Unsurprisingly, given that Iceland is surrounded by the ocean, fish and seafood are some of the most popular elements of Icelandic cuisine.
Cod, haddock, mackerel, and monkfish are available in most restaurants, hardfiskur (dried, salted fish) is considered a delicacy, and Icelandic fish stew is a national favourite in cold weather. This traditional, hearty meal combines fish, potatoes, onions and béchamel sauce and often served with rye bread.
Despite Iceland’s climate, a range of vegetables are farmed on the island. And beyond obvious cool-weather crops like potatoes, carrots and kale, the development of greenhouses heated with the island’s abundant volcanic energy has allowed Icelandic farmers to expand their output to include tomatoes, cucumbers and even bananas and grapes.
If you’re a committed carnivore, Icelandic lamb is a real treat that you don’t want to miss, and, like their Danish neighbours, Icelanders are particularly keen on hot-dogs (pylsur) which are found on street stalls everywhere, and eaten with ketchup, relish and onions. Finally, if you find yourself in need of a warming tipple, Brennivín is Iceland’s signature distilled beverage. This clear, unsweetened schnapps is also known as Black Death, and made from fermented potato mash seasoned with caraway seeds.