Four days in Iceland were not nearly long enough to discover all the fine foods grown , raised or fished  locally. The island is a gourmet’s paradise providing  staples of very high quality and most unusual choices for the daring connaisseur. Here are samples of the traditional dishes that we ordered in different restaurants.

Lightly smoked free range chicken dark and white meat

Icelandic lobster or langoustine

Ratatouille at Restaurant Laekjarbrekka

Icelandic lobster bisque

Vegetarian selection

Breakfast

Venison and reindeer

Lamb and Icelandic lobster Surf & Turf

Smoked lamb sandwich on rye flat bread at Hotel Anna

Rúgbrauð is a flat rye bread, dark and dense, usually rather sweet, traditionally baked in a pot or steamed, in special wooden casks, by burying it in the ground near a hot spring.

Marinated Atlantic scallop

Arctic char and langoustine ravioli

Horse carpaccio with Horseradish sauce at Laekjarbrekka

Terrine of lamb neck in jelly at Laekjarbrekka

Icelandic Skyr with white chocolate mousse and blueberry sherbet at Laekjarbrekka

Laekjarbrekka is a very good restaurant in the center of Reykjavik. It was built as a home in 1834 and only recently became a restaurant. We enjoyed every course and the  young waiters did all they could to answer all my difficult questions. It was not expensive by Icelandic standard considering the quality of the food, the large servings, the original setting.

Restaurant Laekjarbrekka downtown Reykjavik