Fermented shark and hot dogs in one walk. I love the small group setup (max 12) and the way you’re pushed to try major Iceland classics, from the original 1937 lamb hot dog to Restaurant Dass’s fermented shark. One possible drawback: it’s built around tasting, so the amount of prep-detail you get can vary from stop to stop.

The best part is how the guide turns food into context, not just snacks. You’ll hear stories and cultural connections from guides like Einar and Paul, plus plenty of practical talk about how Icelandic staples fit everyday life.

It also runs in real weather—bring layers and plan on walking. The total time is about 2 hours 30 minutes to 3 hours, and you’ll meet at Ingólfur Square (Ingolfur Square) about 5 minutes early.

Key highlights

• Max 12 people keeps the pace friendly and the Q&A actually useful
• Iconic stops include the 1937 Bæjarins Beztu Pylsur lamb hot dog
• Old harbor seafood starts you off with Icelandic shellfish soup
• Weekend Kolaportið option only runs Saturdays and Sundays, 11am–5pm
• Restaurant Dass finale brings Hakarl and a chosen drink to cap it off

Reykjavik Food Lovers Tour: A small-group taste route through the city

This is a classic first-timer approach to Icelandic food: you walk the downtown core, hit a set of well-known (and very practical) tasting spots, and leave with a clearer sense of what Icelanders actually eat day to day. With a group size cap of 12, you’re not stuck yelling over strangers, and you get enough time at each stop to taste without rushing.

The itinerary is built around variety. You’ll start with the sea (Reykjavik is a fishing town), then move through street-food comfort like hot dogs and soups, and finish with the most memorable challenge food in Icelandic cuisine: hakarl, fermented shark, at Restaurant Dass near Hallgrimskirkja.

If you’re hoping for a restaurant-by-restaurant culinary masterclass where every venue explains the full process, manage expectations. This tour is more about sampling a cross-section of Icelandic flavors than getting a full cooking workshop.

Ingólfstorg meetup and the walking rhythm that keeps it fun

Your evening begins at Ingólfur Square, specifically at HlöllabátarIngólfstorgi 1. Arrive about 5 minutes early so the group can roll out on time.

From there, you’re walking through central Reykjavik, so the best preparation is simple: wear shoes that handle cold pavement and dress for quick weather changes. The tour operates in all weather conditions, so you’ll want a rain layer and warm layers you can adjust as you go.

Plan for about 2.5–3 hours total. That timing works well if you want food to be your main activity, not an add-on between sightseeing blocks.

Seabaron shellfish soup by the old harbor: starting with the sea

One of the smartest ways to understand Icelandic food is to start where the ingredients live: the coast. The tour heads toward the old Reykjavik harbor and begins with an appetizer at Seabaron: Icelandic shellfish soup.

Why this stop matters: shellfish and seafood dishes show up constantly in Icelandic menus because they’re part of the local pantry and the fishing culture. Even if you’re not a seafood super-fan, soup is a gentler entry point—warm, filling, and often easier to enjoy than a heavier seafood plate.

You’ll have about 25 minutes at this stop, which is enough to taste, ask questions, and move on before the group cools down too much on the street.

Kolaportið flea market stroll: what changes on Saturdays and Sundays

Next up is Kolaportið, the Reykjavik flea market area. This part is only added when your tour lands on a weekend day, because Kolaportið is open Saturdays and Sundays from 11am to 5pm.

If you do catch the market, it’s a great chance to see traditional Icelandic foods in a more casual, local setting. You’ll take a stroll inside the Reykjavik Flea Market, with the guide pointing out what’s typical and what’s worth noticing.

Practical note: because this stop depends on the day, don’t build your entire “must-try list” around it. Build your expectations around the tour’s core idea—tasting Icelandic staples—then let Kolaportið be a bonus if your timing lines up.

Bæjarins Beztu Pylsur and the original 1937 lamb hot dog

No Reykjavik food tour plan is complete without going after the hot dog that put the city on the map. At Bæjarins Beztu Pylsur, you’ll stop specifically for the lamb hot dog—and the big claim here is that this stall is the original from 1937.

This is one of those foods that makes Icelandic cuisine click for a lot of people. It’s not trying to be fancy. It’s comfort food built for real life: quick, handheld, hearty, and easy to eat while walking.

You’ll have about 15 minutes at this stop. Use that time to go beyond first impressions. If you’re expecting something like a plain American hot dog, go in open-minded and focus on the lamb flavor and the overall balance.

Icelandic street food and lamb soup in a bowl

After the iconic hot dog, the tour leans even harder into the “Iceland in a bowl” feeling. At the Icelandic street food stop, you’ll try lamb soup—and the emphasis is on tasting it as part of everyday Icelandic comfort food.

This stop is longer, around 40 minutes, so you’ll have time not just to taste but to compare how the lamb shows up across different preparations during your walk. You’ll also get other traditional foods alongside the soup, which helps you build a mental map of what “traditional” means here: simple ingredients, strong flavors, and a lot of reliance on what keeps well through colder seasons.

If you’re sensitive to strong, unusual flavors, take it slow. Icelandic menus can swing from familiar comfort (soups) to shock-and-awe (fermented foods later), so pace yourself.

