ICELANDIC SKYR · The Fönn Story

The SKYR Story

A traditional Icelandic high-protein cultured dairy. Thick, mild, naturally low in fat. The base of every Fönn bowl.

A CLOSER LOOK

SKYR AND GREEK YOGURT

	Skyr (Iceland)	Greek Yogurt (Eastern Mediterranean)
Set with	Cultures, traditionally with rennet	Cultures alone
Milk	Traditionally skimmed	Whole or part-skimmed
Taste	Mild	Often tangier

NUTRITION

A BOWL STARTS WITH PROTEIN

Every bowl starts with skyr, so every bowl starts with protein. A bowl carries 25 to 31 grams. A smoothie runs 25 to 31 grams too. Calories sit between 300 and 420 for a bowl and 390 and 580 for a smoothie. Add grass-fed whey protein isolate to any bowl or smoothie for three dollars.

Item	Size	Calories	Protein	Fat
Sunshine (Sólskin)	16oz bowl	300	25 g	3.5 g
Hekla Protein	16oz bowl	420	30 g	9.0 g
Mint Chip (Mosi)	16oz bowl	360	31 g	7.0 g
Blue Lagoon	16oz bowl	350	25 g	10.0 g
Sunshine (Sólskin)	20oz smoothie	390	25 g	5.5 g
Hekla Protein	20oz smoothie	580	31 g	14 g
Mint Chip (Mosi)	20oz smoothie	460	31 g	10 g
Blue Lagoon	20oz smoothie	460	25 g	14 g

Values are calculated from Fönn’s standard recipes. Toppings and substitutions change them.

at fönn

How Fönn uses it

Every Fönn bowl is built in three layers: a creamy skyr base, smoothie layer in the middle and three toppings of your choice on top chosen among fresh fruit, granola, nuts, seeds, honey and seasonal toppings. There are four smoothie layer options which also come as standalone smoothies. The sandwiches use skyr based sauces.

A LITTLE MORE TO KNOW

QUESTIONS PEOPLE ASK

What is skyr?

Skyr is Iceland’s traditional high-protein cultured dairy. Thick, mild, low in fat, and has been a staple of the Icelandic diet for centuries. It is the base of every Fönn bowl.

How do you say skyr?

“Skeer”. Rhymes with beer, which makes it easy to remember given where we are for our TALEA residency.

Is skyr a yogurt?

We call it yogurt because that is how you will recognize it. Traditionally it is made with cultures and rennet, which puts it closer to a fresh cheese. It is thicker, milder and higher in protein than most yogurt.