Icelandic food in general is based on fish and lamb, as well as owing much to Scandinavian and European influences. The salmon of Iceland is a great delicacy, served in many forms, one of the most popular being gravlax, a form of marination. Fishing is Iceland's most important export, accounting for some 80% of the country's gross national product. There is also a heavy emphasis on vegetables grown in greenhouses heated by the natural steam from geysers. Specialities include hangikjot (smoked lamb), hardfiskur (dried fish), skyr (curds) and Icelandic sild (herring marinated in various flavours). There have been some welcome additions to the selection of eating places in Reykjavík and there is now a small but attractive choice of restaurants to cater for all pockets with new tourist menus.
Icelandic food in general is based on fish and lamb, as well as owing much to Scandinavian and European influences. The salmon of Iceland is a great delicacy, served in many forms, one of the most popular being gravlax, a form of marination. Fishing is Iceland's most important export, accounting for some 80% of the country's gross national product. There is also a heavy emphasis on vegetables grown in greenhouses heated by the natural steam from geysers. Specialities include hangikjot (smoked lamb), hardfiskur (dried fish), skyr (curds) and Icelandic sild (herring marinated in various flavours). There have been some welcome additions to the selection of eating places in Reykjavík and there is now a small but attractive choice of restaurants to cater for all pockets with new tourist menus.