A peculiar gastronomic guide includes a detailed description of local cuisine dishes, stories about the best chefs from around the world working in the country, culinary recipes and colorful illustrations.
As is known, Icelandic cuisine is based on fish and seafood. Many dishes dating back to the distant Middle Ages have been preserved in traditional recipes. The diet is based on fish of all kinds of preparation, especially cod, herring and salmon in all forms.
The most exotic meat dishes are a whole pickled or boiled sheep's head 'svið', minced sheep's liver 'slátur', charcoal-grilled meat 'bleikja', a peculiar lamb shashlik, smoked lamb 'hangikjöt' and others.
Moreover, according to Travel.ru, gastronomic festivals are held annually in Iceland, where you can taste the most unique dishes. For example, guests of the Thorrablot Feast are offered 'Viking food': heads of wild animals, eyes or testicles under various sauces and marinades, sheep's stomach stuffed with frozen sheep's blood, and many other equally unusual and peculiar items.
At the same time, modern Icelandic cuisine offers completely new experimental dishes, getting acquainted with which will also delight gourmets. All this information can be found in the new online guide.
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