Icelandic Food Culture: 9 Most Delicious Dishes From Iceland

Icelandic cuisine reflects the island’s resourcefulness with hearty, flavorful dishes you’ll love exploring. Must-tries include Plokkfiskur (fish-potato stew), smoky Hangikjöt (lamb), geothermally-baked Rúgbrauð, protein-rich Skyr, and the famous Icelandic hot dog (Pylsa). Don’t miss Kjötsúpa (lamb soup), chewy Harðfiskur with butter, intricately designed Laufabrauð, and luxurious Humarsúpa (langoustine soup). These traditional delicacies offer a true taste of Iceland’s unique culinary heritage and survival ingenuity.

Good To Know

• Traditional Icelandic cuisine features hearty dishes like Plokkfiskur (fish stew) and Kjötsúpa (lamb soup) that emphasize local ingredients.
• Hangikjöt, smoked lamb dating back to Viking times, remains a special holiday dish, particularly for Christmas celebrations.
• Rúgbrauð, dense rye bread often baked using geothermal heat, exemplifies Iceland’s unique cooking techniques and connection to its natural resources.
• Skyr, a protein-rich yogurt with over 1,000 years of history, represents a cornerstone of Icelandic dairy culture.
• The Icelandic Pylsa (hot dog) made with lamb has become a beloved street food, representing both tradition and modern culinary preferences.

Plokkfiskur: Iceland’s Comforting Fish and Potato Stew

When the harsh Icelandic winds blow and temperatures drop, locals turn to plokkfiskur, a comforting fish and potato stew that’s become a cornerstone of Icelandic cuisine.

This traditional dish combines flaked cod or haddock with boiled potatoes, all enveloped in a luxuriant béchamel sauce. You’ll find it’s surprisingly simple to make – just sauté onions in butter, create a smooth white sauce, then fold in the fish and potatoes. The dish offers remarkable versatility, allowing for personalized variations with ingredients like bacon, shrimp, or curry powder for distinctive flavors.

Plokkfiskur originated as a clever way to use leftover fish and potatoes, showcasing Icelanders’ resourcefulness. Traditional cuisine in Iceland often reflects the islanders’ historical need to preserve and maximize limited food resources.

You’ll typically see it served alongside dark rye bread with sliced onions or cucumbers. While the classic recipe remains popular, some modern variations might include celery, carrots, or herbs for added flavor.

Hangikjöt: The Tradition of Smoked Lamb

Though Iceland’s culinary heritage spans centuries, few dishes capture the nation’s resourcefulness and cultural identity quite like hangikjöt. This “hung meat” dates back to Viking settlements when Icelanders smoked lamb using sheep dung or birch wood to preserve it through harsh winters. The traditional preparation still reflects these age-old preservation techniques developed during times of limited resources.

You’ll find this delicacy at virtually every Christmas table, where it’s traditionally served warm with potatoes, peas, and béchamel sauce. Unlike the luxury dining experiences found in other European destinations, hangikjöt represents authentic local cuisine that connects Icelanders to their heritage.

• Translates to “hung meat,” referencing traditional smokehouse methods
• Cured in brine before being cold-smoked for 4-6 hours
• 90% of Icelanders eat it annually during Christmas celebrations
• Recognized by Slow Food Ark of Taste as culturally significant
• Leftovers make exceptional open-faced sandwiches on rye flatbread

The smoking process—originally using sheep dung due to limited trees—demonstrates Icelandic ingenuity in adapting to their challenging landscape.

Traditional Rúgbrauð: Geothermally Baked Rye Bread

Deep beneath Iceland’s volcanic soil, a culinary marvel unfolds daily as Icelanders create rúgbrauð, their iconic dense rye bread, using nothing but the earth’s natural heat.

The dough, opulent with dark rye flour, whole wheat, buttermilk, and golden syrup, is sealed in containers and buried near hot springs for 24 hours.

Don’t worry if you can’t find a convenient hot spring in your neighborhood. You’ll get similar results in your oven at home by baking at a low 100°C for 8-11 hours.

This slow-cooking process yields a sweet, dense loaf that’s perfect with traditional toppings.

You’ll want to serve your rúgbrauð thinly sliced with butter, crème fraîche, or smoked salmon. Also known as Geysir bread, the name reflects its connection to the famous geothermal area in Iceland.

It’s not technically Iceland’s national bread, but it’s certainly a beloved cultural treasure.

Many travelers find rúgbrauð to be among the most authentic European culinary traditions when comparing capital cities like Vienna and Prague to Reykjavik.

Skyr: Iceland’s Protein-Packed Dairy Delicacy

For more than a millennium, skyr has reigned as Iceland’s signature dairy product, mesmerizing locals and visitors alike with its uniquely thick, creamy texture and impressive nutritional profile. This traditional Icelandic yogurt packs a whopping 19 grams of protein per serving while remaining virtually fat-free. The rich cultural significance of skyr reminds visitors of how local food traditions can define a region’s identity, much like snorkeling spots characterize Dubrovnik’s coastal charm.

You’ll find it’s made by fermenting skim milk with live cultures before straining away the whey—a process that requires four times more milk than regular yogurt. Modern varieties like whole milk skyr include heirloom skyr cultures that maintain authentic Icelandic tradition while delivering exceptional taste.

