Local products

The local residents of Northeast Iceland strive to offer visitors quality home produced goods and foodstuffs. Craft shops and markets can be found in various places offering an interesting blend of traditional craft and innovative personal artwork. Each place is unique and worth a visit.

The region is a veritable pantry of quality resources so it is not surprising that the it has fostered a strong tradition in food. Meals have been conceived and developed on regional farms to such acclaim from locals and guests alike that they have long since become classic Icelandic fare. Culinary art and processing skills developed from local kitchens to an industry of products which became renowned for their distinguished quality. This is what locals have grown accustomed to and they put their pride into preserving, building on and sharing their culinary tradition.

Icelandic seafood has long since become world famous for its freshness and quality, and fishing and fish production is one of the traditional industries in the coastal region of Northeast Iceland. A variety of fresh seafood can be found on menues in local restaurants. Freshwater fish is abundant as well. Anglers come from all over the world to try for teh salmon in some regional rivers, and among famous delicacies is the arctic charr from Lake Mývatn. It is delicious whether boiled, fried or cured (graflax) and it is exceptional when smoked in the Mývatn tradition. A perfect companion to it is the  local rye bread baked in earth ovens using natural geothermal heat. Advanantage has also been taken of the prime conditions for fish farming in Öxarfjörður region.  At Rifós in Kelduhverfi both salmon and arctic charr are farmed, and Silfurstjarnan in Öxarfjörður farms halibut and turbot as well as arctic charr.

Þingeyjarsýsla is well known for its exceptional farm products. Regional dairy farmers are frequently awarded for quality milk, and the local lamb is a popular feast around the country and an essential part of many a holiday meal.

Fresh quality resources, along with dedication and skills handed down from generation to generation of farmers and producers, have resulted in exceptional products.

Over a century ago, local entrepreneurs started utilizing geothermal heat for horticulture and today greenhouse farmers in Reykjahverfi are among the contry’s biggest vegetable producers. An organic farm in Öxarfjörður, also using the natural heat, is the country’s biggest producer of carrots. In response to guests’ interest and appreciation of the local food, farmers, producers and restaurants have increasingly put their pride into offering quality food products as well as sharing with visitors the traditions with which the food has been made and enjoyed.