Top 10 Foods to Try in Iceland

What are the details: This hot dog will grace just about every top food in Iceland list and believe me when I tell you this is well deserved. What are they? This Icelandic hot dog is made from a blend of lamb, beef, and pork. And this isn’t just any meat. These are made with free range, grass fed, hormone free lamb, beef and pork. Icelandic sheep roam free through the summer until the weather starts turning and they are rounded up again to come home in the fall. Typically, pylsa are topped with fried onions, chopped raw onion, ketchup, pylsusinnep (which is a sweet brown mustard), and remoulade (which is a mayo-based condiment with capers, mustard and herbs). I prefer mine wrapped in bacon, as well. Before you make substitutions, definitely try it the way it is intended to be eaten. It will surprise you.

What are the details: Skyr is an Icelandic cultured dairy product that has been a staple of the Icelanders diet since the Viking age. Many people think it is yogurt, but it’s actually a fresh sour milk cheese. It is packaged like a typical Greek yogurt, though, so the confusion totally makes sense. Really, that’s where the comparison should end. It’s a tad sour and not nearly as sweet as traditional yogurt or Greek yogurt but so much smoother and creamier. As someone who is on a higher protein, lower carb diet due to my lupus and Hashimoto’s, Skyr is a go-to healthy snack for me while in Iceland.

What are the details: Everyone has their interpretation of this cold dessert. Iceland is no different. And, truly, they seem to really love their ice cream culture. You can find ice cream readily available across the island. There is even a word in Icelandic that basically means jumping in a car and driving around to get ice cream, ísbíltúr. While I agree with my hubby that Icelandic ice cream doesn’t rank highest in the world when it comes to this treat, I do think it needs to be on a top 10 list of treats to get in Iceland. Partially because it’s still really delicious, and partially because it’s part of the food culture here.

What are the details: A Scandanavian treat in origin, the kleina is a popular donut that is fairly ubiquitous in Iceland. Kleinur (the plural of kleina) are little knots of fried dough. Some people call them “twisted donuts”. Keep in mind, though, that they don’t have the same texture as what you’re likely expecting from a standard donut. They tend to be a little denser, and not as sweet. Kleinur have hints of cardamom, nutmeg and vanilla, typically, as well. You will usually find them plain, although I have come across powdered sugar, caramel and chocolate versions during my time in Iceland.

You can trace back this fried dough to Scandanvia in the 14th century, but they don’t make their way into Iceland cookbooks until the 1800s. Now, you’ll find them all over Iceland, from grocery stores to bakeries to gas stations to coffee shops to Icelanders homes. Once reserved for the Christmastime holiday season, Kleinur are an everyday treat in Iceland that you will not want to miss.

What are the details: Baked good culture in Iceland is very strong. Rúgbrauð is a delicious native Icelandic straight rye bread you can find in more bakeries, restaurants, homes. This bread is crustless, very dark, dense, a little sweet and hearty. It has a more cake-like consistency, likely in part due to the leavening agents used (baking powder and soda instead of yeast). It also keeps for a long time, which if you’ve read my Iceland food history piece you’ll know is an important factor with traditional Icelandic foods. There are different varieties that add wheat or grain to create a less dense rye bread but they are still generally called rúgbrauð.  If you want the authentic Icelandic experience, top your rúgbrauð with smoked salmon or lamb. That being said, I love it smeared with a little salted butter.

This bread is typically steamed either in a geothermal area or an oven, as opposed to standard baking. Low and slow baking can mimic the steaming method used in Iceland. Traditionally, you’d steam the bread in a wooden vessel by burying it near the natural hot springs and left to bake by the geothermal currents. Rúgbrauð using this method is called hverabrauð or “hot spring bread”. Another name, though, is þrumari or “thunderbread” since the high amount of dietary fiber means this bread is well-known for causing flatulence.

What are the alternatives: While I haven’t seen vegan rúgbrauð options, it is vegetarian-friendly.

