Icelandic cuisine is built on the same resources the country has had for 1,100 years: lamb (free-range, Icelandic mountain sheep, arguably the finest lamb in the world), Arctic char and cod (fresh from the North Atlantic), skyr (a cultured dairy product similar to Greek yoghurt, higher protein, less sweet, eaten at every Icelandic meal), and root vegetables. Kjötsúpa (lamb soup with root vegetables) at a restaurant — warming, hearty, and genuinely Icelandic. Skyr desserts (flavoured, fruit, with granola) are in every supermarket and are the finest budget food decision in Iceland. Best Restaurants (Reykjavík): Messinn (fish pot for two) · Sægreifinn (the Sea Baron — lobster soup, famous, casual) · Café Loki (traditional Icelandic, across from Hallgrímskirkja) · Skál (modern Icelandic cuisine).