It is unlikely that the cuisine of Iceland is able to please fine gourmet dishes, but it is somewhat unique and will certainly find its fans. The main dishes in it are seafood and lamb, which is due to the peculiarities of the country's climate and the situation of the island. After all, local residents need, first and foremost, high-calorie food, is able to provide the body with the necessary amount of energy, so important in frosty days.
If you are attracted by Iceland, the national cuisine will also be interesting. Although in general, to call it very diverse is difficult, even if it contains a few unusual, bright dishes. It should be noted that the roots of many dishes are quite deep. Recipes were invented even by ancient Vikings, but even today such food remains relevant in Iceland.
Seafood
Given that Iceland is washed from all sides by oceanic waters, it is not surprising that dominance on the tables of local residents of seafood and fish is served in any possible forms: salted, fried, smoked, and so on.
It can be banal even for us herring, and ordinary cod, and delicious trout, and unusual, a bit strange, as for a culinary masterpiece, a stingray.
However, most often the fish is simply dried, turning it into a solid, almost wooden. Eat this "drying" pre-dipping in a melted butter.
The most popular "liquid" dish is the usual fishing soup, which is cooked in every family and its recipes a great many. It is worth adding that even cooked according to the same recipe, this soup turns out to be completely different for different housewives. As we have - borscht!
By the way, in Iceland it will be possible to try and dishes from whale meat, because this country has not joined the world convention, which supposes the prohibition of hunting for these waterfowl.
Meat
First of all, it is lamb. On the island, a myriad of sheep - mainly in the southern part of it, because these beaches are washed by the Gulf Stream, which contributed to the formation of a soft, pleasant and suitable climate for a full breeding of animals.
Among the dishes, for the preparation of which lamb is used (and most often - lamb), there are: smoked lamb, mutton soup, lamb sausages.
Other types of meat dishes are prepared from wild animals - partridges, deer, fur seals.
Other types of meat, traditional for us, are overwhelmingly imported to the island from Europe, and therefore their cost is quite high. Naturally, and dishes from veal or, for example, pork, are not so common. And they do not belong to the national cuisine of Iceland.
Garnish
Unfortunately, the side dishes here are not so diverse. Which, however, is again related to the climate in Iceland. The earth is not fertile, and therefore the crops are not too abundant. Cultivated on the island mainly: potatoes, cabbage, carrots.
And then, to get at least some kind of harvest, we need greenhouses. Therefore, vegetables, and even more so fruits, are imported from the mainland of Europe.
Recently - due to more active breeding of domestic cattle - more often as a supplement to the main dishes began to use dairy products.
Exotica
Given the ancient history and severe past of Iceland, when the lands were inhabited by true Vikings, it is not surprising that traditional and local cuisine presents unusual and even exotic dishes. Although they are not just peculiar, but even capable of disgusting tourists, deepening in the culinary traditions of the Icelanders.
Exotic food in Iceland is recommended for those who are confident in the strength of their stomach. Well, and those who want to brag to friends and acquaintances. So, among the exotic dishes of Iceland mention is deserved by three:- haukarl;
- piles;
- hritspungur.
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Haukarl disgusts after reading how exactly he is preparing. So, this is the shark's meat, which for several months lies in the earth and decomposes there. Then it is taken and served in small pieces. The cost of the dish is sky-high. By the way, something like this is prepared from sea-stingray meat, but it is not buried in the ground, but left to decay under the rays of the sun.
There is a need for such "meat" in small pieces. Although its flavor and taste are not the most pleasant. Haukarl is chewed until enough urine to tolerate its taste, after which it is swallowed and necessarily washed down with a strong liquor. At the same time, the Icelanders claim that the kaukarl is digested easily and without consequences for the organism, but, apparently, they are not particularly sure of this, if they do not consume it without alcohol.
Pile is the head of a sheep with eyes. It is marinated or slightly boiled, after which it is cut into two parts and served.
Hritspungur - testes of a ram, previously marinated in serum, and then put under a press and baked.
Sweets
Desserts Icelandic traditional cuisine is not particularly pleased. Apparently, once again the severe past is affected - the Vikings hardly liked sweet, their militant nature did not allow to use desserts.
National desserts in Iceland are: local berries - they are served fresh, sweet pancakes, Kleinor - soft "brushwood" from dough and skir - yoghurt-curd mass.
Beverages
Naturally, as in the whole world, the most popular drink is ordinary, pure water. Its quality is surprisingly high. Everywhere the water is clean, it is drunk directly from the tap, as well as from all open sources that are on the island. If we talk about other drinks, then from the far 18th century, coffee is very popular, which is consumed almost liter. In honor of the drink even came up with a special holiday - Solarkaffi. It is noteworthy that in the overwhelming majority of cafes, restaurants, other institutions of this type, only the first cup of coffee is paid, and all the rest are served free of charge to visitors. If, of course, they want.
Icelandic national alcoholic beverage is brewed wine - it's a dark schnapps, which is made from potatoes and cumin.
In general, alcohol is quite expensive, and therefore not too common. For example, beer here for a long time was completely banned, but officially allowed to bring it to the island, to produce and use only in 1989!
How to try Icelandic cuisine?
As you can see, Icelandic cuisine is not very refined and diverse. But, no doubt, deserves the attention of gourmets, because it has its own unique, unique traditions. And it's not just about strange exotic dishes.
If you want to get better acquainted with the culinary traditions of Iceland, learn the true recipes of dishes prepared by the descendants of the Vikings, be sure to visit this marvelous country.
The flight from Moscow to Reykjavik will take from six and a half to twenty hours and will require one or two transfers, depending on the chosen flight and itinerary.