Iceland: Travel Guide

Iceland has a cool maritime climate: temperatures are milder than you might expect for its latitude, but weather changes can be rapid and wind is a constant factor.

• Summer (June–August) brings long days and the midnight sun, with average temperatures roughly 10–13°C and relatively stable conditions.
• Spring and autumn can be very changeable, mixing sunshine, showers and wind, and are good for fewer crowds and strong colours in the landscape.
• Winter is cold, dark and dramatic, with short days, frequent storms and the best chance to see the northern lights when skies are clear.

• Wide open spaces, few trees and long views, with most of the population living in and around Reykjavík and small coastal towns.
• A strong emphasis on safety and respect for nature: paths, warning signs and weather alerts are important to follow.
• Driving distances that look short on the map but can take longer because of weather, road conditions and frequent photo stops.
• A travel experience defined by elements – light, wind, water and geothermal energy – rather than by dense urban sightseeing.

• Pylsa (Icelandic hot dog): a lamb‑based hot dog often ordered “with everything” – fried and raw onions, ketchup, sweet mustard and remoulade.
• Kjötsúpa: warming lamb soup cooked with root vegetables and herbs, a classic comfort dish in homes and simple restaurants.
• Plokkfiskur: creamy fish stew made with white fish, potatoes, onions and milk, traditionally served with dark rye bread and butter.
• Fresh fish and seafood: cod, haddock, Arctic char and langoustine from cold surrounding waters, usually prepared simply to highlight freshness.
• Rúgbrauð: dense, slightly sweet rye bread, sometimes baked in geothermal ground, often served with butter, fish or plokkfiskur.
• Skyr: thick cultured dairy similar to yogurt but higher in protein, eaten plain, with fruit or used in desserts.
• Hangikjöt: smoked lamb, traditionally a festive dish, served hot or cold with potatoes, white sauce and peas or on bread.
• Harðfiskur: dried fish eaten as a snack, often with butter, reflecting older preservation methods in coastal communities.
• Lamb roasts and stews: roasted leg or shank of lamb and various lamb stews that show how central sheep farming is to the island.
• Hákarl and Brennivín: fermented shark and the local schnapps, more of a cultural curiosity than an everyday food, but part of Iceland’s preservation history.

• Waterproof and windproof outer layer, plus a warm insulating layer (fleece or light down).
• Sturdy walking shoes or light hiking boots suitable for wet ground and uneven paths.
• Hat, gloves and a buff or scarf, even in summer, because of wind and temperature changes.
• Swimsuit and quick‑dry towel for hot springs and geothermal pools.
• Daypack, reusable water bottle and small dry bag for electronics in wet weather.

• Iceland is one of the world’s youngest landmasses geologically, formed by volcanic activity along the Mid‑Atlantic Ridge.
• The island produces almost all of its electricity and heating from renewable geothermal and hydropower sources.
• Reykjavík is often cited as one of the cleanest and safest capitals in the world, with a strong coffee and design culture alongside its working harbour.
• Because of its latitude, Iceland experiences huge seasonal differences in daylight, from almost 24‑hour light in midsummer to very short days in midwinter.
• Early medieval sources mention Irish hermit monks, known as “papar”, who may have lived in Iceland before the Norse settlers arrived, leaving behind bells and religious objects according to later chronicles.
• In 930 CE the Alþingi, one of the world’s oldest parliaments, was founded at Þingvellir, where chieftains met in the open air to make laws and settle disputes on a dramatic rift valley landscape.
• In 1627 Barbary pirates raided parts of the Icelandic coast, capturing hundreds of people and taking them into slavery; this episode is still remembered locally as Tyrkjaránið, “The Turkish Abductions”.