My Iceland: Cuisine

Iceland’s food scene has really come into its own over the past few decades, emerging as a distinctive voice within Nordic cuisine. Even though many travelers associate Iceland with plain cod, the infamous shark, and boiled sheep’s heads, there’s so much more to taste. Since we’re lucky enough to employ a whole team of gifted chefs, we invited our Executive Head Chef at Blue Lagoon, Benedikt Fannar Gylfason, to share his thoughts on flavors and cooking philosophy, with a few secret spots thrown in for good measure.

Iceland: where small towns produce interesting traditions

“I am from a small town in the Westfjords in Iceland called Bolungarvík” says Benedikt, or Benni as he’s called, when asked about his origins. The Westfjords were built up by generations of hardy folk that knew how to live off their environment. The town is the quintessential seafaring village, home to about 1,000 people, and sits by a grand fjord called Ísafjarðardjúp. Traditions in the Westfjords developed not least because of both isolation and closeness to the sea, shaping both communities and resources.

Traditional Icelandic food with a twist

Which traditional food or local Icelandic dishes should you sample if you’re not in the mood for shark or sheep’s heads? Chef Benni has some solid recommendations. “I would recommend trying both lamb and cod when in Iceland. The lamb is too good to be true because of its texture and unique flavor.” And he’s right: in Iceland, sheep graze freely in the wild during the summer, feeding on herbs and natural vegetation that give it almost gamey flavor and a melt-in-the-mouth texture if properly prepared. As for cod, Chef Benni tells us that this Iceland staple has fed generations. “It played a crucial role in building our economy. The quality and flavor are on another level,” he says, adding that when you taste Icelandic cod, you immediately understand why it has been so important to us for centuries. And we wholeheartedly agree.

When elevated for the 21st century palate, humble ingredients like cod once again become indispensable—embodying key principles of modern Nordic gastronomy: simplicity, seasonality, and respect for the both ingredients and traditions.

Sourcing sustainably

It’s clear that Chef Benni’s passion is exactly that: to elevate tradition. “You can’t go wrong with lamb. But there are more ingredients that are extremely important to me,” he says and goes on to describe what some might often overlook: Dulse. “It’s a secret weapon,” he says. In fact, dulse has been used in Iceland for centuries. With its abundance of nutrients, Icelanders used this unassuming ingredient in porridges and in bread making, for example.

Of course, Chef Benni has more to share. “New Icelandic potatoes are like candy, they’re so good,” he says and goes on to describe smælki—Icelandic baby potatoes—as the delicacy they are. “You can’t go wrong with smælki. Just add a healthy helping of butter and your favorite herbs, and season to taste. Voila!” he says, with a happy smile.

Speaking of herbs, the aromatic addition of Arctic thyme is high on his list. Arctic thyme, known as blóðberg in Icelandic, is a herb that plays very well with lamb. Blóðberg literally means “blood rock”, a name which may have come about because of the plant’s hot-pink flowers and the fact that it grows in sandy, gravelly conditions. Hardy and a little sassy—just like Icelanders.

There’s an honesty in looking close to home. Tradition turns into a treat, anchoring Icelandic foodies to their history while also giving them permission to put their own spin on nutritious and accessible ingredients. That’s sustainability at work.

Chef Benni’s favorite (dining) experiences

When asked about his favorite spots to eat out, Chef Benni was quick with a list. “Lóla, Óx and Fiskmarkaðurinn are some of the best spots,” he says. Fiskmarkaðurinn, or The Fish Market, is known for—you guessed it—sea food, while Óx offers a Michelin experience, and Lóla is a whimsical and inventive new hot spot where the décor is as flavorful as the food. In Benni’s opinion, eating out in the capital city is fun, varied, and always inventive. But does he have any other secrets to share? “Yes, reluctantly,” he says with a smile. “While I want every visitor to get the best dining experience, I’m also an advocate for traveling off the beaten track in Iceland,” he says with a passion. “I’d start in Bolungarvík, my hometown, and really get the feel for the Icelandic fishing village. Make your way to the top of Bolafjall mountain for some unmatched views—they’re out of this world! Secondly, I’d recommend Ásbyrgi canyon in the north of Iceland. This unique place has an energy I can’t quite describe,” he adds. And we quite agree.

Iceland: The unlikely foodie destination?

Going on a dedicated culinary vacation in Iceland is easier than you might think. As soon as you land, you’re minutes away from a whole range of restaurants that are an ideal first stop for foodies: Lava Restaurant at the Blue Lagoon and the Michelin-starred Moss Restaurant at The Retreat Hotel. After a restorative dip in the lagoon, you can go onwards to the capital city Reykjavík and find your ideal sweet spot whether it’s high-class dining (Óx), casual yet tasty seafood restaurants (Fiskmarkaðurinn), visually alluring locales (Lóla) or simply locally run bakeries like Sandholt. While this is by no means a comprehensive list, this may inspire your next gourmet journey into Iceland’s ever‑evolving cuisine and gastronomy.

As we say in Icelandic, verði þér að góðu; may it do you good.