Reykjavik Eats | Your Ultimate Guide to Icelandic Food & Culture

Reykjavik Eats: Your Ultimate Guide to Icelandic Food & Culture

Are you planning a trip to Iceland and eager to delve into the country’s unique culinary landscape? Get ready for a food adventure like no other! Reykjavik, the vibrant capital, is a treasure trove of delicious surprises, from hearty traditional dishes to innovative modern cuisine. This guide is your passport to the local food scene, offering insider tips on must-try dishes, dining etiquette, the unique ingredients that make Icelandic cuisine so special, and fascinating facts to impress your travel companions. Let’s dive in and discover the exciting flavors of Reykjavik!

I. A Taste of Iceland: A Brief History of Icelandic Cuisine

Icelandic cuisine has evolved over centuries, shaped by the country’s harsh climate, limited resources, and deep connection to the land and sea. Historically, survival was the priority, leading to a reliance on preserving food through methods like drying, salting, and fermenting. This necessity gave rise to some of the more unusual dishes, like Hákarl, which were crucial for sustenance.

The Viking influence also played a significant role, introducing ingredients and culinary techniques that are still evident today. Sheep farming, for example, became a cornerstone of Icelandic agriculture, and lamb remains a central ingredient in many traditional dishes. More recently, globalization and tourism have brought new influences, with Reykjavik now offering a diverse range of restaurants, including international options. However, the heart of Icelandic food remains firmly rooted in its heritage, showcasing the fresh, high-quality ingredients and traditional recipes that define its unique culinary identity.

II. Must-Try Dishes: Savoring the Flavors of Reykjavik

No culinary journey through Reykjavik is complete without sampling these local specialties:

1. Hákarl (Fermented Shark):

Description: Hákarl is Greenland shark that has been cured and fermented for several weeks (or months!) to remove the toxins from the shark flesh. It has a pungent ammonia-rich smell and a unique, somewhat acquired taste, often described as strong, fishy, and cheesy. It’s often served in small cubes.
Origin/History: A traditional part of Icelandic cuisine dating back to the Viking age, Hákarl was created because there were few foods available in Iceland and nothing should go to waste.
Where to Find It: Available in most supermarkets or try a traditional Icelandic restaurant where it’s often served as an appetizer.

2. Kjötsúpa (Meat Soup):

Description: A hearty and comforting lamb soup, Kjötsúpa is a staple of Icelandic cuisine, perfect for warming up on a chilly day. It typically includes tender lamb, root vegetables like potatoes, carrots, and turnips, rice or oats, and is seasoned with herbs like thyme and bay leaf. It’s a very nourishing and wholesome dish.
Origin/History: This dish has deep roots in Icelandic farming culture where every part of the animal was utilized. It provided a filling meal during harsh winters.
Where to Find It: Look for traditional Icelandic restaurants and farm-to-table establishments.

3. Plokkfiskur (Fish Stew):

Description: A creamy, comforting stew made from boiled fish (traditionally cod), mashed potatoes, onions, and a creamy white sauce. It’s often served with rye bread and butter for dipping, and can be a very satisfying lunch or dinner.
Origin/History: Plokkfiskur is a classic example of using up leftovers, and a staple in many Icelandic homes. It’s a tasty way to use up the days’ catch.
Where to Find It: Expect to find Plokkfiskur in restaurants serving traditional dishes, or family run diners.

4. Lamb Dishes (Various):

Description: Icelandic lamb is known for its exceptional flavor and tenderness, the result of the sheep grazing on wild, mineral-rich pastures. You’ll find lamb prepared in countless ways: roasted, grilled, stewed, or smoked. Popular preparations include leg of lamb, lamb chops, and slow-cooked lamb shanks.
Origin/History: Sheep farming has been a cornerstone of Icelandic agriculture for centuries, and the lamb has been used as food, wool, and even fuel.
Where to Find It: Restaurants across Reykjavik, from fine dining to casual eateries, offer excellent lamb dishes.

5. Skyr with Berries:

Description: Skyr is a traditional Icelandic dairy product, similar to yogurt but thicker and with a slightly tangy flavor. It’s high in protein and low in fat. It is often served with fresh berries, fruit, and a drizzle of honey. It’s also a common breakfast, and is often found on the menu as a snack or dessert. Its a healthy way to end a meal.
Origin/History: Dating back to the Viking Age, Skyr has been a staple of the Icelandic diet for centuries.
Where to Find It: You can find Skyr in most grocery stores and cafes, and often on the menu at restaurants for breakfast or dessert.

6. Harðfiskur (Dried Fish):

Description: Harðfiskur is air-dried fish (traditionally cod, haddock, or wolfish) which is a popular snack. It has a chewy, jerky-like texture and a strong, salty flavor. It can be eaten on its own or with butter. It is a great source of protein and is a light and easy snack.
Origin/History: Preserving fish by drying it is an ancient technique developed to preserve food and survive the harsh winters. It is a snack that has a long tradition in Iceland.
Where to Find It: Available in grocery stores and some specialty shops, also available in outdoor markets.

7. Rúgbrauð (Icelandic Rye Bread):

Description: A dark, dense, and slightly sweet rye bread. It is typically baked in a geothermal oven or buried underground near a hot spring. It has a moist and slightly chewy texture. The flavor is rich and earthy.
Origin/History: Traditional bread making techniques in Iceland is a long and well documented tradition. It’s believed to have been first baked in the 18th century, and has been a staple ever since.
Where to Find It: Look for it at local bakeries, restaurants, and grocery stores. It often accompanies fish and other dishes.

