The Icelandic hot dog is a lamb-heavy pylsa in a steamed bun, layered with raw and crispy fried onion, ketchup, sweet brown mustard and remoulade. Ordered eina med ollu, one with everything.
Where to eat it: 1 restaurant across 1 city.
The pylsa took hold in Reykjavik in the 1930s, and Baejarins Beztu Pylsur opened its harbour kiosk in 1937. Iceland's hot dogs lean on lamb alongside pork and beef, giving them a deeper, slightly gamey flavour. The fully-loaded order, eina med ollu, became the national default, and the stand drew global attention when Bill Clinton stopped by in 2004 and ordered his with mustard only, a version locals now nickname a Clinton.
Common allergens: Gluten, Mustard
Tip from the editors. The sweet brown mustard is the non-negotiable flavour; substitute a mild honey mustard if you cannot find pylsusinnep.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Baejarins Beztu Pylsur on Tryggvagata keeps its hot dog window open into the small hours, the post-bar institution feeding Reykjavik since 1937.
Try: Icelandic hot dog
Order: One with everything to soak up the night, eina med ollu.
Tip: Open until the early hours, later on Friday and Saturday. The classic end to a Reykjavik night out.
More cities are in research. Want pylsa (icelandic hot dog) covered somewhere specific? Tell us where you want to eat.