Thing to do
Thing to do in Iceland
Local food experiences
What's actually worth eating in Iceland — lamb soup, langoustine, skyr and street-food fish — and where to find it without paying tourist prices.
Key facts
- Time needed
- Varies
- Best months
- jan, feb, mar, apr, may, jun, jul, aug, sep, oct, nov, dec
- Seasons
- all-year
- Price level
- medium
- Family friendly?
- Yes
- Difficulty
- easy
What to try
- Langoustine (humar) — Höfn is the canonical spot. Several restaurants in town specialise.
- Fresh fish — almost every coastal restaurant. Cod, haddock, plaice, char.
- Lamb (lambakjöt, kjötsúpa) — Icelandic lamb is grass-fed, free-range, distinctive.
- Skyr — yogurt-like, high protein. Try it on muesli.
- Bæjarins Beztu hot dog — Reykjavík’s most famous bite. Cheap, real.
How to save money
- Cook one meal a day from supermarkets (Bónus, Krónan).
- Soup-and-bread lunches are common and cheap; many cafés do them.
- Tap water is excellent — never buy bottled.
- Picnic on the road; gas-station meals are not the move.
Reservations
For fine dining in Reykjavík (Dill, Sumac, Brút) and the langoustine restaurants in Höfn in summer, book a day or two ahead.
Frequently asked questions
What's the most overrated food experience in Iceland?
Fermented shark (hákarl). It's a cultural curiosity but not what locals actually eat.
How expensive is eating out in Iceland?
A casual meal runs 3 500–6 000 ISK per person; a sit-down dinner 7 000–12 000; fine-dining tasting menus 18 000+. Supermarket meals can be much cheaper.
Is the tap water safe to drink?
Yes, and it's excellent. Don't buy bottled water.