Top 13 Weirdest Foods in Iceland

Discover weird Icelandic food the way it was meant to be experienced: boldly, curiously, and without hesitation. Fermented shark, ram’s testicles, and a sheep’s head served whole are not novelty dishes created for shock. They are unapologetically traditional and deeply rooted in the country’s identity.

One of the best ways to experience Iceland’s local flavors is through food and drink tours that explain what you are eating and why it matters. After a day exploring with Reykjavik tours, sit down in the evening to face Iceland’s most infamous delicacies head-on.

Visit during the colder months on winter vacation packages, and you may arrive just in time for the Thorrablot Festival, when traditional foods take over the table. It’s celebrated between mid-January and February, and it’s the best time to try traditional Icelandic foods.

This article ranks the most talked-about traditional Icelandic dishes, starting with the surprisingly approachable and climbing toward the truly challenging. Some will test your palate. A few may test your resolve. All of them tell the story of a country that survived through ingenuity and stubborn determination.

Key Takeaways About Traditional Icelandic Food

• Many traditional Icelandic dishes were created out of necessity, using fermentation, drying, smoking, and salting to survive harsh winters.

• Fermented shark (hakarl) is safe to eat after curing, but its strong ammonia smell makes it the most infamous example of weird Icelandic food.

• Most of these intense dishes are not everyday meals. They are mainly eaten during the Thorrablot Midwinter Festival.

• Modern Icelandic cuisine is built around fresh seafood, quality lamb, skyr, and international influences.

• Trying traditional Icelandic delicacies is less about shock value and more about understanding Iceland’s history and survival culture.

Icelandic Delicacies and the Origins of Iceland’s Weird Food

For centuries, Icelanders had to smoke, salt, pickle, or dry their food to preserve it through the harsh winters. As a result, traditional Icelandic food mainly consists of seafood and lamb that have gone through some kind of preservation method.

Some of these dishes are now mostly eaten during the Thorrablot Midwinter Festival between late January and February, when traditional foods are still celebrated. Above, you can see Óli from the Guide to Iceland team helping two visitors from the UK shop for and try traditional Icelandic food (spoiler: they don’t like most of it).

It’s important to remember that these dishes represent only a small, eccentric corner of our culinary heritage. On most days, Icelanders are more likely to eat kjotsupa (lamb soup), creamy fiskisupa (fish soup), or skyr, a thick, protein-rich yogurt.

While the "weird" dishes take center stage at the midwinter feast, they’re usually balanced by approachable sides like laufabraud (leaf bread) or sweet hot spring rye bread (rugbraud), baked in the geothermal earth. But if you’re here for the challenge, here is our ranking of traditional Icelandic delicacies.

13. Lakkris (Icelandic Licorice)

If you spend more than five minutes in one of Iceland’s grocery stores, you will quickly notice our borderline obsession with licorice. It shows up everywhere. You will find it inside chocolate bars, blended into gourmet sea salt, sprinkled over soft-serve ice cream, and even infused into local spirits.

Historically, this obsession grew out of necessity. For centuries, Iceland had strict import restrictions and limited access to honey or sugar. Licorice root was one of the few sweet ingredients available, and it also served a medicinal purpose, often used to soothe coughs. Over time, it became the default treat for generations of Icelanders.

For the uninitiated, this is one of the approachable items on our list. Most varieties are sweet, chewy, and genuinely delicious. It earns its place here because of salted licorice, known locally as soltu lakkris. Infused with salmiak, or ammonium chloride, it delivers a sharp, stinging kick that can feel like a physical shock to your taste buds.

If you want to explore Iceland’s sweet side properly, join the Icelandic sweet tooth walking tour through downtown Reykjavik and sample the country’s best licorice treats. For the full local experience, visit on a Saturday during Nammidagur, or Candy Day, when most supermarkets offer 50 percent off pick-and-mix candy.

12. Hardfiskur (Dried Fish)

Another popular item is dried fish, usually made from cod, haddock, or wolffish. It is a classic Icelandic snack, and even some adventurous foreigners have grown to enjoy it. Think of it as our version of fish jerky, with fillets wind-dried in the salty North Atlantic air until they turn thin and brittle.

