Reykjavik Food Lovers Tour – Icelandic Traditional Food

Reykjavik’s traditional food is not shy. This tour takes you from shellfish soup and lamb stew to the famous 1937 hot-dog stand, then finishes with fermented shark and an Icelandic drink. It is a useful way to try foods you might skip on your own, especially if hakarl sounds more like a dare than dinner.

I like the small maximum group of 12, which gives the guide room to answer questions and adjust the pace. I also like the mix of ordinary local favorites and more unusual tastes, with guides such as Paul, Bo, Stefan, Robyn, and Óli adding food stories, family traditions, folklore, and practical restaurant advice.

The main caution is value. At $152.37 per person, this is not a cheap succession of snacks, and the stops are mostly well-known central venues rather than secret backstreet kitchens. Portions can be generous, but some food-focused visitors may find the tour costly or wish the restaurants explained more about how each dish was made.

Key points to know before booking

• Fermented shark is part of the finale, served at Dass Reykjavik near Hallgrimskirkja, along with a drink.
• The original Bæjarins Beztu Pylsur stand provides the classic Icelandic lamb hot dog.
• Weekend daytime tours may include Kolaportið Market, Reykjavik’s flea market food hall, open Saturday and Sunday from 11 a.m. to 5 p.m.
• The route lasts about 2.5 to 3 hours and links several central eateries on foot.
• Water and food tastings are included, as well as a final alcoholic or non-alcoholic Icelandic drink.
• Dietary restrictions and allergies can sometimes be accommodated, but you should raise them before the tour.

What this Reykjavik food walk is really about

This is not a formal cooking class, and it is not mainly a sightseeing tour. Think of it as a guided tasting walk through central Reykjavik, with enough Icelandic culture and city history to explain why the food looks and tastes the way it does.

You meet at Ingólfstorg, also called Ingolfur Square, five minutes before the start. From there, the route heads through downtown and toward the old harbor before returning toward the church district. The pace is designed for moving between stops, not for covering every major sight in Reykjavik.

The food tells a useful story. Iceland’s traditional cooking grew from a cold climate, limited farmland, fishing, sheep farming, and the need to preserve food through long winters. That is why a single afternoon can include seafood soup, smoked fish, lamb, hot dogs, dried or fermented foods, licorice, and schnapps.

The guide fills in the links. Paul is a retired fisherman, and several guides have been praised for explaining ingredients, preparation, Icelandic customs, sagas, runes, and holiday traditions. You may get a very different personality depending on who leads your group, but the best guides turn the walk into a conversation rather than a list of dishes.

Starting at Ingólfstorg and heading to the harbor

The meeting point is at Hlöllabátar, Ingólfstorgi 1, in central Reykjavik. Since one person had trouble locating the starting point, give yourself a little extra time and look for Ingólfstorg rather than relying on a last-second arrival.

The tour begins with a short walk toward the old Reykjavik harbor. This is a good opening because seafood is central to Icelandic food culture, and the harbor gives the first tasting some context. The walking route also helps spread the food out, which matters when the tour lasts close to three hours.

You do not need to bring a separate water bottle for every stop. Water is included along the way. Still, wear comfortable shoes and clothing that handles wind, rain, and sudden changes in temperature. The tour runs in all weather, and Reykjavik’s weather can change quickly.

Seabaron and a first taste of Icelandic seafood

The first food stop is Seabaron, by the old harbor, where you receive Icelandic shellfish soup. Some descriptions call it lobster soup, while others refer to langoustine soup. Either way, this is a warm, seafood-based opening that shows off one of Iceland’s most familiar strengths.

I like beginning with soup rather than something more extreme. It gives you a straightforward taste of Icelandic seafood before the tour moves into smoked, fermented, or heavily seasoned foods. You might also find this stop particularly welcome on a cold or wet day.

The drawback is that soup alone does not explain much about preparation unless your guide fills in the detail. One criticism of the tour was that the restaurants themselves did not provide much information about the dishes. Your guide is the main source of food context, so ask questions as you go.

Kolaportið Market on weekend daytime tours

If you take the tour during the day on Saturday or Sunday, the route may include Kolaportið Market. The Reykjavik Flea Market is open only on those days, from 11 a.m. to 5 p.m., so this stop is not part of every departure.

