CULINARY ICELAND

Until recently, Icelandic food used to mean fish and lamb, potatoes and canned or frozen vegetables. Thankfully the country has moved on since then and is now a center for excellent cuisine. If you’re looking to try a few typically Icelandic goodies, try hangikjot (smoked lamb to eat in sandwiches), skyr – a delicious high-protein yogurt like substance, puffin or hardfiskur (protein-filled dried fish strips). People with a sweet tooth should taste Icelandic chocolate, licorice (or the popular chocolate-licorice combo!), Opal candies and snudur (frosting covered pastries). If you’re here during the holiday season, pick up some jolaol (orange soda mixed with malt – just try it!) and some laufabraud, the fried flat bread of the season (homemade is best). And when you’re in town, don’t forget to try a traditional hot dog with all the fixins’ and some delicious soft ice cream. Coffee culture has caught on strong in Iceland and the capital, as well as most other towns, is dotted with places to sit and enjoy an espresso or any other caffeine concoction, as well as some delicious cakes and pastries. Most have free wireless internet, and many offer refills and a healthy supply of newspapers and magazines.

Dining in Reykjavik is a culinary celebration of fresh ingredients and cultural variety. There are over 170 restaurants in the greater Reykjavik area where top Icelandic chefs have the advantage of cooking with pure and natural Icelandic ingredients. Fruits and vegetables are grown organically in greenhouses and meat and dairy products are free of additives and growth hormones. Very often the mouth-watering halibut swimming in a delectable sauce on your dinner plate was carelessly swimming in the ocean during breakfast.