I was standing on the path that wrapped around Reykjavíkurtjörnin, the small lake in the center of Reykjavík, Iceland. With me were five other tourists participating in the Reykjavík Food Walk, a four-hour culinary tour through this small city that is surprisingly full of big flavor.
Our guide, the enthusiastic, fresh-faced Daniel, gathered us around as he opened his backpack. We had already sampled a couple of dishes—the ubiquitous Icelandic lamb stew, a variety of soft cheeses and cured meats, and, the biggest hit of the day so far, rye bread ice cream. With my stomach feeling slightly full already, I wondered what could be next.
“Perhaps the most Icelandic food you’ll try today is this,” Daniel said as he passed out small while tubs. “Skyr!”
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