Weekend Reykjavik Food Tour with a stop at the Reykjavik Flea Market

Food in Reykjavík starts fast.

This 3-hour walk is built for your first day in town: you sample Icelandic classics like shellfish soup, then work your way through the Kolaportið flea market, and finish with a big bowl of meat soup downtown. Between bites, the guide adds the why behind the flavors—how Iceland’s history, weather, and geography shaped what ends up on your plate.

I especially like that it’s a small group (max 12), so you get real conversation instead of being shuffled along. I also like that all tastings and beverages are included, so you don’t need to plan a food budget or hunt for meals mid-walk. The main drawback to plan around: Kolaportið is only open Saturday and Sunday (11:00 to 17:00), and crowd-heavy city days can sometimes make timing tight.

Key Things I’d Plan For

• Small group setup (max 12) means more guide time and easier questions.
• Kolaportið flea market works best on weekends since it’s only open Sat/Sun 11:00–17:00.
• The Bæjarins Beztu hot dog stop has history tied to the original counter dating to 1937.
• Everything is included for food tastings plus beverages, and the tour ends with an Icelandic drink.
• Guides like Óli, Ester E., Ólafur, Einor, and Robyn often turn food into quick lessons about Icelandic culture.
• Finish at Icelandic Street Food so you end in the center of Reykjavík, not on the edge of town.

The Real Value: $151.38 for a 3-hour Icelandic food sampler

At $151.38 per person for about three hours, the best way to judge value is simple: you’re not paying for a “walk + maybe a snack” situation. You’re buying multiple tastings, beverages, and a professional guide who connects the dishes to Icelandic life.

What makes that money feel more reasonable here is the included pacing. You cover several parts of downtown Reykjavík—harbor area to flea market to hot dog stand to a supermarket to a street-food finish—without spending your time searching for places or translating menus. If you arrive jet-lagged, this is a smart way to “eat first, sort out the city later.”

One more quiet value: the tour is designed so you can travel light. Since tastings are included, you’re not trying to carry extra lunch or budget for every stop. You can just show up, follow the group, and taste your way through the basics.

Meeting at Ingólfstorgi: your first easy win in Reykjavík

Your tour starts at Ingólfstorgi (Ingolfur Square), address Ingólfstorgi 1. The practical tip is to be there 5 minutes early. Reykjavík is compact, but street corners and crowd flow matter on busy days.

This meeting point also sets you up well for the rest of the trip. You’re in central downtown. After the tour ends, you’re already where you want to be for walking, browsing shops, or continuing with a self-guided look around.

And yes, guides can vary in style—some are very story-forward, some are more laid-back. In the comments people specifically praised guides who talk with energy and humor, including Óli and Ester E. If you’re the type who likes to ask questions (and you should be), a guide who engages makes a noticeable difference.

Old harbor shellfish soup: comfort food with a coastline backstory

One of the first tastings heads you toward the old Reykjavík harbor area. Expect an appetizer-style stop with Icelandic shellfish soup.

This matters for two reasons. First, it’s a classic that helps you understand why Icelandic seafood is so tied to daily life. Second, the soup format is an easy way to try something that might be new without committing to a full meal right away.

At this point, the walk is still “friendly pace.” You’re getting oriented while the guide sets context. Many first-timers use this as their jet-lag fix: eat something warm, learn the basic geography of where you are, and feel more awake in the afternoon/evening.

Kolaportið Flea Market: the weekend stop you plan your whole day around

The signature swing here is Kolaportið Market, Reykjavík’s flea market-style stop inside the market halls. You get a guided stroll through traditional Icelandic foods.

Here’s the big scheduling reality check: Kolaportið is only open on Saturday and Sunday, from 11:00 to 17:00. If you’re choosing dates, treat that like a must. On a weekday, you might find the “flea market highlight” is shortened or replaced with other options depending on how the operator handles the change—but the hours given are the clearest sign of what’s truly available.

What you might see during the walk can be intense in the way real food markets often are. One guest mentioned spotting dried cod and frozen sheep head. If that kind of realism is your thing, you’ll likely enjoy the atmosphere. If you prefer your food to stay more anonymous, you can still appreciate the variety and the stories—just keep your expectations flexible.

Bæjarins Beztu Pylsur and the original 1937 lamb hot dog

No Reykjavík food tour feels complete without the Icelandic lamb hot dog—and this one specifically pushes you to Bæjarins Beztu Pylsur, described as the original counter dating to 1937.

This is a stop where history and crowd lines meet. The upside is that you’re tasting a Reykjavík institution, not a generic street-food version. The downside is real-world: lines can be long. One guest said the line was too long to make it worthwhile, and they didn’t end up getting a promised voucher to return later.

So here’s my practical advice: go into this expecting it to be a little “queue and wait,” not a quick grab. If you’re touring at peak time—especially on a weekend—you’ll want extra patience.

Food preferences matter too. Some people loved the hot dog as a must. Others felt it wasn’t special. That kind of split decision is normal with landmark foods. If you’re curious, try it anyway. If you’re picky about texture, don’t treat it like a guaranteed win.

