Þorrablót is Iceland's midwinter feast. What's on the þorramatur platter (hákarl, svið, hangikjöt, harðfiskur), how it's eaten and where it comes from.
Icelandic Christmas food: hangikjöt, hamborgarhryggur, ptarmigan, laufabrauð, sörur and malt og appelsín, plus the fermented skate tradition on 23 December.
What skyr is, how Icelanders eat it, and nine easy skyr recipes: cream and berries, breakfast bowls, pancakes, a dip, baked apples and cheesecake.
Icelandic breakfast is skyr, oatmeal (hafragrautur), rye bread with butter and cheese, and a small glass of cod liver oil. What to expect at home and in hotels.
A guide to traditional Icelandic food: lamb soup, fish stew, smoked lamb, skyr, rye bread and the stranger midwinter dishes, with links to our recipes.
Hákarl is Greenland shark cured for months because fresh meat is toxic. How it's made, what it tastes like, how Icelanders serve it, and where to try it.
One of the most iconic þorramatur dishes — a whole sheep's head, singed and simmered until tender, eaten by hand with mashed swede and potato.
Iceland's oldest snack food — wind-cured white fish pounded soft and eaten with cold salted butter, no cooking required.
Celebration cake of crisp meringue, chewy centre, fresh cream, strawberries, and chocolate caramel crunch.
No-bake chocolate oat balls rolled in coconut — the fastest treat in any Icelandic pantry.
Six cardamom-spiced layers with spiced prune paste — a cake that must age days before it is ready to eat.
Paper-thin Christmas bread, intricately carved and flash-fried until shatteringly crisp — edible folk art.
Iceland's everyday chocolate cake — moist, coffee-spiced, and buried under coconut-flecked icing.
No-bake cheesecake built on tangy skyr and whipped cream — light, protein-rich, and refreshingly Icelandic.
