Savoring Iceland's Flavors: 18 Essential Traditional Dishes to Explore
If you're planning a trip to Iceland, you'll quickly discover the country's food scene is as unique as its landscapes. From cosy bowls of fish stew after a day in the Westfjords to lobster pizza in a South Coast fishing village, eating here is an adventure in itself. Icelandic cuisine draws on centuries-old traditions shaped by isolation and survival, then adds modern creativity from a new generation of chefs.
On this trip, you might start with plokkfiskur, a creamy fish stew, or hangikjöt, the smoky lamb often served at Christmas. You'll find pylsur, the famous Icelandic hot dogs, in both city streets and remote gas stations, while rúgbrauð (rye bread) bakes underground in hot springs. Fresh catches like humar (lobster) and Arctic char showcase the island's pristine waters, and treats like homemade Icelandic ice cream or tangy skyr give a sweet finish to any day.
Our guide takes you through the most iconic and delicious Icelandic foods to try, from hearty farmhouse favourites to inventive dishes in Reykjavík's buzzing food scene.
Top Iceland Foods at a Glance
- Plokkfiskur – Creamy fish stew served with dark rye bread
- Hangikjöt – Smoked lamb, often a Christmas tradition
- Pylsur – Icelandic hot dogs with fried onions and remoulade
- Humar – Sweet lobster tails from the South Coast
- Rúgbrauð – Rye bread baked in hot springs
- Skyr – Thick yogurt eaten at breakfast or in desserts
Why Iceland’s Food Scene is Unique
Iceland's volcanic soil, cold seas, and geothermal resources have shaped its cuisine for over a thousand years. Farming is limited, so lamb, dairy, and seafood became staples. Geothermal greenhouses now grow vegetables like tomatoes and cucumbers year-round, while the surrounding ocean provides cod, haddock, and Arctic char. The result is a blend of traditional recipes, often born out of necessity, and modern dishes inspired by global culinary trends.
One night you might tuck into lamb soup at a mountain hut; the next, you’re sipping craft beer with langoustine tacos in Reykjavík. For a true Iceland foodie experience, try both ends of the spectrum.
Pylsur – Famous Icelandic Hot Dog
What it is:
Pylsur are Iceland’s famous hot dogs, made from a blend of lamb, pork, and beef. They’re served in a bun with raw onions, crispy fried onions, tangy mustard, sweet ketchup (made with apples), and creamy remoulade.
Why try it:
We stood in the snow outside Bæjarins Beztu Pylsur in Reykjavík, the country’s most famous hot dog stand , and it was worth every minute of the wait. The lamb gives the sausage a subtle sweetness, while the fried onions add a satisfying crunch.
Cultural note:
Hot dogs became popular in Iceland after WWII, and today they’re considered a national fast food. They’re also one of the most affordable meals you can find in this otherwise expensive country.
Where to find it:
Bæjarins Beztu Pylsur is the iconic spot, but you’ll find pylsur at gas stations, festivals, and roadside stands nationwide. Order it “ein með öllu” — one with everything.
Skyr – Icelandic Yogurt
What it is: Skyr is a thick, protein-rich dairy product that looks and tastes similar to Greek yogurt but is technically classified as a soft cheese. The Icelandic version is made by straining milk to remove the whey, it has a creamy texture and a tangy flavour that pairs perfectly with fruit, honey, or granola.
Why try it: On our glacier hike day in Vatnajökull National Park, we packed individual pots of skyr for breakfast. It was filling enough to keep us going for hours without weighing us down, and the tangy creaminess was refreshing after the long drive. It’s not just a healthy snack — it’s a true food from Iceland that locals enjoy daily, whether at home or on the go.
Cultural note: Skyr has been part of Icelandic diets for over a thousand years, dating back to Viking settlements. Once made exclusively in homes and farms, it’s now produced commercially but still uses traditional cultures to maintain its distinct flavour.
Where to find it: Every supermarket, café, and convenience store sells skyr in plain and flavoured varieties. For a special treat, try skyr-based desserts like skyrkaka (cheesecake) in restaurants.
Plokkfiskur – Icelandic Fish Stew
What it is: Plokkfiskur is a creamy stew of flaked white fish (usually cod or haddock), mashed potatoes, onions, and a buttery white sauce. The name literally means “plucked fish,” describing the way the fish is broken into small pieces before mixing.
Why try it: We first had plokkfiskur in a harbour café in Ísafjörður on a snowy winter night. The windows steamed up as locals came in from the cold, and the smell of fish stew filled the air. It’s hearty without being heavy, and the sweet, fresh fish balances perfectly with the buttery sauce.
Cultural note: This dish started as a way to use leftover fish, stretching it with potatoes to feed the whole family. Today, it’s comfort food — the kind you’ll find at home kitchens, roadside cafés, and upscale restaurants alike.
