Top 16 Icelandic Foods

Nordic Chocolatiers is based in Denmark and specializes in crafting fine chocolate products. The company is noted for its use of high-quality, locally sourced ingredients and innovative flavor combinations.

They have gained recognition within the country for their commitment to sustainability and artisanal methods.Expand

Omnom Chocolate is an award-winning chocolate maker from Reykjavík, combining exceptional craftsmanship, innovation, and a deep commitment to quality. As Iceland’s only bean-to-bar chocolate producer, Omnom creates its chocolates in small batches, using carefully selected organic cacao beans sourced from renowned origins such as Madagascar, Tanzania, and Nicaragua.

By blending premium cacao with natural Icelandic milk and organic cane sugar, they craft chocolates rich in flavor, authenticity, and ethical integrity. Omnom is celebrated for its creativity, offering not only classic bars but also innovative collections like the "Krunch" series and seasonal specialties inspired by Icelandic traditions.

Their factory, located in a converted gas station in Reykjavík, welcomes visitors who wish to experience their chocolates and house-made ice creams firsthand. Through their passion for outstanding ingredients, sustainable practices, and bold flavor combinations, Omnom has secured a distinguished place among the world’s most acclaimed chocolate brands. Expand

Reyka Vodka is owned by William Grant & Sons, a renowned family-owned distillery known for its premium spirits portfolio. Reyka Vodka is made in Borgarnes, Iceland, using pure glacial spring water, geothermal energy, and lava rock filtration, making it a unique and sustainable product.

It is distilled in small batches with high-quality Carter-Head stills, known for enhancing smoothness. Reyka emphasizes Icelandic natural resources, offering a clean, crisp taste, and being environmentally conscious.

It's distilled with renewable energy, highlighting Iceland's natural beauty and commitment to sustainability.Expand

Svenningsen Chocolatier is a chocolate producer based in the Capital Region. The company specializes in crafting high-quality, artisanal chocolates using premium ingredients.

Their product range includes bonbons, truffles, and chocolate bars. Svenningsen Chocolatier is known for its dedication to traditional chocolate-making techniques.Expand

Oialla is a Danish chocolate producer that specializes in organic chocolate made from wild Bolivian cacao beans. The company was founded by Rasmus Bo Bojesen, and it is known for sourcing its cacao beans from the Beniano region of Bolivia, which are harvested from wild trees in the Amazon rainforest.

Oialla produces a variety of chocolate bars, including single-origin chocolates, emphasizing sustainable practices and direct trade with local cacao producers.Expand

Simply Chocolate is based in Copenhagen, Denmark, and produces a variety of chocolate bars and other cocoa-based products. The company emphasizes the use of natural ingredients and high-quality cocoa in their chocolate production.

Their product range often features unique combinations and flavors, catering to both traditional and innovative taste preferences. All chocolates are crafted using traditional methods to ensure premium quality and taste.Expand

Icelandic Glacial is an Icelandic natural spring water brand operated by Icelandic Water Holdings. The company was established in April 2004 by a group of private investors led by Icelandic entrepreneur Jón Ólafsson. Exports to international markets began in 2005. Its headquarters and bottling facility are located in Hlíðarendi in the Ölfus region of southwestern Iceland. The water comes from the Ölfus Spring which lies in an area covered by volcanic rock. Rainwater and melted snow travel through layers of porous lava for approximately 5,000 years before reaching the spring. This natural filtration contributes to the water’s low mineral content and natural alkalinity. It has a pH of approximately 8.4 while its total dissolved solids content is around 62 milligrams per liter. The water is bottled at a production facility built directly beside the spring which limits transportation and additional processing before bottling. The facility relies on Icelandic renewable energy sources with geothermal energy playing an important role. The brand’s range includes still and sparkling spring water as well as naturally flavored sparkling varieties.Expand

Mjólkursamsalan (MS) is the largest dairy company in Iceland, renowned for producing high-quality dairy products using milk from Icelandic farms. With a long-standing tradition and a commitment to sustainable production, MS offers a wide range of products, including butter, cheese, yogurt, milk, and specialties such as skyr and traditional Icelandic dairy products.

The company collaborates with local farmers, ensuring that the milk comes from controlled sources and is processed under the highest standards of quality and hygiene. MS takes pride in its innovations in the dairy industry, combining modern technology with authentic recipes to preserve the rich taste and nutritional value of its products.

