Reykjavik: Icelandic Food Tour

Come hungry, leave with stories. This three-hour walk through central Reykjavik combines at least ten traditional Icelandic foods with local tales, city sights, and practical restaurant advice. I like the generous range, from comforting lamb soup and fish soup to a famous Icelandic hot dog, salty licorice, cod, sweets, and fermented shark. I also like the small-group format, limited to 12 people, which gives you more time to ask questions.

The main consideration is the price: $148 per person is a serious outlay for a three-hour activity, even with food included. Traditional Icelandic cuisine leans heavily on meat, fish, and dairy, so anyone with strict dietary limits should contact the operator ahead of time, although vegetarian, gluten-free, and lactose-free needs can be accommodated.

• Fermented shark comes with a proper tasting ritual: Your guide explains how to try the tiny piece and may pair it with Brennivin.
• Five food stops help turn a meal into a city walk: You eat in local restaurants while seeing Reykjavik’s old center between bites.
• The Icelandic hot dog is a genuine highlight: It is a simple street-food stop with a distinctly local reputation.
• Guides add much more than menu descriptions: Stefan, Einar, Paul, Magnus, Anna, Ester E., and others have been praised for humor, personal stories, singing, and cultural insight.
• The portions are substantial: Several people found themselves full before the final stop, so avoid eating a large meal beforehand.
• It works well early in your visit: You get a useful orientation to central Reykjavik and restaurant suggestions for later nights.

Meeting at Hlöllabátar in Ingólfstorg Square

The tour begins outside Hlöllabátar, a sandwich shop facing Ingólfstorg Square and its two tall stone pillars. CenterHotel Plaza is on your right, and benches, tables, and a covered ceiling give you a comfortable place to wait.

Look for a guide wearing a light blue jacket marked Your Friend in Reykjavik. That detail matters in a busy central square, especially in bad weather or when several walking tours are gathering nearby.

The activity does not include hotel pickup, so plan to reach the meeting point on your own. Since the walk stays in central Reykjavik, this is easiest if you are already near the old city center.

The company offers guides in English, Spanish, French, German, and Italian. Private groups are also available, though the standard experience is a small shared group of up to 12 people.

The first tastings: Iceland beyond tourist menus

The opening hour takes place at a local restaurant, where you begin working through Icelandic staples. The precise serving order can vary, but the food commonly includes fish soup, lamb soup, cod, or other traditional dishes.

I like this approach because it gives you two very different sides of Icelandic cooking. Lamb soup is warm, filling, and familiar, a welcome start in Reykjavik’s cool weather. Fish soup offers a taste of the country’s close connection with the sea without forcing you straight into the more unusual foods.

You may also try cod or another fish dish during the route. The point is not simply to collect samples. Your guide explains how fishing, farming, weather, and limited historical food supplies shaped the Icelandic table.

This is where the quality of the guide makes the biggest difference. Stefan has been singled out for his humor and theatrical storytelling, while Einar has shared family history and personal details about Icelandic life. Paul, Magnus, Anna, and Bjarni have also been praised for making the food easier to understand through stories about Reykjavik and the country.

The food is served as tastings, but the portions are not always tiny. Several menus leave people surprisingly full, so have a light breakfast or lunch if your tour falls later in the day.

A 20-minute walk through old Reykjavik

After the first food stop, you spend about 20 minutes walking and sightseeing in Reykjavik. This short stretch gives the meal some context and keeps the experience from feeling like three hours of sitting indoors.

The route is useful for getting your bearings in the old center. Your guide can point out places to return to, answer questions about local customs, and offer advice on food, drinks, and things to do during the rest of your stay.

I especially like booking this tour near the beginning of a Reykjavik visit. You get a gentle introduction to the city while learning which foods are worth ordering later. One practical tip: bring questions. The guides are available in several languages, and the strongest part of the experience is often the conversation between stops.

The walking sections are not long, but you should still wear weather-appropriate clothing. Reykjavik weather can change quickly, and a food tour loses some of its charm if you are cold, wet, or distracted by poor footwear.

