réttarfot

Rettarfot is a traditional Icelandic dish that has gained international recognition for its unique combination of flavors and textures. The dish consists of a lamb or beef stew, typically cooked with potatoes, carrots, and onions, and served with a creamy sauce made from sour cream, butter, and sometimes cream. The stew is often seasoned with herbs such as parsley, thyme, and bay leaves, and may include other vegetables like leeks or cabbage.

The term "rettarfot" translates to "right foot" in English, a reference to the shape of the dish when served, which resembles a human foot. The dish is typically served with boiled potatoes and a side of pickled herring or other pickled fish. Rettarfot is often enjoyed as a hearty meal, particularly during the colder months in Iceland.

The origins of rettarfot can be traced back to the 19th century, when Icelandic farmers would prepare this dish using the leftovers from other meals. The dish became popular among Icelanders and eventually gained recognition internationally, particularly after being featured in various culinary publications and media. Today, rettarfot is considered a national dish of Iceland and is often served in restaurants and at social gatherings.