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Looking for some must try foods in Iceland? Iceland’s relatively small population means that though it has a national cuisine, regional variations aren’t actually all that common. However, that does mean that as you travel across the country, if you’ve discovered a favourite dish then you’re likely to encounter it again and again. In this article, we’ll take a look at the must-try foods you should sample while you’re in South East Iceland as we take you on a virtual culinary tour.
Iceland’s harsh climate and often inhospitable terrain made food production difficult in the past. In the south east of the country, people may have had a few sheep to be able to eat lamb occasionally and some would have kept enough cows to milk for their own needs. Fishermen used to row out and catch fish close to shore, on lakes and in tidal rivers. If a whale or shoal of herring washed up on the shore, everyone would have been entitled to a share. Drying the fish meant it would keep longer. Bird hunting – such as for ptarmigan – and the collecting of eggs also supplemented the diet. Fortunately, putting food on the table is considerably less challenging for today’s residents.
As an island nation, Icelandic cuisine is characterised by seafood, with fish and crustaceans like langoustines featuring heavily on the menu of many restaurants.
The Norway lobster, a type of langoustine, is predominantly found off Iceland’s southern coast. Large scale fishing for this tasty crustacean began back in the 1950s. Today, the port most closely associated with it is Höfn, on the country’s South East coast. Of all the must-try foods, this is probably the nearest you’ll come to a local speciality, though you can eat langoustine all over the country.
The waters off South East Iceland’s coast are rich fishing grounds so it’s no surprise that the industry is buoyant and seafood in all its forms is highly regarded. Numerous species form part of the Icelandic fish catch, including herring, blue whiting, mackerel, capelin, cod, haddock and redfish. Flat fish such as dab and plaice are also associated with the county of Austur Skaftafellssýsla; it is dried, baked and run under cold water before being served.
The small settlement of Kirkjubæjarklaustur is located about 115km west of Fjallsárlón. Nearby, the Fossálar, Geirlandsá and Skaftá Rivers all run through a vast lava field created during the Laki volcanic eruption of 1783-84. These rivers attract anglers keen to fish for brown trout, Arctic char and Atlantic salmon.
South East Iceland is also known for its agriculture – in fact, in 2024 local farmers even held a Potato Festival as part of the larger lobster celebration. For instance, Miðskeri is one of the main farms producing the tuber but also raises pigs fed on home-grown corn and potatoes.
During summer time, you’ll see plenty of sheep grazing in fields throughout the area called Suðursveit, a coastal strip that separates the Vatnajokull glacier from the ocean. It should come as no surprise, therefore, that lamb in all its forms is a popular dish. One of the best ways to eat it is as a bowl of hearty meat soup – particularly on a chilly day.
Háhóll is a farm about 4km from Höfn which has specialised in raising goats since 2012. Owners Lovísa Rósa Bjarnadóttir and Jón Kjartansson produce a number of tasty products from their 70-strong herd, including meat, sausages and pâté. Everything is processed by Háhóll so that they minimise their carbon footprint.
Dairy products are equally important, and probably the most closely associated with Iceland are skyr and ice cream. Skyr combines live cultures and pasteurised skimmed milk. Once it’s warmed and the whey strained off, it becomes a yoghurt like product that’s a staple of Icelandic breakfast tables. High in protein, unlike other yogurt like products, it’s become popular around the world as a go to food for a healthy lifestyle. Although, none of the foreign remakes beat the traditional Icelandic Skyr!
The obsession with ice cream in a place where hot weather is rare enough to make the news headlines is a peculiar thing, but do as the Icelanders do and embrace this sweet treat. Local producers in the south east churn milk, egg yolks, sugar and flavourings which, once frozen, is a must-try at any time of year.
Unless they were a committed vegan or vegetarian, no self respecting foodie could come to South East Iceland without tasting lobster. It’s the food that the region is most famous for and the place to try it is undoubtedly Höfn, which brands itself the Lobster Capital of Iceland. Whether you have it as a silky soup or sautéed with lots of garlic butter, it’s yummy.
Another dish you should taste in Höfn is the smoked salmon; it’s an example of how common it is for restaurants to source produce from local growers and producers. During a meal in this historic building, you might also try the whipped hot smoked cod roe with cream cheese, Icelandic lumpfish caviar or cod baked in white wine sauce.
Another stellar choice for fish eaters is the restaurant at Hotel Jökulsárlón, just 20 minutes by car from Fjallsárlón. On the menu are Icelandic classics such as pan-fried Arctic char, smoked mackerel, lightly smoked cod alongside traditional meat dishes like braised lamb shank.
East Iceland is the only part of the country where you’ll find free roaming herds of reindeer, the descendants of those brought over in the late 1700s. When they proved tricky to raise on farms, they were released into the mountains. In Höfn, Kaffi Hornið serves up tasty reindeer burgers so you can try this game meat for yourself.
Ice cream’s a speciality of this family-run guesthouse not far from Höfn. In fact, they boast proudly that their product, Jöklaís, can be served to customers as little as 24 hours after the farm’s cows have been milked. Free from colourings and artificial flavourings, it’s another must-try.
In summer, Höfn plays host to a popular Lobster Festival, Humarhátíð, which takes place over a weekend in June. As well as celebrating food, this family-friendly event is the chance for everyone to let their hair down. There’s an art exhibition, karaoke, live bands, fun run and quirky games such as Cow Pat Lotto. With prizes for the best decorated street, you can be certain Höfn will look at its best.The South East of Iceland will delight foodies and any visitor with an interest in fresh, local produce. As you travel through this lovely part of the country, why not stop by at Frost Restaurant here at Fjallsárlón to try what’s on our menu? Each day our chef prepares two delicious soups as well as a couple of tasty hot dishes alongside the sandwiches and snacks that also fill our counter. Whether you’re feeling peckish after one of our tours or simply want to enjoy a meal in this very special place, Frost is the ideal place to refuel.
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Fjallsárlón