III. Dining Etiquette and Cultural Norms in Reykjavik

Navigating the dining scene in Reykjavik is generally straightforward, but understanding local customs can enhance your experience:

Tipping: Tipping is not customary in Iceland, and service charges are usually included in the bill. You are not expected to tip, but if you receive exceptional service, you could round up the bill, or leave a small tip (5-10%).
Greetings: A firm handshake is common when meeting someone for the first time. It’s customary to say “Hæ” (Hi) or “Góðan daginn” (Good day) when you enter a restaurant.
Table Manners: Generally, table manners are similar to those in Western countries. Keep your elbows off the table, wait for everyone to be served before beginning to eat, and keep your napkin on your lap.
Pace of Dining: Dining in Iceland can be a relaxed affair, especially in the evenings. Don’t be surprised if your meal takes a little longer than you’re used to. The point is to savour the food and the company.
Attire: Dress code is generally casual, but a slightly more formal style can be appreciated in some of the higher-end restaurants.
Dining Times: Lunch is typically between 12:00 PM and 2:00 PM, and dinner is usually between 6:00 PM and 9:00 PM. Restaurants may close earlier on some weeknights, so check opening hours.
Bread and Water: Bread is often served with meals and is usually free. Tap water is clean and safe to drink. However, sparkling water is rarely free, and you will be charged.
Getting the Waiter’s Attention: In Reykjavik restaurants, it’s common to make eye contact to get the server’s attention and smile.
Conversation: It’s common for locals to discuss everyday life, and current events. Political discussions are considered appropriate.
Taking Food Pictures: It is perfectly acceptable to take photos of your food.

IV. Key Ingredients That Define Icelandic Cuisine

Certain ingredients are the heart and soul of Icelandic food. Knowing what to expect will give you the best dining experience.

1. Lamb:

Description: Icelandic lamb is celebrated for its exceptional flavor and tenderness, the result of free-range grazing on the island’s wild grasses and unique climate. It is a lean meat and has a mild flavor, and the best tasting lamb you will ever have.
If you can’t find it…: Substitute with high-quality grass-fed lamb from your local butcher.

2. Skyr:

Description: A thick, creamy, and slightly tangy dairy product, similar to yogurt. It’s high in protein and low in fat, and enjoyed with berries and honey. Perfect as a breakfast, snack, or dessert.
If you can’t find it…: Greek yogurt or thick, strained yogurt will work as a reasonable substitute.

3. Rúgmjöl (Rye Flour):

Description: Used in Rúgbrauð (Icelandic rye bread), it’s a key ingredient in the country’s beloved dark and dense bread.
If you can’t find it…: Try to use a whole-grain rye flour if possible. If you can’t find this, you can try a mix of whole-wheat flour with some dark rye flour, or a combination of whole wheat and barley flour.

4. Seaweed:

Description: Iceland’s pristine waters are home to a diverse array of seaweed, which is used in salads, soups, and even as a snack. It adds a unique, briny flavour, and is very high in nutrients.
If you can’t find it…: You can substitute dried seaweed snacks, or try to find some kelp noodles.

V. 5 Fascinating Facts About Reykjavik’s Food Scene

Reykjavik is the world’s northernmost capital city. This geographical location influences everything from growing seasons to the availability of certain ingredients.
The city is heated almost entirely by geothermal energy, making it incredibly sustainable. This technology is even used in greenhouses, allowing for the cultivation of fresh produce, even in the winter.
Iceland has no mosquitoes, which is a great thing for tourists. This makes outdoor dining a much more pleasant experience.
The Blue Lagoon, a popular geothermal spa, is actually a byproduct of a nearby geothermal power plant. It has become a popular location, even though it’s not a natural phenomenon.
There are more books published per capita in Iceland than in any other country. The love of storytelling and literature extends to Icelandic food culture, with many recipes and culinary traditions passed down through generations.

VI. Frequently Asked Questions About Eating in Reykjavik

Are reservations required at most restaurants? It is always best to make a reservation, especially for dinner, as the best places fill up quickly. This is particularly true during the peak tourist season.

Is it safe to drink the tap water? Yes! The tap water in Reykjavik is exceptionally clean and delicious, sourced directly from underground springs.

What’s the best way to find authentic local food markets? Head to the local grocery stores like Bonus or Netto, which carry many local products. Also, check out Kolaportið Flea Market on weekends for local food stalls.

Are there any food-related festivals I should know about? The Reykjavík Food and Fun Festival, held in March, celebrates the culinary arts with many events. Also look for local markets which have food fairs during the summer.

How do I ask for the bill in Icelandic? You can say “Greiða takk” which translates to “The bill, please” or simply wave down a server and ask for “Reikningur”.

Are credit cards widely accepted? Yes, credit cards are accepted almost everywhere, even for small purchases.

What is the policy on bringing your own wine? You can bring your own wine. However, you may pay a corkage fee. Check with the restaurant beforehand.

VII. Conclusion: Embark on Your Reykjavik Food Adventure

Reykjavik offers a truly unique culinary adventure, where fresh ingredients, traditional recipes, and innovative cooking combine to create unforgettable dining experiences. From the hearty warmth of Kjötsúpa to the unique flavor of Hákarl, every dish tells a story. We encourage you to step outside your comfort zone, explore the local restaurants and cafes, and discover the diverse and delicious world of Icelandic food.

Share your favorite Reykjavik dish in the comments! Enjoy your culinary journey!