The old plate

If you want to taste a traditional Icelandic food we offer you taste of new skyr, sour, smoked and salted meat, dried fish and wafer-thin laufabrauð (leaf-bread). Shark is on the plate if you dare to taste it and one shot of Brennivín.

Drying and smoking were simple methods of preserving food, as we did in Ice­land, but the most common method of storage was in whey, a by-product of the pro­duction of skyr. The use of whey developed from the earli­est days of Icelandic history, in the cool winter climate of Iceland, whey was an ideal pre­serva­tive. The high price of salt made salting prohibit­ively ex­pens­ive, while winter tempera­tures were not low enough to make freezing foods a reliable option.

Glaumbær  |  561 Varmahlíð  |  Sími 453 6173  |  byggdasafn@skagafjordur.is