Where to find it: In Reykjavík, Café Loki serves a traditional plokkfiskur with dark rye bread. Coastal towns like Siglufjörður and Húsavík have excellent versions in their harbourside restaurants. You can even buy it pre-made in grocery stores if you’re self-catering.
Kjötsúpa – Lamb Stew
What it is: A hearty soup made with lamb shank, root vegetables like carrots and rutabagas, potatoes, and fresh herbs.
Why try it: On a cold, windy day along the Golden Circle, we stopped at a small café and ordered steaming bowls of kjötsúpa. The lamb was so tender it fell off the bone, and the broth was rich without being heavy.
Cultural note: Kjötsúpa is one of the most Icelandic typical food dishes, valued for its ability to warm and nourish through long winters.
Where to find it: Restaurants, countryside guesthouses, and even gas station cafés.
Hangikjöt – Smoked Lamb
What it is: Hangikjöt translates to “hung meat,” referring to the way the lamb is smoked while hanging over a birchwood or dried sheep dung fire. This traditional preservation method infuses the meat with a deep, smoky flavour.
Why try it: We first tried hangikjöt during the Christmas season in Reykjavík, served with boiled potatoes, green peas, red cabbage, and Icelandic leaf bread. The smoky aroma hit before the plate reached the table, and the meat was so tender it practically melted.
Cultural note: Sheep farming has been central to Iceland’s economy for centuries. Smoking lamb wasn’t just about taste, it was about survival through the long winters. Even today, hangikjöt is a festive centrepiece, especially in December.
Where to find it: Available in grocery stores during the holidays and in traditional restaurants year-round. Farm stays sometimes serve their own smoked lamb, which is about as authentic as it gets.
Rúgbrauð – Hot Spring Rye Bread
What it is: Rúgbrauð is a dense, dark rye bread with a slightly sweet flavour, traditionally baked in the ground using geothermal heat from Iceland’s hot springs. The dough is placed in a pot or wooden cask, buried near a hot spring, and left to cook slowly for about 24 hours using geothermal heat.
Why try it: We first tasted Icelandic rye bread fresh from the earth at Laugarvatn Fontana, where staff dug up steaming pots right in front of us. The bread was moist, rich, and subtly sweet, so good it barely needed butter. Pairing it with smoked lamb or pickled herring is a classic Icelandic combination.
Cultural note: Before ovens were common, Icelanders relied on the earth’s natural geothermal heat to cook. Rúgbrauð (aka Hot Spring Bread) was a staple because it could be made year-round without scarce fuel resources.
Where to find it: Bakeries and cafés across the country sell rúgbrauð, but for the authentic experience, visit Laugarvatn Fontana or other hot spring towns where you can watch it being baked underground.
12. Icelandic Mussels
Fresh mussels harvested from Iceland's clean coastal waters, often steamed with garlic, herbs, and white wine. In Stykkishólmur, we had a steaming pot of mussels caught that morning in Breiðafjörður Bay, sweet, briny, and absolutely fresh. Iceland's cold waters slow the mussels' growth, resulting in a more concentrated flavor. Coastal seafood restaurants, especially in the Westfjords and Snæfellsnes Peninsula.13. Pickled Herring
Marinated herring fillets preserved in vinegar, sugar, and spices, often served with warm rye bread, boiled potatoes, and sometimes hard-boiled eggs. We had pickled herring for breakfast at a harbour café in Ísafjörður, and the combination of sweet-sour fish with warm, earthy rúgbrauð was unforgettable. It's simple, satisfying, and deeply rooted in Iceland's coastal traditions. Breakfast buffets, fish markets, and traditional restaurants.14. Icelandic Ice Cream
Icelanders have a surprising obsession with ice cream — and they eat it year-round, even in snowstorms. It ranges from soft-serve ice cream (known as “ís”) dipped in chocolate to artisanal scoops in inventive flavors like rhubarb, licorice, and even beer. We once stood in line for Icelandic ice cream in Reykjavík while the wind chill was well below freezing, and we weren't the only ones. The creamy texture, rich flavor, and generous toppings made every shiver worth it. It's one of those Iceland foods to try that tells you as much about the culture as it does about the cuisine. Popular spots include Valdís in Reykjavík for creative flavors and Ísbúð Vesturbæjar for classic soft-serve with mix-ins.15. Icelandic Cinnamon Roll (Kanilsnúðar)
Kanilsnúðar are Iceland's take on the cinnamon roll, soft, buttery dough spiralled with cinnamon sugar and often topped with a drizzle of icing or a dusting of coarse sugar. We followed the scent of fresh-baked cinnamon rolls to Brauð & Co. in Reykjavík, and within minutes we were unravelling the warm, sticky spiral. The combination of pillowy dough, fragrant cinnamon, and just the right amount of sweetness makes it one of the best good food in Iceland moments for anyone with a sweet tooth. While inspired by Scandinavian baking traditions, Icelanders have made kanilsnúðar their own. They're as popular for breakfast as they are for an afternoon treat. Bakeries across Iceland, especially Brauð & Co. and Sandholt in Reykjavík, serve freshly baked cinnamon rolls daily.Icelandic Cheese & Dairy
While skyr gets most of the international attention, Iceland’s dairy scene offers a variety of unique cheeses. These include tangy skyr-based spreads, soft white cheeses, and brunost (Norwegian-style brown cheese) made from caramelized whey, which has a sweet, nutty flavor.
