What are the key characteristics of Icelandic food and is it any good? Is it true that Icelanders only eat dried fish and fermented shark? What should travellers eat while visiting Iceland? Read on to learn everything about food in Iceland and the ingredients that make this nation's cuisine delicious.
In the past, resources in Iceland were few and far between.
The lack of sunlight, severely limited fishing and hunting options, and the island’s isolation under the Arctic Circle made the importation of goods and food items difficult at best.
For centuries, therefore, Icelanders maintained a simple diet that reflected the harsh natural circumstances in which they struggled to survive.
But surrounding Iceland is the bountiful North Atlantic ocean, and the country is blessed with freshwater and clean nature.
Technological advancements and the utilisation of geothermal energy have now provided the possibility of utilising freshly grown, locally sourced ingredients year-round.
Even over the past decades, the nation’s cuisine has blossomed from its humble beginnings to a cosmopolitan affair.
Iceland is now safe from Covid-19 after the government was able to eliminate the virus from the country. Please visit our dedicated Covid-19 information & support page for all the latest updates on current travel restrictions in Iceland.
In today's Iceland, you can find almost anything your culinary heart desires.
Restaurants around the country offer a wide variety of both foreign and Icelandic dishes, inspired by the ingredients found in nature.
However, the key elements of the Icelandic diet have changed very little since the country’s settlement over a thousand years ago. Most popular dishes still involve fish, lamb and the Icelandic skyr.
But modern chefs have become more imaginative, infusing new ingredients with ancient recipes.
Photo credit: Von Mathús
As an island nation, nothing has been more vital to these people's survival than fishing.
It not only put food on the table but exports also helped transform the country from one of the poorest in Europe at the beginning of the 19th Century to one of the richest today.
Fishing, therefore, is an intricate part of Icelandic culture and heritage.
Pictures of fish decorate Icelandic coins, and even wars have been fought over fishing rights.
This shows just how serious this nation takes its fish and the lengths it will go in order to protect its most valuable product.
Photo from Reykjavik by Food Walking Tour
Before the turn of the 19th century, grain was hard to come by in Iceland. It needed to be imported from Denmark, making it too expensive for most Icelanders.
Whatever grain or flour they could get was put in gruel to make it last longer, and bread was considered a luxury.
This meant that instead of eating a piece of bread with a meal, as was the custom in neighbouring countries, Icelanders ate dried stockfish.
Although it is not eaten quite as much today, stockfish remains one of the most popular dishes of the old Icelandic tradition.
Salted Cod drying in the wind. Photo by Matito at Flickr
This protein-rich food is only produced using fresh fish, mainly haddock, Atlantic wolffish or cod, which has been caught by angling using live or artificial bait.
After cleaning and deboning, the fish is hung up to dry.
Traditionally, this is done outside, near the ocean where winds blow salty air through the product.
This method takes about 4-6 weeks but thanks to modern technology, the time can be shortened down to just 36-48 hours.
As refrigeration methods improved, fresh fish became more and more noticeable in the nation’s diet.
In the 1950s and 60s, Icelanders still ate fish every single day with some opting for the dish for breakfast!
Today, Icelanders eat fish on average twice a week and over half of the population consumes fish oil, or lýsi, at least four times a week.
Photo from Northern Lights and Lobster Dinner tour
Most restaurants in Iceland serve ‘fish of the day’ and the country is dotted with numerous seafood restaurants, serving mostly cod, haddock, salmon, and monkfish.
Today’s chefs are masters at creating excellent dishes, infusing the ocean’s bounty with herbs and spices found in the Icelandic nature.
But aside from a great meal at a restaurant, you should definitely try out these items:
Harðfiskur or stockfish - can be purchased in any grocery store or at the Kolaportið flea market and is eaten as a snack, either straight out of the bag or with a good amount of butter spread on it
Plokkfiskur or fish stew - a simple mix of white fish, potatoes, onions, flour, milk and seasoning but recently, some recipes also include ingredients like chives, curry, bearnaise sauce or cheese
Humar or Icelandic lobster/langoustine - caught in the waters along the South Coast, langoustines are known for their tasty, tender meat. You can find it grilled, baked, fried or even topped on pizza
The settlers in Iceland were stubborn folks, which is perhaps necessary when you choose to live in a land of ice and fire.
