About Old Dairy Food Hall
The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter because Iceland has traditionally been inhabited only near its coastline.
The cuisine of Iceland has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter because Iceland has traditionally been inhabited only near its coastline. Common foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit).
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Iceland was historically divided into 23 counties known as sýslur (Icelandic pronunciation: [ˈsistlʏr̥]), and 23 independent towns known as kaupstaðir ([ˈkʰœypˌstaːðɪr̥]). Iceland is now split up between 24 sýslumenn (magistrates) that are the highest authority over the local police (except in Reykjavík where there is a special office of police commissioner) and carry out administrative functions such as declaring bankruptcy and marrying people outside of the church.
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