The local supermarket stop: snacks, candy, and a useful shopping map

You’ll also stop at a local supermarket to check out unique Icelandic foods, snacks, and candy. This part can feel small compared to the dramatic sights, but it’s one of the most practical segments for many travelers.

Why? Because you leave with a sense of what’s actually easy to find in-country. You can spot flavor profiles, learn what packaged snacks Icelanders actually buy, and get ideas for souvenirs that taste like Iceland instead of just looking like Iceland.

One smart strategy: if you have a late-day craving later, write down (or take a photo of) a couple items you see here. You’ll often find them again in grocery stores even after the tour ends.

Also keep in mind: the supermarket stop can be brief. So if there’s something you’re hoping to buy, this is where you should pay attention to labels and options in real time.

Icelandic Street Food finish: meat soup for the last big satisfying bowl

Your tour ends at Icelandic Street Food at Lækjargata 8 in downtown Reykjavík. The finish is a big bowl of meat soup, described lovingly as Iceland in a bowl.

This ending works for two reasons. First, it’s filling after a few tastings. Second, it closes the loop geographically—by the time you leave, you’re still in the center of the city rather than winding up somewhere remote.

It’s also where you’ll feel the contrast with the earlier harbor soup: same comfort-food idea, different heaviness. If you’re a “warm and hearty” traveler, this last bowl often becomes the part you remember most—especially on cold or windy days.

Group size, stairs, and weather: the stuff that changes your comfort level

The tour caps at 12 people, and people have reported everything from full small groups to very tiny groups. Smaller groups usually mean easier conversation and a more flexible pace.

The walk isn’t described as strenuous, but expect some uphill movement and stairs inside restaurants. If mobility is tight for you, consider this part of your decision. One guest flagged the staircase issue directly, so it’s worth taking seriously.

Also, this tour runs in all weather conditions. That’s Reykjavík logic: you dress like you mean it, then you just keep going. If you want a comfortable tour, show up with warm layers and rain protection. You don’t want to spend the whole three hours thinking about your soaked socks.

Alcohol and substitutions: plan for taste, allergies, and the end-of-tour drink

Beverages are included, and alcoholic beverages are also included. The tour finishes with an Icelandic drink, so budget your evening accordingly if you’re sensitive to alcohol.

Food coverage includes substitutions. One family described handling a fish allergy with spectacular substitutes. If you have allergies or dietary restrictions, you should treat this as a tour where you need to communicate clearly at the start. Ask the guide how substitutions are handled for your specific needs, and don’t assume every dish can be swapped the same way.

And finally, don’t expect every tasting to match your personal taste every time. Icelandic food includes seafood and meat-forward dishes, and a couple items won’t land the same with everyone. That’s part of the experience if you came ready to experiment.

Who should book this tour (and who might want a different style)

This tour is a strong match if you:

• Want a first-day orientation without thinking about restaurants.
• Like learning how a place’s history shows up in what people eat.
• Enjoy guided conversation in a small group.
• Want a mix of seafood, street food, and classic Icelandic flavors in a short window.

It may be less ideal if you:

• Hate queues and tight timing around landmark food stops like the lamb hot dog stand.
• Struggle with stairs or uneven indoor restaurant layouts.
• Are booking primarily for the flea market but your dates don’t line up with Saturday/Sunday 11:00–17:00.

One more practical note: citywide events can affect movement. Some guests mentioned marathon-style crowds and last-minute meeting changes that pushed timing. Reykjavík is manageable, but don’t schedule a tight connection immediately after your tour.

Should you book? My practical call

I’d book this tour if you want a high-concentration slice of Reykjavík food culture in about three hours, with history folded into the meals and enough tastings to actually feel like you ate your way through the city.

What tips the scale for me:

• All tastings and beverages included so you’re not guessing your total cost.
• Small-group pace that makes the guide feel like a real human, not background noise.
• The mix: shellfish soup → flea market → original lamb hot dog → supermarket finds → meat soup.

The only real reason to hesitate is date timing. If Kolaportið is a top priority, pick a Saturday or Sunday. If your travel schedule is inflexible, you might end up with a shortened flea-market vibe.

If you can be flexible, arrive early at Ingólfstorgi, dress for the weather, and keep some patience for hot dog lines—you’ll likely come away with both full pockets and a better sense of what Reykjavík tastes like.

FAQ

How long is the Reykjavik Food Tour?

It runs for about 3 hours.

What language is the tour offered in?

The tour is offered in English.

What group size should I expect?

There is a maximum of 12 travelers per booking.

Where do I meet the guide?

The meeting point is Ingólfstorgi (Ingolfur Square), Ingólfstorgi 1. You should arrive about 5 minutes early.

What’s included in the price?

Food tastings are included, along with beverages. Alcoholic beverages are included as well, and the tour ends with an Icelandic drink.

Is hotel pickup and drop-off included?

No. There’s no hotel pickup or drop-off.

Is the Flea Market (Kolaportið) stop available every day?

Kolaportið Market is open Saturday and Sunday from 11:00 to 17:00, so your day of travel matters if you want that specific stop.