For centuries, the people tried living their lives as they would back in Scandinavia, as a pastoral society, raising cattle and sheep and growing grain to be harvested for bread and fodder.
Photo credit: Von Mathús
The farming Vikings made a significant impact on the Icelandic landscapes as wide-scale erosion began along with deforestation which left much of the country barren.
Little could, therefore, grow in Iceland except for a few hearty vegetables like potatoes, turnips, carrots, cauliflower, cabbage and kale — but almost no grain.
Iceland was never a self-sufficient grain-producing country again.
In some places, barley could be grown but due to the weather, the yield was often very low.
After a period known as the ‘Little Ice Age’, almost all grain cultivation in Iceland disappeared completely and it wasn’t until the 20th Century that grain farming began again with barley making up most of the grain harvest.
But today you can also find a few oat farmers around.
As virtually no grain grew in Iceland, it had to be imported, making it very expensive.
Ovens were virtually unknown due to a lack of firewood. So, the only people who could afford bread were the very wealthy.
In fact, the country didn’t have a professional baker until the early 19th Century.
Despite the lack of grain, ovens, and bakers, Icelanders still have a few signature loaves of bread they made whenever they could.
Right before Christmas, many families get together to make ‘Laufabrauð’ or leaf-bread. It’s a round, very thin flatbread decorated with leaf-like geometric patterns.
Families spend time, creating beautiful patterns in the bread before quickly frying it in a pan. Laufabrauð is then served with butter during Christmas dinner.
Another traditional bread is ‘Flatkaka’, a thin, round, rye flatbread with a distinct pattern.
The tradition of baking flatkaka is believed to go back to the settlement when it was baked on hot stones or straight on the fire’s embers.
This helped create the bread’s signature spotted pattern. However, later, small but heavy cast iron frying pans were used instead.
If you are visiting the country, don't forget to try Icelandic rye bread or ‘rúgbrauð’, a dark, sweet-tasting bread with a thick consistency and no crust.
Tradition dictates it is baked in a pot which is placed on the embers of a dying fire then covered in turf and left to stand overnight.
Another way to make rúgbrauð is to bury the pot near a hot spring and let the geothermal heat bake the bread.
When this method is used the bread is usually called ‘hverabrauð’ or hot-spring bread.
Rúgbrauð is perhaps best paired with fish (and an essential side with the aforementioned ‘plokkfiskur’ fish stew), but it can also be eaten on its own.
Both rúgbrauð and flatkaka are delicious topped with mutton paté, butter, cheese, pickled herring, or smoked lamb.
Snúður bread roll and American doughnuts. Photo by Mitchel Jones at Flickr
In the 19th Century, sugar was introduced to the Icelandic diet, and for years, it was considered necessary nutrition.
At that time ovens were more common and there were even a few bakers around.
If you are visiting the country, you should definitely try the traditional flatkaka and rúgbrauð bread. But you should also visit a bakery or a café to try these modern(-ish) treats:
Snúður - a cinnamon filled bread rolled covered in chocolate, caramel or sugar glaze
Pönnukökur or Icelandic pancakes - thin, crépe-like pancakes, usually served rolled up with a good amount of sugar or carefully folded with jam and whipped cream
Rúgbrauðsís or rye bread ice cream - can be found at the Kaffi Loki café in Reykjavík
Photo credit: Lambakjöt
Along with the fish, sheep have been the lifeblood of this nation since its arrival with the Vikings.
Its wool has kept us warm, and its meat has helped keep us alive through severe climate conditions.
The original settlers imported these animals which have since developed in total isolation, unaffected by other breeds.
The Icelandic sheep is therefore sometimes called the ‘settlement breed’.
Though famous for its wool used in ‘lopapeysa’ woolly sweaters, the Icelandic sheep is mainly farmed for its meat.
Each spring, the sheep are let out of their pen to roam freely around the countryside, spending the whole summer grazing in the pesticide-free wilderness.
Since the climate prevents the growth of grain, the sheep live on grass, angelica, berries and seaweed.
The meat thus requires little seasoning; it is tender and has a mild flavour.
Photo credit: Lambakjöt
Though you can find fresh meat in grocery stores and on restaurant menus, a highly recommended dish to taste when visiting Iceland is smoked Icelandic lamb or ‘hangikjöt’.
Before refrigeration, a popular way to preserve food was by smoking. It not only allowed the meat to last, but it also added flavours.
