I don’t think I’ll go on another camping trip or overnight trek without three essentials: muesli, cocoa powder and hot water. Mixed together, these three ingredients make an easy, on-the-go breakfast of chocolaty, hot cereal, which our trekking guide referred to as “mountain muesli”. Okay, it may not be an Icelandic specialty, but after 2 days of trekking amidst mossy mountainsides and volcanic craters, this simple recipe became the breakfast of champions. We also had the best pan-fried trout I have ever eaten; but everything tastes better after a day of trekking, doesn’t it?

With the appreciation for healthier, less processed and more sustainable foods on the rise, it is no wonder that Nordic cuisine has received so much praise recently. For example, Copenhagen’s Noma has secured the title of ‘World’s Best Restaurant’ for a few years running. While some may find Noma a little too daring (smoked moss and beef tartare with ants, anyone?) Nordic countries deserve praise for their fresh and innovative fare. Iceland’s cooler climate means there is less need for pesticides, so most farms in Iceland don’t use them. With clean mountain air and unpolluted soil and water, Iceland produces some of the purest food on the planet. Staples in Icelandic cuisine include lamb, seafood and dairy. To truly experience this, don’t forget to ask us about farm-to-table dining opportunities.

On a food tour in Reykjavik, I had the pleasure of sampling lots of traditional foods. This is a great introduction to the cuisine and the history of the city at the same time. My favorite Icelandic food discovery? Skyr: similar to Greek yogurt in that it is thick and creamy, yet with four times the protein, calcium and vitamins of milk. It is low in sugar and has no fat. It is delicious topped with muesli, seeds, nuts, berries and a little maple syrup. Need I say more?

If I had to choose one, my least favorite Icelandic food experience would have to be the fermented shark. Actually, it wasn’t as bad as I had been warned. The smell was worse than the taste. A swig of Brennivín (Icelandic schnapps) will wash it right down. The dried shark, on the other hand, I rather liked. It’s a bit like fish-jerky, if you can imagine – dry and salty – and the custom of smearing it with butter, is right up my alley.

Also, my mouth waters thinking about the lobster at Fjöruborðið. Between visiting a beautiful, secluded black beach at sunset and waiting for darkness to fall, we had a fabulous meal here. Icelandic lobster may be small in size, but it is big on flavor. Ask us about our ‘Lobster and Northern Lights’ tours.

The freshly made fish soup at Hotel Búðir (arguably one of the best places to eat on the Snæfellsnes peninsula) was also exceptional.

Although seafood was definitely a theme as I tasted my way through Iceland, the quality and freshness of everything I ate was what impressed me the most. From hotel breakfasts (like the one at Hotel Egilsen) and lunch buffets (like at the Settlement Center in Borganes), to fancy evening meals (lobster and wine), Icelanders are proud of everything they bring to the table.

Mandy Haakenson

Mandy is a GreenSpot trip designer and destination specialist. She has worked in the travel industry for over 10 years and is passionate about family travel and sustainable tourism development, as well as storytelling and photography. She has travelled around the world and is currently living in Europe with her husband and children.