Reykjavik: Icelandic Food Tour

The boldest bite here is a tiny piece of fermented shark, washed down in traditional fashion with Brennivin. But the tour is not built around shock value. You also get comforting lamb soup, fish dishes, Iceland’s famous hot dog, local candy, and enough food to make this a real meal.

I like the way the small group, capped at 12 people, keeps the walk personal. I also like how guides such as Stefan, Einar, Paul, Magnus, and Anna turn each dish into a story about Icelandic life. The main drawback is that the tour costs $148 per person, and some people may find the portions too large or the more unusual foods difficult.

Key things to know before you book

• At least ten Icelandic tastes: Expect a broad sample rather than one sit-down meal.
• Fermented shark is part of the fun: The portion is small, but the flavor is memorable.
• Five food stops and city walks: You eat while getting oriented in central Reykjavik.
• Strong local guiding: Food comes with stories about Icelandic culture, folklore, geography, and family life.
• A useful first-night activity: The route helps you learn where central Reykjavik restaurants and sights are.
• Dietary needs can be discussed: Vegetarian, gluten-free, lactose-free, and other restrictions can be accommodated, but traditional Icelandic food relies heavily on meat, fish, and dairy.

What this Reykjavik food tour is really like

This is a walking food tour through the old center of Reykjavik, not a cooking class and not a formal restaurant dinner. Over three hours, you move between local food spots, pause for short city walks, and taste a long list of Icelandic dishes.

The format works well because Icelandic cuisine can be hard to understand from a menu alone. A restaurant may serve modern versions of old ingredients, while a food tour gives you the background: why lamb matters, how fishing shaped the national diet, and why certain preserved foods still have a place in Icelandic culture.

The experience begins outside Hlöllabátar, a sandwich shop facing Ingólfstorg Square. Look for the two tall stone pillars. CenterHotel Plaza is on your right, and there are benches, tables, and a covered area where you can wait.

Your guide usually wears a light blue jacket marked Your Friend in Reykjavik. That makes the meeting point easier to spot, especially in bad weather or during a busy afternoon in the center.

The company uses guides trained at the Tour Guide School of Iceland. The strongest part of the experience, judging from the guide names and detailed feedback provided, is the human side. Stefan is known for comic timing and animated storytelling. Einar brings in family stories, songs, and folklore. Paul, Magnus, Anna, Bo, Bjarni, and Ester E. have also led tours praised for their warmth and local insight.

Guide quality can vary on any scheduled tour, of course. Here, though, the repeated pattern is clear: the guide is not just carrying food from one stop to the next. You should expect questions, stories, jokes, and practical advice for the rest of your stay.

First bites: comfort food before the dare

The opening food stop lasts about an hour, giving you time to settle into the group and begin tasting. This is where the tour’s balance becomes clear. Icelandic food is not presented as a parade of strange dishes. You start with familiar, filling items before moving toward stronger flavors.

Lamb soup is one of the key tastes. It is warm, hearty, and useful on a cold Reykjavik day. This is one of the foods I would especially welcome early in a trip, since it gives you a straightforward introduction to an ingredient that has long mattered in Icelandic cooking.

Fish soup also appears in the sampling described by several participants. Expect the food to vary slightly by venue or day, but fish, lamb, cod, and other local staples are central to the experience.

You may also try Icelandic candy, including salty licorice. That is a small but telling detail. Icelandic sweets are not always mild or sugary by North American standards, and the guide explains how to approach the saltier flavors rather than simply handing them over without context.

The portions are generous enough that you should arrive hungry. Several detailed accounts describe leaving full after the four or five food stops. That is good value, but it also means you should avoid booking a large dinner immediately afterward.

Walking Reykjavik between the plates

The eating is broken up by short sections of guided sightseeing. One walk lasts about 20 minutes, followed by another of roughly 15 minutes. These pauses keep the tour from feeling like a series of restaurant tables and give you a quick introduction to central Reykjavik.

This is one reason I would schedule the tour near the start of your visit. You get a practical sense of the old city center, learn where several food places are, and can ask your guide for suggestions for later meals and drinks.