This is where the tour gets closest to everyday Icelandic food culture. You walk through an indoor market and look at traditional foods and local snacks together. The market stop adds visual interest that restaurant tastings cannot provide, and it gives you a chance to see the range of preserved and packaged foods found in Iceland.

Do not book a weekday tour expecting this market visit. The rest of the food route remains the main attraction, but weekend daytime timing offers a slightly broader experience.

The 1937 hot dog at Bæjarins Beztu Pylsur

No first food visit to Reykjavik feels complete without an Icelandic hot dog, and this one comes from Bæjarins Beztu Pylsur, the original stand dating from 1937. The hot dog is made with lamb, a detail that gives it a different character from the standard beef or pork version familiar in many countries.

This is one of the most accessible tastings on the route. Even cautious eaters can start here before deciding how brave they want to be with the fermented shark later. Several people have singled out the hot dog as one of the best bites of the tour.

The stop is brief, about 15 minutes. That is enough for a tasting, but not the place to linger over a long meal. It also means the tour is not simply taking you to sit down at one restaurant for three hours. You are sampling small parts of Reykjavik’s food scene as you move.

Icelandic lamb soup and traditional comfort food

At Icelandic Street Food, you try lamb soup along with other traditional dishes. The lamb soup is presented as Iceland in a bowl, and that is a fair description of its role in local cooking. Lamb is one of the key traditional meats in Iceland, and a hearty soup makes sense in a cold northern climate.

This stop lasts around 40 minutes, the longest food stop on the route. You should arrive hungry. The tour can include more food than the word tasting suggests, with some people finding the portions generous and others finding them modest. Expect enough variety to make lunch or dinner unnecessary during the walk, but do not assume it replaces a full restaurant meal for every appetite.

One useful point is that this is where the tour can feel either very satisfying or a little ordinary. If you want familiar, filling comfort food, lamb soup is a strong choice. If you are looking for highly inventive cooking, the dish may seem plain. One person found the soup less impressive than versions served elsewhere in Iceland, so this stop is best judged as a traditional sample, not a definitive national standard.

Snacks, candy, and the less serious side of Icelandic food

Taste of Iceland is a delicacy shop where you look at unusual Icelandic foods, snacks, and candy. This stop breaks up the savory dishes and adds some fun to the route.

I especially like the chance to see Icelandic sweets in the middle of a traditional food tour. Icelandic food is not only lamb, fish, and preservation methods. Chocolate-covered licorice has appeared in the tastings, and it is the kind of snack you might later buy for friends or family.

The stop is only about 10 minutes, so it is more of a quick introduction than a long shopping visit. If you are hoping to browse every shelf, you may feel rushed. If you want a short change of pace before the final stop, the timing works well.

Dass Reykjavik, fermented shark, and the final toast

The tour ends at Dass Reykjavik near Hallgrimskirkja church. This is the most adventurous part of the experience, since you can try hakarl, the famous fermented shark. The flavor and smell are intense, and the point is partly cultural: this is a preserved Icelandic food with a reputation far beyond the country.

You should approach it with curiosity, not with the expectation of loving it. The tour makes it easier to try because you are in a small group, with a guide who can explain what it is and why it remains part of Iceland’s food traditions. Several people have called this the memorable moment of the day, while others found the more familiar dishes better.

The final tasting is paired with an Icelandic drink. The included option may be alcoholic or non-alcoholic. The description recommends beer or Black Death, the local name often associated with Icelandic schnapps, but one person reported being offered soda, beer, or moonshine instead and not being offered Black Death. If the exact drink matters to you, ask what is available that day.

This stop lasts around 45 minutes, giving the group time to finish the tastings and talk. It is also a pleasant place to end because you are near Hallgrimskirkja, one of Reykjavik’s best-known landmarks. The tour does not function as a full church or city visit, but you can continue sightseeing afterward.

How much food do you actually get?

The amount varies by stop and perhaps by the day’s arrangements. The tour includes shellfish soup, a lamb hot dog, lamb soup and other traditional food, market items on eligible departures, snacks, delicacies, fermented shark, and a drink. Some people describe the servings as generous, while others find them closer to small samples.

My practical advice is simple: eat a light breakfast or lunch before you go, but do not arrive stuffed. You want room for soup, meat, sweets, and the final tasting. If you have already sampled most of Iceland’s standard dishes during a longer visit, the tour may feel less like discovery and more like a convenient refresher.

