuisine, this in-depth insight into Iceland’s culinary heritage will surprise and (mostly) delight you.
What is Traditional Icelandic Cuisine Like?
The classic Icelandic food scene wasn’t built for luxury—it was built for survival. Shaped by icy winters, volcanic soil, and centuries of isolation from mainland Europe, traditional Icelandic food redefines culinary ingenuity. When your environment gives you sheep, milk, and fish (lots of fish), you get creative. Think smoky lamb stews, creamy skyr, and preservation methods so old-school they involve burying meat underground. From fermentation to drying, these ancient techniques weren’t just practical—they gave Icelandic food its unique edge. The result? A bold, earthy, and unexpectedly refined cuisine that proudly reflects the country’s rugged soul.
Now, let’s dive into the most iconic dishes that define Icelandic food culture.
Famous Food in Iceland
The traditional culinary options in Iceland might feel limiting, but surprisingly, they’re among the healthiest diets worldwide. Below are the typical Icelandic culinary favorites:
- Hákarl
- Kjotsupa
- Skyr
- Svið
- Hardfiskur
- Humar
1. Hákarl: Fermented shark
Hákarl is Iceland’s most notorious dish and quite possibly the most unforgettable. Made from Greenland shark, which is toxic when fresh, the meat is buried in gravelly sand for six to 12 weeks to ferment, then hung to dry for months. The result? Cubes of chewy, ammonia-scented shark that challenge even the boldest foodies.
This typical Icelandic food is an acquired taste, though—locals say you should never smell it before eating. Tourists often wash it down with a shot of Brennivín (a strong Icelandic schnapps) to mask the pungent tang.
2. Kjötsúpa: Icelandic lamb soup
Kjotsupa is the Icelandic hug-in-a-bowl you didn’t know you needed. This traditional lamb soup is a beloved staple across Iceland, especially during the chilly winter months. It features tender chunks of lamb (often with the bone in), simmered slowly with root vegetables like potatoes, carrots, onions, and rutabagas. Some versions also include grains like barley or rice for extra heartiness.
Each household has its own variation of Kjotsupa, often passed down for generations. Warm, rustic, and satisfying, Kjötsúpa is the kind of meal that restores your energy after a glacier hike—or just a particularly long day of sightseeing. It’s proof that simple ingredients, when treated with care, can create something deeply comforting.
3. Skyr: Iceland’s creamy powerhouse
Skyr looks like yogurt, tastes like yogurt, but technically, it’s cheese. A soft, cultured dairy product dating back over a thousand years, Skyr is made from skim milk and live bacterial cultures, then strained until thick. It’s denser and less tangy than Greek yogurt, making it ideal for sweet or savory pairings.
Loaded with protein and low in fat, Skyr is a breakfast favorite, snack staple, and dessert base all rolled into one. Icelanders eat it plain, top it with berries and honey, or blend it into smoothies and cakes. You’ll find this traditional Icelandic cuisine staple in every Icelandic grocery store—and possibly in your suitcase on the way home. It’s that good.
4. Svið: Sheep head
For those seeking something a little controversial in the traditional Icelandic meals, Svið could be right up your alley. Quite not the food in Iceland for picky eaters, Svið isn’t for the faint of heart. This dish features a whole sheep’s head, split in half, singed to remove the fur, then boiled until tender. It’s a remnant of the old Icelandic belief in using every part of the animal—a necessity in a land where waste could mean starvation.
Served with mashed turnips and potatoes, the meat is surprisingly tender, especially around the cheeks and tongue. Svið is often eaten during Þorrablót, a midwinter festival celebrating an old Norse month and Icelanders’ resilience. For adventurous eaters, this famous food of Iceland is a must-try. For everyone else, it’s a great story to tell about the time you almost ate a sheep’s face.
