The cook was happy to introduce me to Icelandic cuisine, which featured fish, potatoes... and yet more fish. Fish every day for lunch, often with a sauce of mör, or sheep's tallow (tastes much better than it sounds). Breakfast was pretty Scandinavian, with bread and different kinds of meat, fish, cheese and eggs, and dinner was often lamb, an Icelandic specialty, and quite tasty. Saturdays, unfortunately, another kind of Icelandic specialty was served, a putrefied fish that's prepared by taking skate, raw, and burying it in salt in warm weather for several months. It is truly an acquired taste - to me the scent and flavor of ammonia overwhelmed anything else. Oof. But I did acquire a taste for kleinur, a kind of not-so-sweet Icelandic donut, the dark brown bread rugbröd, and the Icelandic lamb.