23 thoughts on “ICELANDIC FOOD TOUR in REYKJAVIK, ICELAND (ultimate guide)

  1. Chad and Claire says:

    Thank you so much for joining us in Reykjavik (which I know I (Claire) pronounced wrong in the video 😭) as we ate our way around the city. 🥰 You all are in for a fantastic treat— this Iceland series might just be one of our best ones yet. If you follow us on Patreon and Instagram, you would already know that we chose to return to VAN LIFE (!!!!!) for a whole week, as we explored the majestic Icelandic countryside. Stay tuned for an exciting series of wholesome videos, showcasing the incomparable beauty of Iceland. 😁🇮🇸

    “Bless bless” until the next one,
    Claire (and Chad) 🤍

  2. hmt5oo hmt5oo says:

    I love Iceland.
    I love the peoples which I consider one of the most honest humble peoples in the world.
    Whoever , when it come to food , there is no single reason in our planets for any traveler foodie to choose icleand as one platter in Iceland probably cost what I will.spend in 2 weeks in other places in Asia.
    Even for Icelandic, I think is cheaper to travel overseas include adding airfare for dining in two days than try to dine in your block…
    Sample sandwich or slice pizza 20.00+

  3. sabrina`s travel adventures says:

    Great food tour!
    France and Italy are some of my favourite place on Earth but Iceland 🇮🇸 is my happy place! No other places on Earth can compare to Iceland!I hope you will love it as much as we do!
    Have a fabulous time!

  4. Nekon Samorayee says:

    Iceland maybe dream for someone. It's not big deal it's not very beautiful. It's because of the price. It's so much expensive country . You come as a tourist you welcome. But if you wanna work here you have to pay 24% normal tax . Most of the pavement a place like around the church or the colorful building pavement. There's hot water pipes are moved . That's why it's warm . In the winter if this hot water is not running you can't walk there . It's gone icy .

  5. galenrog says:

    I have had lamb in several countries. The best flavor and texture has always been in Iceland.

    The fish paste, for me, should start with a quality cod. Haddock or Pollack are acceptable, as is Halibut. Putting it on any quality dark rye, which has a fairly neutral flavor, helps bring out the flavor of any herbs or spices used with the fish. Also, caraway seeds, which are liberally used in inferior rye breads, are an affront to anyone who values traditional bread making.

    Generally, traditional Icelandic foods are descended from old Norse, as is much of Icelandic culture. Adapted over the past thousand years of relative isolation from Europe to fit the local resources, I have enjoyed nearly every aspect of Icelandic food.

    Had I more resources, I would consider retiring there.

    Time for more coffee.

  6. Juliana Cappa says:

    I had been contemplating going to either Iceland or Norway next year to see the northern lights, and you guys are REALLY pushing me towards Iceland here lol
    On a totally different topic, I so hope we get a Christmas Tree tour in December, so we can get a recap of your amazing journeys so far! Love your videos, guys ❤️

  7. Ragna Eyjadóttir says:

    omg, do not eat Kæstur Hákarl .. its utterly DISGUSTING! .. also why would you want to? its like an emergency food for people in the past. Have a good Svið, a heart waming meat soup or just a good rye bread with butter!

  8. Guðbjörg Gísladóttir says:

    You say Appelsín tastes like Fanta? Well both are made from Oranges. That said… I prefer Appelsín to Fanta always, even if Appelsín is very sweet… Well as a child I had only tasted Appelsín. In Icelandic an Orange is (most often) called Appelsína… that is where Appelsín gets it´s name. There has been tried to "make" better names for the fruit…none have stuck. (Appelsína is taken from Danish and means an apple from China). I have never put Plokkfisk on top of Rúgbrauð… but eating a piece of Rúgbrauð with lot of smjör on top along with a good plokkfisk (from haddock of course) is very good.
    Putting slices of Hangikjöt on top of Flatköku is part of what is "a must" at every party where any food (or cakes) is offered.
    Why bury the shark? because it is not cut to let out the blood right after catching the animal. As sharks do not have an urinary system (track) the ammonia can kill. To avoid that, the meat is buried for 1-3 months and dried afterwards It is called "kæsing" and the meat is called "kæstur Hákarl"
    9:54 LOL NO! the name is Hallgrímskirkja. Lets make it a bit easier…
    Kirkja is the Icelandic word for church.
    Hallgrímur Pétursson was a priest who wrote the Passíusálmar – that made him our foremost poet. The church is named after him.
    so… start with Hall (strong LL is used here) then the latter part of his name Grímur (it is Í not i) and at last Kirkja or church.
    Pylsurnar 14:54 (The hot dogs) are made by SS (Sláturfélag Suðurlands) It is what is put in the water at "Bæjarins Bestu" that makes those a bit different than at home.
    At last… I hope you enjoy your stay here in Reykjavík, Iceland. Askur (askur.is) offers a buffet every Sunday from six in the evening (costs 5.990. pr person) The place also offers a buffet during lunch (costs 2.990) every workday… but the variety on Sunday evenings is so much more and better that I go only on Sunday evenings
    16:32 Skyr is not really "a yogurt" as you should have seen at the grocery store. You should stir some sugar into it and have it with milk or cream… on a deep plate. with sugar on top too.

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