Historically, hardfiskur was far more than a snack. For centuries, it acted as a substitute for bread, which was difficult to produce in Iceland because grain was scarce. People carried pieces with them as a portable, shelf-stable meal that would not spoil.

Today, Icelanders eat large amounts of it every year, typically topped with a thick layer of butter. The butter is not optional. The fish is extremely dry and fibrous, so the added fat softens the texture and makes it easier to chew. It is often featured on a private food tour in Reykjavik, served the traditional way with plenty of butter.

Beyond its cultural importance, it is also a serious source of nutrition. It is packed with protein, with just 3.5 ounces (100 grams) providing roughly 80 to 85 percent of your recommended daily intake. You will either love it or hate it, but there is only one way to find out.

11. Saltfiskur (Salted Fish)

One of the oldest and most important preservation methods in Iceland was salting. And when we say salt, we mean a lot of it. The fish was completely buried in salt, which pulled out the moisture and allowed it to last for months without spoiling.

Salt was once a precious commodity in Iceland, so this method only became widespread after Icelanders began producing it by boiling seawater. Salted cod then became the backbone of the national economy and one of Iceland’s most valuable exports, even appearing on the Icelandic coat of arms.

The preparation is just as serious as the preservation. Before you can cook it, the fish must be soaked in water for hours or even two to three days. Today, you can buy lightly salted fish in supermarkets that does not require soaking, but most locals will tell you it does not deliver the same firm texture or depth of flavor as properly salted cod.

Traditionally, it was boiled with potatoes and rye bread, a meal many Icelanders still find nostalgic. Today, it is also popular in Spanish and Italian-style dishes with tomatoes and olives.

Salted cod remains one of the best types of Icelandic food for understanding the country’s history. It is considered a premium delicacy in countries like Portugal, Greece, and Spain and is still one of Iceland’s major exports.

10. Hangikjot (Hung & Smoked Meat)

Hangikjot, or smoked lamb, is closely tied to the Icelandic countryside. For many Icelanders, its aroma signals the holiday season. The name means "hung meat," referring to lamb hung in a smokehouse for weeks. Although strongly linked to Christmas in Iceland, it is now enjoyed year-round.

One of the most unusual parts of the process is the fuel used for smoking. Because Iceland historically lacked large forests, wood was too valuable to burn. Instead, farmers used birch or dried sheep dung. While that might sound unappetizing, it creates a rich, slightly sweet, and deeply smoky flavor that is uniquely Icelandic.

Traditionally, hangikjot is boiled and served hot or cold in thin slices, usually with peas, mashed potatoes, and a thick white sauce called uppstufur, similar to a French bechamel. It is often paired with laufabraud, a thin, crisp leaf bread.

In recent years, a twice-smoked version has gained popularity. This variety is eaten raw, similar to prosciutto, and has a firmer texture and more concentrated flavor. If you are not ready for a full holiday meal, you can easily find sliced hangikjot in local supermarkets to use as a sandwich topping.

9. Lundi (Puffin)

Photo from Wikimedia, Creative Commons, by tinman6. No edits made.

Puffins are one of Iceland’s most iconic symbols, but they also have a long history as a survival food for coastal communities. Today, puffin is considered a specialty delicacy. It is harder to find on menus due to conservation efforts, though it remains closely associated with the Westman Islands, home to Iceland’s largest puffin colony.

The meat is dark, lean, and rich in iron. Because these birds spend most of their lives at sea, the flavor is distinctly polarizing. Imagine a cross between gamey liver and a very fishy piece of duck. Traditionally, it was sometimes boiled in a sweet milk sauce to soften the taste, but it is now most commonly served smoked.

Puffin is part of Iceland’s culinary history, but it is not for everyone. Many travelers prefer to admire these birds in their natural habitat rather than on a plate. A puffin-watching tour offers a far better experience, especially when there is no fork involved.

8. Gellur (Cod Tongues)

Photo from Wikimedia, Creative Commons, by Jeremy T. Hetzel. No edits made.

If you see "cod tongues" on a menu, do not let the name fool you. They are not tongues at all, but small, fleshy, triangular muscles found behind and under the fish’s tongue. Historically, every decent fishmonger in Iceland had buckets of them. They are harder to find today, but they remain a nostalgic favorite for many.

