Best restaurants and what to eat
Iceland
Reykjavik’s cuisine is shaped by the North Atlantic, Iceland’s clean waters, and a strong tradition of preserving foods for the long winter. The city is known for exceptionally fresh fish, lamb, skyr, rye breads, and modern Nordic cooking that reinterprets old staples with refined techniques.
Air-dried fish with a dense, chewy bite and a clean, saline flavor, often made from cod or haddock. It is a classic Icelandic snack, traditionally eaten with butter and prized for its long shelf life and concentrated taste.
A thick, tangy cultured dairy specialty with the texture of strained yogurt and the mild richness of fresh cheese. In Reykjavik it appears both plain and with berries, honey, or cream, balancing high protein with bright acidity.
Smoked lamb with a delicate woodsmoke aroma, tender fibers, and a savory, lightly sweet finish. It is a beloved holiday specialty, often served thinly sliced with potatoes, peas, and white sauce.
A comforting fish hash made from flaked white fish, potatoes, onions, and a creamy sauce. Rustic and hearty, it reflects Iceland’s resourceful home cooking and is especially satisfying with dark rye bread.
Fermented shark with an intense, pungent aroma and an assertive savory flavor that is an acquired taste even for many Icelanders. It is a famed heritage food, usually eaten in small cubes with a shot of brennivín.
Singeed sheep’s head, cooked until tender and served as a traditional whole-head dish with earthy, concentrated meatiness. It represents older Icelandic nose-to-tail cooking and is especially associated with winter feasts.
Iceland’s iconic caraway-tinged spirit, clear and assertive, traditionally served well chilled in small glasses. Closely associated with fermented shark and festive gatherings, it has become a cultural emblem of Reykjavik.
A well-known Icelandic beer with a clean malt profile, moderate bitterness, and crisp finish. It is widely enjoyed in Reykjavik and represents the city’s modern craft-beer scene.
One of Iceland’s familiar lager brands, typically smooth, pale, and easy-drinking with restrained hop character. It is served cold and suits casual dining, seafood, and social drinking in Reykjavik.
A modern Icelandic pale ale with bright citrus, light caramel malt, and a lively hop finish. It reflects Reykjavik’s contemporary brewing culture and pairs well with grilled fish and lamb.
A traditional Icelandic Christmas soft drink with a malty, slightly caramelized flavor and festive sweetness. It is commonly served in winter and is a nostalgic alternative at holiday meals.
A classic Icelandic mix of malt beverage and orange soda, prized for its sweet, roasty, citrusy contrast. It is especially associated with Christmas and is one of the country’s most distinctive non-alcoholic drinks.
Icelandic langoustine, often simply grilled or pan-seared to showcase its sweet, delicate shellfish flavor. In Reykjavik, it is a restaurant favorite, usually served with butter, herbs, and restrained Nordic garnishes.
A creamy fish-and-potato dish with comforting, homestyle character and a soft, spoonable texture. It is one of the city’s most enduring everyday dishes, often made from leftover boiled fish.
Fermented shark served in small pieces, renowned for its strong aroma and powerful, lingering flavor. It is eaten as a culinary dare and a heritage tradition, usually in very modest portions.
A ceremonial platter of preserved Icelandic foods including cured fish, meats, and offal, eaten especially during the midwinter festival of Þorri. It is less a single dish than a living archive of Icelandic food history.
Singeed sheep’s head, boiled and served with potatoes or mashed turnips for a deeply traditional meal. Its flavor is rich and rustic, rooted in full-use cooking practices.
Icelandic lamb soup with root vegetables, herbs, and a clear, nourishing broth. Gentle yet hearty, it is a beloved home dish that suits the island’s cool climate.
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