What is in season in Reykjavik. and what to order when the market changes.
Spring
- Lamb and early greens: Spring brings the last of the previous autumn's lamb and the first greenhouse greens, as the geothermal nurseries near Reykjavik ramp up tomatoes and herbs.
- Seabird eggs: Foraged guillemot and other seabird eggs appear briefly at markets like Kolaportid in late spring, a traditional Icelandic delicacy with deep orange yolks.
Summer
- Langoustine (humar): Icelandic langoustine peaks in summer, grilled or stirred into the lobster soup that draws crowds to harbour shacks like Saegreifinn across Reykjavik.
- Arctic char and salmon: Summer rivers run with Arctic char and wild salmon, served fresh, lightly smoked or cured across the city's seafood rooms through the long bright evenings.
Autumn
- New-season lamb: Autumn is the heart of the Icelandic lamb year, when free-range sheep come down from the highlands and kjotsupa lamb soup returns to menus across Reykjavik.
- Wild mushrooms and berries: Foragers gather crowberries, bilberries and wild mushrooms in autumn, ingredients the New Nordic kitchens at Dill and Ox weave into their tasting menus.
Winter
- Thorramatur: Midwinter brings the Thorrablot spread of fermented shark, smoked lamb, soured ram and rye bread, the preserved foods that kept Icelanders fed through the dark.
- Jolahladbord: December fills hotels and restaurants with the Christmas buffet, piled with smoked lamb hangikjot, glazed ham, cured salmon and warm flatkokur flatbread.