The Smjör brand, produced by MS, is one of its most well-known products, valued for its creamy texture and pure, natural composition. Additionally, MS is recognized for its skyr products, which have become a globally renowned healthy dairy choice. With a dedication to quality, sustainability, and authenticity, Mjólkursamsalan remains a leader in Iceland's dairy industry, delivering the best of nature and tradition to consumers.Expand

Gravlax is a Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was made by fishermen who used to bury the salt, sugar, and dill-rubbed salmon above the line of high tide and leave it to ferment. At the time, it was characterized by its pungent flavor and odor, but today, gravlax is cured under refrigeration. The name gravlax comes from a combination of two words, grav, meaning buried, and lax, meaning salmon, referring to the original method of production. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches.Expand

Icelandic hot dog or pylsur is a unique combination of a sausage made from Icelandic free-range lamb, a warm, steamed bun, and toppings such as fried and raw onions, ketchup, sweet brown mustard, and remoulade. This flavorful hot dog was created at Bæjarins Beztu Pylsur (Town's Best), a small hot dog stall which has been preparing them for over 60 years. It is recommended to order one with everything (ein með öllu) for the best experience.Expand

This dish is an Icelandic version of the classic English fish and chips. In the UK, the batter is made with flour, vinegar, salt, beer, and baking soda, while the Icelandic version is made from spelt flour and without beer, making the rape seed oil-fried fish lighter and similar to tempura in texture. The fish is typically caught from the Icelandic waters and it's always as fresh as possible. Icelandic organic chips are not fried, but roasted in the oven and topped with chopped parsley, resulting in a texture that's crispy on the exterior and creamy within. Regarding the accompaniments, Skyronnes dip is a staple of Icelandic fish and chips, made with a combination of skyr, olive oil, and fresh herbs and spices.Expand

Characterized by its dark brown color, rúgbrauð is a rich and dense Icelandic bread that was initially prepared solely with rye flour. It was traditionally steamed in underground pits that were located near numerous Icelandic geysers, and which provided heat for steaming. Nowadays, the somewhat heavy rye flour is usually combined with other flour types, buttermilk, and molasses to produce a lighter version of this classic. Often combined with various spreads and toppings, this subtly sweet bread is also blended with milk or buttermilk and enjoyed as a porridge or a nutritious dessert.Expand

This traditional Scandinavian dish is prepared with a combination of cow’s milk and beestings or colostrum – a yellow, rich milk produced by the animal right after it gave birth to a calf. The mixture is baked in the oven and the product acts as a coagulant, eventually thickening the milk to create a thick, custard-like dish. Often compared to baked cheese, uunijuusto is traditionally enjoyed as a dessert that is often sweetened, spiced with cinnamon, and complemented by fresh berries.Expand

Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was baked on hot stones, but today people even make them at home on electric hot plates. The bread is usually topped with butter, smoked salmon, smoked lamb, or pickled herring. Due to the fact that flatkaka is light, yet packed with energy, it is a quintessential hiking snack in Iceland.Expand

This hearty Icelandic soup is a nourishing combination of lamb, preferably on the bone cuts, carrots, rutabaga, potatoes, onions, and various fresh or dried herbs. It is traditionally thickened with oatmeal or rice, while other additions may include leeks or cabbage. Kjötsúpa is occasionally served with a dollop of sour milk.Expand

Translated as leaf bread, this classic flatbread is a Christmas staple in Iceland that was first mentioned in writing in 1736. It is prepared with a basic dough that incorporates flour, butter, sugar, milk, and is typically enriched with caraway. The dough is rolled into a thin, round sheet, which is then decorated with leaf-like, geometric patterns before it is shortly fried. In the past, the decorations were incised by hand, using a small pocket knife but nowadays it is mostly done with the help of a small brass iron. Laufabrauð is usually enjoyed alongside potatoes, peas, cabbage, and hangikjöt - Icelandic smoked lamb. Although it is believed to have originated in the north, the bread is prepared and enjoyed throughout the country.Expand

Hangikjöt is a smoked lamb specialty hailing from Iceland, where it has long been an integral part of local food culture. A cut of leg or shoulder is dry-salted or brined, then dried and cold-smoked over a fire for a couple of weeks. Traditionally, the fire for the smoking process uses dried sheep dung for fuel, which is said to be the secret behind the meat’s distinctive flavor and aroma. The meat is usually smoked according to individual preferences, and these days, it may or may not be smoked with sheep dung. The period of drying is also typically shorter than it was in the past. In Iceland, hangikjöt has been traditionally enjoyed during Christmas, either hot or chilled, and it is usually accompanied by a side of potatoes, green peas, white sauce, and pickled red cabbage. Hangikjöt is also a typical food item included in the Icelandic þorramatur, a traditional buffet which is served during the period of midwinter festivals (Þorrablót) in the country. Apart from being consumed on festive occasions, this meat specialty is also often eaten on Sundays, and it is especially delicious when thinly sliced atop of slices of Icelandic rye bread or skonsur (thick pancakes).Expand

Ábrystir is a delicious Icelandic pudding made with colostrum – the first milk from a cow or sheep after giving birth. It has a very rich and thick texture, similar to that of crème brûlée. Ábrystir is consumed as a dessert with sugar, cinnamon, and other sweeteners that are commonly added to enhance its flavor. It can be served cold, lukewarm, or hot, but it is usually warmed a little before being eaten. Ábrystir originated as a homemade specialty made by Icelandic farmers during springtime, when their cows and sheep gave birth. Even today, it remains a rare delicacy because colostrum is not found in any supermarkets and it is only available for a short time after the farm animals give birth to their offpsring. Expand