Hangikjöt or 'hung-meat' is named after the old tradition of smoking the meat, by hanging it from rafters of a smoking shed.
There are two main methods of smoking in Iceland, ‘birkireykt’ and ‘taðreykt’.
The material used in birkireykt is birch wood, and dried sheep dung mixed with hay for taðreykt.
It is not just hangikjöt that is smoked this way. You can also find taðreykt-smoked salmon, sausages, and even beer.
Hangikjöt is usually boiled and served either hot or cold in slices.
It is a traditional dish served at Christmas, usually accompanied by potatoes in béchamel sauce, green peas, red cabbage and ‘laufabrauð’.
According to a recent study, around 90% of Icelanders have this dish at least once during the holiday season.
'Ein með öllu' Icelandic hot dog. Photo by Tomi Knuutila at Flickr
Smoked, grilled, broiled, slow-cooked, in a kebab or a stir fry, you can find numerous variations of Icelandic lamb throughout the country.
And as with the seafood, whatever you choose will surely be delicious.
But if you like to go native there are a few things you should try:
Hangikjöt sandwich - in thin slices, hangikjöt is a popular lunch meat, served on sandwiches or a traditional ‘flatkaka’ bread
Kjötsúpa or meat soup - made of the tougher bits of the lamb, hearty vegetables and a variety of Icelandic of herbs. Great on a cold winter’s day
Pylsa (pulsa) or hot dog - often listed as the top thing to eat in Iceland, it is made from a blend of lamb, beef, and pork.Try ‘ein með öllu’ (with the works) and you’ll get the hot dog topped with crunchy deep-fried onions, raw onions, ketchup, sweet mustard and creamy remoulade sauce
Photo by Ken Chen at Flickr
Aside from lamb, you can also find traditional meats in grocery stores and restaurants like pork, beef and chicken.
However, don't be surprised if you see horse meat or even reindeer on restaurant menus.
On your travels around the country, you will likely come across some more items that might raise a few eyebrows.
Puffin, whale and reindeer burger from Grillmarkaðurinn restaurant
The puffin is Iceland’s most iconic bird and one which both tourists and locals love to see in the wild. So many would find it strange that you can also find it on restaurant menus.
In the past, struggling coastal communities like Iceland had to use all of its natural resources available for survival. This included eating these adorable little birds.
While the Atlantic Puffin is now protected by legislation in other countries, Iceland and the Faroe Islands still allow puffin hunting.
The puffin has thus been a part of both nations’ diet for centuries and is today considered a delicacy.
During the summer, Iceland is the home of around 10 million puffins, with the largest breeding colonies in the Westman Islands archipelago.
The islands, just 10 km south of the mainland, hold around 20% of the world’s Atlantic Puffin population, making it the largest puffin colony in the world.
However, in recent years, the puffin colonies have started to decline.
This is not believed to be because of habitat destruction or overhunting, but because of several failed breeding seasons.
Due to dwindling numbers of birds, temporary restrictions on hunting have been made to protect the species.
Puffin colonies are highly monitored, and so you don’t have to worry if you see puffin on a menu, it is still okay to hunt a few.
The meat from the bird is usually broiled or smoked, reminding some of pastrami.
Photo from Grillmarkaðurinn restaurant
Perhaps the most controversial food in Iceland is whale meat.
Whaling began in Iceland in the 12th Century with spear-drift whaling.
This remained the main method of hunting whales until foreign companies introduced the country to commercial whaling in the late 19th century, bringing with them new tools and technology.
The International Whaling Commission adopted a moratorium on commercial whaling that came into force worldwide in 1986.
Unlike Norway, Iceland did not officially object to the ban and stopped commercial whaling that year.
However, whaling for ‘research’ continued until 1989 after much pressure from abroad.
Both commercial and research whaling began again in 2006. It is now regulated by the Icelandic Directorate of Fisheries, which grants a whaling quota of 200 whales, but that number has never been reached. In 2017, 17 whales were caught.
Photo by Magnus Manske Wikimedia Creative Commons
The Directorate allows whaling of both minke and fin whale.
Minke whale meat is sold to both local restaurants and grocery stores, but fin whales are sold to Japan.
In the last couple of summers, no fin whales have been caught, and there were no plans to do so for future years.
In 2018 however, an endangered blue whale was caught, by the private company Hvalur that hunts whales.
