Food & Drink

How to eat well in Iceland — customs, dishes and where to go.

Coffee & Café Culture [Kaffihús]

• Free refills are standard — When you order coffee at a café, you can usually get unlimited refills for the original price. This is especially true at casual cafés and bakeries, making it a great way to linger without spending extra.
• Arrive early for pastries — Icelandic bakeries sell out of fresh croissants, rúgbrauð (dark rye bread), and kleinur (twisted pastries) by mid-morning. Get there before 10am for the best selection.
• Kaffi Laugavegur — Located on Reykjavik's main shopping street, this spot serves excellent espresso drinks and avocado toast without the tourist-trap markup you'll find elsewhere.
• Tea culture exists but is small — Iceland is predominantly coffee-focused; tea options are limited and often just basic black tea bags. If you're particular about tea, bring your own.

Must-Try Dishes [Réttir]

• Plokkfiskur — A hearty fish stew made with fresh white fish, potatoes, and onions in a creamy sauce, served with rye bread. It's comfort food that reflects Iceland's fishing heritage and is available year-round.
• Lamb & root vegetables — Slow-roasted Icelandic lamb with traditional root vegetables like turnips, carrots, and potatoes. The lamb is incredibly tender and grass-fed, offering a distinct flavor you should experience.
• Rúgbrauð (dark rye bread) — Dense, slightly sweet rye bread traditionally baked using geothermal heat. It pairs perfectly with butter and smoked salmon or fish, and is a staple you'll see everywhere.
• Skip the puffin and horse — Tourist menus heavily promote puffin and horse meat as 'authentic.' While they're traditional, they're expensive, overcrowded on restaurant menus, and not representative of everyday Icelandic eating.
• Seafood soup — Often made with locally caught fish, shrimp, and mussels in a creamy broth, this dish is warming and showcases Iceland's pristine waters. It's particularly good at smaller, local restaurants.
• Kjötsúpa (meat soup) — A simple but deeply satisfying soup with tender lamb, potatoes, and onions—comfort food that Icelanders have eaten for centuries. Order it as a starter or light main.

Reading a Menu [Matseðill]

• Prices include tax and service — All menu prices in Iceland include 24% VAT and service charge. Tipping is not expected, though small rounding up or 5-10% is appreciated for exceptional service.
• Look for 'of the day' specials — Most restaurants offer a dagur rétt (dish of the day) that's significantly cheaper than regular menu prices and showcases seasonal ingredients. Always ask if it's not listed.
• Portion sizes are modest — Icelandic portions are smaller than North American or UK standards, though prices are high. Budget accordingly and don't be shy about ordering appetizers as mains.
• Fish terminology varies — Ýsa (haddock), ýsa (pollock), and steinbítur (catfish) are common; if you see unfamiliar names, ask your server what the fish is and how it's prepared before ordering.
• Dairy is featured prominently — Icelandic restaurants showcase local dairy in sauces, desserts, and cheese courses. If you're lactose intolerant, always inform staff as alternatives may be limited.

Where to Eat [Veitingastaðir]

• Avoid Reykjavik's tourist strip — Old Harbor area restaurants are beautiful but charge 2-3x more for mediocre food. Walk 5-10 minutes inland to Laugavegur or side streets for better value and quality.
• Sægreifinn (The Sea Baron) — A casual fish market stall in Old Harbor selling fish soup and grilled seafood skewers. It's touristy but actually delivers quality food at fair prices if you order simple items.
• Dill Restaurant — A Nordic fine-dining spot using hyperlocal ingredients, including foraged items. It's expensive but offers genuine Icelandic cuisine without the tourist gimmicks.
• Seek out town restaurants outside Reykjavik — Small towns like Akureyri, Ísafjörður, and Höfn have excellent local restaurants that are cheaper and more authentic than capital-city tourist traps. Hotel restaurants in smaller towns are often your best bet.
• Noodle Station & ramen shops — Reykjavik has surprisingly good Asian fusion spots that offer better value and quicker service than Icelandic restaurants. These are popular with locals and reasonably priced.
• Supermarket prepared food is underrated — Stores like Bónus and Krónan sell quality rotisserie lamb, fresh fish, and prepared sides at 1/3 the restaurant price. Buy them and picnic—it's practical and delicious.

Drinks & Beer Culture [Drykkir]

• Alcohol is expensive and age-restricted — Beer, wine, and spirits cost 2-3x more than elsewhere in Europe due to high taxes. The legal drinking age is 20, and ID is always checked rigorously.
• Visit the Systembolaget (state alcohol store) — Alcohol is only sold at state-run Vínbúð shops or bars/restaurants. Supermarkets sell only low-alcohol beer and cider (under 2.25% ABV), so buy spirits and wine at dedicated shops.
• Icelandic craft beer — Brands like Borg Brugghús, Gæðingur, and Tuborg produce excellent local beers. Try them at breweries or bars—they're often cheaper than imports and reflect Iceland's brewing culture.
• Friday night drinking culture is intense — Icelanders typically don't drink during the week but go hard on Friday and Saturday nights. Bars are quiet mid-week but packed and rowdy on weekends; choose your night accordingly.
• Brennivín (caraway schnapps) — A traditional spirit flavored with caraway, often served as a shot with fermented shark (hákarl). It's an acquired taste but worth trying once as part of Iceland's drinking heritage.
• Wine is overpriced but quality varies — Icelandic wine markup is severe. Stick to beer or spirits, or ask restaurant staff for their best value wine rather than ordering by price alone.

Dining Customs & Etiquette [Siðir]

• Reservations are essential in Reykjavik — Popular restaurants fill up weeks in advance, especially in summer. Always book ahead; walk-ins often face long waits or tables for off-peak times only.
• Tipping is not obligatory — Service is included in all prices, and tipping is not expected. However, leaving 5-10% for exceptional service or rounding up the bill is becoming more common and always appreciated.
• Dinner happens early — Restaurants serve dinner from 6pm, and kitchens often close by 10pm. Late diners should eat by 8:30pm; after that, only bars and casual spots remain open.
• Dress code is casual — Even fine-dining restaurants welcome casual dress. Icelanders dress practically for weather rather than formality; only the most exclusive restaurants expect jacket-and-tie.
• Bread and butter may cost extra — Some restaurants charge for bread service; always confirm before it's brought to your table. This is standard practice and not a upsell—just Icelandic custom.
• Water is tap water and free — Icelandic tap water is pure, cold, and excellent. You can request tap water free at any establishment, and locals typically drink it instead of bottled water.

Seafood & Sustainability

• Understand Iceland's fishing culture — Iceland's economy is built on fishing, and seafood is the backbone of the cuisine. Expect fish on most menus and ask your server about the catch of the day—they'll know the source.
• Arctic char & trout — Farmed locally and incredibly fresh, these mild white fish are staples. They're often served simply grilled with lemon and butter to let the quality shine through.
• Scallops and mussels are seasonal — These are best in summer and early autumn. If visiting in winter, they may be frozen or unavailable, so ask before ordering.
• Avoid genuinely endangered species — While puffin and whale are offered at tourist restaurants, both are ethically questionable; their sale contributes to unsustainable hunting. Supporting local fish dishes instead helps the local economy more responsibly.