Reykjavik Food Lovers Tour – Icelandic Traditional Food

The boldest part of this Reykjavík food walk is the finale: fermented shark at Dass Reykjavík, followed by an Icelandic drink. Along the way, you’ll try shellfish soup, lamb soup, smoked foods, cod, licorice, and the city’s famous hot dog. It is a friendly introduction to Icelandic food, not a formal restaurant crawl.

I like the small group limit of 12, which gives guides such as Páll, Bo, Stefán, Óli, Robyn, and Magnús room to talk with you. I also like the range of stops, from the old harbor to a flea market and a famous street stall. The main drawback is that some stops are mainstream eateries rather than tucked-away local restaurants, and the drink offered at the final stop may not always match the advertised choice.

At a glance

• Try fermented shark without ordering a whole plate: Dass Reykjavík serves hakarl near the end, along with other local delicacies.
• Eat at the original hot dog stand: Bæjarins Beztu Pylsur has served Reykjavík since 1937.
• Taste Iceland beyond fish: Expect lamb soup, lamb-based dishes, shellfish, cod, smoked foods, licorice, candy, and snacks.
• Walk with a small group: A maximum of 12 people keeps the experience more personal than a large food outing.
• Plan around the weekend market: Kolaportið is included only on Saturdays and Sundays, from 11 a.m. to 5 p.m.
• Budget for a full meal replacement: The $152.37 price is high, but the tour includes several food tastings, water, a guide, and a final alcoholic or non-alcoholic drink.

What this Reykjavík food tour is really about

This is a walking meal with stories attached. Over roughly two and a half to three hours, you move between central Reykjavík food spots while your guide explains how the dishes fit Icelandic life, seasonal customs, folklore, and older food traditions.

The food is the main event. You should not book this expecting a full sightseeing tour of Reykjavík, though you will pick up useful facts as you walk. The route starts at Ingólfstorg and ends back in the same general meeting area after the stop at Dass Reykjavík near Hallgrímskirkja.

The experience has earned a 4.8 rating from 1,012 reviews, with 95 percent of customers recommending it. That strong record makes sense if you want an easy way to sample several Icelandic specialties without paying for a separate full meal at every stop.

Still, the tour is not built around chef demonstrations or long conversations with each restaurant. At some venues, food is simply served while your guide provides the explanation. If you want kitchen access, detailed preparation methods, or a polished tasting-menu setting, this may feel basic.

Ingólfstorg: start in the middle of Reykjavík

Meet at Ingólfstorg five minutes before the start time. The listed meeting point is Hlöllabátar, Ingólfstorgi 1, in central Reykjavík.

Give yourself extra time to find the square. One person had trouble locating the starting point, and the meeting instructions have not always matched the actual directions perfectly. A map check before leaving your hotel is a sensible move.

This central start works well for most visitors because the area is near public transportation and easy to reach from downtown. There is no hotel pickup, so you need to make your own way to the square.

Seabaron and the old harbor: a proper first taste

The first food stop is Seabaron, down by Reykjavík’s old harbor. Here you begin with Icelandic shellfish soup, sometimes described as lobster or langoustine soup in the tasting descriptions.

This is a useful opening dish because seafood is central to Iceland’s food culture, and the harbor gives the stop a clear sense of place. The soup is warm and filling, which matters if you are walking in cold or wet weather.

The portion is part of a series of tastings rather than a full bowl-sized meal. Still, several people found the overall amount of food generous, so you should arrive hungry but not expect a delicate sample-only evening.

Kolaportið Market: the best weekend addition

If your tour runs on Saturday or Sunday between 11 a.m. and 5 p.m., the guide adds Kolaportið Market. This indoor flea market is a chance to see traditional Icelandic foods in a less polished setting.

The market stop takes about 30 minutes. You may see a wider range of local food products than you would at a regular restaurant, including unusual items connected with Icelandic tastes and customs.

This stop is not available every day, so check your tour time before booking if the market matters to you. A weekday departure will follow a different food route, and the exact restaurants may vary.

