Akureyri Restaurants & North Iceland Food Guide

Akureyri is Iceland’s second-largest city, but with a population of around 20,000 it punches well above its weight at the dinner table. Sitting at the head of the longest fjord in Iceland — Eyjafjörður — it draws exceptional seafood from the cold north Atlantic, free-range lamb from the surrounding highlands, and dairy from small farms that supply much of the country. The restaurant scene has matured considerably in recent years, with a handful of genuinely ambitious kitchens running alongside relaxed cafés, a beloved ice cream parlour that has outlasted nearly everything else, and a local food culture rooted in ingredients that are among the best in Iceland.

North Iceland’s Best Ingredients

Before you sit down to order, it helps to understand what the north does particularly well.

Lamb is the star. Icelandic sheep roam free across mountain pastures from May to September, eating wild herbs and grasses. The result is meat that is leaner, more intensely flavoured, and less fatty than commercially farmed lamb. North Iceland farms supply much of the country’s best lamb, and you’ll find it slow-braised, grilled as chops, or made into kjötsúpa — the bone broth soup that appears on nearly every Icelandic menu.

Arctic char and trout from the Mývatn area are a regional speciality. The geothermal activity around Lake Mývatn creates water conditions that produce cold-smoked trout with a delicate, mineral character. You’ll see it on menus across Akureyri, often served on rúgbrauð (dense rye bread) with butter.

Skyr — Iceland’s cultured dairy product, similar to strained yoghurt — has been made in Iceland for over a thousand years. Several north Iceland dairies still produce small-batch skyr that tastes noticeably different from the supermarket versions. Eaten at breakfast with berries and cream, it’s one of the best ways to start the day.

Cod and haddock landed at Akureyri’s harbour are reliably fresh. Salted cod (saltfiskur) is more of a preserved tradition now, but fresh pan-fried cod with butter and new potatoes is still a fixture on lunch menus.

Where to Eat Breakfast and Brunch

Café Laut (Strandgata 7) is the natural first stop for breakfast in Akureyri. It opens early, does a solid skyr bowl with honey and local berries, and makes strong filter coffee. Pastries arrive from the adjacent bakery in the morning. Expect to spend ISK 1,800–2,800 for breakfast.

Bláa Kannan (Hafnarstræti 96) is an old-town institution with wooden floors and the kind of atmosphere that makes a long breakfast worthwhile. The open-faced sandwiches at lunchtime are simple but well-made. Coffee and a pastry comes in around ISK 1,200–1,800.

Hotel Kea’s breakfast buffet (Hafnarstræti 87–89) is open to non-guests for roughly ISK 3,500 and covers skyr, smoked fish, eggs, and imported cheeses. Useful if you want a sustained breakfast before a full day in the north.

Lunch in Akureyri

Bautinn (Hafnarstræti 92) has been feeding Akureyri since 1980 and shows no signs of slowing down. The menu reads like a definitive list of Icelandic comfort food: kjötsúpa (lamb soup), pan-fried Arctic char, fish and chips, and grilled lamb chops. Nothing here is going to surprise you, but everything is reliably good and the portions are generous. Main courses run ISK 2,200–4,500. It’s the kind of place where local families come for Sunday lunch — always a good sign.

Noa Seafood (near the harbour) focuses on whatever the boats brought in that morning. The fish soup is particularly good — thick, creamy, and properly seasoned with a heap of fresh cod or haddock. Mains ISK 2,500–4,200.

Greifinn (Glerárgata 20) is more casual — a pizza and pasta restaurant that also does solid grilled fish. It’s where you go when the group can’t agree on anything more adventurous. ISK 2,000–3,500 for mains.

For a very quick and very Icelandic lunch: the pylsur stand near the main square does the classic lamb hot dog with ketchup, mustard, fried onion, and remoulade. ISK 500–700, cash only.

Dinner — The Best Restaurants in Akureyri

Rub23 (Kaupvangsstræti 6) is the most talked-about restaurant in the north, and the reputation is deserved. The concept bridges sushi and local Icelandic ingredients — you’ll find Arctic char nigiri alongside miso-glazed lamb, charcoal-grilled fish, and a clean wine list with some decent Scandinavian natural options. The room is compact and fills up fast; book a few days ahead in July and August. Budget ISK 6,000–10,000 per person for a full dinner with wine.