The hot dog stop and Iceland’s casual food culture

One of the signature tastings is an Icelandic hot dog. It is an important part of the tour because it shows that Icelandic food is not only old-fashioned soups, preserved fish, and unusual delicacies.

The hot dog is casual, quick, and easy to enjoy. It also gives you a useful contrast with the more formal restaurant tastings. Icelandic cuisine has room for both traditional home cooking and popular street food.

You may find that this stop is one of the easiest for cautious eaters. If fermented shark sounds like a challenge, the hot dog offers a familiar pause before the more adventurous tasting.

The tour also includes Icelandic sweets, candy, or salty licorice. The licorice can be intense, especially if you are not used to strong salty flavors. Einar reportedly gave clear advice on how to eat it, and that kind of guidance is useful. You are not simply handed an unfamiliar item and left to guess what to do.

One small complaint is worth noting: at least one person felt the dessert portion was too small. That is not a major problem when the whole tour includes many foods, but you should not book this expecting a full dessert course.

Fermented shark, Brennivin, and the brave-bite moment

The fermented shark is the most talked-about tasting, and it is easy to see why. You receive a small piece, enough to understand the flavor without committing to a full serving.

Your guide explains the best way to eat it. Some guides pair it with a shot of Brennivin, Iceland’s traditional local spirit, which helps wash down the sharp taste. Alcohol is optional, and the minimum drinking age in Iceland is 20. At the final stop, the included drink may be beer, soda, coffee, tea, or Brennivin.

I appreciate that the shark is treated as a cultural food rather than a stunt. You learn why preserved foods matter in Iceland and how this dish fits into older food traditions. The point is to be curious, not heroic.

The experience is not for everyone. If you strongly dislike fish, preserved foods, or challenging flavors, you may find this part unpleasant. Still, the serving is small, and the guide can help you approach it sensibly. You can also focus on the other nine or more tastings.

Some people are surprised by the final taste. Rather than only tasting harsh or rotten, the shark may finish with a clean, fishy note before the Brennivin. Your response will depend on your palate, but it is certainly the food moment you will remember.

A second restaurant stop for cod, soup, and sweets

The next restaurant visit lasts about 45 minutes. This is another chance to sample local food in a seated setting and to ask more questions about ingredients and customs.

The route has included fish soup, lamb soup, cod, and sweets for different groups, so the exact selection may vary. That flexibility is useful because the food can be adjusted for dietary restrictions and allergies. Vegetarian substitutions are available, and one vegetarian participant had something to eat at every location.

Still, be realistic about the phrase traditional Icelandic food. The standard menu is built around meat, fish, and dairy. If you are vegetarian, vegan, gluten-free, lactose intolerant, or managing a serious allergy, tell the company before the tour and remind your guide at the start.

This stop also helps pace the experience. The walk breaks the meal into sections, so you can think about what you have eaten rather than rushing from one plate to the next. I prefer this format to a single long tasting menu because the city remains part of the evening.

The final hour: beer, more food, and useful advice

The last restaurant stop lasts about an hour and includes food plus a drink. Water is provided at all stops, and the final beverage can be beer, soda, coffee, tea, or a shot of Brennivin.

This final stop gives the tour a relaxed finish. You have already tried the novelty foods, walked through the center, and heard the main stories. Now you can compare notes with the group and ask for recommendations for the rest of your trip.

Guides often provide restaurant tips beyond the places included in the tour. That adds real value in Reykjavik, where eating out can be expensive and a poor choice can cost you more than the price of the tour’s food tastings.

The guides are a major reason this experience receives such strong marks. Stefan is repeatedly described as funny, animated, and full of stories. Einar has entertained groups with songs, including a folklore song about trolls. Ester E. has been praised for creating a friendly, almost family-like mood, while Big Paul, described as a genuine Icelandic fisherman, brought personal experience to the food stops.

Guide quality can vary on any scheduled tour, but the range of praise here suggests that the company places real weight on personality and local knowledge. If you prefer a silent march between restaurants, this is not your ideal activity. If you like conversation, humor, and questions, it should suit you well.

What $148 buys you in three hours

At $148, this is not a budget lunch. The fair question is what you would spend if you tried ten Icelandic specialties, visited several restaurants, ordered drinks, and paid for a guided walk separately.

