While 101Spa is still in the works (good things take time!), I thought I’d share a little slice of my journey on this extraordinary island. As a spa masseuse who’s lived in places like Portugal and the United States, I’ve not only worked magic with my hands but also indulged in the diverse cuisines of the world. Now that I’m in Iceland, it’s been an adventure discovering a whole new culinary landscape. Spoiler: it’s as unique as a deep-tissue massage with a volcanic rock twist.
Plokkfiskur – Iceland’s Answer to Comfort Food
Picture this: You’ve just had the massage of your life (or given one, in my case), and you’re craving something hearty. Enter Plokkfiskur, Iceland’s beloved fish stew. Think of it as Iceland’s take on a cozy mac and cheese but with fish, potatoes, and a creamy white sauce. It’s miles away from Portuguese bacalhau but still gives you that “wrapped in a blanket” vibe. Add a slice of rye bread, and you’re in comfort food heaven.
Lamb Soup – A Hug in a Bowl
If New England clam chowder is a warm hug on a cold day, Icelandic lamb soup (Kötsúpa) is a bear hug. The lamb is so tender it practically gives you a massage from the inside, and the root vegetables add that earthy, wholesome flavor. It’s perfect for the days when you feel like you’ve walked across all of Iceland’s glaciers and need a recharge.
Skyr – The Protein-Packed Powerhouse
Skyr is Iceland’s version of yogurt, but honestly, it’s so much more. Creamier than the best Greek yogurt you’ve ever had and healthier than any dessert from an American diner, it’s a game-changer. My go-to combo? Skyr, a drizzle of honey, and berries. It’s almost as satisfying as a perfectly executed hot stone massage.
Harðfiskur – Iceland’s Beef Jerky (Kind Of)
Harðfiskur, or dried fish, might not be love at first bite, but it grows on you – like an acquired taste for kale smoothies or deep tissue massages. Pair it with butter, and it’s a snack that’s equal parts protein and tradition. It’s a far cry from a crispy American potato chip, but hey, it’s got character.
Seafood Extravaganza – The Ocean’s Best
Coming from Portugal, where seafood is king, I was skeptical. Could Iceland really deliver? The answer is a resounding yes. The salmon is fresher than the catch of the day in a San Francisco fish market, and the langoustine is so good it deserves its own Michelin star. Whether grilled, baked, or smoked, Icelandic seafood is always a win.
Rúgbrauð – Bread That Breaks the Rules
Rúgbrauð, Icelandic rye bread, is slow-cooked underground using geothermal heat. Yes, geothermal heat. How cool is that? It’s dense, slightly sweet, and nothing like the crusty Portuguese bread I grew up with, but it pairs perfectly with smoked fish or even a dollop of butter.
Conclusion
Exploring Icelandic cuisine has been like trying a new massage technique – unfamiliar at first but surprisingly rewarding. The food here tells a story of resilience, innovation, and connection to nature. Whether it’s a hearty bowl of Plokkfiskur or a simple bite of Harðfiskur, each dish has its own charm.
What are your favorite dishes from Iceland, or which one would you dare to try first? Let’s share some culinary inspiration!
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