Best restaurants and what to eat
Iceland
Akureyri, the main town of North Iceland, is a gateway to some of the country’s richest cold-water ingredients: cod, haddock, Arctic char, lamb, dairy, and foraged berries. The local table leans into clean flavors, slow preservation, and hearty comfort food shaped by the sea, fjord climate, and short growing season.
Wind-dried fish with a firm, chewy texture and an intensely savory, lightly salty flavor. A classic Icelandic snack, it is often eaten with butter and pairs well with skyr or a cold beer.
Fermented Greenland shark with a powerful aroma, custardy bite, and deeply ammoniac character. It is a historic preserved delicacy, usually served in tiny cubes with a shot of brennivín.
Smoked salmon with silky flesh, delicate salt, and a clean woodsmoke finish. In northern Iceland it is often served on dark bread with butter, dill, or a squeeze of lemon.
Smoked haddock with flaky texture and a mellow, gently briny flavor. It is a sturdy ingredient for breakfast plates, fish salads, and creamy Nordic soups.
Salt-cured fish, typically cod, with a concentrated flavor and supple texture after soaking and cooking. It reflects Iceland’s long preservation tradition and is excellent with potatoes, butter, and white sauce.
Thick, tangy cultured dairy with a texture between yogurt and fresh cheese. Made in Iceland for centuries, it is eaten plain or with berries, honey, and cream.
Iceland’s iconic schnapps, usually caraway-forward with a dry, bracing finish. It is served ice-cold in small pours and is famously paired with hákarl.
Locally brewed lagers and ales from northern Iceland tend to be crisp, clean, and refreshing in style. They are commonly served well chilled with fish, lamb, or smoked specialties.
Honey-based mead with floral sweetness, gentle warmth, and a medieval feel. It is a niche Icelandic specialty that can range from dry to dessert-like and is often served chilled.
Icelandic apple cider is typically light, tart, and crisp, with a clean fruit profile. It is served as an easygoing aperitif or paired with seafood and mild cheeses.
Strong Icelandic coffee, usually brewed to be robust and warming. In Akureyri it is a daily ritual, often served with cakes, biscuits, or kleina.
Rich hot chocolate with a creamy body and deep cocoa flavor, especially welcome in the cold North Iceland climate. It is often topped with whipped cream in cafes and homes.
A comforting fish hash of shredded cod or haddock folded with potatoes, onion, and a creamy sauce. It is one of Iceland’s most beloved home dishes, especially satisfying after a cold day.
Hearty lamb soup with root vegetables, herbs, and a clear broth that tastes of the pasture and the North Atlantic climate. It is a foundational Icelandic dish, warming and nourishing without heaviness.
Dried fish served simply with butter, emphasizing the snack’s chewy texture and concentrated marine flavor. This is a classic everyday Icelandic bite, often eaten by hand.
Fish cakes made from minced white fish, light binder, and gentle seasoning, pan-fried until golden. They are tender, delicate, and usually served with potatoes and white sauce.
Baked salmon prepared with simple Nordic seasoning to preserve the fish’s rich texture and clean flavor. It is often served with dill potatoes, vegetables, or a creamy sauce.
Salt cod served with potatoes in a straightforward, old-fashioned preparation. The dish highlights Iceland’s preservation heritage and the purity of its seafood.
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