Aðalréttir

Aðalréttir are the main courses of a meal in Icelandic cuisine. They are typically served after the starter (forréttur) and before dessert (eftirréttur). The term can refer to the individual dishes that make up the main course or to the main-course section of a menu.

Etymology and usage: The word aðal comes from Icelandic meaning “main” or “principal,” and réttur means “dish” or “course.” The plural form is aðalréttir, used when speaking of multiple main dishes on a menu or in a meal.

Contents and forms: Main courses are usually substantial and can feature meat, fish, or vegetarian dishes. They are commonly served with potatoes or other starches and vegetables. Traditional Icelandic main courses include roasted lamb or beef, fish dishes such as cod or salmon, and hearty stews. Modern menus may emphasize seasonal ingredients, sustainability, and dietary options, including vegetarian and lighter preparations.

Service context: In formal meals, the aðalréttur is the central course and is timed after the forréttur and before dessert. In restaurants and homes, it is typically plated as a single dish or with accompanying sides. Portions are designed to be filling while leaving room for dessert.

See also: forréttur, eftirréttur, Icelandic cuisine.