Reykjavik Food Lovers Tour – Icelandic Traditional Food

Icelandic food is not shy. This Reykjavík walk takes you from shellfish soup and lamb stew to the famous 1937 hot dog stand, then on to fermented shark and an Icelandic drink. The meal is also a lesson in how a small island made the most of lamb, fish, dairy, and preserved food.

I like the small maximum of 12 people, which gives guides such as Paul, Bo, Stefan, Robyn, and Palli room to tell stories and answer questions. I also like the broad tasting list: you get familiar favorites, odd local specialties, sweets, and a drink instead of paying for several full restaurant meals.

The main caution is value. At $152.37 per person, this is not a cheap snack crawl, and one stop may feel more like a regular central Reykjavík eatery than a tucked-away local secret. Portions vary, too, so arrive hungry but do not expect a full meal at every stop.

Key points before you book

• Fermented shark is part of the finale: You can try hákarl at Dass Reykjavík near Hallgrímskirkja, along with an alcoholic or non-alcoholic Icelandic drink.
• The original hot dog stand is included: Bæjarins Beztu Pylsur has served its famous lamb-based dogs since 1937.
• Weekend daytime tours add Kolaportið: The flea market food stop operates Saturday and Sunday from 11 a.m. to 5 p.m.
• The group stays small: No more than 12 people join the walk, a useful advantage when moving between busy downtown stops.
• Expect about three hours on foot: The route begins at Ingólfstorg and ends back at the meeting point.
• Dietary needs can be discussed: The operator tries to accommodate allergies and restrictions, but you should raise them when booking.

Reykjavík food with a side of Icelandic culture

This is a food tour first, not a full city tour. You will hear useful bits about Icelandic life, folklore, sagas, runes, family traditions, and the history behind certain dishes, but the stops and tastings set the pace.

That focus works well early in a Reykjavík stay. You get a practical introduction to foods you might otherwise skip, plus names of places you may want to revisit. One guide, Palli, has also been praised for sharing useful food and dining tips beyond the scheduled stops.

The guides help shape the experience. Paul is described as a retired fisherman with stories to tell, while Bo is praised for explaining how food is prepared and how it fits Icelandic culture. Stefan, Óli, Magnús, Robyn, Einar, Palli, and Pauli have also led groups, so the tone may vary from one departure to another.

You should expect a friendly local host rather than a formal lecture. The strongest part of the tour is often the connection between food and daily life. A bowl of lamb soup becomes a way to talk about the island’s climate and farming. Fermented shark becomes a chance to discuss preservation and tradition rather than just a dare.

Ingólfstorg: getting the walk started

Meet at Ingólfstorg, at Hlöllabátar, Ingólfstorgi 1, five minutes before your start time. The tour ends back at the same meeting point, and no hotel pickup or drop-off is provided.

Give yourself a little extra time to find the square. One person had trouble locating the start, and the meeting point can be easy to miss if you are hurrying through central Reykjavík. It is near public transportation, but the tour itself is a walking route through downtown.

The total outing lasts about two and a half to three hours. Departure times are offered throughout the day, which helps you fit it around a museum visit, a harbor walk, or an evening plan. Since the walk operates in all weather, wear a waterproof outer layer and shoes you can walk in comfortably.

Seabaron and the case for Icelandic seafood

The first tasting takes you toward the old Reykjavík harbor and Seabaron. Here, you start with Icelandic shellfish soup, often described in the tour material as lobster soup or langoustine soup.

This is a smart opening course. It is warm, familiar enough for cautious eaters, and a clear introduction to Iceland’s seafood culture. The soup gives you a taste of local ingredients without beginning with the more challenging foods later on.

The stop lasts about 25 minutes. You should not read that as 25 minutes of explanation at the restaurant. The schedule includes time to arrive, order or receive the tasting, eat, and move on, with the guide adding context along the way.

If you already have a favorite Icelandic seafood restaurant on your list, this stop may not change your plans. Its value is that you can sample a well-known local style in a guided sequence rather than commit to a full bowl or meal on your own.

Kolaportið: the weekend food detour

On daytime tours held Saturday or Sunday, the route includes Kolaportið, Reykjavík’s flea market. It is open only on those days from 11 a.m. to 5 p.m., so this stop is not part of every departure.

The market adds a more informal note to the walk. You browse traditional Icelandic foods and unusual local products inside a working flea market rather than sitting at a restaurant table. That setting gives you a better sense of how Icelandic specialties appear outside polished menus.

