Höfn calls itself the langoustine capital of Iceland, and the claim isn’t idle. The local fishing fleet hauls Nephrops norvegicus - what Icelanders call humar - from the North Atlantic in quantities that few other towns can match. What that means in practice is that Höfn has a restaurant scene punching well above what you’d expect from a town of 2,000 people. You can eat extremely well here. You can also spend more than you planned. This is what you need to know.
What Makes Höfn Langoustine Different
The Nephrops caught in the cold, deep waters off southeast Iceland have a reputation among Icelandic chefs for being larger and sweeter than langoustine from other parts of the North Atlantic. The waters here are cold and relatively undisturbed — the southeast coast doesn’t have the trawling pressure of more commercial grounds around the British Isles or Scandinavia. The result is specimens that grow larger and have more meat per shell. When you’re looking at ISK 6,500 for a half-dozen tails at Pakkhús, part of that price is the quality of the raw material, not just the tourist location.
There’s also the freshness factor: the fleet lands in Höfn harbour and the restaurants are a short walk away. Langoustine deteriorates quickly after it comes out of the water. A langoustine served in Höfn on the same day it was caught is a different product from langoustine that spent two days in transit to Reykjavík. Order them simply — grilled or in garlic butter — and let the ingredient do the work.
Pakkhús Restaurant
Pakkhús is the restaurant Höfn is known for. It occupies a converted fish warehouse on the harbour - wooden beams, nautical details, harbour views - and the menu is anchored by langoustine in every preparation. The classic move is the langoustine soup: a rich bisque with cream and a depth of flavour that comes from using the whole catch. Langoustine tails grilled in garlic butter are the main event, priced from approximately ISK 6,500 for a half-dozen as of 2026. The full langoustine platter runs closer to ISK 10,000–13,000. Mains of fish, lamb, and beef are also available for those who don’t eat shellfish.
Service is professional and the wine list is short but functional. The room fills quickly in July and August - walk-ins after 18:30 are usually turned away. Book online through their website at least a week ahead in peak season. Dinner for two with wine costs approximately ISK 18,000–28,000.
Ósinn Restaurant
Ósinn sits above the town with views across the lagoon and the glacial mountains beyond. The menu covers similar territory to Pakkhús - langoustine, fresh fish, lamb - but the setting feels slightly more formal and the prices are comparable. Mains run approximately ISK 4,500–8,500 as of 2026. The langoustine pizza is a reliable order if you want something a bit different from the classic shellfish plates. The view at sunset compensates for any comparison shortfall versus Pakkhús.
Z Bistro
Z Bistro is the closest thing Höfn has to an affordable sit-down option. Burgers, sandwiches, fish and chips, and a short pizza menu make up the bulk of the offering. Mains are approximately ISK 2,500–4,200 as of 2026 - meaningfully cheaper than the harbour restaurants. It’s the right call for lunch, for families with picky eaters, or for the second night in town when you don’t want to spend on a full restaurant dinner again. Don’t expect the langoustine experience here.
Hafnarbuðin (Harbour Shop Café)
A small café and snack counter near the harbour that functions primarily as a coffee stop and light lunch spot. Sandwiches, soup, and hot drinks in the ISK 800–1,800 range. It’s not a dinner destination, but it’s the best quick option for a mid-morning break when you’re coming in from the glacier. Open approximately 09:00–17:00, hours vary by season.
Icelandair Hotel Höfn Restaurant
The Icelandair Hotel Höfn has an in-house restaurant open to non-guests, serving a reliable menu of fish, lamb, and Icelandic standards. It’s not the place to come for langoustine — that’s Pakkhús territory — but it’s a consistent year-round option with set hours, which matters in a town where kitchens close early and off-season restaurant hours are unpredictable. Mains run approximately ISK 4,000–7,000 as of 2026. The hotel’s location near the Ring Road makes it convenient if you’re passing through rather than staying the night.
Real Deal vs Tourist Trap
Höfn’s growing reputation has attracted the usual accompanying markup. Here’s how to eat well without overpaying:
Book Pakkhús for the full langoustine experience. The converted warehouse setting, the harbour view, and the quality of the shellfish justify the price. It’s the reason to eat in Höfn and not just drive through. One dinner here is not optional.
Ósinn is a reasonable backup, not a destination. The view from above town is genuinely better than Pakkhús; the food is slightly inferior at comparable prices. If Pakkhús is full and Ósinn has a table, take it — but don’t choose it first.
