Hangikjot is Icelandic lamb that has been salted, then smoked over birch wood or dried sheep dung. Served sliced cold on rugbraud or warm with a white sauce, potato and peas, it is the centrepiece of every Icelandic Christmas table.
Smoking lamb over birch or tad (dried sheep dung) preserved the autumn slaughter through Iceland's winters from the settlement era onward. By the 19th century hangikjot had become the Christmas Eve main course in nearly every household, served warm on the holiday and cold on rye for the rest of December. Matur og Drykkur built its modern reputation on a traditional cold-served hangikjot plate.
4 editor picks for Hangikjot (Smoked Icelandic Lamb) in Reykjavik, ranked by editorial score. All Reykjavik signature dishes · Hangikjot (Smoked Icelandic Lamb) across every city.
Matur og Drykkur ★ 4.4
101-grandi · Grandagardur 2, 101 Reykjavik
Matur og Drykkur revives old Icelandic recipes in a former salt-fish factory at Grandi, named for a classic cookbook and Michelin Guide listed in Reykjavik.
Cafe Loki ★ 4.2
101 · Lokastigur 28, 101 Reykjavik
Cafe Loki faces Hallgrimskirkja from Lokastigur, a Reykjavik cafe built on traditional Icelandic plates of dark rye bread, mashed fish and rye ice cream.
Kolaportid ★ 4.2
101 · Tryggvagata 19, 101 Reykjavik
Kolaportid fills the old customs house on Tryggvagata each weekend, Reykjavik's flea market where food stalls sell fermented shark, dried fish and rye bread.
Salka Valka Kitchen ★ 4.1
101 · Skolavordustigur 23, 101 Reykjavik
Salka Valka on Skolavordustigur runs a relaxed, meat-free Reykjavik kitchen with a daily-changing half-vegan menu of soups, bagels and comfort plates below.