In the centre of one of North Iceland’s most visited destinations, Fish and Chips Lake Mývatn has established itself as a reliable stop for travellers seeking a straightforward, high-quality meal.
Now a Bona fide award winner, we thought it was about time we pay the good folks at Fish and Chips Lake Mývatn a revisit since first writing about their operation in 2024.
After all, plenty has happened at the company, which was founded by childhood friends Haukur and Stefán and their wives.
“We were both captains on fishing vessels, and so were our fathers,” they explain. “We have a strong opinion of how a really good fish should taste.”
The idea to open a fish and chips restaurant had been discussed for years before the opportunity arose. Mývatn, with its steady flow of international visitors and limited options for this kind of food, provided the right location. Once a suitable building became available in the centre of the area, the decision was made.
From the outset, demand exceeded expectations. And, over time, the team has continued to adapt, refining both service and operations while maintaining a focus on consistency.
“There were a lot more customers than we expected,” they say. “But of course we were very glad.”
Why Mývatn works as a destination
Lake Mývatn is known for its volcanic terrain, geothermal activity, and distinctive ecosystems. For many visitors travelling the Ring Road, it is a key stop in North Iceland.
Fish and Chips Lake Mývatn positions itself within that journey, offering a familiar dish prepared with local ingredients.
“We believe that we are very well located,” the owners say. “Lake Mývatn is unique and draws a lot of tourists to it.”
As tourism in the region has grown, so too has the restaurant’s visibility. While early customers often arrived by chance, most today now visit based on online reviews. Word of mouth continues to play a central role.
“A friend telling a friend is sometimes the best compliment.”
The restaurant has also invested in its surroundings, improving the building and outdoor area to better reflect the landscape. The aim is to offer not just a quick meal, but a stop that feels connected to its location.
The importance of sourcing and preparation
At the core of the operation is a focus on raw ingredients. The owners’ background in fishing informs how they approach sourcing and handling.
“It’s very important for us to offer only the best,” they say. “We want our meal to always taste the same.”
Icelandic cod is sourced from an award winning vessel, Sólbergið from Ísfélagið, with a strong emphasis on quality and sustainability. The handling process is equally important.
“You can make the best fish in the world bad if you don’t handle it right,” they explain, noting the need for careful defrosting and immediate preparation.
Consistency is a key principle. Recipes are followed closely, and staff are trained to replicate the same result each time. This approach ensures that returning customers can expect a familiar experience.
Recipes, sauces and consistency
While fish is the central element, sauces play an important role in distinguishing the restaurant from others offering similar dishes.
“We wanted to stand out with sauces to remember,” the owners say.
The menu includes a house “Family Sauce,” based on a recipe developed by Haukur, alongside a tartar sauce created by co-owner Hanna Sigga. These are prepared fresh daily. Traditional accompaniments such as cocktail sauce and malt vinegar are also available.
“It is very important to us that the sauces are made fresh every day,” they explain. “We want the customer to be able to come back again and again and always be sure they’re getting the same taste.”
For many visitors, these details define the experience. The goal is not innovation for its own sake, but refinement of a well-known dish using high-quality ingredients and consistent preparation.
International recognition for a local business
In 2026, Fish and Chips Lake Mývatn received international recognition when it was named International Fish and Chip Operator of the Year at the National Fish & Chip Awards in the UK.
“This means the world to us,” the owners say. “This is a reward for all our hard work and our belief in the restaurant.”
The awards, organised by the National Federation of Fish Friers, assess businesses based on sourcing, sustainability, product quality, and service. For a small operation in a village of around 600 people, the recognition was significant.
“We were very pleased to be in the top three finalists and decided to go to the ceremony. Everything else was a bonus.”
The award also reflects broader connections between Iceland and the fish and chips tradition, particularly through shared reliance on high-quality seafood. “We also believe this is a big recognition for the Icelandic fish, the north part of Iceland and last but least for Mývatn.”
Visitors and the experience
The restaurant attracts a mix of international tourists, Icelandic travellers, and local residents. Many are exploring the Mývatn area, while others arrive specifically after hearing about the restaurant.
Customer feedback often focuses on the quality of the fish and the simplicity of the offering. “Many have commented on how crispy and fresh the fish is,” the owners note.
For British visitors in particular, the availability of malt vinegar is frequently mentioned. At the same time, the house sauces provide something distinct. “The secret Family Sauce is often thought of as a hidden gem.”
The aim is straightforward: to deliver a meal that is memorable for its flavour and consistency. “We hope that the travellers remember the first bite of the fish and how good the meal tastes.”
Looking ahead in North Iceland
As tourism continues to develop in North Iceland, Fish and Chips Lake Mývatn intends to grow alongside it while maintaining its core approach.
“We want to grow and prosper with the region, continuing with our values of offering excellent meals,” the owners say.
There is also a focus on sustainability and community. The business aims to adapt to changes in the region while preserving the qualities that have defined it so far.
Ultimately, the goal is simple. Visitors should leave with a clear impression of both the food and the setting. “To have a good experience visiting us and to have good memories of beautiful Iceland.”