Icelandic cuisine — fish, lamb, dairy, hardy. Isolation + harsh climate = simple but strong tradition. Skyr — world-famous.
Fish
Cod — historical economic foundation. Saltfish (bacalao), plokkfiskur (fish dish with potatoes). Herring, halibut, salmon. Hákarl (fermented shark — notorious).
Lamb
Icelandic lamb — one of best in world. Free-range on tundra with wild herbs. Hangikjöt (smoked lamb — Christmas food). Kjötsúpa (lamb soup with root vegetables). Slátur (blood pudding).
Skyr
Skyr — Icelandic dairy product for 1000 years (1100 AD). Like thick yogurt but technically cheese. Low fat, high protein. Now world export — Siggi's skyr (USA), Arla skyr (Europe). Every Icelandic home.
Hákarl and Brennivín
Hákarl — Greenland shark fermented underground 6-12 weeks. Ammonia smell strong. Eaten in cubes with Brennivín (Black Death — caraway aquavit). Þorrablót January — old dishes.
Hot Dog
Pylsa — Icelandic hot dogs (lamb + pork + beef). Bæjarins beztu pylsur (Reykjavík since 1937, most popular hot dog stand in Europe, Bill Clinton ate there). The works: mustard, ketchup, remoulade, raw and fried onions.
Bread and Cakes
Rye bread (hverbrauð — baked in geothermal heat in South Iceland 24 hours). Kleinur (twisted doughnuts). Pancakes (thin). Vínarbrauð. Buns with blueberry sauce.
Drinks
Brennivín — caraway aquavit (Black Death). Reyka vodka. Egil's appelsín (Icelandic orange soda). Milk is sacred — Icelanders drink most milk in Europe. Coffee heavily.