Sample Iceland's most unusual traditional foods including hákarl (fermented Greenlandic shark), hangikjöt (smoked lamb), harðfiskur (dried fish), skyr, and Brennivín schnapps. A brave and memorable culinary adventure.
The Traditional Icelandic Food Tasting Tour is a 2.5-hour tasting-focused experience in Reykjavik built specifically around the country's more unusual heritage foods rather than a general restaurant crawl. Over six tastings, the guide introduces hákarl, fermented Greenlandic shark cured for months and traditionally washed down with a shot of Brennivín schnapps; hangikjöt, smoked lamb served cold or in soup; harðfiskur, wind-dried fish eaten with butter; and skyr, the thick cultured dairy product that predates modern yogurt in Iceland by centuries. Each tasting is accompanied by a short history of how the dish developed, tying the food back to the preservation methods Icelanders relied on before refrigeration, when smoking, drying, fermenting, and pickling were the only ways to survive a long winter on a remote North Atlantic island.
The $90 per-person price covers all six tastings and a pairing of Brennivín schnapps alongside the hákarl tasting, plus the guide's cultural history narration throughout. Transport between tasting locations is on foot within central Reykjavik; travel to more distant stops or a full sit-down meal is not included. The pace is conversational rather than brisk, and portions are intentionally small so that six tastings do not amount to a full meal. English is the primary language of narration, and the tour works for small groups; those with fish, shellfish, or dairy allergies should mention this in advance, since several of the tastings-hákarl, harðfiskur, and skyr-are built around exactly those ingredients and have limited substitutes given the tour's theme.
| Price | $90 |
|---|---|
| Duration | 2.5 hours |
What is included
- 6 traditional food tastings, Brennivín pairing, cultural history narration
Weather through the year in Iceland
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Iceland.
Highlights
- Tasting of hákarl (fermented shark) with a Brennivín pairing
- Hangikjöt smoked lamb and harðfiskur dried fish tastings
- Skyr tasting with background on Iceland's dairy traditions
- Guide narration on preservation methods behind Icelandic cuisine
- Small-group, conversational pace over six tastings
Tips for visiting
- Come with an open mind and an empty stomach; hákarl has a strong ammonia smell that surprises many first-time tasters
- Those with fish or dairy allergies should mention this when booking, since most tastings are seafood- or dairy-based
- Sip the Brennivín slowly after the hákarl tasting rather than all at once, as is traditional
- Wear layers, since the tour moves between indoor tasting stops and outdoor walking in central Reykjavik
- Small-group departures fill quickly in summer, so booking a few days ahead is worthwhile
When to visit
Available year-round; early evening departures are popular as a prelude to dinner, since the tastings are not intended as a full meal.
Accessibility
The tour moves on foot between a small number of indoor tasting venues in central Reykjavik; most locations are step-free, but travellers with mobility limitations should confirm specific venue access when booking.
Frequently asked questions
What is hákarl and is it safe to eat?
Hákarl is Greenlandic shark that has been fermented and dried for several months to remove toxins naturally present in the fresh meat; it is a traditional and safe Icelandic delicacy, though its smell and taste are strong.
Is this tour suitable for picky eaters?
The tour is built around Iceland's most distinctive traditional foods, some of which have unusual smells or textures, so it suits adventurous eaters more than picky ones.
Are vegetarian options available?
Substitutions are limited because the tour's theme centres on fermented shark, smoked lamb, and dried fish; travellers with dietary restrictions should contact the operator before booking.
How much alcohol is involved?
One small pour of Brennivín schnapps is included as a pairing with the hákarl tasting; the tour is not an alcohol-focused experience.