Where to go: You can find rúgbrauð all across Iceland, as I mentioned, but my favorite can be found at Klausturkaffi in Egilsstadir, East Iceland. This delicious cafe makes so many yummy breads and cakes which you can try at a buffet they host daily.

What’s the cost: Baked goods are an economical food option, especially when bought from a grocery store or bakery. You can usually grab a loaf of rye for 1,000 ISK (or under $10 USD). If you want the lunch buffet at Klausturkaffi, it’s 3,900 ISK (or around $30 USD depending on the exchange rate).

What are the details: This traditional lamb soup is definitely Iceland in a bowl. Kjötsúpa, or Icelandic Lamb Soup, finds its roots in the early settlers of Iceland when it was more important than ever to make food stretch and create warm and hearty dishes. The core ingredients are simple, lamb and vegetables, typically potatoes, rutabagas, and carrots (since those vegetables are all easily grown in the Arctic Circle). More modern versions can include onions, leeks, and Icelandic herbs.

This perfect meal for a winter’s day might have some standard ingredients, but everyone who makes it puts their own spin on it. One controversial choice, though, is adding rice. Many purists will tell you not to add rice ever since that would’ve been scarce if available at all. If anything was added as a thickener, it might’ve been some kind of grain, like barley or oats, but again, this soup was all about fresh lamb and available vegetables. Want to make your own kjötsúpa, but just not getting the right flavor? The secret ingredient is a little packet of “soup herbs” you can find at any Icelandic grocery store, like Kronan. The herb mix included dried carrots, leeks and parsnips. Many feel the herbs are essential since they believe that’s part of the healing power of Icelandic Lamb Soup.

What are the details: I will preface this by saying that paprika (made from peppers which are nightshades) is an autoimmune trigger food and when I eat it, I deal with a lot of inflammation. That being said, I’m a paprika addict and definitely tried a number of paprika delights when I visited Iceland. And boy, Iceland did not disappoint. They have a love affair with paprika, as well. You’ll find it as a seasoning often, but especially with potato products. Served with french fries, you’ll find kartoflukrydd (often in little plastic packets) which is a “potato spice” that includes salt and paprika. But, really, you can put kartoflukrydd on just about anything. This spice is unique to Iceland and fairly old. Oh, and delicious.

Seriously, though, you will find paprika everywhere all over the grocery stores, like Kronan, in Iceland. The snack aisles are littered with paprika versions of chip and cracker brands you’re familiar with, as well as more regionalized brands. While bell peppers aren’t native to Iceland, thanks to modern technology and geothermal advances, they are grown in state-of-the-art greenhouses, along with other produce that doesn’t thrive in the Arctic Circle climate.

What are the alternatives: No alternatives needed, unless you are also triggered by nightshades. If so, make sure to be really clear about your dietary needs.

Where to go: You can head just about anywhere to find paprika.

What’s the cost: Cost varies based on item. Kartoflukrydd packets are often given for free with french fries.

What are the details: These biscuits can be found in grocery stores across Iceland. They are a tasty cookie that is one half coconut wafer and one half dark chocolate. I know it’s surprising to see a package cookie on this list, but seriously, it is that good. Manufactured by Fron, this cookie is a classic that can be quickly overlooked with so many more contemporary options available. Definitely give it a chance. It really is that good.

What are the details: As mentioned earlier, bakeries are relatively easily found all across Iceland. And you will see the same staples at every bakery you step foot into. Vínarbrauð, or “wine bread”, is Iceland’s version of Danish pastry. There are different versions of this tasty treat, but the traditional one is a flaky pastry filled with almond paste and vanilla custard and drizzled in icing.

Vínarbrauð is one of those perfect examples of history being reflected in your food. The origin of what we know as a Danish is a complex one. Were they created in Denmark? Likely. But did a Dane create them? According to the most believed version of this culinary history, an Austrian baker in Denmark actually brought the pastry to Denmark in 1850 when Danish bakery workers went on strike and bakeries had to hire their labor from Vienna. Unfamiliar with Danish pastry, they made traditional Austrian pastry. When the strike ended, though, due to the popularity of this pastry, the Danish bakers put their own spin on it and added more egg and fat to the Austrian recipe and that is the Danish we all know and love today.

