Icelandic cuisine
Icelandic cuisine is a cuisine that has similarities to Norwegian, Danish, Swedish cooking.
National cuisine of Iceland
The hallmark of Icelandic cuisine is fish and seafood dishes: try the pickled salmon (“gravlax”), a variety of fish sandwiches, fish soup made from flounder or catfish. An unusual Icelandic dish is “hackarl” - shark meat, which goes out for several weeks before serving, and then dries up hanging on a hook for several months. As for meat dishes, in Iceland they prepare a rather exotic dish in the form of a fried sheep's head. Fermented milk products are of great importance in the country, among which skyr stands out - a product like yogurt, as well as rye bread (it is baked steamed or in a pot and is often served with butter, pickled herring or mutton pate).
Popular Icelandic dishes:
- “hangikyot” (smoked lamb dish);
- “slatur” (a dish of sheep giblets sewn into the gastric bladder);
- “sealed” (herring marinated with spices);
- “blakia” (meat kebab, fried to an almost charred state);
- “hrutspungur” (a dish in the form of pickled eggs of a young lamb, which is placed under a press before serving and turns into a kind of cookie).
Where to try Icelandic cuisine?
Iceland pleases its guests with restaurants and cafes specializing in different culinary directions, but if you are interested in Icelandic cuisine, then in Reykjavik it is worth going to “Forrettabarinn” (the restaurant menu surprises guests with a heart of lamb with bacon and other incredible Icelandic delicacies, in addition, you can taste smoked salmon here), “The pearl” (the institution specializes in Icelandic dishes, but if you wish, you can order international dishes from the a la carte menu) or “3 Frakkar” (guests are advised to try fish stew and shark chops), and in Husavik - in “Restaurant Salka” (Smoked puffins and seafood soup are recommended in the restaurant). It is worth noting that most Icelandic restaurants are small in size and can accommodate a small number of visitors..
Cooking classes in Iceland
Those wishing to get acquainted with Icelandic cuisine are offered to go on a gastronomic tour of Iceland, where for 12 days participants will be able to cook traditional dishes under the guidance of the country's leading chefs (the journey will begin in Reykjavik, continue on the beaches and snow-capped glaciers).
Arriving in Iceland makes sense to plan for the Beer Day (March) and the culinary festival “Food and fun” (Reykjavik, February) providing guests with the opportunity to enjoy delicious culinary delights.
