Bizarre Icelandic Foods You Have to Try (and Some You Should Avoid)

Icelandic cuisine reflects a history of limited agriculture and a heavy reliance on preservation — which produced both some genuinely great foods and some that are mostly eaten for the story.

Worth trying

Skyr, a thick, protein-rich dairy product similar to Greek yogurt, is excellent and widely available. Icelandic lamb, grazed on wild herbs and grasses, has a distinct flavor worth seeking out at any restaurant. Rúgbrauð, a dense rye bread traditionally baked using geothermal heat, pairs well with smoked fish or butter.

The famous hot dog

Bæjarins Beztu, a hot dog stand in Reykjavik’s harbor area, has achieved near-mythical status — the “everything” version with raw and fried onions, ketchup, sweet mustard, and remoulade is the local standard order.

The ones people talk about

Hákarl (fermented shark) has a strong ammonia smell and is typically eaten in small pieces, often with a shot of brennivín (Icelandic schnapps) to follow. Svið (sheep’s head, singed and boiled) is a traditional dish still served at some restaurants, especially around midwinter.

Our take

Hákarl and svið are worth trying once for the experience, in small quantities, ideally at a place that serves them as a small tasting rather than a full plate. Everything else on this list is just good food.