5. Plokkfiskur: Mashed fish stew
Seafood remains a staple of the traditional Icelandic diet. After all, Iceland’s the 7th largest exporter of fish fillet, according to the Observatory of Economic Complexity. Enter Plokkfiskur, the ultimate comfort food—rich, creamy, and deeply satisfying. It’s made by flaking leftover white fish (usually pollock, cod, or haddock) and mixing it with boiled potatoes, onions, milk, flour, and butter to create a thick, spoonable stew. The name means “plucked fish” or “mashed fish,” which is exactly what you do to prepare it. Think of it as Iceland’s version of fish pie, without the pastry crust.
This classic Icelandic food is often served with dark rye bread and a generous dollop of butter. Originally created to use up leftovers, Plokkfiskur has become a national favorite. It’s hearty, humble, and perfect for those chilly Icelandic days when you want something that feels like a warm blanket.
6. Hardfiskur: Dried fish snack
Hardfiskur is Iceland’s fishy twist to beef jerky—only saltier, smellier, and oddly more addictive. Traditionally made from cod, haddock, or ocean catfish, the fish is filleted, cleaned, and then left to hang and air-dry in the Icelandic breeze, sometimes off seaside cliffs or wooden racks. That breeze doesn’t just dry the fish; it conveniently keeps the flies away too. The result is a chewy, protein-packed snack that locals eat plain or smear with butter (yes, really).
It’s often sold in strips and can be found in most grocery stores. Thanks to the strong ammonia-like aroma and tough texture, it might take more than a few chews to fall in love with this traditional Icelandic meal, but once you do, it’s oddly addictive. Hardfiskur is popular among hikers and fishermen for its portability and long shelf life. Just don’t open a pack in a confined space.
7. Humar: Icelandic lobster
Humar, or Icelandic langoustine, is the crown jewel of Icelandic seafood. These small lobsters are prized for their sweet, delicate flavor, somewhere between shrimp and traditional lobster, but with extra tenderness. They’re typically grilled, sautéed in garlic butter, or served in creamy sauces at both high-end restaurants and humble seaside joints.
The coastal town of Höfn, located in southeast Iceland, proudly claims the title of the nation’s lobster capital. In fact, they throw an annual lobster festival every June in its honor, complete with food trucks, concerts, and crustacean-themed fun. Whether you’re sitting down for a five-course tasting menu or devouring a butter-drenched langoustine roll, Humar is a shining example of how Iceland elevates simple, local ingredients into something spectacular.
8. Rúgbrauð: Geothermal rye bread
Rúgbrauð is the most famous bread in Iceland, and it’s not just famous for its flavor, but for how it’s cooked. Yes, really. Bakers lower dough-filled pots into hot earth near geysers or geothermal springs, where they slow-cook for up to 24 hours. The result? A crustless, slightly sweet, and incredibly moist bread with a rich, earthy taste that feels both ancient and oddly luxurious.
Rúgbrauð pairs well with smoked trout, salmon, herring, or even just a slab of salted butter and cheese. Locals affectionately nickname it “thunder bread”, thanks to its legendary fiber content and the, let’s say, energetic aftermath. When stored right, it lasts 5 to 7 days in the pantry or up to 3 months in the freezer, making it as practical as it is delicious.
9. Hangikjöt: Smoked Lamb
Hangikjöt, which means “hung meat,” is Iceland’s ultimate Christmas flex. This smoked lamb dish might sound simple, but the prep is where it gets delightfully old-school (and a little quirky). Traditionally, the lamb (usually leg or shoulder) is brined or dry-salted, then cold-smoked over fires fueled by dried sheep dung. Yep, dung. Before you cringe, remember: Iceland lost most of its birch and willow forests by the 10th century, so when firewood ran out, poop stepped up. And weirdly enough, it works—it burns clean and gives the lamb a rich, earthy smokiness.
No artificial injections or tumbling nonsense in this traditional Icelandic home cooking—just the good old cure-and-smoke method your Viking ancestors would’ve approved of. Hangikjöt is usually boiled and served with creamy potatoes, green peas, and pickled red cabbage. It stars on Christmas tables but also pops up in sandwiches and flatbreads throughout the year.
