Atlantica No. 4, 2010, July-August - Iceland Review

a icelandSpecial promotionEat, Meat & Fish» (Continued from pg. 74)Fjalakötturinn With a delicious selectionof appetizers (crunchy shredded crab,foamy scallop and fennel broth, and slithersof smoked duck breast with sweet onion pasteand cinnamon toast) to get you started, themellow jazz-infused atmosphere of Fjalakötturinn’sdining room is a warm setting to haveyour taste buds tickled in style. While Fjalakötturinnis by no means a cheap meal, it is fantasticvalue given the care and attention pouredinto each dish by the restaurant’s chefs HaukurGröndal and Gunnar Thór Sigthórsson. And thenew menu is full of delightful surprises, fromthe perfectly textured lobster with lime andcucumber broth, to the astonishing bloodpuddingwith hazelnut puree, to variations onthe classic lamb steak and salmon fillet, to theexcellent venison with carrot crème-brûlée,to the mouth-watering selection of chocolatedeserts (the restaurant’s trademark Chocolatein 6 Different Ways). The palate is constantlysatisfied and surprised, and with a carefullyselected wine list (winner of a Wine SpectatorAward) each dish finds a harmonious accompaniment.This is imaginative, technically flawlessNordic cuisine at its best.514 6060. fjalakotturinn.isFjörubordid Lobster. That’s what thedining experience at Fjörubordid (The Seashore)is all about, where Icelandic lobster,or langoustine, is served delicately grilledand drizzled with melted herb butter and aspritz of lemon. As a starter, its flavor infusesthe delicate creaminess of the lobster soup,the self-proclaimed ‘Best in the Republic ofIceland.’ Although you can also find a tenderlamb filet or vegetable-filled puff pastry on themain course menu, lobster is what makes thisseaside cozy eatery in the village of Stokkseyri,60 kilometers from Reykjavík, so popular withlocals and visitors alike. 483 1550. fjorubordid.isHótel Rangá You could start with the seafoodsoup, laden with chunks of fresh salmon,monkfish and prawns. Maybe you’ll sip someof the hotel’s own-label beer, Hrammur. Thenyou could try Hótel Rangá’s take on the surfand turf, featuring scallops drizzled in lobsteroil and Icelandic mountain lamb. But whateveryou do, leave room for the chocolate and skyrcake, a signature concoction of rich chocolateand velvety skyr-based cheesecake for whichlocals are happy to drive the 100 kilometersfrom Reykjavík to taste. After your gourmetmeal, do like the King of Sweden on his visitand enjoy a drink in one of the hotel’s outdoorhotpots. Then sit back, relax and start planningyour next trip to this luxurious enclave in southIceland. 487 5700. hotelranga.isHumarhúsid From its perch in a historicaltimber house on the hill overlooking bustlingLaekjargata, the haute cuisine kitchen ofHumarhúsid (The Lobster House) brings you itsnamesake in every delectable form: bisque, panfried and grilled. The menu offers up a host ofother local ingredients prepared to highlightdelicate, complex flavors, including arctic char,smoked eel, lamb and reindeer. Enjoy the candlelitdining room decorated with antique furnitureand accent pieces that speak to the house’shistorical provenance. A romantic eveningbegins with a glass of Veuve Clicquot, creamylobster soup, followed by beef confit and thepièce de résistance: the house’s grilled lobstertails on the shell served with drawn garlic butter.Add an extensive wine cellar and sinful pistachiocrème brûlée and it’s clear that Humarhúsidbrings Iceland’s best to the fine dining table.561 3303. humarhusid.isIcelandic Fish & Chips The humble codjust got trendy. Icelandic Fish & Chips, a selfstyled‘organic bistro’ by Reykjavík’s harbor, hasgarnered a loyal following since it opened threeyears ago. It’s obvious what this simple eatery,with both eat-in and take-away service, featureson its menu. But it’s the details that make it sopopular. The fish itself, not just cod but catfish,haddock, plaice or whatever