We stumbled upon a cheese counter at Reykjavik’s Kolaportið flea market and couldn’t resist sampling everything. The brunost was unlike any cheese we’d tasted before, almost dessert-like, while the soft cheeses were rich and creamy, perfect with rye bread or crackers.
Dairy farming has been a cornerstone of Icelandic agriculture for over a millennium. Even in the harshest conditions, sheep and cows provided milk that could be turned into cheese, butter, and skyr to last through the winter.
Specialty food shops, markets, and cheese plates in Reykjavík wine bars. Many rural guesthouses serve their own farm-made cheese.
Hákarl – Fermented Shark
Greenland fermented shark meat is fermented for several months and then dried, resulting in a strong aroma and intense flavor.
We sampled hákarl at a fishing village museum in Húsavík. The smell was eye-watering, but chasing it with Brennivín (Iceland’s schnapps) made the experience more fun than frightening. Let’s just say some local foods are fun to try once.
Fermented shark was developed as a survival food; Greenland shark is toxic when fresh, so fermentation was necessary to make it safe.
Specialty shops, Þorrablót feasts, and traditional restaurants.
Icelandic Craft Beer & Brennivín
Iceland’s craft beer scene offers a surprising variety, from crisp Arctic lagers brewed with glacial water to rich stouts flavored with local herbs. Brennivín, on the other hand, is a clear schnapps infused with caraway seeds. Its nickname, “Black Death,” comes from the black label used when it was first produced, and its strong, distinctive taste.
We had our first taste of Brennivín as part of the classic “hákarl challenge” in Reykjavík — the schnapps’ bold, spicy flavor cut right through the fermented shark’s intense aroma. Pairing a cold craft beer with fresh humar or lamb stew is equally rewarding, adding a local touch to any meal.
Beer was banned in Iceland from 1915 until March 1, 1989; a date still celebrated as “Beer Day.” Since then, breweries have flourished, creating beers that reflect Iceland’s unique ingredients and pure water sources. Brennivín remains tied to tradition, often served at Þorrablót feasts and other cultural gatherings.
Sample craft beer at Reykjavík brewpubs like Skúli or MicroBar, or visit local breweries in towns like Akureyri and Egilsstaðir. Brennivín is sold at Vínbúðin liquor stores and served in most traditional restaurants and bars.
Exploring the Icelandic food scene is like taking a bite out of the country’s history, landscape, and culture all at once. Every dish, whether it’s a simple slice of rye bread fresh from a hot spring or a plate of humar in a seaside café, tells a story of resourcefulness, tradition, and pride in local ingredients.
From hearty staples like lamb soup and fish stew to sweet comforts like skyr and cinnamon rolls, there’s something for every palate. And with modern Icelandic chefs reimagining these classics, there’s never been a better time to be an Iceland foodie.
So, as you plan your trip, make room in your itinerary (and your stomach) for these iconic flavors. Whether you’re sipping Brennivín with locals at a midwinter festival or grabbing a hot dog at a Reykjavik food stand, you’ll leave with more than just great photos, you’ll take home the taste of Iceland.
Pylsur, Iceland's hot dogs, are often called the national dish. They're made with lamb, pork, and beef and topped with raw onions, crispy onions, mustard, apple ketchup, and remoulade. Try the original stand in Reykjavík at Bæjarins Beztu Pylsur.
Start your culinary journey with plokkfiskur fish stew, kjötsúpa lamb soup, hangikjöt smoked lamb, rúgbrauð hot spring rye bread, harðfiskur dried fish, skyr, and humar langoustine. These classics reflect Iceland’s preservation traditions and local ingredients.
Eating out can be pricey, but there are ways to save. Grab hot dogs, bakery items, or supermarket picnic supplies and mix in a few sit-down meals. Government-run liquor stores have limited hours, so plan ahead if you want local beer or Brennivín.
Visit Laugarvatn Fontana to see bread buried in geothermal sand and baked for about 24 hours, with daily tastings and demos.
On March 1, 1989, beer became legal again in Iceland. The date is still celebrated nationwide as Beer Day.
Look for specialty shops and museums that offer samples of fermented shark, commonly served with a shot of Brennivín. You can also find it at seasonal Þorrablót events.