Vegan and Vegetarian Travel in Iceland

Iceland has undergone a remarkable culinary transformation over the past decade, evolving from a destination where plant-based travellers faced significant challenges to one of Europe's most surprising vegan and vegetarian hotspots. This Nordic island nation, once synonymous with fermented shark and lamb, now boasts Reykjavík as one of the world's most vegan-friendly capitals per capita.

The Vegetarian Renaissance in Iceland

The shift towards plant-based eating in Iceland reflects broader cultural changes driven by environmental consciousness, health awareness, and a younger generation of Icelanders who've travelled extensively. This is particularly significant given Iceland's historical reliance on fishing and farming in harsh conditions, where meat and fish were essential survival foods.

Today, approximately 3% of Iceland's population identifies as vegetarian or vegan—a figure that rises to nearly 8% among those under 30. This demographic shift has created genuine demand rather than mere tourist accommodation, resulting in innovative, high-quality plant-based cuisine that reflects Iceland's unique ingredients and culinary heritage.

Reykjavík: A Vegan Capital

Essential Plant-Based Restaurants

**Gló** remains Iceland's pioneering health-conscious chain, with locations at Laugavegur 20b and Engjateigur 19. Their Buddha bowls (2,890 ISK) and raw food selections established the template for Iceland's plant-based scene. The original Laugavegur location, operating since 2009, occupies a beautifully restored 1930s building.

**Kaffi Vinyl** (Hverfisgata 76) represents the new wave of casual plant-based dining. This record shop-café serves exclusively vegan comfort food, including their legendary jackfruit tacos (2,690 ISK) and cashew-based cheesecake (1,590 ISK). The atmosphere buzzes with vinyl collectors and digital nomads.

**Simmer** (Hafnarstræti 18) elevates vegetarian cuisine to fine-dining standards. Chef Þórir Bergsson's tasting menu (9,900 ISK) showcases foraged Icelandic ingredients like dulse seaweed, angelica, and birch syrup. Reservations essential; book 2-3 weeks ahead during summer months.

**Veganæs** (Skólavörðustígur 2a) opened in 2019 as Iceland's first fully vegan grocery store and café. Their Icelandic-style hot dogs made from lupins and peas (890 ISK) have become legendary among plant-based travellers.

Traditional Restaurants with Excellent Plant-Based Options

**Dill Restaurant**, Iceland's first Michelin-starred establishment, offers a separate vegetarian tasting menu (19,900 ISK) that's equally inventive as their omnivorous offering. Their fermented turnip and sea buckthorn dish has influenced vegetarian fine dining across Scandinavia.

**Apotek Kitchen + Bar** (Austurstræti 16) provides sophisticated plant-based interpretations of Nordic cuisine. Their roasted beetroot with skyr made from oat milk (3,690 ISK) demonstrates how traditional Icelandic ingredients adapt beautifully to vegan preparation.

Shopping for Plant-Based Ingredients

Supermarket Strategies

**Bónus**, Iceland's budget supermarket chain, stocks an impressive range of plant-based alternatives. Oat milk costs around 259 ISK, whilst imported vegan cheese ranges from 890-1,290 ISK. Their own-brand vegetables are significantly cheaper than premium alternatives—crucial given Iceland's high food costs.

**Hagkaup** offers the widest selection of international plant-based products. Their Kringlan location (3km from central Reykjavík) features a dedicated health food section with items like tempeh (790 ISK) and nutritional yeast (1,490 ISK) that can be difficult to find elsewhere.

**Heilsuhúsið** (Síðumúli 37) specialises in health foods and supplements. This warehouse-style store offers bulk buying options and hard-to-find items like tahini (1,890 ISK per 500g jar) and various plant-based proteins.

Farmers' Markets and Local Produce

The **Reykjavík Flea Market** (Kolaportið) operates Saturdays and Sundays, featuring local producers selling greenhouse vegetables, wild herbs, and foraged ingredients. Prices are typically 20-30% below supermarket rates, and you'll find unique items like fermented kelp and birch syrup.

Plant-Based Travel Beyond Reykjavík

Akureyri: Northern Iceland's Green Scene

**Rub 23** (Kaupvangsstræti 6) in Akureyri offers an excellent vegetarian menu alongside their sushi selection. The 378km drive from Reykjavík via the Ring Road takes approximately 4.5 hours, but domestic flights with Icelandair (from 8,990 ISK) connect both cities in 45 minutes.

**Kaffi Ilmur** (Hafnarstræti 107b) serves locally-sourced vegetarian dishes and Iceland's best selection of plant-based milk alternatives. Their mushroom barley soup (1,690 ISK) uses ingredients from the nearby Eyjafjörður valley.

The Westfjords Challenge

The remote Westfjords present the greatest challenge for plant-based travellers. **Tjöruhúsið** in Ísafjörður (246km from Reykjavík via Route 61) traditionally serves only seafood but now offers advance-order vegetarian meals (4,500 ISK) using local root vegetables and greenhouse herbs.

Self-catering becomes essential in remote areas. Stock up thoroughly in Reykjavík, as village shops may have limited fresh produce. Dried legumes, nuts, and tinned goods form the foundation of successful plant-based travel in rural Iceland.

Seasonal Considerations and Foraging

Summer Opportunities (June-August)

Iceland's brief summer offers exceptional foraging opportunities for experienced practitioners. **Arctic thyme** grows abundantly on hillsides, whilst **angelica** thrives in river valleys. **Dulse and other seaweeds** can be harvested along accessible coastlines, though always verify local regulations and tide times.

**Crowberries** ripen in late August, providing natural sweetness and vitamin C. These hardy berries grow throughout Iceland and can supplement purchased fruits during expensive travel periods.

Winter Challenges (November-March)

Winter plant-based travel requires careful planning. Greenhouse production continues year-round—Iceland produces excellent tomatoes, cucumbers, and peppers using geothermal energy. However, imported fresh produce becomes extremely expensive, with avocados reaching 500 ISK each.

Root vegetables like potatoes, carrots, and turnips remain affordable and form the backbone of winter plant-based meals. Iceland's excellent bread culture, including dense rye breads, provides hearty foundations for satisfying meals.

Practical Budgeting

Expect plant-based eating to cost 15-20% more than omnivorous options due to Iceland's reliance on imports. A reasonable daily food budget ranges from 4,500 ISK (self-catering) to 12,000 ISK (restaurant meals). Mid-range restaurant main courses typically cost 2,800-4,200 ISK.

Money-saving strategies include shopping at Bónus, utilising happy hour pricing (many restaurants offer 30% discounts from 17:00-18:30), and mixing restaurant experiences with self-prepared meals using local ingredients.

The Future of Plant-Based Iceland

Iceland's commitment to renewable energy, sustainable agriculture, and environmental protection aligns naturally with plant-based values. New restaurants and food companies launch regularly, whilst established venues expand their vegetarian offerings. This isn't merely a trend but a fundamental shift reflecting Iceland's progressive values and environmental consciousness.

For vegetarian and vegan travellers, Iceland now offers not just accommodation but genuine culinary adventure, proving that plant-based eating and Nordic cuisine create an unexpectedly harmonious and delicious combination.

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