Icelandic cuisine is characterized by its use of fresh, local ingredients, particularly seafood and lamb. Traditional dishes often include harðfiskur (dried fish), skyr (a yogurt-like dairy product), and hákarl (fermented shark). The harsh climate has influenced the preservation methods, leading to unique flavors and textures. In addition to traditional foods, modern Icelandic chefs are incorporating international influences while still honoring local traditions. Seasonal ingredients play a significant role, with many dishes featuring root vegetables and herbs. Overall, Icelandic cuisine reflects the island's natural resources and cultural heritage.