Taste of Iceland: snacks, candy, and small-store specialties

Then you’ll shift from hot food mode to snack mode at Taste Of Iceland, a local delicacy store stop. You’ll have about 10 minutes here, which is short, but it’s designed for sampling those Icelandic items you might not buy on a regular restaurant menu.

What tends to make this stop worth it is variety: you’ll be looking at unique foods, snacks, and candy, the kind of small bite you can take home later in your trip memory. Even if you don’t want a suitcase full of sweets, it’s useful to try so you can compare what you see in shops around town afterward.

Treat this as a palate-bridge. It helps you reset your taste buds after the more savory stops.

Restaurant Dass near Hallgrimskirkja: Hakarl and your drink choice

The finale takes you to Restaurant Dass, right by Hallgrimskirkja. You’ll get about 45 minutes here, which is longer than most tasting stops because this is where the experience tends to stick in people’s minds.

You’ll try several Icelandic delicacies, including the signature challenge: fermented shark (hakarl). If you only know one Icelandic food from TV or stories, this is the one. It can feel intense at first—so don’t rush it. Take a small bite, breathe, and give your taste a moment to adjust.

Then you’ll celebrate the tour together with a drink. The tour includes water at all stops, and at the end you can choose either a non-alcoholic or alcoholic Icelandic drink. The recommendations here include a special beer or the Icelandic snaps called Black Death.

If you’re the type who wants a clear ending after a walk and tastings, this stop delivers. It’s a meal-ending moment, not just a quick sample.

Price and value for $152.37: what you’re really paying for

At about $152.37 per person, this tour costs less than it sounds if you compare it to buying several separate tastings across Reykjavik restaurants. You’re not just paying for someone to walk you around. You’re paying for guided sequencing, included samples, and the specific set of venues that make the story of Icelandic food make sense.

Here’s what the price includes:

• Food tasting across the stops
• Water at all stops
• Professional guide
• Alcoholic beverages at the end (with a drink option)
• All taxes and handling charges

So the value isn’t only the “number of stops.” It’s the fact that you’re getting multiple formats of Icelandic eating—sea-based soup, street-food hot dog, lamb soup, snack-store bites, and a fermented-food finale—without having to figure out what to order and where, one decision at a time.

Also, the small group size helps value feel real. Even when the walk is quick, it doesn’t feel like you’re in a production line.

Guides and stories: the difference between eating and understanding

The quality of this tour lives and dies with the guide, and the range of guide styles is part of what makes people love it. In past groups, you might meet guides like Einar, Paul, Bo, Stefán, Óli, Magnús, Robyn, Palli, or Stephan—and many of them bring stories about Icelandic culture, holidays, and food preparation.

Some guides lean into local life stories and family history. Others connect dishes to broader Icelandic themes like sagas, runes, and the way people think about survival and seasonal food. Either way, you get the benefit of context while you taste, so the flavors don’t float by without meaning.

One useful thing to know: the tour is designed so you can ask questions on the move. If you like food anthropology, you’ll have a field day. If you’re more practical and just want to eat well, you still get plenty to chew on between bites.

Who should book this Icelandic food tour in Reykjavik?

This tour is a good match if:

• You want a guided way to try multiple Icelandic foods in one afternoon or early evening
• You like your sightseeing as food-focused, not museum-focused
• You’re comfortable with the idea that Icelandic cuisine includes foods that can be challenging, like hakarl

It’s also a strong fit for first-time visitors in Reykjavik who don’t want to spend time researching menus, translating dish names, and guessing portion sizes.

On the other hand, if your ideal vacation is all about off-the-path holes in the wall and hands-on culinary explanations at every stop, you might find the mix a touch too mainstream for your taste. This tour prioritizes a route through classic Icelandic bites and the venues that make them easy to try in a short time.

Should you book the Reykjavik Food Lovers Tour?

Book it if you want a tight, walkable, small-group route through Icelandic classics, with the best kind of payoff at the end: hakarl at Restaurant Dass plus a drink to mark the moment. The included tastings and water also help it feel like real value, especially in Reykjavik where buying several separate snacks can add up.

Skip it only if your main goal is a deep culinary workshop at every venue, because this is built around tasting and guided stories, not kitchen tours. If you can handle that, you’ll leave with a stronger picture of what Icelandic food tastes like—and a couple of answers ready for future conversations.

FAQ

Where is the meeting point, and how early should I arrive?

You’ll meet at Ingólfur Square (HlöllabátarIngólfstorgi 1, 101 Reykjavík). The instructions say to be at the square 5 minutes before the starting time.

How long is the Reykjavik Food Lovers Tour?

The tour runs about 2 hours 30 minutes to 3 hours.

Is the tour offered in English?

Yes, the tour is offered in English.

How big is the group?

This experience has a maximum group size of 12 travelers.

What’s included in the price?

The price includes food tasting, water at all stops, all taxes/fees/handling charges, and a professional guide. It also includes alcoholic beverages at the end with your chosen Icelandic drink.

Is hotel pickup and drop-off included?

No. Hotel pickup and drop-off is not included.

Can the guide accommodate dietary restrictions or allergies?

The tour says they try their best to accommodate dietary restrictions & allergies.

Is there free cancellation, and how close can I cancel?

Yes, you can cancel for a full refund with free cancellation up to 24 hours in advance of the experience start time. If you cancel less than 24 hours before, the amount paid is not refunded.