What’s special about Icelandic food?

Welcome to my blog!

Iceland - the land of geysers, volcanoes, and vast open landscapes - is also a surprising culinary destination. To make your introduction to this fascinating world a bit more fun, I’ve put together a special treat: a short video featuring a witty troll woman who shares stories about Icelandic cuisine. She talks about ancient traditions, quirky specialties, and modern influences - and you might find yourself chuckling at fermented shark or licorice ice cream.

Check out the video - I think it’s the perfect appetizer for anyone who wants to discover Iceland’s culinary side!

And if you're curious about what makes Icelandic cuisine so special, read on:

What makes Icelandic cuisine unique?

Icelandic cuisine is as unique as the country itself: shaped by the forces of nature, ancient traditions, and surprisingly modern ideas. When you think of Iceland, you might think of geysers, volcanoes, and the Northern Lights - but the island in the North Atlantic also has a lot to offer in terms of cuisine.

Natural. Original. Surprising.

In Iceland, people cook with what nature provides - and they do so with great care. Lambs are raised freely in pristine landscapes, fish is caught fresh from the icy Atlantic, and dairy products like skyr have a centuries-old tradition. At the same time, young chefs are experimenting with seaweed, wild herbs, and vegetables grown using geothermal energy - sustainably, creatively, and with bold flavors.

Between Viking food and street food cult

Icelandic cuisine isn't afraid of anything: fermented shark and smoked sheep's head meet hot dogs wrapped in sheep intestines and creamy licorice ice cream. What may sound unusual to outsiders is, for Icelanders, part of their identity - and often surprisingly delicious.

Simple but sophisticated

Many dishes use just a few ingredients - but ones of exceptional quality. Whether it's rugbrauð (sweet rye bread from the earth), grilled lamb with herb butter, or fish with a squeeze of lemon: Icelandic cuisine thrives on clarity, freshness, and the courage to embrace simplicity.

More than just food

Eating in Iceland is also a social experience: The "Ísbíltúr" (ice cream tour) is as much a part of summer as "Nammidagur" (Sweet Saturday) is of the weekend. Those who explore traditional dishes discover not just new flavors, but a piece of living history.

Conclusion:

Icelandic cuisine is honest, down-to-earth, and full of character. It tells the story of a life in harmony with nature – and how to make the most out of very little. Those who embrace it will be rewarded: with new taste experiences, exciting stories, and a very special perspective on a fascinating country.

And if you want to know more, here are a few highlights:

• Icelandic cuisine is TOTALLY terrible...
• Skyr:
• What is skyr?
• Traditionally icelandic since the age of settlement!
• Heimagert skyr - Homemade skyr
• Bæjarins Beztu Pylsur – Hot dogs in Iceland
• Meat:
• Sheep roundup in autumn
• Kjötsúpudagurinn - The meat soup day at the beginning of winter
• Fish:
• Plokkfiskur - Mashed fish
• Harðfiskur - Dried fish
• Ísbíltúr - An "Ice Cream Road Trip" in Icelandic
• Nammidagur - Candy Day
• Rúgbrauð - Icelandic rye bread
• Pastries:
• Kanilsnúðar mínir - All my cinnamon rolls
• Kleinur árið 1800 - Kleinur anno 1800
• Ástarpungar - Love balls
• Traditional:
• Kæstur hákarl - Fermented ice shark
• Þorramatur - The food at Icelandic winter festivals
• Svið - Singed sheep's head
• December 23rd - Thorlaksmessa
• Kæst skata með hnoðmör - Rotten rays with kneaded fat
• Restaurants - Eating out in Iceland