• Takes 4x more milk than regular yogurt to create its concentrated goodness
• Contains 19g of protein per serving while staying low in carbs and fat
• Features beneficial probiotics that support gut health
• Serves as a versatile ingredient in both traditional desserts and modern recipes
• Represents a cultural icon deeply embedded in Iceland’s culinary heritage for over 1,000 years

Icelandic Pylsa: The Hot Dog Phenomenon

While skyr holds down the traditional side of Icelandic cuisine, the humble hot dog—known locally as “pylsa”—has emerged as Iceland’s unexpected culinary superstar.

You’ll find these flavor-packed dogs at “pylsuvagn” stands throughout the country, where locals and travelers alike queue up 24/7. What makes them special? It’s a perfect storm: high-quality Icelandic lamb blended with other meats, simmered in beer, and served in a steamed bun with a distinctive condiment lineup. This combination creates a unique taste profile that, much like wine pairings, can complement the local landscape and culture.

The “works” includes sweet mustard, remoulade with gherkins and capers, ketchup, raw shallots, and crispy fried onions. The iconic Bæjarins Beztu Pylsur, established in 1937, remains the most famous hot dog stand in the country.

This affordable street food has achieved cult status, becoming both a late-night ritual after bar-hopping and an essential first bite for visitors experiencing Iceland’s unique flavors.

Kjötsúpa: Hearty Lamb Soup for Cold Days

When winter’s icy grip takes hold of Iceland, nothing warms body and soul quite like a steaming bowl of kjötsúpa, the country’s beloved lamb soup. This traditional dish combines bone-in lamb (usually shoulder or neck) with rutabaga, carrots, and potatoes simmered in a clear broth that’s both nourishing and comforting. Unlike many soups, kjötsúpa creates its own rich flavor as the bone-in lamb slowly releases its essence during the cooking process. While relatively affordable compared to many fine dining options in Iceland, this hearty meal delivers exceptional value and satisfaction.

• You’ll find kjötsúpa served year-round in cafés across Iceland, despite its reputation as winter fare.
• Many Icelanders swear by its healing properties for curing everything from colds to hangovers.
• Each family guards their own variation, with regional differences in vegetables and herbs.
• Traditional preparation requires skimming the surface while simmering to achieve that perfect clear broth.
• Modern versions might use beef stock instead of water, or add non-traditional vegetables like parsnips.

Harðfiskur: Dried Fish With Butter

Imagine tearing into a piece of harðfiskur, Iceland’s answer to beef jerky, and feeling that satisfying resistance before it yields to reveal a complex, concentrated flavor profile unlike anything else you’ve tasted.

This traditional Icelandic snack is typically made from haddock, wolffish or cod, hung to dry in the crisp Nordic air for up to six weeks. You’ll often see locals spreading butter on it to soften the chewy texture – a perfect complement to its intense flavor. This preparation method is especially integral to Þorrablót celebrations, where harðfiskur serves as a delicious reminder of Iceland’s traditional preservation techniques.

Originally a survival necessity, harðfiskur has evolved into a beloved delicacy. It’s packed with protein while remaining low in fat, making it both nutritious and satisfying. Many visitors find it a more affordable option compared to dining in Stockholm restaurants, which tend to be pricier than Icelandic eateries.

When you visit Iceland, try the bite-sized bitafiskur version – it’s the Icelandic equivalent of popcorn for social gatherings.

Laufabrauð: The Art of Christmas “Leaf Bread”

The delicate, snowflake-like patterns of laufabrauð tell a story of Icelandic ingenuity dating back nearly three centuries. This Christmas tradition emerged from northern Iceland when flour was scarce, transforming a simple mixture of flour, water, salt, and shortening into an edible art form.

When you visit Iceland during the holidays, you’ll find families gathering to hand-cut intricate designs before frying these paper-thin breads to golden perfection. The traditional feast typically includes laufabrauð served alongside smoked lamb and root vegetables.

• Each pattern represents unique family traditions passed through generations
• The dough must be rolled almost transparent—thin enough to read through
• Cutting ceremonies often become competitive family events
• Traditional designs often symbolize snowflakes, leaves, or religious motifs
• You can now find pre-made versions in supermarkets, but nothing beats homemade

Humarsúpa: Decadent Langoustine Soup

Iceland’s beloved humarsúpa serves as a crown jewel in the nation’s seafood cuisine, combining luxurious langoustines with velvety cream to create a soup that warms both body and soul.

You’ll find this opulent delicacy gracing holiday tables during Christmas, when Icelanders celebrate with their finest traditional dishes.

The preparation begins by simmering langoustine shells with vegetables to create an intensely flavorful stock, later enhanced with white wine, paprika, and curry powder. Modern versions of this traditional soup sometimes incorporate Icelandic Style Skyr as a healthier alternative to cream while maintaining its luxurious texture.

What makes humarsúpa special is its perfect balance of seafood flavor and creamy texture. Similar to lobster bisque but distinctly Icelandic, it’s typically garnished with poached langoustine tails and fresh chives.

When you’re visiting Iceland’s restaurants, don’t miss this comforting soup that showcases the country’s abundant seafood heritage, especially during those cold winter months. Unlike the diverse culinary scenes of German city options, Iceland offers a more focused gastronomic experience centered around its maritime bounty.

The Sum Up

Iceland’s cuisine is like its landscape—rugged yet surprisingly gentle on the soul. You’ll find tradition in every bite, whether you’re snacking on dried fish or savoring a steaming bowl of lamb soup. The foods here aren’t just meals; they’re stories of survival and celebration. Next time you’re visiting, dive beyond the tourist spots and let your taste buds explore Iceland’s true heart. It’s worth every bite.