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.
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.
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.