What to eat in Reykjavík.
Icelandic food is not what tourism marketing says it is. It's not all fermented shark and rotting whale. It's excellent lamb, cod, dairy, and rye, plus a modern Nordic dining scene punching well above its city size. Here's what to actually order, curated with The Reykjavík Grapevine.
Icelandic classics you should try
Lamb
Icelandic sheep are grass-fed, mountain-roaming, and by law raised without antibiotics or hormones. The meat has a distinctive flavour, sweeter, gamier, less mutton-y than what most of the world calls lamb. Order it slow-cooked (lambaskanki, lamb shank), as soup (kjötsúpa), or smoked (hangikjöt). Any local restaurant with lamb on the menu takes it seriously.
Fish
Cod (þorskur) is the backbone. Halibut, arctic char (bleikja), langoustine, salmon, and haddock all feature on Icelandic menus. Fresh fish is often served pan-fried simply, the fish is the point, not the sauce. Fiskmarkaðurinn (Fish Market) downtown is a fine-dining place for the full experience; Sægreifinn by the harbour serves the famous lobster soup in a hut.
Skyr
Thick fermented dairy that Icelanders have made for over 1,000 years. Similar to Greek yoghurt but higher protein, lower fat, tangier. Every supermarket carries branded skyr (MS, Ísey). Try it with berries at breakfast or in Icelandic desserts.
Rúgbrauð (rye bread)
Dark, dense, slightly sweet rye bread traditionally baked in geothermal steam, the loaf goes into a hot spring for 24 hours. Served with butter and pickled herring, or as the base for a smoked-lamb sandwich. Café Loki does it right.
Icelandic hot dog (pylsa)
Iceland's real national fast food. Made mostly of lamb (unusual outside Iceland), served in a soft bun with fried onions, raw onions, ketchup, sweet mustard, and remoulade. See below.
The hot dog
Bæjarins Beztu Pylsur ("The town's best hot dogs") on Tryggvagata by the harbour is the institution. Open since 1937. Bill Clinton ate one and Iceland has not let anyone forget it. Order:
"Ein með öllu", pronounced "ain meth uht-lu", meaning "one with everything." That's fried onions, raw onions, ketchup, sweet mustard (pylsusinnep), and remoulade.
Around 880 ISK. Eat it standing outside, like a local. There's usually a queue; move fast when it's your turn.
Alternates: Pylsuhúsið (harbour area, comparable) and Sundlaugin pool cafés (real Icelanders eat their hot dogs at the swimming pool).
What to skip. Whale meat, puffin, and horse steaks exist in some tourist restaurants, marketed as "traditional Icelandic" but Icelanders don't eat them. Environmental groups actively discourage the whale-meat trade because tourism is what keeps it commercially viable. Choose lamb, cod, or langoustine, all authentically Icelandic and much better anyway.
Modern Nordic fine dining
Reykjavík has an outsized fine-dining scene for a city of 130,000 people. Book weeks ahead for the big names.
- DILL (Laugavegur 59). Michelin-starred. New Nordic tasting menu with heavy foraging. The originator of Reykjavík's fine-dining scene.
- ÓX (Laugavegur 28), chef's counter, 11 seats, hidden behind Sumac restaurant. Fixed tasting, book 2+ months ahead.
- Sumac (Laugavegur 28). Middle-Eastern meets Icelandic, from the ÓX team.
- Óx á Rafmagninu, power-station outpost of ÓX, focused on live-fire cooking.
- Fiskmarkaðurinn (Aðalstræti 12), old-school fine dining focused on fish.
- Sushi Social (Þingholtsstræti 5), inventive sushi with local twists (arctic char nigiri, langoustine rolls).
Casual and mid-range
- Sæta Svínið (Hafnarstræti 1–3), gastropub with elevated Icelandic classics.
- Íslenski Barinn (Ingólfsstræti 1a), "The Icelandic Bar." Best casual spot for traditional plates without the fine-dining price.
- Kex Hostel Bar (Skúlagata 28), surprisingly good food in a hostel restaurant.
- Public House (Laugavegur 24), gastropub with a very good burger.
- Chuck Norris Grill (Hverfisgata 24), for a Reykjavík take on the burger diner.
Food halls (mathöll)
Best value-per-krónur in the city. Multiple small food stalls under one roof, order at each stall, sit anywhere.
- Hlemmur Mathöll (Laugavegur 107), the biggest and best. SKÁL! (Nordic small plates), Bao (Taiwanese), Fuego (Argentinian), Le Kock (burgers), and a solid gelato counter. Open late.
