What to Eat in Iceland: Here’s What’s Delicious

I have to start with the lamb, because wow, Iceland really knows what it’s doing here.

Also, I love lamb. Probably more than the average person.

Some of the best I’ve ever had was at Pedro’s House of Lamb in New Zealand, so my expectations were already high. Iceland somehow met them.

Icelandic lamb is known for its quality, and once you try it, you get why.

The sheep roam freely across the countryside, feeding on wild herbs and berries, which actually changes the flavor in a noticeable way. It’s cleaner, richer, and just tastes better.

So where should you try it?

You’ll find great lamb at these restaurants in Iceland, but we had our first proper introduction at Skal! in Reykjavik, and it set the bar high.

It’s inside Hlemmur Food Hall, which used to be a bus station but now feels like one of the best casual food spots in the city.

We ordered the braised lamb ribs with rhubarb BBQ, smoked buttermilk, and celeriac, and I’m still thinking about it. It was tender, slightly smoky, a little tangy from the rhubarb, and easily one of the best bites of the trip.

If you’re figuring out what to eat in Iceland, start here.

Pronounced “skeer.”

It’s kind of like Greek yogurt, but not exactly. As the Thai saying goes, same same but different.

Technically, skyr is a strained skim milk cheese, not yogurt. It’s made using rennet, which helps curdle the milk, giving it that thick, almost cream cheese-like texture.

The heirloom cultures used in skyr have been passed down for generations, kind of like a sourdough starter, which adds to its depth of flavor.

Compared to Greek yogurt, skyr is thicker, higher in protein, and lower in sugar. It’s also made from skim milk, so it’s naturally fat-free.

What really stood out to me was the texture. It’s rich and creamy without being overly tangy.

We picked some up at Bónus right after landing because we always end up in a grocery store within the first hour of any trip. No regrets. We grabbed a container from a brand called Kea and ended up going back for more.

I usually eat Greek yogurt daily, mostly for the probiotics, and skyr honestly felt like an easy swap. Same benefits, slightly better texture.

If you’re back in the U.S., you can usually find it at places like Whole Foods under brands like Siggi’s or Icelandic Provisions.

You might be surprised to hear that Iceland actually grows over half of its own vegetables.

At least, I was. With the cold and wind, it didn’t seem like the kind of place where anything green would thrive. But geothermal energy makes it possible.

Farmers use natural heat from the ground to warm greenhouses and grow things like tomatoes, cucumbers, and herbs year-round. No pesticides, just a really smart system that works with the environment instead of against it.

The best place to experience this for yourself is Friðheimar.

This farm is all about tomatoes. They’ve built an entire restaurant inside a greenhouse where you sit right among the vines while you eat. It sounds a little gimmicky, but it’s actually one of the more memorable meals we had in Iceland.

I went straight for the tomato soup and fresh bread, and it hit exactly how I needed it to after being out in the cold.

Simple, warm, and way better than I expected.

There’s a basil plant on every table, which I definitely took advantage of.

And every now and then, a bee would fly by, which made the whole place feel even more real.

They also have things like tomato ice cream, green tomato apple pie, and tomato beer. We didn’t try those, but I probably should have, just to say I did.

Overall, it felt like a really unique stop, especially during our Golden Circle drive. If you need a break from the wind and cold, this is a pretty great place to warm up.

Alright, so it’s not actually lobster in the soup. It’s langoustine, also known as Norway lobster.

I didn’t realize this before the trip, but North Atlantic langoustines are highly prized and even more expensive than regular lobster.

Like, noticeably more. It’s considered a delicacy.

They’re smaller than lobster but closely related, with sweet, delicate tail meat that turns perfectly white when cooked. Once you try it, you get the hype.

These crustaceans are found in cold waters around Iceland, Norway, and Scotland, which explains why Iceland does them so well.

If you want the best of the best, you’ll need to head to Höfn. It’s known as the lobster capital of Iceland and even hosts a lobster festival every June. Safe to say, they take it seriously.

We didn’t make it out to Höfn, but we still had a pretty great experience.

