The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisine to Icelandic Food
Iceland is an isolated country in the middle of the North Atlantic Ocean, however the four countries with the most similar food are on the European mainland. They also consistently rank among the nations with the highest standards of living. In addition, these countries have particularly cool climates.
- Norway is another mountainous country that has a lot of coastline on the North Atlantic Ocean. Both countries share a love for fish, especially gravlax (cured salmon) and lutefisk (dried fish). In addition, Norway and Iceland excel in preserving and fermenting their food. Both nations also showcase a love for hearty stews. However, people from Iceland tend to eat more lamb than in Norwegians, since they do more sheep farming.
- Luxembourg is landlocked, but this European country also eats a lot of seafood as well. In addition, these nations tend to consume a lot of cheese. Both countries balance traditional dishes with food from other parts of the world. The food in both places often use simple, hearty ingredients, reflecting their historical reliance on available resources.
- Switzerland is the only landlocked country on this list, so it does not eat nearly as much fish. However, the other parts of their diet still share many similarities. Both countries have a fondness for dairy products, especially cheese. Furthermore, in both nations soups and stews, such as Swiss barley soup and Icelandic kjötsúpa, provide comfort during their extremely chilly winters.
- Sweden is yet another Germanic country on this list. Its culinary scene shares several traits with Icelandic cuisine. In Sweden, dishes like gravlax, pickled herring, and crayfish feature prominently, mirroring Iceland’s affinity for seafood-based delicacies. Additionally, Sweden’s love for open-faced sandwiches (smörgås) parallels Iceland’s traditional open-faced rye bread (rugbrauð) with toppings.
- United Kingdom and Iceland are both islands located in the North Atlantic Ocean, so it is no surprise that their food ingredients are similar. Both countries have a strong tradition of seafood dishes. In addition, wheat and potatoes are the two most commonly consumed starches. Both cuisines have a rich tradition of dairy, with milk, cream, and cheese being integral parts of the diet.
Related: The 10 Most Similar Countries to Iceland
The Least Similar Cuisines to Icelandic Food
All five countries with the least similar food to Iceland are located in Africa and their climates are significantly warmer. Moreover, these countries are significantly less developed than Iceland. With the exception of the Democratic Republic of Congo, these nations are all landlocked.
- Central African Republic is located to the middle of Africa. Cassava and yam are two of the most commonly eaten ingredients in the country. Furthermore, taro and bananas make up a much greater share of the diet in Central African Republic than in the country of Iceland.
- Chad is mostly desert land. It is a landlocked country in Africa. Although both countries are sparsely populated, Chad’s cuisine is far different. It heavily relies on staple foods like millet, sorghum, rice, corn, and beans, which form the basis of its dishes. Fresh fruits and vegetables are more prominent in Chad.
- South Sudan is a landlocked country in Africa. Cassava is the staple food, however the country eats its share of sorghum as well. Porridge is one of the most popular dishes in the country. Unlike Iceland, fish is not as commonly eaten in South Sudan, although the Nile River runs through it.
- Burundi‘s diet relies heavily on staple crops such as sorghum, maize, beans, and root vegetables like cassava, sweet potatoes, and yams, which are abundant in the region. Furthermore, a large part of Burundi’s typical diet is heavily reliant on bananas.
- Democratic Republic of Congo borders South Sudan and Burundi. The country features vast swathes of dense rainforests. Cassava is the dominant staple food in the country. While fish is the most commonly consumed meat in both countries, Iceland’s fish are from the ocean, not rivers and lakes. Furthermore, Iceland in general eats far more meat.
Related: The 10 Least Similar Countries to Iceland
Full Food Similarity Ranking of Countries and Territories
Iceland’s Most Common Food Ingredients
Protein: Saltwater Fish, Chicken
Fruit: Banana, Apple
Vegetable: Tomato, Onion
Starch: Wheat, Potato
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.
6. Czechia is a surprising choice, since it’s a landlocked country located in Central Europe. However, both countries share a love for high-fat dairy, especially heavy creams and butter. In addition, Czechia and Iceland excel in cultivating cold-resistant root vegetables like potatoes and onions. Both nations also showcase a love for hearty pork roasts. However, people from Iceland tend to eat more coastal fish than Czechia, since they do more commercial ocean fishing.
7. Ireland is another island country that has a lot of rugged coastline on the North Atlantic Ocean. Both countries share a love for simple starches, especially boiled potatoes and wheat-based breads. In addition, Ireland and Iceland excel in grazing livestock across vast, open green pasture lands. Both nations also showcase a love for hearty mutton and lamb stews. However, people from Iceland tend to eat more greenhouse-grown vegetables than Ireland, since they utilize more volcanic geothermal energy.
8. France also borders the North Atlantic Ocean. Both countries share a love for highly specialized dairy processing, especially thick strained yogurts and artisan cheeses. In addition, France and Iceland excel in utilizing wheat flour for traditional, daily scratch bakeries. Both nations also showcase a love for hearty beef-based broths. However, people from Iceland tend to eat more wild game meats than France, since they hunt more indigenous reindeer.
9. Denmark is another highly industrialized agricultural nation bordering the North Sea that boasts some of the highest milk yields per cow in the European Union. Both countries share a love for high-volume dairy processing, especially mass-producing butter and specialized milk powders for global trade. In addition, Denmark and Iceland excel in utilizing intensive, technologically-driven indoor herd management to maximize daily farming efficiency. Both nations also showcase a love for heavy cream integration in baked goods and slow-baked rye loaves. However, people from Iceland, while somewhat famous for their cheeses, tend to consume more thick, strained Skyr than Denmark, since the Danish market focuses heavily on cheese production and international export.
10. Slovakia has similar cuisine to Czechia, so it’s not surprising it makes the list. Both countries share a love for fermented milk products, especially sour whey and curdled sheep cheeses. In addition, Slovakia and Iceland excel in harvesting wild forest berries for seasonal desserts. Both nations also showcase a love for hearty, thick potato soups. However, people from Iceland tend to eat more greenhouse cucumbers than Slovakia, since they rely more heavily on indoor hydrothermal farming.
11. Finland is another subarctic Nordic country where the domestic agricultural economy relies heavily on cow’s milk as its primary sector. Both countries share a love for highly specialized fermented dairy, especially sour milks, curdled cheeses, and unique regional yogurts. In addition, Finland and Iceland excel in running smaller, independent family-owned farms adapted to harsh, freezing northern climates. Both nations also showcase a love for high-fat butter spreads on local grain loaves. However, people from Iceland tend to depend more on imported cheeses than Finland, since Finnish dairies produce enough excess domestic butter and cheese to feed their own population with lower reliance on foreign supply chains.