I consider Kolaportið one of the most useful parts of the outing for curious eaters. Restaurants show you prepared dishes. A market gives you a better feel for the products themselves and for the foods people buy outside the tourist center.

Bæjarins Beztu Pylsur: Reykjavík’s famous lamb hot dog

No first visit to Reykjavík feels complete without trying an Icelandic hot dog, and this tour takes you to Bæjarins Beztu Pylsur. The stall dates to 1937 and is the original location associated with this city favorite.

The hot dog is made with lamb, an ingredient that appears repeatedly throughout this food experience. It is quick, casual, and very different from a formal Icelandic dinner. Several tastings described the hot dog as a highlight, along with cod and lamb soup.

This is also one of the more familiar stops on the route. If you hoped for only obscure local places, the famous stall may feel touristy. But it earns its place because it is an important part of Reykjavík’s food identity, not simply a convenient snack stop.

Icelandic Street Food: lamb soup and hearty portions

At Icelandic Street Food, you sample lamb soup along with additional traditional foods. The soup is often presented as a taste of Iceland in a bowl, and it gives you a clearer idea of how lamb features in everyday Icelandic cooking.

The stop lasts about 40 minutes, making it one of the longer food breaks. You may also try other small dishes here, with past tastings including lamb stew, smoked salmon, goose, and cod.

Portion size is worth considering. Some people found the tastings generous, while another found the portions too small for the price. Both impressions can be true depending on the day, the exact dishes, and your appetite. You receive multiple samples, but this is still a tasting walk rather than a guaranteed three-course dinner.

One practical note: the bread served with the soup did not impress everyone. The soup itself was liked more than the bread, so do not judge the entire tour by that side item.

Taste of Iceland: snacks, candy, and the less serious side of local food

The stop at Taste of Iceland shifts the mood from hot dishes to a local delicacy shop. You look at Icelandic snacks, candy, and unusual food products.

This is where you may encounter chocolate-covered licorice and other flavors that are hard to classify if you have never eaten them before. Licorice is a recurring Icelandic taste, and the sweet-salty combination can be a surprise.

The stop is short, about 10 minutes, but it adds variety. Without it, the route would lean heavily toward soup, meat, and seafood. This quick visit also gives you ideas for edible souvenirs, though the tour does not include a separate shopping period.

Dass Reykjavík: delicacies, hakarl, and a final drink

The tour ends at Dass Reykjavík near Hallgrímskirkja. This is the most adventurous stop, with several Icelandic delicacies and fermented shark, known locally as hakarl.

Hakarl is famous for its strong smell and intense flavor. The point is not that you will love it. The point is to try a food with a long place in Icelandic tradition, then decide what you think. A small tasting is a much easier way to face it than ordering a large portion on your own.

You also finish with an Icelandic drink, alcoholic or non-alcoholic. The description recommends a special beer or Black Death, the traditional Icelandic schnapps often associated with local drinking culture. In practice, the exact offering may be beer, soda, or another spirit, so do not book this solely for a guaranteed shot of Black Death.

The stop lasts about 45 minutes and gives the group time to finish together. It is also close to Hallgrímskirkja, although the tour is not a church visit or a full sightseeing stop. You will get food and drink there, not an extended architectural tour.

What the guides add to the meal

The guide can make or break a food walk, and this one depends heavily on who leads your group. The named guides include Páll, Bo, Stefán, Óli, Robyn, Magnús, Einar, and Pauli.

The strongest guide experiences combine food explanations with stories about Icelandic life. Guides have discussed family traditions, the Icelandic sagas, runes, folklore, holiday customs, the history of dishes, and how foods are prepared. A retired fisherman named Paul was especially well placed to talk about seafood and local life.

You should also feel free to ask for restaurant suggestions. Palli and Bo were noted for offering useful ideas about places to eat beyond the tour, and one participant returned to a restaurant after enjoying it during the walk.

Do not expect every stop to provide its own detailed presentation. In some places, the guide does most of the explaining. That can be a plus because the story flows from one venue to the next, but it may disappoint you if you want each restaurant to explain its own ingredients and methods.