Guide to Iceland has taken a stand against whaling in Iceland and urges others to do the same so this practice will end.
Whale meat is not an everyday food in Iceland. 65% of whale meat is sold to restaurants in Iceland, indicating that it is primarily marketed toward tourists, despite international opposition to the practice of whaling.
Though flavorful, recent research has shown that the meat of larger cetaceans contains large amounts of mercury which, if ingested over a long period of time, can cause genetic mutations in fetuses.
In Guide to Iceland's opinion, one of the wonderful whale-watching tours, where you can meet these wonderful creatures, is preferable to a whale-based meal.
Photo by Stefan 'Stoipi' Seger at Flickr
At the National Museum of Iceland, you can see three jars filled with, what appears to be, grey rocks. But these are a leftover meal of ‘skyr’ from over a thousand years ago.
Skyr is a traditional dairy product that resembles yoghurt but is technically classified as cheese.
When Vikings settled here, they brought with them the culinary traditions of their homeland.
These Norse dishes have since then evolved differently in each country, with each nation having its own variation.
But skyr seems to have vanished completely in Scandinavia but flourished here in Iceland. Today, you can even find it on shelves of foreign grocery stores.
The product is made by separating skim milk from cream, the milk is then pasteurised, and live cultures from previous batches of skyr are added.
When the product has thickened, it is then filtered, and various flavours added, like vanilla or berries and more recently mango, coconut and even liquorice.
Skyr serves the nation as a meal any time of the day and has done so for years.
However, in recent years, it has also served as a symbol of protest when people have hurled it at the Parliament building in anti-government demonstrations.
Photo credit: Wikimedia Creative Commons
Although you can find a whole range of culinary delights in Iceland, the nation has not forgotten the old ways of preparing food.
Still today you can find traditionally cured meat in grocery stores and restaurants, and once a year, a midwinter festival associated with a selection of historical food is held throughout the country.
It is this traditional style of curing meat that people often think of when they hear the term ‘Icelandic food’.
And it does sound scary; fermented shark, pickled ram's testicles and boiled sheep heads sound more like something out of a horror movie rather than things you put on the dinner plate.
But these methods of preparing food were done out of pure necessity rather than for shock value.
Fresh food was rarely available during the winter months so to survive in this desolate and severe environment; the people had to preserve their food.
Before refrigeration, methods like salting were used all over the world to preserve food.
To produce salt from the ocean, you need to let the water evaporate.
This can be done by letting the water sit out in the sunlight or by placing it over a fire. However, Iceland has precious little sunlight and even fewer trees to burn.
The lack of vegetation also meant that animal products dominated Icelandic cuisine, and poverty prevented any part of the animal to be thrown away.
The meat and offal were preserved through the winter by using methods like pickling in fermented whey or brine, drying, and smoking, which gave the traditional country food its distinct flavour.
Thankfully, modern technology has replaced these old methods of storing food.
However, there are still holidays centred around the consumption of these traditional dishes.
One such holiday is Þorláksmessa; a controversial celebration is held the day before Christmas Eve.
Some state that Christmas doesn’t start until you’ve had the traditional dish of Þorláksmessa: a buried and fermented skate.
They don’t even mind the strong ammonia-infused odour that accompanies it. Others (understandably) avoid it like the plague. The taste, however, isn’t as strong as the smell, reminding some of salted cod. However, getting past the odour is quite a challenge.
Another festival which involves traditionally cured Icelandic food is Þorrablót, a mid-winter festival originally held to honour the Norse god, Thor.
From mid-January to mid-February, Icelanders gather, hold speeches, recite poems, sing, dance and eat the traditional Icelandic food which includes, among others, boiled lamb heads, fermented shark, ram testicles, and slátur, the Icelandic version of haggis.
Blóðmör and lifrapylsa are two types of slátur. Photo by Stefán Birgir Stefáns at Flickr
It is not uncommon for modern Icelandic families to get together and make their own slátur before a Þorrablót.
It is mainly made of sheep’s blood or liver and kidneys, minced fat, oatmeal, rye and spices.
Slátur is usually served with boiled potatoes and mashed turnips, and the leftovers are great with rice pudding topped with cinnamon.
There are a few restaurants and cafés in Reykjavík that offer a taste of traditional Icelandic food.
If you can, you should try and visit during the times of the Þorrablót festival where you’ll find even more establishments offering these unusual treats.
