Icelandic Cuisine
(Iceland)
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The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland's being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavours of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying and smoking.
Dishes: 7 / 16
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Kæstur Hákarl
(Icelandic)
Hakarl is a national dish of Iceland consisting of a Greenland shark or other sleeper sharks which has been cured …
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Rúgbrauð, Þrumari, …
(Icelandic)
It is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks …
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Vínarterta, Randalín
(Icelandic)
Vinarterta is a multi-layered cake made from alternating layers of white vanilla- or cardamom-flavored shortbread and plum jam, the jam …
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Brennivín
(Icelandic)
Brennivín is a clear, unsweetened schnapps that is considered to be Iceland's signature distilled beverage. It is a popular Icelandic …
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Þorramatur
(Icelandic)
Porramatur is a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, …
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(Icelandic)
Hjónabandssæla means Blissful Marriage Cake, which comes from that you would have a happy marriage if you could make this …