Price, portions, and overall value at $152.37

At $152.37 per person, this is not a cheap snack tour. Iceland is expensive, and the price reflects several tastings, multiple venues, a professional guide, water at all stops, taxes, and a final alcoholic or non-alcoholic drink.

The best way to judge the value is to compare it with what you would spend ordering every dish separately. You get to try shellfish soup, lamb soup or stew, the hot dog, snacks, delicacies, and fermented shark without committing to full portions at each place. The guide also removes much of the guesswork.

I would call the value fair for a first visit if you plan to treat the tour as a substantial meal and a cultural introduction. It is less appealing if you have already eaten most of these foods or if you prefer large portions and independent restaurant choices.

The route can also save you money by steering you toward places you may want to revisit. Several people liked a stop enough to return later on their own. That is a useful result from any food walk: you finish with a short list of places you already understand.

Group size, pace, and weather

The maximum group size is 12. That is small enough for questions and conversation, while still large enough to include people from different countries and backgrounds.

You walk between stops in central Reykjavík, so wear comfortable shoes. The tour runs in all weather, and Icelandic conditions can change quickly. Bring a waterproof outer layer and dress warmly, especially for the harbor section and the walk between venues.

The pace is generally manageable, but the experience lasts close to three hours. If you are traveling with children, remember that children must be accompanied by an adult. Most people can participate, and the route is near public transportation.

Dietary restrictions and allergies can often be accommodated, but you should provide the details when booking and confirm them with the guide at the start. Do not assume every tasting can be changed on the spot, especially at a hot dog stand or market.

Who should book this food walk?

I would recommend it to you if:

• You want to sample classic Icelandic food in one outing.
• You are curious about fermented shark but do not want to order it alone.
• You enjoy stories about food, folklore, and daily life.
• You want a small group rather than a large coach-style tour.
• You are arriving in Reykjavík and want a useful first-day orientation through its food.
• You like generous variety more than formal dining.

I would hesitate if you have already tried the main Icelandic dishes, dislike lamb or seafood, or want only quiet, independent restaurants. The route includes well-known and fairly central venues, not just out-of-the-way establishments.

Should you book the Reykjavík Food Lovers Tour?

Book it if you want an efficient first taste of Icelandic food and you value a good guide. The hot dog, lamb soup, shellfish soup, snacks, and hakarl create a broad introduction, while the small group keeps the walk social without feeling unwieldy.

Choose a weekend departure if Kolaportið Market is important to you. Arrive hungry, wear weatherproof clothing, and treat the listed drink and exact dishes as subject to change. If you accept that this is a guided tasting route rather than a secret-restaurant hunt, the experience offers a practical and memorable way to meet Reykjavík through its food.

You can cancel for a full refund up to 24 hours before the start time. Cancellations or changes made within 24 hours are not refunded, and the tour may be rescheduled or refunded if its minimum group size is not reached.

FAQ

How long does the Reykjavík Food Lovers Tour last?

The tour lasts approximately two hours and 30 minutes to three hours.

Where does the tour start?

It starts at Ingólfstorg, at Hlöllabátar, Ingólfstorgi 1, 101 Reykjavík. You should arrive five minutes before the scheduled start.

Where does the tour end?

The activity ends back at the meeting point area in Reykjavík.

What food is included?

The tastings include Icelandic shellfish soup, an Icelandic lamb hot dog, lamb soup and other traditional foods, local snacks and candy, Icelandic delicacies, and fermented shark. The exact food selection can vary.

Is a drink included?

Yes. The tour includes an alcoholic or non-alcoholic Icelandic drink at the final stop. The exact option may vary and may include beer, soda, or a local spirit.

Is Kolaportið Market included on every tour?

No. The market stop is included on weekend tours when Kolaportið is open, Saturday and Sunday from 11 a.m. to 5 p.m.

How many people are in the group?

The tour has a maximum of 12 participants.

Can dietary restrictions and allergies be accommodated?

The operator tries to accommodate dietary restrictions and allergies. You should provide the information when booking and discuss it with the guide before the tastings begin.