The value comes from trying several foods without paying for a separate full meal at every stop. At $152.37, it is still a major food expense, particularly for a couple or family. You are paying for the guide, the planning, multiple tastings, the final drink, and the chance to ask questions while moving through the city.

The guides make the biggest difference

The strongest part of this experience is the guide. Names connected with particularly well-received tours include Paul, Páll, Bo, Stefan, Stefán, Robyn, Magnús, Óli, and Palli. Paul has been described as a retired fisherman, while Bo has explained food preparation and Icelandic culture in detail. Robyn is known for a warm, friendly manner, and several guides have shared useful restaurant tips for later in the trip.

You may hear about Icelandic family customs, holiday foods, sagas, runes, folklore, and the way ingredients are prepared. That extra context is what keeps the route from becoming a chain of unrelated bites.

The guide is also important if you have allergies or dietary restrictions. The company tries to accommodate them, and one food allergy was handled successfully, but you should make your needs clear before starting. Do not assume every substitute will be possible at every stop.

Small groups, timing, and practical comfort

The group is limited to 12 people. That is a sensible size for a walking food tour. You can hear the guide, ask questions, and avoid the slow shuffle of a large group crowding around a counter.

The available departure times are broad, and the tour takes about two and a half to three hours. An afternoon departure can work well on your arrival day, especially since the route gives you food and a basic sense of central Reykjavik without requiring a full sightseeing schedule.

Hotel pickup and drop-off are not included. You meet in the center and finish back at the meeting point. The area is near public transportation, and most people can take part, but you should be ready to walk outdoors between venues.

The booking policy allows a full refund if you cancel at least 24 hours before the start time. Cancellations or changes inside that window are not refunded or accepted. The tour also needs a minimum number of participants, so a cancellation for low enrollment can result in another date or a full refund.

Who should book this food experience?

I would choose this tour if you want a guided introduction to Icelandic food and prefer tasting several dishes over committing to one expensive meal. It is especially useful early in your Reykjavik stay, when the guide’s restaurant suggestions can help shape the rest of your visit.

It suits curious eaters, first-time visitors, couples, solo diners, and families with older children who are willing to try unfamiliar food. Children must be accompanied by an adult, and fermented shark may not be a hit with younger or cautious eaters.

I would hesitate if you are seeking small independent kitchens, detailed chef demonstrations, or a route far from the central tourist area. Most stops are established downtown places, and some food is ordinary street food rather than high-end cooking.

Should you book the Reykjavik Food Lovers Tour?

Book it if you want a social, guided tasting route that covers Icelandic staples in one sitting. The small group, broad food range, and strong guides make it easier to try lamb, seafood, hot dogs, licorice, and hakarl without planning several separate stops.

Skip it if $152.37 feels high for tastings, if you have already eaten most of these foods, or if you want the restaurants themselves to explain each dish in depth. For many people, the best value is not any single bowl or hot dog. It is the combination of local stories, practical recommendations, and a safe way to face fermented shark with company.

FAQ

How long does the Reykjavik food tour last?

The experience lasts approximately 2 hours and 30 minutes to 3 hours.

How much does the tour cost?

The listed price is $152.37 per person.

Where does the tour start?

It starts at Hlöllabátar, Ingólfstorgi 1, 101 Reykjavik, also known as Ingolfur Square.

Where does the tour end?

The activity ends back at the meeting point.

What food is included?

Tastings can include Icelandic shellfish soup, a lamb hot dog, lamb soup, traditional dishes, market foods on weekend daytime tours, Icelandic snacks and candy, fermented shark, and other delicacies.

Is fermented shark included?

Yes. The final stop at Dass Reykjavik includes the opportunity to try fermented shark, known as hakarl.

Is a drink included?

Yes. The tour ends with an Icelandic alcoholic or non-alcoholic drink. The exact options can vary.

Does the tour include Kolaportið Market?

The market is included on some daytime weekend tours. Kolaportið is open Saturday and Sunday from 11 a.m. to 5 p.m.

Can dietary restrictions or allergies be accommodated?

The company tries to accommodate dietary restrictions and allergies. You should provide those details before the tour.

What happens if I cancel?

You can receive a full refund if you cancel at least 24 hours before the start time. Cancellations or changes made less than 24 hours before the start are not refunded or accepted.