...and this is why I go to Iceland

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Cuisine


The faint of stomach may want to avoid hákarl, shark meat that's been buried for three months or more until it's putrefied.

The lamb dishes you'll find in gourmet restaurants, spiced with mustard or prepared as filets, are probably the best you'll ever have. But these newfangled lamb recipes are much different from the old, traditional (read: bizarre) dishes. That's not to say they're bad, they're just, well, different.


Take ram's testicles pickled in whey, for example. Or svið, a sheep's head that's been burned to remove the wool, cut in two, boiled, and either eaten fresh or pressed into jelly.

And then there's slátur (sounds like "slaughter" for a reason), sheep innards tied up in sheep's stomach and cooked. Adventurous travelers should at least try these surprisingly tasty dishes, which have been sustaining Icelanders since medieval times. A swig of Icelandic spirit Brennivin ("Black Death") or one of Iceland's many excellent vodkas always helps for a dose of courage.