The sightseeing is not a full city tour. You should not expect every major landmark or a detailed survey of Reykjavik. Instead, the city is the setting for the food stories. That is a fair trade for anyone more interested in local life than in checking off monuments.

The walking distance is part of the experience, so wear weather-appropriate clothing. Reykjavik’s conditions can shift, and the tour does not provide hotel pickup or drop-off. You meet in the center and return to the same general starting point at Hlöllabátar.

The hot dog and other everyday Icelandic tastes

The Icelandic hot dog is one of the most approachable highlights. It is quick, casual food, but it also shows how everyday eating fits into the country’s food culture. You do not need to be an adventurous eater to enjoy this part.

Alongside the hot dog, the tour may include cod, fish soup, lamb soup, local sweets, and other traditional samples. The aim is variety. You taste food connected with home cooking, fishing, street food, sweets, and older preservation methods.

This variety matters because Icelandic cuisine is easy to reduce to fermented shark and expensive restaurant seafood. The tour gives you a broader picture. Some foods are comforting, some are salty, some are sweet, and a few are there to test your nerve.

Vegetarians can take part. One participant who followed a vegetarian diet had something to eat at every stop. The company also says it can accommodate gluten and lactose intolerance and other dietary restrictions. Still, you should tell the operator about restrictions before the tour, since traditional dishes commonly use meat, fish, and dairy.

Do not assume every sample will be a perfect substitute for the standard dish. The useful point is that the guide can help arrange suitable choices. If your diet is strict, ask specific questions before booking.

Fermented shark, Brennivin, and the brave little bite

The fermented shark is the tour’s famous challenge. You receive a small piece, not a full serving, which is sensible. This is a tasting, not a test of endurance.

The guide explains how to eat it, and that advice seems to matter. Einar, for example, taught the group how to handle the shark and the salty licorice. Other guides use Brennivin, Iceland’s traditional spirit, as the final wash. Alcohol is restricted to those aged 20 and over in Iceland.

The shark has a strong reputation, but the experience is more interesting when you treat it as a food with a place in Icelandic tradition, not merely as a stunt. You may dislike it. You may also find the flavor less alarming than expected once the guide explains the best way to taste it.

If you do not drink, the final beverage can be soda, coffee, or tea. Water is included at all stops. The tour can still work for you if you prefer not to sample alcohol.

I would not book this tour if you are uncomfortable with fish, meat, dairy, or unusual preserved foods. Even with accommodations, the traditional menu leans strongly in that direction. For everyone else, the shark is a small risk with a memorable payoff: you can return home with a real Icelandic food story.

The final restaurant stop and local drink

The last major stop lasts about an hour and includes food plus a drink. Depending on your choice, that may be beer, soda, coffee, tea, or a shot of Brennivin.

Ending with a drink gives the tour a social finish. It also lets you compare notes with the group instead of rushing straight back into the street after the final bite. The small group size helps here. Twelve people is large enough for conversation but small enough for the guide to keep track of allergies, questions, and individual reactions.

This final stop may be the point where you notice the value of the $148 price most clearly. You are not paying only for isolated samples. The fee covers a three-hour guided walk, food at several venues, a final drink, water, and access to a local guide who can help shape the rest of your time in Reykjavik.

That said, Iceland is expensive, and $148 is still a serious outlay. If you mainly want a hot dog and a bowl of soup, you can spend much less on your own. The tour earns its price through quantity, variety, the guide’s interpretation, and the convenience of visiting several places without planning the route yourself.

Why the guides make such a difference

The strongest praise goes to the people leading the walks. Stefan is repeatedly described as funny, animated, and full of stories. Einar adds family background, local folklore, and even singing. Paul is praised for humor and detailed information about Reykjavik. Magnus combines food knowledge with discussion of current events and national life.

That range matters. Food tours can become dull if the guide simply names each dish and moves on. Here, the best guides connect food to geography, fishing, family traditions, folklore, and modern Iceland.

You should also use the guide as a resource. Ask where to eat after the tour, what local drinks to try, and which foods are worth seeking out on your own. Several guides provide restaurant suggestions beyond the included stops, which can make the tour useful for the rest of your stay.