Photo by Stefán Birgir Stefáns at Flickr
Although some of it might look (and smell) scary, not all traditional Icelandic food tastes bad.
At Þorrrablót gatherings, you’ll always find harðfiskur stockfish, hangigjöt smoked lamb and skyr, as well as rúgbrauð and flatkaka.
However, if you are feeling adventurous here is a list of a few items you should try:
Hákarl or fermented shark - Greenland shark is poisonous when fresh, but after being buried in a hole to ferment for 6-12 weeks, it can be consumed (if you can get past the smell)
Svið or boiled sheep head - surprisingly, it does not taste as bad as it looks. However, Icelanders always eat the eyes and tongue well
Hrútspungar or pickled ram's testicles - boiled and cured in whey
Photo by Jason Eppink at Flickr
From 1880, shortly after sugar-importation began, and up until 1950 sugar consumption in Iceland increased by over 710%! It appeared to be love at first sight (taste).
Since then, the nation’s sugar consumption has been a dentist’s dream.
Though now known to be (really) bad for you, Icelanders still have a hard time giving up sugar and the country’s sugar habits can be described as extreme.
However, as bad for you as it is, it can be damn delicious.
It doesn’t matter if it is the dead of winter, with freezing wind blowing and snow falling from the sky, Icelanders will still eat ice cream.
You can find an ice cream parlour in almost every town in Iceland, with many located near a geothermal swimming pool as it is a popular treat after a swim.
Soft serve ice cream is the most popular kind. But don't just get plain ice cream, dip it in in a hard-shell dip, usually made of chocolate, and then cover it in small-sized candy. This is known as ‘ís með dýfu og kurli’.
If you want to go extreme, order a ‘bragðarefur’. That is when soft ice cream, usually vanilla but some places offer other varieties, is put in a large container.
You’ll then choose three types of candy and/or fruits on display in the parlour’s counter (you can add an extra topping for an additional fee if you are feeling gluttonous).
The whole thing is then put in a large mixer, more candy is added on top and voila! You’ll have the ultimate Icelandic ice-cream treat.
Chocolate covered liquorice. Photo by Bodo at Flickr
Browsing the candy aisle in supermarkets, you’ll notice that most of the Icelandic sweets contain salty liquorice or ‘lakkrís’.
The most popular kind is chocolate-covered liquorice, but you can also find strange combinations like liquorice powdered raisins, dates and almonds.
Of course, there is liquorice ice cream which you can then have dipped in hard-shell liquorice dip and covered with the liquorice powder (although, most would agree that’s a bit of an overkill).
This salty black treat has even made its way from the candy aisle and into regular food. Now there is liquorice salt, liquorice sauce for lamb, and even liquorice cheese!
The obsession began a few centuries ago when liquorice, introduced to Iceland by Scandinavians, was used as a sweetener.
Icelanders had no honey and no sugar, so instead, this root was used to satisfy the country's sweet cravings.
The root was also believed to help with cold, so it was used by Icelandic pharmacists who added it to cough syrups and lozenges to combat various ailments.
In the early 20th Century, wars and import restrictions deprived the country of foreign sweets.
In 1971 candy from abroad took another hit when a now-debunked study claimed that Red Dye No.2 (a common ingredient in candy) posed a carcinogenic risk.
And so Icelandic manufactures produced their own sweets, often using (you guessed it) liquorice.
Now you can get foreign sweets in Iceland, but the Icelanders still prefer their own salty candy. Love for liquorice has reached the heights of the world’s love of bacon.
So when visiting the country ‘lakkrís’ is definitely something you should try.
Here are some of the nation’s favourites:
Draumur and Þristur - chocolate-covered liquorice bars
Opal - liquorice lozenges that have been around since 1945
Appolo Stjörnurúlla - a liquorice and marzipan roll
Lakkrísrör - a liquorice straw used to drink soft drinks, usually Appelsín orange soda or Coca-Cola
Gammeldags Lakrids - pure, salty liquorice
Photo from Reykjavik by Food Walking Tour
The settlers drank mead and ale, and for centuries, it was the most popular alcoholic drink in the country.
In the middle ages, when grain production in Iceland was dying down, imported beer became popular.
However, after importation restrictions from Denmark (who ruled Iceland at the time), it became cheaper to import schnapps and potato vodka which became the drink of choice for Icelanders.
