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Icelandic Sagas - The Greatest Hits

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Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Icelandic Sagas - The Greatest Hits
Phone:
+354 528 5050

Address:
| The Nothern Lights Hall, Ingu00F3lfsgaru00F0ur, Reykjavik 101, Iceland

Icelandic cuisine, the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to Iceland being surrounded by ocean. Popular foods in Iceland include skyr, hangikjöt , kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð and brennivín . The flavors of this traditional country food originates in its preservation methods; pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition , competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood, and skyr. Other local ingredients include seabirds and waterfowl , salmon and trout, crowberry, blueberry, rhubarb, Iceland moss, wild mushrooms, wild thyme, lovage, angelica, and dried seaweed, as well as a wide array of dairy products. Because of the history of settlement in a harsh climate, animal products dominate Icelandic cuisine. Popular taste has been developing, however, to become closer to the European norm. As an example, consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished, yet is still far higher than any other developed country at about quadruple the average.
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