The storytelling can include Icelandic folklore, including the Christmas Cat, trolls, and older local tales. Einar has also been praised for ending the evening with a folkloric song. These details give the tour character, but they also mean the mood may be lively and theatrical rather than quiet and academic.

Timing, group size, and practical comfort

The tour lasts three hours. It includes food stops of about one hour, 45 minutes, and one hour, with short walking and sightseeing sections between them. The total pace is active but not built around a long-distance hike.

A maximum of 12 people is a useful limit. You can hear the guide, ask questions, and speak with the other participants. Private groups are also available if you want a more personal format.

The meeting point is central, and you return to Hlöllabátar. There is no hotel transfer, so plan to reach Ingólfstorg Square on your own. Wear layers and weather-ready shoes. Reykjavik weather can make a short walk feel very different from the same walk under clear skies.

Wheelchair users should note that the experience is not suitable for wheelchairs. If you have limited mobility but do not use a wheelchair, ask the operator for current route details before booking.

Cancellation is flexible up to 24 hours before departure for a full refund, and you can reserve now and pay later. Starting times vary, so check availability for your date.

Who should book this food tour?

I would put this near the top of the list for first-time visitors who want food, orientation, and conversation in one activity. It is especially useful on your first or second day, before you have formed strong opinions about Reykjavik restaurants.

Food lovers will appreciate the range. Curious eaters will enjoy the contrast between lamb soup, a hot dog, sweets, cod, and fermented shark. People who like cultural context will get more from the tour than someone who only wants a meal.

It also suits couples, solo visitors, and small groups who enjoy talking with a guide. The private option may work well for families or groups with specific dietary needs, though the standard small group already keeps the experience personal.

I would hesitate if you dislike fish and meat, need a fully plant-based menu, use a wheelchair, or want a polished fine-dining experience. This is a casual, walking-based introduction to local food, with a few bold flavors and plenty of storytelling.

Should you book the Reykjavik Icelandic Food Tour?

Book it if you want a full meal disguised as a city walk, with traditional foods and a guide who adds context at every stop. The generous sampling, small group, central route, and local advice make it a strong choice for the start of an Iceland trip.

The price is high, but so are food costs across Reykjavik. You are paying for several tastings, a drink, three hours of guiding, and a ready-made introduction to Icelandic food. I would book this over a simple restaurant meal if you want to understand what you are eating.

Choose another activity if you want a quiet dinner, a cooking lesson, or a route designed for wheelchair access. Otherwise, come hungry, dress for the weather, tell the operator about dietary needs, and be willing to try the small piece of shark. It is the bite you will talk about afterward, but the lamb soup, hot dog, fish, candy, stories, and city walk are what make the tour worthwhile.

FAQ

How long is the Reykjavik Icelandic Food Tour?

The tour lasts three hours, including food tastings, guided walking, and sightseeing in central Reykjavik.

Where does the tour meet?

You meet outside Hlöllabátar sandwich shop, facing Ingólfstorg Square and the two tall stone pillars. CenterHotel Plaza is to your right. Guides usually wear a light blue jacket with Your Friend in Reykjavik on the back.

How much does the tour cost?

The listed price is $148 per person.

What food will I taste?

You will taste at least ten traditional Icelandic food items. Examples include lamb soup, fish soup, cod, an Icelandic hot dog, local sweets, salty licorice, and fermented shark. The tour also includes a drink at the final stop.

Is a drink included?

Yes. The final stop includes beer, soda, coffee, tea, or a shot of Brennivin. Alcohol is available only to people aged 20 or older in Iceland. Water is included at all stops.

Can dietary restrictions be accommodated?

The company says it can accommodate restrictions and allergies such as gluten and lactose intolerance, as well as vegetarian diets. Tell the operator in advance, since traditional Icelandic food often includes meat, fish, and dairy.

Is the tour suitable for wheelchair users?

No. The activity is listed as unsuitable for wheelchair users. It is a walking tour through central Reykjavik, with no hotel pickup or drop-off.