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Atlantica - Iceland Review

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a iceland<br />

Special promotion<br />

Eat, Meat & Fish<br />

» (Continued from pg. 58)<br />

Humarhúsid From its perch in a historical<br />

timber house on the hill overlooking<br />

bustling Laekjargata, the haute cuisine<br />

kitchen of Humarhúsid (The Lobster<br />

House) brings you its namesake in every<br />

delectable form: bisque, pan fried and<br />

grilled. The menu offers up a host of other<br />

local ingredients prepared to highlight<br />

delicate, complex flavors, including arctic<br />

char, smoked eel, lamb and reindeer. Enjoy<br />

the candlelit dining room decorated with<br />

antique furniture and accent pieces that<br />

speak to the house’s historical provenance.<br />

A romantic evening begins with a glass<br />

of Veuve Clicquot, creamy lobster soup,<br />

followed by beef confit and the pièce de<br />

résistance: the house’s grilled lobster tails<br />

on the shell served with drawn garlic butter.<br />

Add an extensive wine cellar and sinful<br />

pistachio crème brûlée and it’s clear that<br />

Humarhúsid brings <strong>Iceland</strong>’s best to the<br />

fine dining table.<br />

561 3303. humarhusid.is<br />

<strong>Iceland</strong>ic Fish & Chips The humble<br />

cod just got trendy. <strong>Iceland</strong>ic Fish & Chips,<br />

a self-styled ‘organic bistro’ by Reykjavík’s<br />

harbor, has garnered a loyal following since<br />

it opened four years ago. It’s obvious what<br />

this simple eatery, with both eat-in and<br />

take-away service, features on its menu.<br />

But it’s the details that make it so popular.<br />

The fish itself, not just cod but catfish,<br />

haddock, plaice or whatever the fisherman<br />

has just hauled in, is battered in spelt and<br />

barley flour and cooked in canola oil, rich in<br />

Omega 3 fatty acids. The chips are Maldonsalted<br />

wedges of baked potatoes, cooked in<br />

olive oil and herbs. And instead of fat-laden<br />

tartar sauce, patrons can choose from a variety<br />

of skyronnaises—creamy dips made from<br />

<strong>Iceland</strong>ic skyr. Those interested in a larger<br />

meal will enjoy both whatever rich soup of<br />

the day is on offer (served with spelt bread<br />

and hummus), and the whipped skyr and<br />

berry dessert, served in a champagne flute.<br />

This is healthy, tasty food at a good price in<br />

a charming environment.<br />

511 1118. fishandchips.is<br />

Jómfrúin If Gallup was to poll Reykjavíkians<br />

about their favorite Danish open-face<br />

sandwich restaurant, Jómfrúin would win<br />

hands down. Walk down Laekjargata street<br />

at lunch, peek into Jómfrúin’s windows<br />

and see for yourself: the restaurant that is<br />

a little touch of Denmark is packed. “It’s<br />

popular because of <strong>Iceland</strong>’s relationship<br />

to Denmark,” says Jakob Jakobsson, the<br />

restaurant’s owner, referring to <strong>Iceland</strong>’s<br />

former status as a Danish colony. “We have<br />

quick service, great food, and the location<br />

is good.” Don’t take Jakobsson’s word for<br />

it. Try it yourself, but make sure to order<br />

the ‘H.C. Andersen’: rye bread with crisp<br />

bacon, liver pâté, port aspic, horseradish<br />

and the ubiquitous butter spread across<br />

most of Jómfrúin’s open-face sandwiches.<br />

551 0100. jomfruin.is a<br />

THE GREAT LITTLE PHOTOBOOK<br />

ABOUT THE BIG VOLCANIC ERUPTION IN 2010<br />

THE PERFECT SOUVENIR FROM ICELAND<br />

Get Páll Stefánsson’s photographs of the volcanic<br />

eruptions that shook the world in 2010 in a neat<br />

little book, 2010 Eruptions, (11cm x 14,5cm) to<br />

take home with you. It could also prove a fascinating<br />

souvenir gift for friends and family at home,<br />

showing the natural forces of <strong>Iceland</strong> at play.<br />

60 atlantica

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