The tour includes all food tastings, water, and an expert local guide. It does not include hotel transportation or any extra drinks beyond the included final option. Because Icelandic restaurant prices are high, the food alone helps justify part of the cost, especially when portions are generous.

The other part of the value is the interpretation. You are paying for someone to explain why the food matters, steer you toward the best way to try fermented shark, describe Icelandic culture, and help you make better choices later in the trip.

I would consider it good value for a first-time visitor who wants a broad introduction and would otherwise spend money experimenting on several separate meals. It is less compelling for someone who already knows Reykjavik’s food scene or mainly wants one large dinner.

Who will enjoy this Reykjavik food walk?

I would recommend it most strongly to first-time visitors, curious eaters, and people who want a city orientation without signing up for a standard sightseeing tour. Families with older children may enjoy the unusual tasting element, though the adventurous foods are not designed to please every palate.

It also suits solo visitors and couples because the group format naturally creates conversation. A private group is available if you want more control over the pace or prefer not to share the experience.

Vegetarians can take part, provided arrangements are made in advance. People with mobility limitations should note that the tour is not suitable for wheelchair users.

You should also consider the timing. Three hours is long enough to feel substantial but short enough to fit into a busy Reykjavik schedule. An evening departure can work well, since the final stop includes a drink, while a daytime start leaves your night free.

Practical tips before you go

• Eat lightly beforehand. The tastings can add up to a full meal.
• Wear warm, weather-appropriate layers and comfortable shoes.
• Tell the company about allergies or dietary restrictions before arrival.
• Book early in your stay if you want restaurant advice and a quick city orientation.
• Keep an open mind about fermented shark and salty licorice, but do not feel pressured to love them.
• Check the meeting point carefully. You meet outside Hlöllabátar, not at your hotel.
• If you want alcohol, bring identification and remember that the minimum age is 20.
• Use the final stop to ask your guide where to eat, drink, or explore next.

You can cancel up to 24 hours before the tour for a full refund, and the reserve-now, pay-later option keeps your plans flexible. Those policies are useful in Iceland, where weather and changing road conditions can affect an itinerary.

Should you book the traditional Icelandic food tour?

Book it if you want a broad, social introduction to Icelandic food rather than a single restaurant meal. The mix of lamb soup, fish, cod, hot dog, sweets, licorice, fermented shark, and a final drink gives you a clear sense of how varied the country’s food culture can be.

The best reason to go is the guide. Names such as Stefan, Einar, Anna, Magnus, Paul, Bjarni, and Ester E. come up for good reason: the experience depends on lively storytelling as much as on the food.

Skip it if $148 feels too high for tastings, if you need a fully wheelchair-accessible route, or if meat, fish, and dairy are not workable for you. For most curious first-time visitors, though, this is a smart first or second activity in Reykjavik. You will eat well, learn the city’s basic layout, and gain enough local advice to make the rest of your stay better.

FAQ

How long does the Reykjavik Icelandic Food Tour last?

The tour lasts three hours.

How much does the tour cost?

The listed price is $148 per person.

Where does the tour begin?

It begins outside Hlöllabátar sandwich shop, facing Ingólfstorg Square and the two tall stone pillars.

Where does the tour finish?

The tour returns to Hlöllabátar.

How many people can join the standard tour?

The small-group tour is limited to 12 people.

What food is included?

You will try at least ten traditional Icelandic food items. Examples include lamb soup, fish soup, cod, an Icelandic hot dog, fermented shark, sweets, and salty licorice.

Is a drink included?

Water is included at every stop. A drink is included at the final stop, with options such as beer, soda, coffee, tea, or Brennivin.

Can dietary restrictions be accommodated?

The company accommodates restrictions and allergies including gluten and lactose intolerance, as well as vegetarian diets. Traditional Icelandic food is mainly meat, fish, and dairy, so you should provide details in advance.

What languages are available?

Guides may lead the tour in English, Spanish, French, German, or Italian.

Is the tour suitable for wheelchair users?

No. The activity is not suitable for wheelchair users.