The visit lasts about 30 minutes. If your tour is on a weekday or outside market hours, expect the route to skip this stop. The operator may still take you through other food venues, but you should not book a particular departure assuming Kolaportið will be open.

This is also one place where the tour’s title can set a slightly different expectation from reality. You are not spending hours sampling from independent market vendors. You get a short, guided look at traditional foods, folded into a larger downtown route.

Bæjarins Beztu Pylsur and Reykjavík’s famous hot dog

No first taste of Reykjavík food feels complete without the city’s celebrated hot dog. The route stops at Bæjarins Beztu Pylsur, the original stand dating to 1937, for an Icelandic lamb hot dog.

The hot dog is simple, quick, and popular for good reason. It also gives you a useful reminder that Icelandic food is not limited to old preservation customs or expensive seafood dinners. A casual stand can be as central to the city’s food identity as a sit-down restaurant.

The stop lasts about 15 minutes. That means a fast serving and a short explanation, not a long meal. Several people singled out the hot dog as one of the best tastings, while another praised the cod served elsewhere on the route.

If you have already eaten at the stand, this part may feel familiar. Even so, it fits the tour well because the point is to sample the city’s food traditions in a logical progression, from harbor soup to street food.

Icelandic Street Food and lamb soup

At Icelandic Street Food, you try lamb soup along with additional traditional dishes. The tour describes the soup as Iceland in a bowl, and that is a fair way to understand its place in the meal.

Lamb has long mattered in Icelandic cooking, and a hearty soup makes sense in a cool, changeable climate. The dish is usually the most comforting stop on the route, especially after walking outdoors. You may also get other small tastes here, with the exact mix depending on the day.

This is the longest food stop, at about 40 minutes. Some people found the tastings generous, while others felt the portions were modest and had eaten better lamb soup elsewhere. I would set your expectation in the middle: you should receive enough food to make the tour satisfying, but not enough to replace every meal that day.

Bread served with the soup drew one negative comment, so this may not be the high point for every palate. Still, the stop carries real value because the guide can explain the ingredients and why lamb dishes remain part of Icelandic food culture.

Taste of Iceland: snacks, sweets, and the less serious side

The stop at Taste of Iceland lasts about 10 minutes and shifts the mood from hot food to a local delicacy shop. You look at Icelandic snacks, candy, and unusual packaged foods.

Chocolate-covered licorice is one example mentioned by people who took the tour. Icelandic licorice can be salty, strong, or unexpectedly sweet, and it is a useful test of your adventurous spirit without the intensity of fermented shark.

This short stop is not a full tasting menu. Think of it as a chance to see the snack side of Icelandic food and to identify something you may want to buy later. It also breaks up the heavier lamb and soup courses.

If you are already planning to shop for Icelandic candy, you may not find this the most essential stop. For first-time visitors, though, it adds variety and prevents the experience from becoming a parade of stews and seafood.

Dass Reykjavík and the hákarl challenge

The final stop is Dass Reykjavík near Hallgrímskirkja church. The route ends with several Icelandic delicacies and the most famous test of the day, fermented shark, or hákarl.

Hákarl is a traditional preserved food with a strong smell and sharp taste. You do not need to pretend it is your favorite. The point is to try it, learn why it exists in Icelandic food tradition, and decide for yourself. It can be an intense moment, but it often becomes the story you remember best.

The tour gives you an Icelandic drink at the close. You may choose an alcoholic or non-alcoholic option. The description recommends a special beer or Icelandic schnapps, including Brennivín, sometimes called Black Death.

There is an important practical detail here. One person expected Brennivín but was offered soda, beer, or moonshine instead. The drink choice may therefore be more limited than the wording suggests. If a particular schnapps matters to you, ask the guide what is available on the day rather than counting on one exact bottle.

The stop lasts about 45 minutes, making it more relaxed than the hot dog visit. It gives the group time to finish the food journey together, share impressions, and hear more about traditional dishes.

How much food do you actually get?

Bring an appetite, but do not arrive expecting seven full servings. The route includes soup, a hot dog, lamb dishes, snacks, delicacies, and a final drink, with tastings spread across several locations.

The amount seems to vary. Some people found the portions large and generous. Others considered them small and felt the $152.37 price was high for the quantity. Another person liked the smaller portions because they could try many foods without feeling too full.

That difference comes down to how you measure value. If you want a cheap way to eat lunch, this is not the right choice. If you want a guided introduction to several Icelandic foods, with the cost and planning handled in one booking, the price makes more sense.

