Iceland
Plokkfiskur, lamb soup and skyr.
Iconic recipes
Plokkfiskur
Mashed fish-and-potato comfort gratin.
Kjötsúpa
Hearty Icelandic lamb soup with root vegetables and rice.
Skyr Berry Bowl
Thick skyr layered with berries, honey and oats.
Rúgbrauð
Sweet dense Icelandic rye, traditionally steamed in geothermal heat.
Hangikjöt Plate
Smoked lamb served with peas, potatoes and béchamel.
Kleinur
Twisted Icelandic cardamom doughnuts fried until golden.
Harðfiskur
Wind-dried Westfjords cod or haddock torn into snacks with rich butter.
Kæstur Hákarl
Snæfellsnes-style fermented Greenland shark, cubed and served with brennivín.
Saltfiskur
Reykjanes salt cod poached with potatoes, onions and drawn butter.
Slátur
Húnavatnssýsla autumn tradition — lamb blood and liver sausage boiled in stomach casings.
Lifrarpylsa
East-fjords liver sausage — the milder half of the Þorrablót platter.
Laufabrauð
Akureyri Christmas leaf-bread — paper-thin rye rounds carved with family patterns and fried.
Pönnukökur
Reykjavík thin cardamom pancakes rolled with sugar or folded around whipped cream and jam.
Vínarterta
West-Iceland layered almond-cardamom torte with spiced prune filling.
Pylsur með öllu
Reykjavík's famous lamb hot dog 'with everything' — the Bæjarins Beztu classic.
Humarsúpa
Höfn í Hornafirði creamy langoustine soup with cognac and dill.
Þorramatur Platter
Þingeyjarsýsla midwinter Þorrablót spread of cured meats, fish and rye.
Flatkökur
Húnavatn dry-pan rye flatbreads charred on a hot griddle, served with hangikjöt.
Vanilluskyr
Capital-region vanilla skyr whipped with cream and served with berries.
Kleinur (Austurland)
East-fjords cardamom-buttermilk twists fried in mutton tallow — the coffee-table staple.
Hverabrauð
Laugarvatn geothermal rye bread baked in a buried pot beside the hot spring.