Strikið (Skipagata 14) occupies the top floor of a building above the town centre with views down Eyjafjörður on a clear evening. The menu is Icelandic-leaning European — lamb tenderloin, slow-cooked cod, pan-seared Arctic char — with occasional game dishes in autumn. The atmosphere is the most polished in town. Mains ISK 4,500–7,500.

Björg (Geislagata 14) is the newer entry on Akureyri’s dining map. Smaller and more experimental than Rub23 or Strikið, it draws on local producers directly — the menu changes with the season and the kitchen is happy to tell you where every ingredient came from. Worth booking if you want something genuinely off-formula. Mains ISK 4,000–7,000.

Bautinn (see lunch above) is also a reasonable dinner option if you want a no-fuss traditional meal at lower prices.

Brynja — An Akureyri Institution

No visit to Akureyri is complete without stopping at Brynja (Aðalstræti 3). This ice cream parlour opened in 1939 and has become one of the most enduring food experiences in all of Iceland. The queues in summer stretch out the door and down the street — locals, tourists, and lorry drivers all mixed together, waiting for a cone of vanilla, chocolate, or the daily special. A double scoop costs around ISK 700–900. It’s open year-round.

Eating Around North Iceland

Beyond Akureyri, the region has a few spots worth knowing about.

Vogafjós Farm Restaurant (Mývatn, near Reykjahlíð) sits on a working dairy farm beside Lake Mývatn. The geothermal bread baked in the ground is the thing to order — dense, slightly sweet rye, pulled straight from the volcanic earth in a pot. The farm also serves its own smoked trout, fresh cow’s milk, and skyr. It’s open for breakfast and dinner, and advance booking is essential in summer. Meals ISK 2,800–5,500.

Gamli Bærinn (Húsavík, Garðarsbraut 20) is the best option in Húsavík, with a menu built around whale-watching trade and local fishing. Arctic char and lamb soup are the reliable choices. ISK 2,500–4,500 for mains.

Kaffi Ilmur (Sauðárkrókur) is the main café-restaurant in the Skagafjörður valley. It’s worth a stop if you’re driving the north coast rather than cutting straight inland. The lamb soup is particularly good. ISK 2,000–3,500.

North Iceland Specialities Worth Ordering

A few dishes and products to seek out wherever you eat in the north:

• Hangikjöt — smoked lamb, traditionally served cold with béchamel sauce and pickled red cabbage. Appears on café menus as an open-faced sandwich.
• Geothermal rye bread (hverabrauð) — the Mývatn version is the most famous. Look for it at Vogafjós and at the Mývatn Nature Baths café.
• Arctic char (bleikja) — milder and slightly richer than brown trout, usually pan-fried or cold-smoked. North Iceland’s cold rivers produce excellent char.
• Skyr with crowberries (krækiber) — crowberries grow wild across Iceland’s lava fields and turn up in jams and toppings from late August onwards. A skyr bowl with crowberry jam is a genuinely Icelandic breakfast.
• Harðfiskur — dried fish (usually cod or haddock), the original Icelandic snack. Eaten with butter. You’ll find it vacuum-packed at supermarkets or loose at farm shops for around ISK 800–1,500 per bag.

Practical Notes

Supermarkets in Akureyri include Krónan and Nettó, both open daily. They’re significantly cheaper than eating out and carry good selections of local skyr, smoked fish, and lamb products. For self-catering supplies before heading into the north, stock up here — Mývatn has one small shop and prices rise the further you get from Akureyri.

Tipping is not expected in Iceland but is increasingly common in tourist-heavy restaurants. Rounding up or leaving 10% is appreciated.

Most Akureyri restaurants accept credit cards; cash-only places are rare but exist at market stalls and the pylsur stands. The town’s main dining strip runs along Hafnarstræti and Kaupvangsstræti — you can walk between most places in under ten minutes.

Reservations matter from mid-June through August. Rub23 and Strikið fill up several days in advance. Outside peak season, you can generally walk in anywhere.