Z Bistro handles lunch and budget nights. The burgers are decent. Don’t order the langoustine here — the product is lower grade and the preparation doesn’t do it justice. Eat here for lunch, save your langoustine appetite for Pakkhús.
Avoid pre-packaged langoustine at gift shops and service stations. The frozen humar sold in tourist shops is a smaller, older product from a different part of the supply chain. It’s not the same animal as what Pakkhús serves, and the price per gram is worse. If you want langoustine to take home, ask at the harbour during festival week.
The Supermarket Option
Krónan, the main supermarket in Höfn, has a deli counter with smoked fish, skyr, Icelandic rye bread (rúgbrauð), and prepared foods. If you’re self-catering or on a tight budget, this is genuinely worth using. A meal assembled from the deli and bakery section typically costs ISK 1,200–2,500 per person. The supermarket is open approximately 10:00–20:00 daily.
What to Order
Langoustine (humar) - Order them however you can: grilled, in bisque, in garlic butter, on pizza. This is why you’re here.
Icelandic lamb (lambakjöt) - Höfn is surrounded by highland pasture. The lamb is excellent and appears on most menus as either a rack, cutlets, or a slow-cooked shank. Expect to pay approximately ISK 5,500–8,000 for a lamb main at a full-service restaurant.
Skyr desserts - Every restaurant offers some form of skyr-based dessert, often with wild berries or skyr mousse. It’s worth saving room for.
Icelandic beer - Víking and Egill’s are the most common local lagers. A half-litre costs approximately ISK 1,200–1,600 in a restaurant. Craft beer options are limited in Höfn compared to Reykjavík.
The Langoustine Festival
If you’re visiting in late June — typically the last full weekend of the month — the Langoustine Festival (Humárfestival) transforms the harbour area and is genuinely worth centering an itinerary around. This is primarily a local celebration that tourists have discovered, which means the atmosphere is authentic: fishing families, local chefs, and island visitors mixing around outdoor stalls. Street food stalls sell grilled langoustine by the plate (ISK 2,000–3,500), langoustine bisque in paper cups (ISK 800–1,200), and various local specialties alongside. Live music runs through the afternoon into the evening.
The festival typically runs Thursday through Sunday. Arrive by 14:00 to get the best stalls before queues build in the late afternoon. The grilled whole langoustine, split and cooked over charcoal, is the thing to eat — simpler preparation than anything you’ll get in a restaurant and sometimes better for it. The festival draws 3,000+ visitors to a town of 2,000, which means accommodation during festival weekend books out months ahead and Ring Road traffic around Höfn is noticeably heavier than usual. If the festival is the reason for your trip, confirm the exact dates on the Humárfestival website and book accommodation as soon as dates are announced — usually in spring.
Practical Notes
Dinner hours are strict. Most restaurants stop taking orders by 21:00–21:30. If you’re arriving from a long glacier day and it’s already 20:45, call ahead to confirm the kitchen is still open.
No late-night eating. Höfn is not a late-night town. Nothing is open past 22:00. Bring snacks for the guesthouse if you want to eat after the restaurants close.
Cash is unnecessary but acceptable. Every restaurant accepts card. ISK cash is fine but you won’t need it.
For places to stay in town, see our Höfn accommodation guide. For glacier excursions, our day trips from Höfn covers Jökulsárlón and beyond.
Book a Langoustine and Glacier Food Experience
Höfn’s food story centres on one ingredient — langoustine hauled from cold North Atlantic waters by the local fleet and served the same day. Several guided tours combine a Jökulsárlón glacier lagoon visit with a langoustine meal in Höfn, making it practical to experience both Iceland’s most iconic landscape and its most distinctive seafood in a single day. A guide gives context to the langoustine: why the cold, deep waters off southeast Iceland produce larger, sweeter specimens than other Atlantic fisheries, and what the annual Humárfestival means to the fishing community that built this town around a single exceptional catch.
Browse Höfn and South Iceland tours - glacier lagoon visits, ice cave tours, and South Iceland food experiences from GetYourGuide.
Get travel insurance for Iceland - policies covering glacier hikes, F-road driving, and volcanic disruption.
See Also
- Höfn city guide - Full Höfn overview including hotel and restaurant recommendations
- Icelandic seafood guide - Langoustine, skyr, and the seafood traditions of Iceland
- Things to Do in Höfn - Glacier lagoon, ice caves, and the Höfn Humarhátíð lobster festival