Icelandic Food
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Feast Like An Icelander, Holiday Edition
Taking a look at Icelandic holiday staples So, you wanna feast like an Icelander? I hope those pants you’re wearing are loose fit because after this, you’ll be so sad that you’ll spring. A traditional Icelandic Christmas meal, eaten and celebrated on…
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Food of Iceland: Puffin
Iceland’s tourist boom of the past several years has seen the emergence of different facets of local cuisine. Some eateries push the smellier, pickled dishes often sensationalized abroad, like hákarl. Some emphasise the traditional crowd-pleasers like plokkfiskur and kjötsúpa. And many restaurants…
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Great Moments In Icelandic Cuisine: Bjúga
Tired of overpriced tattered hot dogs? Well, why not try out some long, thick bjúga? While Europe was getting all gourmet about putting thin sausages in a bun, Icelanders were already stuffing seasoned minced meat into a tube of animal guts twice…
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Great Moments In Icelandic Cuisine: Plokkfiskur
One of Icelanders’ most beloved dishes is ‘plokkfiskur’—a traditional fish stew, which roughly translates as ‘plucked fish.’ It’s a go-to comfort food you want to dig in after a crazy night out in 101. Consisting of potatoes, leek, milk, flour, cheese and,…
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Great Moments In Icelandic Cuisine: Kleinur
Have you ever wondered what that delicious twisted pastry is, often served to complement a standard cup of coffee? Sometimes branded as “Icelandic doughnuts,” kleinur – kleina, in singular – are made from the familiar base of flour, sugar, butter and eggs,…
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Great Moments in Icelandic Cuisine: Pylsur
You can’t escape the pylsur, or “sausages,” anywhere in Iceland. Pylsur are more than a simple sausage though—they’re mostly consumed in form of hot dogs, Iceland’s most popular fast-food dish among both natives and foreigners. In fact, the hot dog stand Bæjarins…
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Burger Gurus At Le Kock Start Pop-Up Events In Downtown Reykjavik
The chefs behind Le Kock will be organising a series of pop-up events this week, hosted by Apotek Restaurant in downtown Reykjavik. Although the Apotek team has overseen various pop-ups in the past year, from cocktail workshops to meet-ups with celebrated chefs…
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Halt At Holt: Comforting Simplicity In The Lap Of Luxury
The coming together of two local institutions recently created an excited buzz in the local dining scene, when the folks behind Iceland’s first Michelin-starred restaurant, Dill, took over the dining reins at Hotel Holt. A Reykjavík institution, Hotel Holt is evocative of…
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“Icelandic” Fish Sold In North America Actually Chinese
A large part of fish sold in North America under the brand Icelandic Seafood is in fact not Icelandic at all, but actually Chinese, reports visir.is Visir says that such misleading marketing has been going on for a long time under the…
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Go To The Bar And Give It A Smakk
I remember vividly the revelation of reading Anthony Bourdain’s ‘Kitchen Confidential’, and how those “Adventures in the Culinary Underbelly” are easily relatable in almost any sort of urban environment around the globe. The “cursed” address, for example, where a “cloud of failure”…
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Icelandic Brewery Makes Beer From Sheep’s Heads
The Icelandic Brewery Borg Brugghús has teamed up with their Norwegian counterpart Voss Bryggeri, to make a stout brewed from … sheep’s heads? Svið, the main ingredient, is essentially a sheep’s head cut in half, which has had its fur singed off…
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Sólon, And Thanks For All The Fish!
Hrefna: We visited Sólon on a particularly ordinary Wednesday afternoon. The place felt familiar. Maybe because I pass it every day on my way to work, envying the patrons who always seem so happy with their curly fries and drinks. The location,…
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Fine dining in Iceland in 1809: “A Most Involuntary Intemperance”
In the summer of 1809, a young British botanist, William Hooker, visited Iceland on the first botanical expedition of what was to become a distinguished career. Hooker chose Iceland on the suggestion of his older colleague Joseph Banks, one of Britain’s most…
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“More Icelandic Than The Flag”
In late June, Gunnars Majones, an Icelandic company known for its sauces—and more particularly for its marquis product, mayonnaise—announced that it had gone bankrupt, quite possibly, it must be noted, because the founder’s daughters and then-co-owners were making large withdrawals from the…
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To Be, Or Not To Be… Icelandic
The Icelandic Bar is not a new establishment. It came about as part of a trend, around five years ago, when a several new joints seemed to be popping up around the city with the same brilliant idea of naming themselves after…
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Ben Frost Responds To Anti-Whalers
Re: Stop whaling in Iceland! ´Global` boycott against products, ´made in Iceland` Dear Andreas, I am replying to your letter, which I received today, asking everyone to boycott all Icelandic products on account of Iceland’s scientific whaling policy. First and foremost let…