8 months ago

CEN IND Q1 2018


BLACKBOOK THE SMART GUIDE THE MARSHALL HOUSE The namesake post-Second World War reconstruction policy helped to construct this four-storey former herring factory, which reopened in 2017 housing exhibition spaces for artist-run collectives like The Living Art Museum and Kling & Bang gallery. Grandagarður 20 Reykjavik Now Joining in the Nordic renaissance, the Icelandic capital has a burgeoning array of boutiques and restaurants that are competing on a global scale, as CYNTHIA ROSENFELD outlines STEINUNN After designing knitwear for Ralph Lauren, Calvin Klein and Tom Ford, Steinunn Sigurðardóttir returned to her native Iceland where her militaryinspired knit jackets, abundantly ruffled wraps and flattering wool dresses hang inside a former fishingnet repair shop near the blustery waterfront. VERANDI A surprisingly effective antidote to Arctic chill, documentary filmmaker Rakel Garðarsdóttir’s locally made small-batch body scrub contains sea salt, seaweed and recycled coffee grounds collected from Reykjavik’s abundant espresso bars. DILL Inside these former stables, chef Ragnar Eiríksson won Iceland’s first Michelin star with seasonal five- and seven-course menus that rely on traditional processes – think salting and pickling – to turn out modern fare like his delicately smoked haddock atop potatoes whipped with skyr, a mild Nordic yoghurt. SANDHOTEL Named for the adjacent 98-year-old Sandholt bakery revered by Icelanders for its hearty sourdough breads, this newly opened assemblage of heritage buildings houses 53 beckoning guestrooms accented with Nordic architectural details and contemporary Icelandic art curated by i8, which represents Olafur Eliasson and Ragnar Kjartansson. HILDUR HAFSTEIN Volcanic stones, tree bark and animal horns stylised as earrings, chokers and bangles by this Swedish-born, Spanish-trained designer fill this nook of a workshop and boutique inside a house dating to 1903 just steps off Laugarvegur, Reykjavik’s main drag. $ SUMAQ GRILL + DRINKS Chefs Hafsteinn Ólafsson and Thráinn Freyr Vigfússon, director of the country’s culinary Olympic team, looked towards North Africa to inspire their meze-led menu of standout dishes like cumin yogurt drizzled roasted cauliflower with pomegranates and almonds, and locally fished salmon with kumquat and fennel froth. PHOTOS CLOCKWISE FROM TOP LEFT: ARI MAGG/COURTESY OF THE MARSHALL HOUSE, KARL PETERSSON, © HILDUR HAFSTEIN, SIGURJON RAGNAR (2), © STEINUNN, RUT SIGURDARDOTTIR, © SANDHOTEL 34 CENTURION-MAGAZINE.COM CONTACT CENTURION SERVICE FOR BOOKINGS

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