A FOOD TRADITION
Icelandic Cuisine
Icelandic cuisine is shaped by lamb, fish, preserved foods, dairy, rye baking, and distinctive seasonal traditions.
Dishes linked to this cuisine
1–12 of 33
Ástarpungar
Ástarpungar are Icelandic fried dough pastries typically made with wheat flour, raisins, cardamom, sugar, egg, milk, and butter.
Blóðmör
Blóðmör is an Icelandic blood sausage prepared from sheep blood, suet, rye flour, oats, salt, and sometimes milk, traditionally enclosed in sheep intestine and boiled.
Fiskibollur
Icelandic fish balls are formed from minced fish with a seasoned binder and typically fried or simmered before serving.
Fiskisúpa
Icelandic fish soup combines fish and seafood stock with onion, celery, tomato, and often cream for a savory soup.
Gellur
Gellur are salted cod cheeks, traditionally prepared as a preserved Icelandic fish dish and served chilled or at room temperature.
Hákarl
Hákarl is traditionally fermented shark, aged until it develops its characteristic pungent flavor and served chilled or at room temperature.
Hamborgarhryggur
Hamborgarhryggur is an Icelandic cured pork loin dish typically served hot with potatoes, peas, and cabbage, sometimes with a sweet glaze or gravy.
Hangikjöt
Hangikjöt is Icelandic lamb or mutton that is traditionally salted, smoked, and served sliced.
Harðfiskur
Harðfiskur is Icelandic wind-dried fish, commonly eaten as a chewy snack with butter.
Hjónabandssæla
A traditional Icelandic baked oat-and-flour cake layered or swirled with rhubarb preserve and served at room temperature.
Hrútspungar
Hrútspungar are boiled ram testicles that are pressed and traditionally preserved in sour whey before being served chilled.
Humarsúpa
A rich Icelandic langoustine soup prepared with seafood stock, onion, cream, butter, and commonly tomato and white wine.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.