Bæjarins Beztu Pylsur
Hot dog stand · Reykjavik ·
Iconic stand since 1937 serving lamb hot dogs with all toppings
Iconic stand since 1937 serving lamb hot dogs with all toppings
"I grabbed a quick hot dog for lunch at the iconic, no-frills stand Baejarins Beztu Pylsur." - Kayla Becker Kayla Becker Kayla Becker is a Senior Editor for Travel + Leisure, where she writes and edits stories about travel products. She holds a bachelor's in English and Communications from Florida State University and has been a travel writer and editor for more than seven years. Travel + Leisure Editorial Guidelines
"While Bæjarins Beztu, founded in 1937, has ballooned into a national chain, this iconic cart remains the epicenter of the Icelandic hot dog phenomenon. President Bill Clinton even famously visited during a UNICEF conference. Open from 9 a.m. until 6 a.m. on weekends, the stand offers hot dogs made from a blend of lamb, beef, and pork. They’re best ordered eina með öllu, or with everything: ketchup, mustard, fried and raw onion, and remoulade." - Nicholas Gill
"Eating out in Iceland can be pricey, so much that it’s considered a bit of a treat instead of an everyday expense. But there is one affordable street food that locals in Reykjavik can enjoy on the regular: the hot dog from Bæjarins Beztu Pylsur, a family business that has been running since 1937. The original stand originally opened on Austurstræti street and moved during the 1960s to Tryggvagata, a popular area known today for the Harpa Concert Hall and the Phallological Museum. It has since spawned three branches across Reykjavík, and is currently owned by Guðrún Kristmundsdóttir, the granddaughter of the founder. Bæjarins Beztu’s signature hot dog is rather simplistic, consisting of a bun, a sausage, and some condiments. What makes it unique is that the meat in its pylsur (sausage) is mostly lamb, a quintessential ingredient in Icelandic cuisine, with some pork and beef added to it. The options for the condiments include ketchup, sweet mustard, rémoulade, crisp fried onion, and raw onion. While locals often order eina með öllu, or “one with everything,” a hot dog with mustard only is called a Clinton, a jocular reference to the U.S. president who ordered just that while visiting Iceland in 2004 for a UNICEF conference. Know Before You Go The flagship stand on Tryggvagata is open from 9am to 1am on Sunday through Wednesday, until to 2am on Thursdays, and to 6am on Friday and Saturday." - Collector of Experiences, Situs Topcer88, Fred Cherrygarden, rickpeetz, alittlebrowndog, S Situs Topcer88, a alittlebrowndog, r rickpeetz, J Julius Spada, Gogostevie
"Bæjarins beztu pylsur , which humbly translates as "the best hot dog in town," is a simplestand in central Reykjavík whose popularity over the decades has given it a kind of cult status. Almost everyone in the country has eaten here, as have visitors including Bill Clinton and Metallica singer James Hetfield. In business since 1937, the standhas been instrumental in developing the specific Icelandic version of the American hot dog: a sausagemade from a blendof organic Icelandic lamb with pork and beef, and includestoppings and condiments like ketchup, sweet mustard, fried (and raw, if requested) onions, and a special rémoulade made from mayonnaise, capers, and herbs. Unsurprisingly, the stall is at its busiestin the small hours of weekend mornings, afterthe bars and clubs close."
"Bæjarins beztu pylsur , which humbly translates as "the best hot dog in town," is a simplestand in central Reykjavík whose popularity over the decades has given it a kind of cult status. Almost everyone in the country has eaten here, as have visitors including Bill Clinton and Metallica singer James Hetfield. In business since 1937, the standhas been instrumental in developing the specific Icelandic version of the American hot dog: a sausagemade from a blendof organic Icelandic lamb with pork and beef, and includestoppings and condiments like ketchup, sweet mustard, fried (and raw, if requested) onions, and a special rémoulade made from mayonnaise, capers, and herbs. Unsurprisingly, the stall is at its busiestin the small hours of weekend mornings, afterthe bars and clubs close."