We found a small food truck called Heimahumar while visiting Jökulsárlón Glacier Lagoon. It actually started in Höfn, which felt like a good sign, and now operates right near the lagoon.

We grabbed a bowl of hot lobster soup and sat at a picnic table with glaciers floating by in the background. Not a bad setting.

The soup was rich, slightly creamy, and packed with chunks of langoustine. Exactly what you want in that moment.

It’s one of those meals that sticks with you, not just because of the food, but because of where you are when you eat it.

And once you’re done, walk over to Diamond Beach. It’s right there and worth the stop.

Surrounded by cold, open water, Iceland takes its seafood seriously. And you can tell. A lot of what you’re eating was likely swimming just hours earlier.

Some of the most common fish you’ll see are cod, haddock, and Arctic char, and when it’s done well, it really doesn’t need much.

We ended up having some of the best fish and chips of the trip at Fish & Chips Vagninn, a small food truck right by Reykjavik’s main harbor.

What makes this place stand out is that it’s run by a fishing company called Fiskkaup. They handle everything from catching the fish to cooking it, which explains why it tasted so fresh.

We ordered the cod, lightly battered and fried until crispy, with a side of mushy peas. Simple, but really well done. Expectations were exceeded!

We grabbed a seat at one of the picnic benches near the harbor, with that cold sea air coming through, and dug in.

I remember being glad I had an extra layer on because the wind off the water cuts right through you, even on a sunny summer day.

If you’re planning a similar stop, this is exactly the kind of moment my Iceland packing list will save you from underestimating!

Icelanders take their ice cream seriously. And not just in the summer. They eat it year-round, no matter how cold it gets.

You’ll find it everywhere, from gas stations to small farms, and there are a few different ways to try it.

Soft serve is probably the most common, often dipped in chocolate or caramel sauce, called lúxusdýfa.

You’ll also see gelato and something called bragðarefur, which is basically Iceland’s version of a Blizzard with mixed-in candy.

We ended up trying ours at a countryside dairy farm, which felt like the right move.

If you’re driving the Golden Circle, Efstidalur II is an easy and worthwhile stop. It’s a family-run farm that’s been around for generations, and they make their ice cream right there on-site.

We went with salted caramel and chocolate, grabbed a seat, and somehow ended up eating ice cream while looking out at the cows it came from. A little full circle moment.

It was simple, really good, and just hit the spot.

This dense, slightly sweet rye bread is made with baking powder and traditionally either baked low and slow in an oven or buried underground near a geothermal spring.

When it’s cooked in the ground, it’s called hverabrauð, or “hot spring bread.” If you want to see this done in real time, Laugarvatn Fontana is one of the most popular places to experience it fresh out of the ground.

We grabbed a loaf from Bónus and tried it straight out of the plastic wrap.

I’ll be honest, it wasn’t my favorite. It’s very dense and a bit heavier than I expected. I’ve heard it’s much better served warm with butter, so I’m willing to give it another shot under better conditions.

One interesting twist is that this bread even shows up in desserts.

On our next trip, I’d actually go out of my way to try the rye bread ice cream at Café Loki, which comes with cream and rhubarb syrup.

Also, quick heads up. There’s a reason some people call it “thunder bread.” It’s high in fiber, and I’ll just leave it at that, lol.

Baseball games, cookouts, the $1.50 Costco hot dog, quick meals on the go. Most Americans have had one at some point, even if we don’t always ask what’s actually in it.

But the Icelandic version is a little different.

The biggest difference is the lamb. Icelandic hot dogs are typically made with a mix of meats, but lamb is the star.

And like I mentioned earlier, Icelandic lamb is on another level. Grass-fed, free-roaming, no hormones or antibiotics. You can actually taste the difference.

So where do you go to try one?

Bæjarins Beztu Pylsur is the spot. It’s a small stand in Reykjavik that’s been around since 1937, and somehow still draws a line. Even Bill Clinton made a stop here, which tells you something.

We kept it simple with ketchup and mustard, but if you want to do it like a local, order “one with everything.” That gets you ketchup, mustard, crispy onions, raw onions, and remoulade, which is a slightly sweet mayo-based sauce.

