Diccionario de comida islandesa

Dairy product, thick and protein-rich. Eaten with sugar and berries. Dates back to Viking age.

Fermented shark. Strong ammonia taste. Traditional Þorramatur — eaten at midwinter feasts. Not for the faint of heart.

Dried fish, usually cod. Eaten with butter. High-protein, long shelf life.

Deep-fried dough twists with cardamom flavor. Eaten with coffee.

Icelandic hot dog with ketchup, mustard, fried onion and remoulade. The national snack.

Fish and potatoes mashed together. With cream and bacon. Home cooking.

Thin rye flatbread. Eaten with smoked lamb and butter.

Sweet rye bread steamed underground. Dark and dense. Good with cheese.

Icelandic schnapps, called "black death". Caraway flavored. Drunk cold.

Smoked lamb, traditionally eaten at Christmas. With flatbread and potatoes.

Meat and vegetable soup. Icelandic national dish. Made with lamb and root vegetables.

Cod liver oil — fish oil from cod liver. Healthy, drunk by the spoonful.

Cultured milk soured with bacteria. Tart taste, drunk cold. Good for digestion.

Hot pudding with cream and cinnamon. Classic dessert.

Thin, fried bread with cut patterns. Christmas tradition.

Icelandic ice cream is famous — try N1 or Ísbúð Vesturbæjar. Expensive but good.

Thin pancakes with cream and jam. Eaten on Bun Day (Bolludagur).

Singed and cured sheep head. Þorramatur. Served cold.

Salty licorice is an Icelandic favorite. Strong and salty. Try Tyrkisk Peber.

Not food but a national habit: "dunking" cake in coffee. Everyone does it.

Chocolate milk. Classic kids drink, but adults love it too.

Malt and orange soda mixed together. Surprisingly good. Icelandic classic.

Creamy fish soup with cod, shrimp and seaweed. Pricey but delicious.

Traditional cultured milk with bacteria. Sour and thick.

Cured ram testicles. Þorramatur. Not for the faint of heart.