Reykjavik Food Lovers Tour – Icelandic Traditional Food

Come hungry, leave with stories. This walking food tour offers a lively introduction to Icelandic cooking, from lobster soup and lamb stew to the famous Reykjavík hot dog and fermented shark. I especially like the small groups of up to 12 and the way the guides connect each dish with Icelandic customs, folklore, and daily life. The main drawback is that some stops are popular downtown venues rather than truly offbeat eateries, and the $152.37 price feels high if you have already sampled many Icelandic classics elsewhere.

The tour lasts about two and a half to three hours and covers central Reykjavík on foot. Guides such as Einar, Paul, Bo, Stefan, Robyn, Óli, Palli, and Magnús have been praised for humor, local stories, and practical restaurant advice. You should arrive five minutes early at Ingólfstorg, dress for changing weather, and expect a full meal rather than a few token bites.

Key points before you book

• The food is a full Icelandic sampler: Expect shellfish soup, lamb soup or stew, the original Icelandic hot dog, local snacks, sweets, and fermented shark.
• The group is capped at 12 people: That keeps the walk more personal and gives you a better chance to ask questions.
• The tour mixes classic stops with local context: Guides explain ingredients, food customs, Icelandic folklore, sagas, runes, and everyday life.
• Kolaportið Market is a weekend bonus: The flea market food walk is available only on Saturday and Sunday, from 11 a.m. to 5 p.m.
• The food can be generous: Several stops together may replace lunch or dinner, so do not eat a large meal beforehand.
• Dietary needs require advance attention: The operator tries to accommodate allergies and restrictions, but you should provide those details when booking.

Starting at Ingólfstorg in central Reykjavík

The meeting point is Ingólfstorg, at Hlöllabátar, Ingólfstorgi 1, 101 Reykjavík. This is a central place to begin, but the directions can be easy to misread because the square, restaurant address, and meeting instructions are closely tied together.

I would use the exact address in your map app and arrive at least five minutes early. There is no hotel pickup, so you need to make your own way to the square. The tour ends back at the meeting point, which makes it easy to continue sightseeing or return to your accommodation afterward.

The walk takes place in all weather. Reykjavík can turn from calm to wet and windy quickly, so a waterproof outer layer and comfortable shoes matter more than dressing up. Since the group moves between eateries, you will spend time outside even during a food-focused afternoon or evening.

Seabaron brings seafood to the harbor

The first food stop is Seabaron, down by Reykjavík’s old harbor. The opening taste is an Icelandic shellfish soup, often described in the experience as lobster soup or langoustine soup.

This is a smart beginning. Seafood is central to Iceland’s food culture, and a warm soup gives you a gentle introduction before the more unusual items arrive. The harbor setting also helps connect the meal to Reykjavík’s long relationship with fishing.

Do not expect a formal lesson from each restaurant staff member. The guide does most of the explaining, covering the dish, ingredients, and place in Icelandic life. That arrangement works well if you want a moving conversation, though it may disappoint you if you prefer chefs to describe preparation at every stop.

Kolaportið Market adds a weekend-only taste of Iceland

If your tour runs during the market’s opening hours, you may walk through Kolaportið, Reykjavík’s flea market. It operates only on Saturdays and Sundays, from 11 a.m. to 5 p.m., so this part is not available on every departure.

The market adds a useful contrast to the restaurant stops. Instead of simply sitting down to prepared dishes, you can look at traditional Icelandic foods, snacks, and local products in a more informal setting. The guide helps explain what you are seeing, including foods you might not recognize on your own.

This is one of the more genuinely local-feeling sections of the route. Still, you should not book an evening tour expecting the market. Its opening hours make it a daytime weekend feature only.

Bæjarins Beztu Pylsur serves Reykjavík’s famous 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 widely treated as the original Reykjavík hot dog stop.

The hot dog is a useful reminder that Icelandic food is not only about old recipes and strong flavors. It is also quick, casual, and part of modern city life. The stop is short, about 15 minutes, but it gives you a classic Reykjavík experience without requiring a separate search.

The setting is a street stall, not a sit-down restaurant. That is part of the appeal, though anyone expecting a long explanation or a quiet meal should adjust expectations. I would also save room, since this is only one piece of a much larger food route.

Icelandic Street Food brings lamb soup to the table

At Icelandic Street Food, you get a taste of lamb soup, a dish many people find comforting and easy to enjoy. It has been described as Iceland in a bowl, and that is fair: lamb is a major part of traditional Icelandic cooking, especially in hearty soups and stews.