It’s quick, it’s cheap, and it hits the spot.

Okay, this one isn’t food, but it’s still something you should try at least once.

We always make a point to try local spirits and cocktails when we travel. It’s one of our favorite ways to get a feel for a place.

So far, the Mexico City cocktail scene is our favorite, but Iceland held its own in a different way.

Brennivín is Iceland’s signature spirit, flavored with caraway, which gives it a distinct licorice or anise taste. Not everyone’s favorite flavor, but it definitely stands out. Caraway actually grows well in Iceland’s tough climate, which makes sense once you learn that.

It’s usually served chilled in a shot glass, which is how we tried it.

We had ours at Apotek in Reykjavik. Fantastic cocktails and great bartenders.

Brennivín also has a pretty interesting backstory. It was introduced in 1935 when Iceland started easing prohibition laws.

To discourage people from drinking it, the government gave it a black label with a skull, which is how it earned the nickname “Black Death.”

That plan didn’t really work.

People were drawn to it instead. The “death” part also ties into Icelandic slang, where being extremely drunk can translate to being “dead.”

The label today is a little less intense, now featuring a map of Iceland instead of the skull.

I haven’t tried mixing it myself yet, but I did bring a bottle home to experiment with. I’ve heard it pairs well with tonic or sweet vermouth, so I’ll report back once I test it out.

Most towns in Iceland have their own bakery. Bread and pastries are a big part of the food scene here.

You’ll see things like kleinur, which are twisted fried dough pastries, kanilsnúður, Iceland’s version of a cinnamon roll, and skúffukaka, a simple chocolate cake that shows up everywhere.

We stopped at Brauð & Co. while in Reykjavik to try their cinnamon rolls. The bakery is hard to miss with its graffiti-covered exterior, and inside you can watch everything being made in an open kitchen.

Their cinnamon rolls are one of the most talked-about things in the city, so of course we had to try one.

I’ll be honest, it was good, but not something I’m still thinking about. A little on the dry side for me. Next time, I’d probably branch out and try something else.

I’ve heard Otto in Höfn does a great version too, so that’s on the list for next time.

I know this is a thing. You’re supposed to pop a piece of fermented shark in your mouth and chase it with a shot of Brennivín.

I just couldn’t do it. Even for the bragging rights.

I’ve tried some pretty out-there foods while traveling. Cuy in Peru, balut in Vietnam. But this felt like a different level.

Food that smells like ammonia is where I draw the line.

If you do try it, I’ve heard it’s best to hold your nose and eat it outside. The smell alone is enough to stop most people. Some compare it to really strong cheese that’s been sitting out way too long.

Even Anthony Bourdain called it “the single worst, most disgusting and terrible tasting thing.”

That said, there’s a reason it exists. Greenland shark is actually toxic when fresh, so the traditional preparation involves burying it underground and then hanging it to dry for months until it’s safe to eat.

From what I’ve heard, it’s mostly older generations in Iceland who still eat it.

If you’ve tried it, I need to know. You’re definitely braver than me.

My husband and I love food tours and have done them all over the world, from Vietnam to Madeira. It’s usually one of the first things we look for when planning a trip.

We didn’t end up doing one in Iceland, mostly due to time, but the Reykjavík Food Walk kept coming up over and over again while I was researching.

It has thousands of glowing reviews and seems like a really solid way to get introduced to Icelandic food without having to figure everything out on your own.

The tour takes you to several local spots where you can try things like lamb, fresh seafood, and even rye bread ice cream, all while learning a bit more about the culture from a local guide.

If we had an extra day, this tour would’ve definitely made the cut!

Exploring a country’s food scene is one of my favorite parts of traveling, and Iceland ended up surprising me more than I expected.

It’s not all fermented shark, whale, and puffin.

We found ourselves going back to the same things over and over, fresh seafood, really good lamb, simple vegetables, and some of the best dairy products we’ve had anywhere.

It wasn’t what I expected going in, but it completely changed how I see Icelandic food!

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Any other foods you tried and loved while in Iceland?

Let me know in the comments below!