The real challenge is the texture. They are gelatinous and can be slimy. Cooked in a modern way, gellur can be good. The traditional method is simply boiling them. Unless you are asking an Icelandic grandfather, who grew up eating them, most people agree that the version requires some determination.

Beyond the dinner table, these little muscles have a curious place in Icelandic folklore. They were once believed to be a powerful aphrodisiac, and the word gella later became slang for an attractive woman. Love them or find them plain "weird," they remain a memorable part of Iceland’s culinary history.

7. Slatur (Blood Pudding)

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Slatur literally means "slaughter." It is made from sheep’s innards, blood, and fat. Historically, nothing on Icelandic farms went to waste, so every usable part of the animal was prepared and preserved. Today, slatur remains a common household dish and a staple on any traditional Thorri plate.

There are two main types you will encounter. Blodmor, or blood pudding, resembles English or Irish black pudding. Lifrarpylsa, or liver sausage, is often compared to Scottish haggis, though the Icelandic version is noticeably smoother and less crumbly than its Celtic cousins.

The way we eat it can be just as surprising as the ingredients. Some people sprinkle sugar on top to balance the deep, earthy flavor. At many Thorri gatherings, blood pudding is even served alongside sweet rice pudding. It may raise a few eyebrows, but for many Icelanders, it tastes like pure nostalgia.

 6. Hvalur (Whale)

Photo from Wikimedia, Creative Commons, by Thjurexoell. No edits made.

Whale meat is the most controversial item on this list. Historically, though, a beached whale was considered a miracle, as one animal could feed an entire region through a harsh winter. This idea shaped the language. The word hvalreki, meaning "beached whale," became a term for an unexpected stroke of good fortune.

Today, whale meat is no longer a matter of survival. It is available in some restaurants and supermarket freezers, usually minke whale, but it is far from a daily staple. Many Icelanders choose not to eat it at all. At Guide to Iceland, we do not support the hunting of endangered whale species anywhere in the world.

If you do see it on a menu, it is typically served lightly grilled, looking very much like a dark beef steak, or raw as sashimi with soy sauce. The flavor is metallic, slightly sweet, and unmistakably oceanic.

But here is the thing. Iceland’s relationship with whales has changed. Today, the far greater gift is seeing one breach in the wild. With a strong industry built around sustainable tourism, there is much more good fortune in seeing these giants from a whale-watching tour in Reykjavik than from a dinner table.

5. Svid (Sheep's Head)

If there is one dish on this list that truly tests your psychological grit, it is svid. This is a whole sheep’s head, singed to remove the hair and then boiled. You can find it frozen in most supermarkets, but locals often pick it up pre-cooked from Melabudin, a beloved grocery store in western Reykjavik.

The real hurdle is the presentation. It is, quite literally, a face staring back at you from your plate. Get past that, and it tastes like regular lamb or mutton. The whole head is eaten, with the exception of the brain (which is considered a delicacy in France).

There is debate over what is the tastiest part of the head, with some people saying it’s the cheek or tongue, and others claiming the eyes are the best part. If you want to ease into the experience, svid is served daily at the cafeteria in the BSI Bus Terminal in Reykjavik. It may not be listed front and center, but ask, and they usually have it ready.

For those who prefer the flavor without the eye contact, there is svidasulta, or sheep’s head jam. The meat is chopped, pressed into molds, and cooled until firm. Sliced onto bread, it delivers the taste without the stare.

4. Skata (Fermented Skate)

If you are in Iceland on the 23rd of December, you may notice a sharp, nose-stinging aroma drifting through the air. That is skata. This fermented skate is traditionally eaten on St. Thorlak’s Day, the day before Christmas Eve, and it has a reputation as one of the most pungent dishes in the world.

Skate is unusual because it does not have kidneys. It releases waste through its skin, which leaves the flesh high in urea. To make it edible, the fish is fermented for weeks. The texture turns light and cartilaginous. The smell, however, is something else entirely.

The scent is so strong that many Icelanders refuse to cook it inside their homes. Instead, they gather in restaurants or garages, because the smell clings to your hair, your clothes, and your walls for days.

