eftirréttur

Eftirréttur is the final course of a meal in Icelandic cuisine. The term translates literally to 'after-dish' or 'dessert' and denotes a sweet course served after the main course. In homes and restaurants, eftirréttur can range from simple fruit and yogurt to more elaborate pastries and cakes.

Etymology: The word combines eft-ir meaning 'after' and réttur meaning 'dish' or 'course' in Icelandic, reflecting the course structure of a traditional meal. The use of eftirréttur is common in Icelandic menus and culinary writing.

Cultural context: Icelandic desserts often emphasize dairy products, berries, and mild sweetness. Ice cream is popular in summer; skyr-based desserts are common, taking advantage of Iceland's dairy tradition. Seasonal fruits such as berries and rhubarb appear in many preparations, sometimes paired with cream, yogurt, or honey. Portion sizes tend to be modest in formal settings, and the dessert course often serves as a light finish after the main course.

Common types: Desserts can be dairy-based, fruit-focused, or baked pastries and cakes. Skyr desserts, rice or semolina puddings, cakes and pastries, and ice cream are typical categories. Some meals may include fruit compotes or berry sauces, served with cream or yogurt. In modern Icelandic dining, desserts may draw on international pastries and chocolate, reflecting global influences.

Serving and occasions: Eftirréttur is typically served after the main course, with coffee and perhaps liqueurs. In restaurants, the dessert menu may list several options; in homes, seasonal fruit or simple yogurts are common.