Iceland’s major food is fish and other seafood. The fish, vegetables and meats are always fresh: freshly caught, organically grown or plump and pink as the case may be. Mountain lamb is a favourite and the dish that features on almost all menus is the delicious hangikjöt or smoked lamb. Meat and fish are often smoked to pink perfection and delicately seasoned with herbs, and had with sauces. Another favourite is skyr or curd served with fruits, especially bilberries.   

None but the most adventurous though will venture into dishes like slátur, which is like haggis. Other not quite so delicate delicacies are preparations of ram’s testicles in whey, cured and fermented shark, sheep’s head boiled and ram’s loin bags. A lot of this is preceded by a good swig of potent schnapps.