- Grandi Mathöll (Grandagarður 16), smaller, in the harbour district. Pizza, sushi, tacos.
- Pósthús Food Hall (Pósthússtræti 5), newest, in the old post office building.
Bakeries + coffee
Reykjavík takes coffee unusually seriously for its size, dozens of independent roasters in a 3km radius.
- Reykjavík Roasters (Kárastígur 1), the city's most-loved. Small, laptop-friendly, best pour-over.
- Sandholt Bakery (Laugavegur 36), pastries and sourdough that will ruin other bakeries for you.
- Braud & Co (Frakkastígur 16), rainbow-painted, cult croissant, cinnamon rolls hot from the oven.
- Kaffi Vest (Melabraut), neighbourhood spot near Vesturbæjarlaug pool, real locals.
- Deig / Café Loki, both do the traditional Icelandic breakfast.
Cheap eats
Reykjavík is expensive but not impossible.
- Bæjarins Beztu hot dog, 880 ISK.
- Hlemmur Mathöll food hall, 3,000–4,500 ISK dinner.
- Gló (Engjateigur 19 + downtown branches), vegetarian buffet-style, 3,500 ISK.
- Noodle Station (Laugavegur 103 and Kringlan mall). Vietnamese pho, ~2,200 ISK a big bowl.
- Bónus supermarket (pink-piggy-on-yellow logo), cheapest grocery for self-catering. Skyr, rye bread, smoked salmon, lamb sausages.
Traditional Icelandic + Christmas foods
- Kjötsúpa, traditional lamb soup with root vegetables. Served at Café Loki, Íslenski Barinn, and most Christmas menus.
- Hangikjöt, smoked lamb, often served cold with potatoes in béchamel and green peas around Christmas.
- Plokkfiskur, creamy fish stew with potatoes and béchamel. Classic Icelandic home cooking.
- Harðfiskur, dried fish, eaten as a snack with butter. Weird texture, addictive.
- Laufabrauð, deep-fried delicately patterned bread, only made around Christmas.
- Þorramatur, the winter feast of preserved everything: fermented shark (hákarl), sour ram testicles (súrsaðir hrútspungar), boiled sheep's head (svið). Available January–February. Icelanders do eat this, but often reluctantly.
Vegetarian and vegan
Better than most tourists expect. Reykjavík has a strong plant-based scene:
- Gló, buffet-style vegetarian/vegan, multiple locations.
- Kaffi Vinyl (Hverfisgata 76), vegan menu, record-shop atmosphere.
- Mama Reykjavík, vegetarian bowls.
- Chickpea, falafel and Middle-Eastern.
Practical tips
- Book fine dining 2+ weeks ahead. DILL, ÓX, Sushi Social sell out.
- Bring your own alcohol for a picnic. Alcohol at restaurants is very expensive; the state monopoly Vínbúðin closes early on Saturdays and stays closed Sundays.
- Tipping is not expected. Service is included. Locals round up or add ~10% for exceptional service, but no obligation.
- Water is tap. Restaurants serve free tap water. Bottled water is a waste of money.
- Use the Icebreaker app map. Every restaurant above is on our map, curated with Grapevine, with live opening hours.
FAQ
What is Iceland known for food-wise?
Icelandic lamb (grass-fed, hormone-free), cod and langoustine, skyr (thick fermented dairy), rúgbrauð (geothermal rye bread), and pylsur (hot dogs). Plus a strong modern Nordic fine-dining scene.
What is Iceland's national food?
Traditional: kjötsúpa (lamb soup) and hangikjöt (smoked lamb). Everyday: the hot dog from Bæjarins Beztu, order 'ein með öllu'.
Where is the best hot dog in Reykjavík?
Bæjarins Beztu Pylsur, Tryggvagata 1, open since 1937. Order 'ein með öllu', everything. Around 880 ISK.
Should I try whale or puffin?
No. Neither is part of modern Icelandic cuisine, they exist in tourist restaurants because visitors demand them. Locals don't eat them and environmental groups discourage the trade. Choose lamb, cod, or langoustine instead.
What are the best restaurants in Reykjavík?
Fine dining: DILL, ÓX, Sumac. Casual: Sæta Svínið, Íslenski Barinn. Best value dinner: Hlemmur Mathöll food hall.
Where can I try traditional Icelandic food?
Café Loki (opposite Hallgrímskirkja) and Íslenski Barinn cover the traditional plates. Fljótt og Gott has authentic rye and skyr.
All these on the map. The Icebreaker app has every restaurant above marked, curated with The Reykjavík Grapevine, with live opening hours, price band, and the Grapevine's Best of tag where applicable.