Best restaurants and what to eat
Islanda
Reykjavík is the culinary heart of Iceland, where the North Atlantic and a cool volcanic climate shape a cuisine centered on pristine seafood, lamb, dairy, and rye. The city is also the best place to encounter both modern Nordic cooking and older Icelandic specialties such as fermented shark, skyr, and geothermal-baked breads.
Thick, tangy, and silky, skyr is Iceland’s signature cultured dairy, somewhere between yogurt and fresh cheese. In Reykjavík it is eaten plain, with berries, or as a base for desserts, prized for its clean flavor and high protein richness.
Hangikjöt is traditionally smoked lamb, with a deep savory aroma and a firm, sliceable texture. Its gently sweet smoke and rich mountain-lamb flavor make it a classic festive meat, often served with potatoes, peas, and white sauce.
This dried fish snack is intensely savory, chewy-crisp, and wonderfully briny, usually made from cod or haddock. Eaten with butter, it is one of Iceland’s most traditional everyday foods and a very common Reykjavík specialty.
Fermented shark is Iceland’s most famous old-world delicacy, with a pungent ammonia note, assertive flavor, and dense bite. It is usually served in small cubes, often at winter feasts, and traditionally paired with a shot of strong spirits.
Cured salmon is a refined Nordic staple in Reykjavík, delicate and buttery with a lightly sweet-salty cure and a silky texture. It is typically served with rye bread, mustard sauce, and fresh herbs.
Herring has long been central to Icelandic coastal eating, especially in preserves and marinades. In Reykjavík it appears oily, bright, and flavorful, often alongside potatoes, onions, and dark bread.
Iceland’s iconic caraway-flavored spirit is clear, sharp, and herbaceous, traditionally served chilled in small glasses. In Reykjavík it is closely associated with classic food pairings like hákarl and festive gatherings.
A well-known Icelandic lager, crisp and clean with a light malt body and gentle bitterness. It is commonly served cold in Reykjavík bars and pairs easily with seafood and grilled lamb.
Brewed in Iceland and widely recognized in the capital, Kaldi is a smooth, balanced beer with a fresh northern character. It is often chosen for its easy drinkability and compatibility with modern Nordic cuisine.
This Icelandic pale lager is light, refreshing, and uncomplicated, making it a staple in Reykjavík pubs and restaurants. It is typically served very cold and suits casual meals and seafood plates.
A traditional herbal infusion associated with Icelandic plant use, it is mild, aromatic, and warming. In Reykjavík it reflects the local appreciation for simple, nature-based drinks, especially in colder months.
A sweet malt beverage with a dark caramel profile, it is a familiar Icelandic seasonal and everyday soft drink. In Reykjavík it is often enjoyed chilled and is especially tied to holiday tables.
A comforting fish stew of flaked cod or haddock with potatoes, onion, and a creamy sauce, plokkfiskur is soft, rich, and homely. It is one of Reykjavík’s best-known traditional dishes, especially when served with rye bread and butter.
This hearty lamb soup is warm, clear, and deeply nourishing, usually made with root vegetables and herbs. A classic Icelandic meal, it reflects the country’s pastoral traditions and is especially welcome in cold weather.
A traditional dish of singed sheep’s head, svið is rustic, deeply savory, and rooted in full-animal use. It is part of older Reykjavík food culture and is often associated with winter and festive communal meals.
Puffin is a historic Icelandic specialty with a distinctive gamey, iron-rich flavor and firm meat. In Reykjavík it appears as a rare traditional dish, now often approached with cultural curiosity and restraint.
Dried fish served with butter is a simple but beloved Icelandic snack or light meal. The salty chew of the fish and the richness of the butter create a classic local pairing.
Salmon with dill is a clean, elegant Nordic dish that highlights the freshness of Icelandic fish. In Reykjavík it is often prepared simply, with potatoes or rye bread to support the delicate flavor.
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