Food in Reykjavík can be expensive, especially when you order separate meals at several central restaurants. This walk lets you sample dishes without buying a full serving at every venue. You also pay for the guide, coordination, stories, and the chance to ask questions as you go.

The guides make the biggest difference

The food is fixed in broad outline, but the guide shapes the feel of the afternoon or evening. Strong guides add family stories, explanations of preparation, and useful restaurant advice.

Paul has been described as funny and full of local stories. Bo has been praised for explaining Icelandic culture and how food is made. Stefan has received credit for clear descriptions of both the dishes and Icelandic history. Robyn is noted for a warm, welcoming manner, while Magnús is described as personable and funny.

You may also meet Óli, Einar, Palli, or Pauli, depending on the departure. The names and comments suggest a team with different personalities rather than one fixed host. That is worth keeping in mind if you are booking for a particular guide. You cannot assume a specific person will lead your date unless the provider confirms it.

A few people felt the restaurants did not explain the dishes directly, leaving most of the cultural background to the guide. That is a fair limitation. This is not a chef-led class or a behind-the-scenes kitchen visit. You learn mainly while walking and tasting with the guide.

Who should book this food walk?

I would recommend it to you if this is your first visit to Reykjavík and you want an efficient introduction to Icelandic food. It suits curious eaters who want to try hákarl, lamb soup, seafood, licorice, and schnapps without planning a route on their own.

It also works well for couples, siblings, parents with older children, and solo visitors who like meeting a small group. Children must be accompanied by an adult, and most people can take part, but the walking and unfamiliar foods may not suit very young children.

You should think twice if you want quiet fine dining, detailed chef demonstrations, or genuinely remote neighborhood restaurants. One person expected more off-the-path venues and found the selections too mainstream. That criticism is useful: the tour visits known central establishments, not secret kitchens far from downtown.

Dietary restrictions and allergies may be accommodated, and one group had a good experience with an allergy request. Still, Icelandic traditional food can rely heavily on lamb, seafood, dairy, and preserved products. Tell the operator about your needs before the tour, then remind the guide at the start.

Timing, weather, and booking value

The tour is offered in English and uses a mobile ticket. It is often booked well ahead, with an average booking lead time of 47 days, so popular times may fill before your trip.

You can cancel for a full refund if you do so at least 24 hours before the start time. Cancellations or changes inside that window are not refunded or accepted. The experience also requires a minimum number of people, so a departure could be canceled if that number is not reached, with a different date, another experience, or a full refund offered.

The walk runs in all weather. Reykjavík weather can shift quickly, so a waterproof layer matters more than a stylish coat. Water is included at all stops, along with the food tastings, taxes, fees, and handling charges.

The small group is a real benefit. Twelve people is still large enough to create a social outing, but small enough for a guide to hear questions and keep the group moving together. If your departure has only a few people, the experience may feel more like a personal food walk. One booking initially had only one person before four more joined, showing that group size can vary.

Should you book it?

Book this tour if you want to try Icelandic specialties with guidance, especially if hákarl is on your must-do list. The route covers seafood, lamb, street food, sweets, preserved food, and drinks in roughly three hours, while guides add stories about Icelandic life and traditions.

Skip it if $152.37 feels too high for tasting portions, or if you want small independent eateries far from Reykjavík’s main center. The restaurants are mostly accessible, known venues, and the direct involvement from staff may be limited.

For most first-time visitors who value variety and local explanation, I think the tour earns its place. Come hungry, dress for rain, keep your expectations realistic about portions, and treat the fermented shark as an adventure rather than a flavor competition.

FAQ

How long does the Reykjavík food tour last?

The experience lasts approximately two hours and 30 minutes to three hours.

Where does the tour begin and end?

It begins at Hlöllabátar in Ingólfstorgi 1, Reykjavík, and ends back at the same meeting point.

What foods are included?

You can expect Icelandic shellfish soup, lamb soup or lamb dishes, an Icelandic lamb hot dog, traditional delicacies, snacks and candy, fermented shark, and other tastings along the route.

Is fermented shark included?

Yes. The final stop at Dass Reykjavík includes an opportunity to try fermented shark, also called hákarl.

Is a drink included?

Yes. The tour ends with an Icelandic alcoholic or non-alcoholic drink. The available alcoholic choices can vary, so a specific drink such as Brennivín is not guaranteed.

How large is the group?

The tour has a maximum of 12 people.

Can the tour accommodate allergies or dietary restrictions?

The operator tries to accommodate dietary restrictions and allergies. You should provide those details when booking and confirm them with the guide before the tastings begin.