If you go even further down the rabbit hole, legend has it that the Austrian pastry originated in France when an apprentice baker made a mistake while baking.

What are the alternatives: During my time in Iceland, I didn’t see a vegan version but there are some vegan bakeries in Iceland that might have a viable alternative.

Where to go: You can find delicious vínarbrauð all over Iceland, but my favorite can be found in a little bakery, Bakarí, in Ólafsvík on the northside of the Snæfellsnes Peninsula in West Iceland.

What’s the cost: Prices will range depending on what you get, but you should be able to grab a tasty piece of pastry for 500 ISK (under $5 USD) or under.

What are the details: Iceland Bread Cheese, or brauðostur, is a mild gouda-like cheese that is made in Iceland. You’ll find this cheese at grocery stores and gas stations all across Iceland. They offer it pre-sliced as well as in block form.  Brauðostur is also a staple of Icelandic sandwiches, especially the sandwiches you see at bakeries across the island. Me, though? I grab a piece of homemade Icelandic bread, some Icelandic butter and then a slice of brauðostur and it’s the perfect snack.

While Iceland may seem like a very small country, in terms of surface area and population, they don’t consume a small amount of dairy. Per capita, the only country to outdrink Iceland is Finland. And not by much at all. The dairy history of Iceland is a fascinating one. For instance, M.S. Iceland Dairies is a cooperative organization (that some would say is a legal monopoly) that includes over 600 of Iceland’s dairy farmers. They manage the majority of the country’s dairy market share.

Another interesting fact is that the milk produced is Iceland comes from “viking cows” that can be traced back to the settlement of the country. No other cows are allowed to be brought into Iceland. It is believed that the isolation of this breed has helped to give their milk a unique flavor in comparison to other modern day dairy cows.

What are the details: Iceland is one of the cleanest countries in the world. When it comes to their water, that is definitely true. Icelanders will freely tell you that they have the best water in the world. They are blessed with having access to an inexpensive supply of pure natural spring water as their tap water. It’s naturally-filtered through layers of lava and rocks before ever reaching your cup. Additionally, Icelandic tap water contains no additives like chlorine, fluoride or any other chemicals. The water is so pure that it’s not necessary.

What are the details: Sometimes called “Black Death”, Brennivín is the signature spirit of Iceland. It is distilled from fermented grain mash and flavored only with caraway. It is also considered a type of akvavit, which is a flavored spirit of Scandanavian origin. It’s origins come from the 15th or 16th century when Danish merchants imported Danish akvavit into Iceland. The Danish king had a trading monopoly in Iceland and limited the resources available to them. If Icelanders wanted alcohol, akvavit was their only real option. Unlike beer, it didn’t spoil and could be sold at a higher price.

Brennivín means “burned wine”, which is fairly literal since the process to make it involves stills over open flame, as opposed to fermented beer or wine. The burning process of the spirits being imported did not produce the tastiest results, so Icelanders added caraway to enhance the flavor. And the rest, as they say, in history.  As a note, Brennivín is best served cold and is used as a straight shot, as a base for cocktails, or as an accompaniment to beer. People also often pair it with fermented shark.

What are the alternatives: There are a few distilleries making a version of Brennivín, but they all pay homage to the original.

Where to go: You can find Brennivín all over the island wherever they sell alcohol.

What’s the cost: Depends on if you are buying a shot, a mixed drink, a bottle. If a bottle, you can grab a 1L bottle for around 4,000ISK (or under $40 USD).

What are the details: If you are looking for an Icelandic soda, Egils Appelsín is it. Their slogan is “hið eina sanna” meaning ‘the one and only‘ which definitely tracks. This fizzy orange-flavored soft drink is that popular among locals and tourists alike. If you love orange soda, this one will remind you of a more carbonated Fanta.