This traditional Scandinavian dish is prepared with a combination of cow’s milk and beestings or colostrum – a yellow, rich milk produced by the animal right after it gave birth to a calf. The mixture is baked in the oven and the product acts as a coagulant, eventually thickening the milk to create a thick, custard-like dish.

Characterized by its dark brown color, rúgbrauð is a rich and dense Icelandic bread that was initially prepared solely with rye flour. It was traditionally steamed in underground pits that were located near numerous Icelandic geysers, and which provided heat for steaming.

Icelandic hot dog or pylsur is a unique combination of a sausage made from Icelandic free-range lamb, a warm, steamed bun, and toppings such as fried and raw onions, ketchup, sweet brown mustard, and remoulade. This flavorful hot dog was created at Bæjarins Beztu Pylsur (Town's Best), a small hot dog stall which has been preparing them for over 60 years.

This dish is an Icelandic version of the classic English fish and chips. In the UK, the batter is made with flour, vinegar, salt, beer, and baking soda, while the Icelandic version is made from spelt flour and without beer, making the rape seed oil-fried fish lighter and similar to tempura in texture.

Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was baked on hot stones, but today people even make them at home on electric hot plates.

This hearty Icelandic soup is a nourishing combination of lamb, preferably on the bone cuts, carrots, rutabaga, potatoes, onions, and various fresh or dried herbs. It is traditionally thickened with oatmeal or rice, while other additions may include leeks or cabbage.

Hangikjöt is a smoked lamb specialty hailing from Iceland, where it has long been an integral part of local food culture. A cut of leg or shoulder is dry-salted or brined, then dried and cold-smoked over a fire for a couple of weeks. Traditionally, the fire for the smoking process uses dried sheep dung for fuel, which is said to be the secret behind the meat’s distinctive flavor and aroma.

Ábrystir is a delicious Icelandic pudding made with colostrum – the first milk from a cow or sheep after giving birth. It has a very rich and thick texture, similar to that of crème brûlée. Ábrystir is consumed as a dessert with sugar, cinnamon, and other sweeteners that are commonly added to enhance its flavor.

Pylsur sausage is the Icelandic version of a hot dog sausage and is the main component of Iceland's beloved hot dogs, called "pylsur." Known for its distinctive flavor and high-quality ingredients, pylsur sausage is an essential part of Icelandic cuisine.