Akureyri is the second city of Iceland — population around 20,000 — and its restaurant scene reflects that: more relaxed than Reykjavík, more local in character, and meaningfully cheaper. The kitchens here work with what’s on the doorstep: lamb from North Iceland farms, Arctic char from Lake Mývatn, langoustine from the cold fjord waters, and dairy so good that Akureyri ice cream has its own cult following across Iceland.
What to Eat
Lamb is the backbone of Icelandic cooking and North Iceland produces some of the best. Sheep graze freely on highland grass and Arctic herbs through the summer, which gives the meat a distinct flavour — less fatty than UK lamb, darker, and with an almost gamey edge. Look for slow-roasted leg, lamb soup (kjötsúpa), or pan-fried fillet on most menus.
Arctic char is the catch worth ordering if you see it. The fish is farmed in glacial water near Lake Mývatn and has a flavour somewhere between salmon and trout — richer than most river fish, firmer in texture. It typically appears pan-fried with a butter sauce or cured as gravlax.
Langoustine (called humar in Icelandic, though it’s technically a small lobster) comes from Eyjafjörður and neighbouring waters. Tail meat grilled with garlic butter is the classic preparation. It appears at the higher-end places and occasionally as a bisque at mid-range spots.
Skyr is Iceland’s thick fermented dairy product — protein-dense, mildly sour, and somewhere between yoghurt and soft cheese in texture. It turns up as a dessert topped with bilberries or crowberries, as a sauce on fish dishes, and in smoothies. In Akureyri it’s genuinely local rather than an imported tourist affectation.
Hverabrauð (hot spring bread) is a dense, slightly sweet rye bread baked in the geothermal ground near Mývatn. It’s available at some Akureyri cafés and restaurants — a direct edible link to the volcanic geology 50km away.
Icelandic hot dogs (pylsur) are worth trying at least once. The combination of lamb, pork, and beef makes them different from a standard pork hot dog; the classic preparation includes raw and crispy onion, sweet mustard, ketchup, and remoulade.
Restaurants
Rub23 is the place that gets recommended most consistently. The menu runs from sushi and sashimi to Icelandic lamb and Arctic char — the kitchen is confident with both. It’s mid-to-upper range (mains ISK 3,800–6,500 as of 2026) and reservations are worth making in high season. Located on Kaupvangsstræti in the centre.
Strikið (“the streak”) sits on the top floor of a building on Skipagata with a sweeping view of Eyjafjörður. The menu is Icelandic-leaning modern: lamb, fish, and occasional langoustine specials. Mains run ISK 4,200–7,000 as of 2026. The view from the window tables alone makes this worth booking for a clear evening.
Greifinn is the reliable mid-range option — pizza, pasta, burgers, and some Icelandic dishes — with portions that are notably generous. Prices are some of the most accessible in the city (mains ISK 2,400–4,000 as of 2026). It’s consistently busy with both locals and visitors; no reservations means you may queue briefly on weekends.
Bláa Kannan (“the blue can”) is a coffee shop and café in a blue-painted corner building near the main pedestrian street. It does soup, sandwiches, cakes, and good coffee — solid for a quick lunch (ISK 1,400–2,200 as of 2026). A Akureyri institution that has been running for decades.
Café Laut sits inside the Botanical Garden (Lystigarðurinn) and is a pleasant stop for summer visitors. The garden itself is worth a short walk — it’s the northernmost botanical garden in Iceland and unexpectedly lush. Café Laut does light meals, soups, and vegetarian-friendly plates in the ISK 1,800–3,000 range as of 2026.
Akureyri Ice Cream
The Brynjubúðin ice cream shop on Brekkugata is a rite of passage. Akureyri ice cream has a reputation that extends well beyond the city — locals joke that people drive up from Reykjavík specifically for it — and a single scoop costs around ISK 550–700 as of 2026. The shop is open late into the evening in summer and queues form even in cool weather.
Practical Notes
Most restaurants in Akureyri are open for lunch from 11:30 and dinner from 17:30–18:00. Closing times tend to be around 21:30–22:00, earlier than in Reykjavík. The main pedestrian street (Hafnarstræti) and Kaupvangsstræti hold the highest concentration of places.
Alcohol prices are the same as elsewhere in Iceland — expect to pay ISK 1,100–1,400 for a small beer and ISK 1,800–2,400 for a glass of wine. The Vínbúðin state liquor store on Ráðhústorg is the place to buy wine or spirits if you’re self-catering.
For accommodation nearby, Search hotels in Akureyri on Booking.com.