This stop lasts around 40 minutes, making it one of the longer pauses. You have time to sit, eat, and listen while the guide explains the food and the customs around it. Some people find the soup a highlight, while others may compare it with better versions they find elsewhere in Iceland.

That variation is worth keeping in mind. A food tour is not a guarantee that every dish will be your favorite. The value comes from trying several foods in one organized route and learning which dishes you would like to order again.

Taste of Iceland covers snacks, candy, and local oddities

The stop at Taste of Iceland shifts from restaurant food to a local delicacy shop. Here you can look at Icelandic snacks, sweets, and unusual foods, including items that may not appear on a standard restaurant menu.

Chocolate-covered licorice has been singled out as one of the memorable treats. Icelanders are fond of licorice, and the combination of sweet chocolate with a stronger licorice flavor can surprise you. This is a good place to be adventurous without committing to a full serving of something intense.

The stop is brief, about 10 minutes. Think of it as a quick tasting and explanation rather than a shopping session. If you want to buy edible souvenirs, this may also help you recognize products you might otherwise pass over.

Dass Reykjavík saves fermented shark for the finale

The final stop is Dass Reykjavík near Hallgrímskirkja church. Here the tour gathers several Icelandic delicacies in one place and ends with hákarl, or fermented shark.

Hákarl is the food challenge many people associate with Iceland. Its strong smell and sharp flavor are not designed to win over everyone, but trying a small piece with a guide gives the dish context. You can approach it as a cultural experiment rather than a test of bravery. The point is not to pretend you love it. The point is to understand why it has become such a famous part of Iceland’s culinary identity.

The final stop also includes an Icelandic drink, alcoholic or non-alcoholic. The exact alcoholic choice may vary, so do not assume you will receive a particular schnapps such as Brennivín. Beer, another local drink, or a non-alcoholic option may be offered.

Because this stop lasts around 45 minutes, it gives the group time to relax and talk. It is a fitting end to a route built around conversation, shared plates, and unusual flavors.

The guides are a major part of the experience

The strongest feature of this tour is not one particular dish. It is the guide. Past guides have included Einar, Paul, Bo, Stefan, Robyn, Óli, Palli, and Magnús, and the most praised qualities are warmth, humor, personal stories, and clear explanations.

Paul, described as a retired fisherman, has shared stories about Icelandic life alongside the food. Bo has explained how dishes are prepared and has offered suggestions for places to eat beyond the route. Other guides have brought in stories about family traditions, holiday customs, the sagas, runes, and Icelandic folklore.

That cultural layer gives the walk more purpose. You are not just moving from soup to hot dog to shark. You are learning why lamb, seafood, preserved foods, and simple street food matter in a country shaped by a cool climate, limited farming options, and a strong fishing tradition.

Guide quality can never be perfectly uniform, of course. The experience depends on who leads your departure and how interested your group is in conversation. The good news is that the guide’s role is central, not an afterthought.

How much food do you actually get?

You should arrive hungry. The route includes several substantial tastings, and some people find the portions generous enough to count as lunch or dinner. Others describe the portions as smaller and appreciate not feeling too full afterward.

The difference may depend on the stop, departure, and your appetite. You will sample enough food to form opinions, but you should not assume every serving is a full restaurant meal. The experience is best viewed as a progressive meal with multiple dishes, not seven large courses.

The range is appealing. You may try shellfish soup, lamb soup or stew, smoked salmon, goose, cod, hot dogs, licorice, candy, Icelandic delicacies, and fermented shark. Not every departure will necessarily feel identical in its exact food mix, but the stated route centers on traditional Icelandic tastes.

Is $152.37 a fair price?

At $152.37 per person, this is not a budget lunch. Iceland is expensive, and the cost includes food tastings, water at all stops, taxes and fees, a professional guide, and an alcoholic or non-alcoholic Icelandic drink at the end.

The price makes more sense if you would otherwise pay for several separate meals while trying to find these foods on your own. You also save the time and guesswork involved in choosing restaurants, understanding unfamiliar menus, and deciding how much hákarl or local candy to order.

The value is weaker if you have already planned several Reykjavík food stops or if you mainly want a cheap hot dog and soup. One direct criticism is that some venues feel mainstream rather than tucked-away local discoveries. Another is that food portions may not seem large enough to justify the full cost for someone who has already eaten many Icelandic specialties during a longer visit.

