Atlantica - Iceland Review

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Eat, Meat & Fish
» (Continued from pg. 58)
Humarhúsid From its perch in a historical
timber house on the hill overlooking
bustling Laekjargata, the haute cuisine
kitchen of Humarhúsid (The Lobster
House) brings you its namesake in every
delectable form: bisque, pan fried and
grilled. The menu offers up a host of other
local ingredients prepared to highlight
delicate, complex flavors, including arctic
char, smoked eel, lamb and reindeer. Enjoy
the candlelit dining room decorated with
antique furniture and accent pieces that
speak to the house’s historical provenance.
A romantic evening begins with a glass
of Veuve Clicquot, creamy lobster soup,
followed by beef confit and the pièce de
résistance: the house’s grilled lobster tails
on the shell served with drawn garlic butter.
Add an extensive wine cellar and sinful
pistachio crème brûlée and it’s clear that
Humarhúsid brings Iceland’s best to the
fine dining table.
561 3303. humarhusid.is
Icelandic Fish & Chips The humble
cod just got trendy. Icelandic Fish & Chips,
a self-styled ‘organic bistro’ by Reykjavík’s
harbor, has garnered a loyal following since
it opened four years ago. It’s obvious what
this simple eatery, with both eat-in and
take-away service, features on its menu.
But it’s the details that make it so popular.
The fish itself, not just cod but catfish,
haddock, plaice or whatever the fisherman
has just hauled in, is battered in spelt and
barley flour and cooked in canola oil, rich in
Omega 3 fatty acids. The chips are Maldonsalted
wedges of baked potatoes, cooked in
olive oil and herbs. And instead of fat-laden
tartar sauce, patrons can choose from a variety
of skyronnaises—creamy dips made from
Icelandic skyr. Those interested in a larger
meal will enjoy both whatever rich soup of
the day is on offer (served with spelt bread
and hummus), and the whipped skyr and
berry dessert, served in a champagne flute.
This is healthy, tasty food at a good price in
a charming environment.
511 1118. fishandchips.is
Jómfrúin If Gallup was to poll Reykjavíkians
about their favorite Danish open-face
sandwich restaurant, Jómfrúin would win
hands down. Walk down Laekjargata street
at lunch, peek into Jómfrúin’s windows
and see for yourself: the restaurant that is
a little touch of Denmark is packed. “It’s
popular because of Iceland’s relationship
to Denmark,” says Jakob Jakobsson, the
restaurant’s owner, referring to Iceland’s
former status as a Danish colony. “We have
quick service, great food, and the location
is good.” Don’t take Jakobsson’s word for
it. Try it yourself, but make sure to order
the ‘H.C. Andersen’: rye bread with crisp
bacon, liver pâté, port aspic, horseradish
and the ubiquitous butter spread across
most of Jómfrúin’s open-face sandwiches.
551 0100. jomfruin.is a
THE GREAT LITTLE PHOTOBOOK
ABOUT THE BIG VOLCANIC ERUPTION IN 2010
THE PERFECT SOUVENIR FROM ICELAND
Get Páll Stefánsson’s photographs of the volcanic
eruptions that shook the world in 2010 in a neat
little book, 2010 Eruptions, (11cm x 14,5cm) to
take home with you. It could also prove a fascinating
souvenir gift for friends and family at home,
showing the natural forces of Iceland at play.
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