10. Flatkaka: Unleavened rye flatbread
Flatkaka is a round, soft rye flatbread that’s been holding it down in Icelandic kitchens for centuries. Traditionally baked right in the fireplace—either on glowing embers or a cast iron plate—it’s known for its smoky aroma and signature scorch marks, like a bread that’s been through something and lived to tell the tale. Its texture is soft yet sturdy, making it the perfect vehicle for toppings like butter, ham, smoked salmon, or cheese. You could call it Iceland’s answer to tortillas, only denser, darker, and far more brooding (just like their winters).
Until the mid-1900s, Flatkaka was commonly eaten buttered as a humble sidekick to heartier dishes. These days, it’s a lunchbox hero and a road trip essential—compact, filling, and tough. You’ll also see this classic Icelandic food make an appearance during Þorrablót, the country’s midwinter festival, where traditional foods take the spotlight.
Final Bite: Should You Try Traditional Icelandic Food?
Absolutely. Even if you’re not ready to dive into fermented shark headfirst, there’s something for those seeking food in Iceland for picky eaters—from creamy Skyr to smoky lamb and lobster tails to thunder bread. So, whether you’re planning a food crawl through Reykjavik, heading to a countryside farm stay, or just daydreaming about future travels, trying traditional Icelandic meals is one of the best ways to connect with the country’s soul.
FAQs About Famous Food in Iceland
1. What makes traditional Icelandic cuisine unique?
Classic meals from Iceland are built on simplicity, resilience, and a deep respect for the land (and sea). Most dishes come from centuries-old traditions meant to stretch ingredients and reduce waste. There’s no obsession with complex sauces or fancy plating—it’s all about honest flavors and local ingredients.
2. What is Iceland’s main dish?
While traditional Icelandic cuisine boasts a variety of hearty and historic meals, Hákarl (fermented shark) is recognized as the country’s official national dish. It’s made from Greenland shark that’s been fermented and air-dried for several weeks to neutralize its natural toxins. The result? A strong-smelling, ammonia-rich delicacy that locals often enjoy with a shot of Brennivín.
3. What is a typical breakfast in Iceland?
A traditional Icelandic breakfast is a warm and protein-packed affair. Expect a plate loaded with eggs, bacon, sausages, and maybe a few roasted tomatoes for balance. And of course, no Icelandic morning is complete without Skyr, the thick, protein-packed yogurt-cheese hybrid that Icelanders treat like culinary gold. Locals often top it with berries, granola, or a swirl of honey for that sweet-meets-savory balance.
On the starch front, you’ll find Flatkaka or Rúgbrauð—the famous rye breads that are fire-scorched or baked underground. Add a cup of strong coffee, and you’ve got a breakfast built to fuel hikes, hot spring dips, or whatever other adventures the “Land of Fire and Ice” throws your way.
4. Is traditional Icelandic food safe for tourists?
Yes! While dishes like Hákarl may smell intimidating, all traditional food is prepared using safe and time-tested methods.
5. Is Icelandic food expensive?
Dining out can be pricey, but grocery stores offer plenty of local options like Skyr, lamb, and rye bread at fair prices.
6. Can vegetarians eat traditional Icelandic meals?
Common dishes in Iceland are meat or fish-heavy, but options like Skyr, rye bread, and vegetable soups are great for plant-based eaters.
7. Where can I try authentic Icelandic food?
Look for family-owned restaurants, countryside farms, Reykjavik food tours, or midwinter festivals like Þorrablót for the real deal.
Ezekiel Maina is the brains behind ContentGenics, where he pairs creativity and strategy for B2B and B2C content. He has written for brands like House Digest, iFoundries, and BeamJobs, covering topics like home improvement, real estate, freelancing, digital marketing, and career development. By day, he’s crafting content or catching up with clients from his home office, lost in a good book, or occasionally chasing adventure outside. By late evening, he’s typically deep in a documentary rabbit hole on Netflix or YouTube.
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