the fisherman hasjust hauled in, is battered in spelt and barleyflour and cooked in canola oil, rich in Omega 3fatty acids. The chips are Maldon-salted wedgesof baked potatoes, cooked in olive oil and herbs.And instead of fat-laden tartar sauce, patronscan choose from a variety of skyronnaises—creamy dips made from Icelandic skyr. Thoseinterested in a larger meal will enjoy both whateverrich soup of the day is on offer (served withspelt bread and hummus), and the whipped skyrand berry dessert, served in a champagne flute.This is healthy, tasty food at a good price in acharming environment. 511 1118. fishandchips.isJómfrúin If Gallup was to poll Reykjavíkiansabout their favorite Danish open-face sandwichrestaurant, Jómfrúin would win hands down.Walk down Laekjargata street at lunch, peekinto Jómfrúin’s windows and see for yourself:the restaurant that is a little touch of Denmarkis packed. “It’s popular because of Iceland’srelationship to Denmark,” says Jakob Jakobsson,the restaurant’s owner, referring to Iceland’s formerstatus as a Danish colony. “We have quickservice, 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 spreadacross most of Jómfrúin’s open-face sandwiches.551 0100, jomfruin.isLa Primavera “Start with the beef carpaccio,”says Leifur Kolbeinsson, owner and chef ofLa Primavera. “It’s been on the menu since westarted.” An excellent choice, and good to knowthat as the Italian restaurant’s menu evolves, thisold stand-by will remain. When you dine at LaPrimavera, located in the heart of town on Austurstraeti,you can totally rely on their seasonaloffers of the best Icelandic fish and meat availableat any given time. La Primavera’s choice of freshseafood is mouthwatering and their Icelandiclamb is simply adorable. This is an Italian restaurantwith a soul and as good as they get. 5618555. laprimavera.isLava Dominating the Reykjanes peninsula landscapes,Lava provides the name and the decor ofthe restaurant at the Blue Lagoon, the country’smost popular tourist destination. Opened in 2007,Lava Restaurant is built into the side of a cliff,with a striking black lava wall projecting into thestylish, modern setting. A glass staircase leads upto the Lava Bar, perfect for a cocktail, and a rooftopviewing deck provides a beautiful view of thelagoon. As for the menu, Lava offers fresh Icelandicingredients with an international flair. Nearbyfishing village Grindavík provides the kitchenwith the freshest catch, so it’s no wonder thatseafood is the most popular choice among guests.Try Minke Whale with wasabi, ginger and sweetsoya for a starter, continue with pan-fried catfishwith lime and chili, then finish with the signaturedessert of blueberry sorbet, warm chocolate cakeand white chocolate skyr mousse. It may be hardto leave the luxurious soak at the Blue Lagoonspa, but with a menu like this you will feel just aspampered out of the water as in.420 8815. bluelagoon.comLónkot Restaurant and GuesthouseLocated in North Iceland’s idyllic Skagafjördurfjord, feast on Lónkot’s food made from freshingredients, retrieved from the area’s bountifulflora and fauna. Enjoy savory meat, fish orvegetarian dishes enhanced, for example, withwild blueberries, rhubarb, angelica or thyme, accompaniedby a dandelion, weed and sorrel salad.Make sure you don’t miss the piéce de resistance:ice cream made from violets. The self-proclaimedcapricious kitchen does not have a fixed menu,creating a new one each day, built around thefreshest ingredients available. During the summer,the restaurant is open all day, every day of theweek, serving breakfast, lunch, fresh pastry withafternoon coffee and a four-course meal in theevening. Lónkot, which has now operated forapproximately a decade, is a member of the ‘slowfood’ movement, which emphasizes simplicity,freshness and quality, as well as traceability. Whilehonoring Icelandic culinary traditions, Lónkot has,at the same time, a modern touch. lonkot.com a76 atlantica