Icelandic Food Produce
The Icelandic nature, the people and the culture all influence Icelandic food production and cuisine. Renewable energy is used in Icelandic food production and the clean nature of land and sea is one of the secret ingredients in Icelandic food. Sustainability and purity are factors of a great importance in the mindset of the producers, resulting in high quality products – both food and drink.
There is a great variety of food produced in Iceland, both a production based on a long tradition as well as a production derived from innovation. To name a couple, there is seafood and salt. Icelandic fisheries are certainly based on the experience and know-how of generations, but optimized by new technology, rigorous standards to maintain sustainability and innovative production, that leads to great utilization of the cod. Sea salt was produced for a few decades in the 18th century, but in 2011 making of sustainable, hand harvested salt in Iceland was re-established with the same methods as before, using geothermal energy. Now the salt is blended with different kinds of herbs, berries and kelp, resulting in more variety for gourmets.
There are many ways to enjoy Icelandic food, such as dining at the restaurants, visiting the producers to taste and learn about the produce, and enjoy it as an imported good in other countries. The Icelandic restaurant scene has been booming for the last years and many Icelandic chefs hold international awards. There is a great variety of high quality restaurants in Iceland, many of them specialize in using Icelandic raw ingredients. Some choose a traditional cuisine while others choose to explore new ways of preparing the food. The Icelandic chefs, many of who hold distinguished international awards, intertwine the fresh, quality ingredients, their family´s food traditions, innovative way of thinking and their professional skills to offer memorable and delicious meals. The international awards include a bronze medal in the Bocuse d´Or, that chef Viktor Orn Andresson won in January 2017 and Iceland´s first Michelin star, achieved by chef Ragnar Eiríksson and his team at DILL restaurant in Reykjavík."
Learn more about the ambitious chefs and restaurants
Click on the links below to view information on the following topics:
Seafood - responsibly sourced
Lamb - roaming free in the Highlands
Dairy - the famous Skyr
Spirits and beer - interesting variety
Vegetables - from geothermal greenhouses
Farmed Fish - from clean waters and green energy
Other products - innovation and tradition
FOOD AND DRINK (pdf)