At the turn of the century 1900, attitudes toward alcohol shifted, and a prohibition on all alcohol took place in 1915. The ban was partially lifted in 1921 thanks to Spain.
At the time, Iceland’s biggest export was salted cod, and Spain threatened to stop importing the product unless Iceland imported Spanish wine. So the ban was augmented, allowing red wine and rosé from Spain and Portugal.
However, it didn't take long for prohibition to be undermined. People smuggled alcohol in the country, and a popular home-brewed drink known as ‘landi’ was passed around.
Doctors would prescribe patients alcohol in huge quantities, wine for the nerves and cognac for the heart.
In 1935, spirits and all wine were allowed but no beer as it was believed to increase teenage-drinking.
Another reason for the beer-ban is that before the prohibition, beer was mostly imported from Denmark and was thus associated with the country.
Icelanders were fighting to gain independence from Denmark and so drinking beer was not considered patriotic.
With the rise of city break holidays abroad in the 1970s, interest in beer started to grow as people would visit pubs and bars on their travels.
Then finally, on March 1st, 1989, after a push from the public, beer was allowed in Iceland again.
The date is still known as the Beer Day and is celebrated each year by opening up a beer or two.
To celebrate the end of the prohibition in 1935, the Icelandic government produced ‘Brennivín’, a clear, unsweetened akvavit schnapps flavoured with caraway.
To warn people of the high alcohol content, the bottle contained a white skull on a black label, which earned the product the nickname ‘Svarti Dauði’ or ‘Black Death’.
Eventually, a picture of Iceland replaced the skull, but the black label became one of the nation’s most recognised brands.
The drink is considered to be Iceland's signature distilled beverage and is today produced by the Egill Skallagrímsson Brewery which still uses the same old recipe and the trademark black label.
There are a handful of other companies that make the drink, having improved the recipe and infused the caraway flavour with ingredients like angelica and dulse.
Beers from Borg Brewery. Photo by James Brooks at Flickr
In recent years, craft beers have swept the nation.
High-quality Icelandic craft beers can be found at the ÁTVR alcohol store as well as at numerous bars around the country. I recommend trying at least one.
There’s a great selection of local Icelandic beers to try and plenty of bars to explore as well, allowing you to take in both the taste and the culture at the same time.
There are also many distilleries in the country, producing schnapps, vodka, or gin inspired by what is found in the Icelandic nature.
Go to any cocktail bar in Reykjavík and get a cocktail with a liqueur made with ingredients such as birch, rhubarb or crowberries.
But when visiting Iceland, you should definitely check out these items (just remember to drink responsibly):
Opal flavoured vodka shots - this is liquorice alcohol! This drink is based on the popular liquorice lozenges. You can also get one called Tópas which is equally tasty
Flóki Whiskey - Icelandic whiskey made only from Icelandic ingredients (including home-grown barley). You can even get it smoked ‘taðreykt’ (in sheep dung)
Brennivín - or Black Death liquor. It is customary to drink a shot after some fermented ‘hákarl’ shark (it helps get rid of the flavour)
With new times come new technologies and knowledge. Icelanders have learnt to utilise the natural surroundings, especially in regards to geothermal energy. Energy is produced, and houses are heated using this method.
The town of Hveragerði boasts of a few greenhouses that, using geothermal energy, are able to grow vegetables and even fruit all year round.
Travels abroad brought all kinds of ideas which, combined with traditional ingredients, created some incredible fusions of flavours.
In Reykjavík city, you’ll find a plethora of multi-cultural restaurants as well as a large local food scene in style with the New Nordic Cuisine movement where the emphasis is on purity, simplicity and freshness.
Fine dining restaurants, gastropubs, brasseries, bistros and burger joints are aplenty in Reykjavík, and vegan and vegetarian restaurants are on the rise.
The old bus station Hlemmur has recently been transformed into a food hall where you can sample some of the best food Iceland has to offer.
However, if you travel outside the city, you are more likely to find more traditional restaurants serving mostly fish and lamb.
But those who are picky eaters should always be able to find a pizzeria or a fast food joint (not McDonald's though).
So, if you are planning on travelling to Iceland, you don’t have to worry about eating shark or ram’s testicles. You’ll have plenty to choose from and you are sure to find something to your liking.
What are the foods you’d most like to try most? Or, if you have already visited, what did you think of Icelandic food? What was your favourite? We’d love to hear from in the comments below.