For some, Christmas does not officially begin until they have cleared their sinuses with a plate of skata, usually served with potatoes and generous amounts of melted lamb fat, known as tolg, to help the medicine go down.

3. Surir Hrutspungar (Sour Ram's Testicles)

Few dishes on this list challenge the modern palate quite like ram’s testicles. To understand why they became a delicacy, you have to look at Iceland’s past. This was once one of the poorest countries in Europe, built on farming and survival. When every calorie mattered, nothing could be wasted. That included the ram.

To preserve them through the long winter, the testicles were boiled, pressed into dense blocks, and soured in whey. This process gives them a spongy, fibrous texture and a sharp, lingering tang that stays with you long after the first bite.

Today, they are no longer an everyday food. Like many of the more demanding dishes on this list, they have settled into the Thorrablot buffet, sliced neatly and served to anyone willing to test their resolve. Sour, strange, and unapologetically Icelandic, they remain one of the most polarizing items in our culinary tradition.

2. Brennivin (Black Death)

 

Technically, brennivin is a drink, not a food, but no introduction to traditional cuisine and Icelandic spirits is complete without it. The name translates to "burning wine," though internationally it is better known by its dramatic nickname, Black Death.

It is a potent schnapps distilled from fermented potatoes and flavored with caraway. The taste is sharp, herbal, and impossible to ignore. If you are facing fermented shark or sour ram’s testicles, it can feel less like a drink and more like necessary equipment. One shot, and the North Atlantic disappears from your palate.

Iceland’s relationship with alcohol has not always been smooth. Beer was not legalized until March 1, 1989, and for decades brennivin played a central role in midwinter celebrations. Today, it remains a cultural icon. For many, a shot of Black Death is the final step in surviving a traditional Icelandic meal.

For a modern take on this iconic spirit, visit Eimverk Distillery on a tour with tastings of Icelandic whiskey, gin, and brennivin. It is considered one of the best breweries and distilleries in Iceland and offers a closer look at how traditional flavors like brennivin are crafted today.

1. Hakarl (Fermented Shark)

You may have heard the legend that fermented shark is buried in the ground and urinated on before being left to rot for months. It’s a great story, but it isn’t true. The shark is not urinated on, and it does not rot. It ferments.

Fresh Greenland shark is naturally toxic, packed with urea and trimethylamine oxide, essentially a built-in antifreeze. To make it edible, it must be cured. The shark is buried to drain its fluids, then hung to dry for four to five months. The fermentation neutralizes the toxins and makes it safe to eat, even if your nose strongly disagrees.

The smell is strongly ammonia-like, which helps explain the persistent urine myth. The flavor is an acquired taste. If you enjoy very pungent blue cheese, you might manage the first bite. It is no longer an everyday food, but it remains the centerpiece of the Thorri Winter Festival.

If you feel brave, try a cube at the Kolaportid Flea Market on a weekend. You can also taste it on a food walking tour in Reykjavik or visit the Bjarnarhofn Shark Museum on a Snaefellsnes Peninsula tour to see how it is made. Finish it properly with a shot of brennivin. That is how you complete the Icelandic culinary gauntlet.

Traditional Icelandic Food Is More Than a Culinary Dare

At first glance, some traditional Icelandic food can feel like a challenge. It is easy to focus on the shock factor. But these dishes were never created to impress or disturb visitors. They were built for survival in a landscape where winter was long, resources were limited, and nothing could be wasted.

What many travelers call weird Icelandic food is, in reality, a record of resilience. Fermentation made the shark safe to eat. Salting cod supported the economy. Smoking and drying preserved precious protein for the cold months ahead. Every unusual flavor and texture tells a story about adaptation, hardship, and ingenuity.

Today, most Icelanders enjoy a modern diet of fresh seafood, lamb, skyr, and global cuisine. The best restaurants in Iceland highlight seasonal ingredients and refined versions of traditional flavors. The more extreme delicacies now appear mainly during Thorrablot festivals, preserved as cultural symbols rather than everyday meals.

Trying traditional dishes in Iceland is not about proving bravery. It is about understanding the country’s history and how a small island nation survived harsh winters and isolation, one bite at a time.