forréttur

Forréttur is the first course in Icelandic meals and on restaurant menus, equivalent to an appetizer or starter. The term comes from for- meaning before and réttur meaning course or dish, indicating its position ahead of the main course.

A forréttur is usually light and modest in portion, designed to awaken the palate without satisfying hunger. It can be served cold or warm and uses a range of ingredients. In Iceland, fish and seafood are common, reflecting the country’s coastline, but vegetarian options and salads are also common. Typical ideas include gravlax or smoked fish with a dill-mustard sauce, shrimp or other shellfish preparations, light fish mousses, seasonal vegetables, or small hot bites such as tartlets.

In modern dining, forréttur may appear as a single plated dish or as several small bites shared among diners, especially in tasting menus or multi-course dinners. It is usually paired with a light beverage, such as water or wine, to prepare the palate for the main course.

Culturally, forréttur forms part of Icelandic meal structure, from festive banquets to contemporary restaurant menus, reflecting the Nordic tradition of multi-course dining while adapting to seasonal ingredients and modern tastes.