I see this as an orientation meal for your first days in Reykjavík. It gives you a list of foods to seek out later and can help prevent expensive menu mistakes. One person enjoyed a stop enough to return independently, which is a good sign that the tour can lead to useful follow-up meals.

Small groups, timing, and pace

The maximum group size is 12. That is small enough for a more relaxed exchange than you get on a large bus tour, and it makes it easier to hear stories while walking between venues.

The advertised length is approximately two hours and 30 minutes to three hours. The scheduled tasting stops add up to roughly 170 minutes, before allowing for movement between locations, ordering, and group conversation. Plan on the full three hours if you have another reservation afterward.

A wide range of departure times is available, which helps if you are fitting the tour around museums, a harbor visit, or other Reykjavík plans. A daytime weekend departure offers the chance to include Kolaportið Market. An evening departure gives you a more natural dinner-time rhythm but will not include the market.

The tour is near public transportation, though exact transit details are not provided. Since the route is in central Reykjavík and ends where it begins, you can organize the rest of your day around the same downtown area.

Who will enjoy this Reykjavík food walk?

I would recommend it most strongly to first-time visitors who want a guided introduction to Icelandic food without committing to separate restaurant bills. It also suits curious eaters who want a safe setting for trying fermented shark, licorice, preserved foods, and unfamiliar traditional dishes.

It works well for families with older children, provided children are accompanied by an adult and are open to tasting foods that may be new to them. Couples, friends, and solo diners can also benefit from the small group format, especially if they enjoy meeting people from different countries.

You may want to skip it if you are looking for a chef-led cooking class, a fine-dining crawl, or a route made entirely of secret local restaurants. The restaurants do not always provide detailed preparation talks themselves, and several locations are well-known central venues.

Dietary restrictions and allergies should be raised before the tour. The operator tries to accommodate them, and one food allergy was handled successfully, but the range of traditional dishes may make substitutions difficult.

Practical advice for getting the most from it

Eat only a light snack beforehand, then bring your appetite. The food comes in stages, and you will enjoy the variety more if you are not already full.

Wear shoes suited to walking on city streets and bring rain protection. The tour operates in all weather, so do not count on changing the date because of a wet forecast.

If fermented shark concerns you, remember that you are tasting, not ordering a full plate. You can treat the final stop as a chance to learn about an unusual tradition and decide for yourself how much you want to try.

Ask your guide for restaurant suggestions after the tour. Bo and Palli, among others, have offered useful ideas beyond the scheduled route, and the best practical benefit may be leaving with a short list of places for the rest of your stay.

Book ahead if your schedule is fixed. This experience is often reserved about 47 days before the date, which suggests that popular departure times can fill well before arrival.

Should you book the Reykjavik Food Lovers Tour?

Book it if you want a friendly, guided introduction to Icelandic food, especially if this is your first visit to Reykjavík. The combination of lamb soup, seafood, hot dogs, sweets, local delicacies, and hákarl gives you a broad first taste, while the guides add stories about food, family life, folklore, and Icelandic culture.

I would hesitate only if you are seeking small independent restaurants at every stop or if $152.37 feels too high for a tasting meal. For most curious eaters, the strongest reason to book is the guide-led context. You get a meal, a downtown walk, several classic dishes, and practical ideas for eating well afterward.

Free cancellation is available up to 24 hours before the start time. Cancellations within 24 hours are not refunded, and the tour requires a minimum number of participants, so check the terms when you reserve.

FAQ

Where does the Reykjavik Food Lovers Tour begin?

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

Where does the tour finish?

The experience ends back at the meeting point in Ingólfstorg.

How long does the food tour last?

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

What food is included?

The route includes Icelandic shellfish soup, an Icelandic lamb hot dog, lamb soup or stew, traditional Icelandic foods, local snacks and candy, several delicacies at Dass Reykjavík, and fermented shark. Specific tastings can vary.

Is a drink included?

Yes. The final stop includes an Icelandic alcoholic or non-alcoholic drink. The exact drink offered may vary.

Is Kolaportið Market included on every tour?

No. The market portion is available only when the tour runs during its opening hours. Kolaportið is open Saturdays and Sundays from 11 a.m. to 5 p.m.

Can dietary restrictions or allergies be accommodated?

The operator tries to accommodate dietary restrictions and allergies. You should provide this information when booking, since the tour includes several traditional foods.

What is the cancellation policy?

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