Reykjavík Grapevine - 13.07.2007, Blaðsíða 16

Back in the old days, Icelandic children couldn’t run out to the next
over-stuffed toyshop to stock up on plastic dolls, action figures or computer
games, if they happened to be bored. They had to use the imagination to
entertain themselves in between daily housework chores. As a large part
of the population consisted of farmers, these children grew up in the coun-
tryside among cows and sheep and other farm animals and used whatever
they could find to make toys and amusing games. What was usually easiest
to come across were bones, especially sheep bones, which they collected,
played with and stored in homemade boxes hidden under their beds. These
small boxes were called Völuskrín.
Now, these old classic playthings have been reborn in an up-to-date
way. Named after the traditional treasure chest, this new box set consists
of 13 pieces of plastic replicas of bones that resemble farm animals (sheep,
cows, horses, dogs and foxes) as well as two farmers. The wooden box,
painted with a picture of traditional Icelandic farmhouse in a mountainous
surrounding, can also be used in the game.
Created by product designer Lóa Auðunsdóttir and business adminis-
trator Þórey Vilhjálmsdóttir, the product is “intended to promote and re-
establish the original Icelandic toys for generations to come and introduce
this heritage to children all over the world.”
The modern Völuskrín serves the same purpose as its prototype but the
product is not only a creative toy for Icelandic youngsters but marketed
for tourists as well. The set, which includes information on Völuskrín and
its history in Icelandic, German, Danish, English and French, can surely be
a different and unique souvenir to take back home. All the supplementary
items can be used in the game and every tiny little piece you can think of
can be used to create your own tiny farm. All you need is a bit of imagina-
tion.
The toy caskets are sold at the shops Kisan, Leikbær and Rammagerðin
as well as at the National Museum and various hotels in the city.
For more information see: www.voluskrin.is
Classic Toys Return
RVK_GV_INFO_TOYS_B11B10_RVK_GV_INFO_ISSUE 10_007_REVIEWS/FOOD
Located on downtown Reykjavík’s main street, Laugavegur,
Angelo is a bistro and bar with a relaxed and intimate feel. The
fusion style restaurant offers bar and dining areas as well as a
secluded terrace with outdoor seating. On Friday and Saturday
nights, Angelo is transformed into a lounge bar offering house
music by DJ Pepe late into the night.
The Grapevine was invited to check out Angelo’s new
menu one early Sunday evening. The chilled out sounds of
Icelandic reggae band Hjálmar combined with the candle lit
dining room decorated in rich purple helped to create Angelo’s
warm atmosphere.
The Entrée menu features a variety of deep fried seafood
including octopus, lobster and prawns averaging out at 1,200
ISK per dish. I selected the Green Salad and Club Sandwich
from the Light Dishes menu which also includes a soup of
the day and a variety of burgers and sandwiches. At 900 ISK,
the huge Green Salad consisting of a mesclun lettuce, feta,
green and black olives, tomato, bell peppers and croutons is a
tasty meal in itself. The Club Sandwich (minus the ham at my
request) comes in at around 1,200 ISK and, as is usually the
case, consists of juicy mushrooms, cheese, tomato, lettuce,
mayonnaise and plenty of pepper between a “double decker”
of toasted bread accompanied by a large serving of crunchy-
to-perfection French fries.
As a vegetarian I always tend to be a little critical of places
that do not offer options for those who do not eat meat. The
Green Salad was the only such offering on Angelo’s menu.
Taking this into consideration (and although I definitely enjoyed
my meal) I probably can not do this restaurant’s culinary offerings
full justice.
For those desiring more than a salad and a sandwich, the
Main Dishes menu should have you covered. The menu includes
some interesting and no doubt satisfying meals including whale
meat with pepper sauce (a real favourite with tourists according
to the restaurant staff) at 2,300 ISK, “Spear of Seafood” at
2,700 ISK, lobster and salad at 3,850 ISK, and a variety of lamb
and beef dishes averaging out at 3,400 ISK.
While this place may fail in pleasing the vegetarian crowd,
the restaurant’s new menu certainly satisfies its aim of offering
an affordable variety of both light and main dishes.
Angelo
Laugavegur 22a, 101 Reykjavík, tel.: 562 0022
The journey down to the BSÍ bus terminal for my first bite of
boiled Icelandic sheep’s head was not a cakewalk. I wanted
to be a man, but I wasn’t sure about this particular rite of
passage. How could I possibly devour the head of the cutest
animal in the book? I asked myself what kind of pervert does
this stuff just for a restaurant review? As a non-Icelander, I
knew that finishing the sheep’s head and all its meat would
put me into an irreversible category of carnivore – and I wasn’t
sure if I was ready to be placed there at age 21.
Things got worse when I actually saw Svið for the first
time. I simply had not realised that I would be eating a face
with eyelids, ear holes and a mouth. For the first time in my
life, my food was looking back at me. Until my fork had ut-
terly ravaged the features of the poor sheep I couldn’t help
but picture a girl named Mary posting “lost sheep” flyers
around 101.
But the difficulty with stomaching Svið was mainly con-
ceptual, as most of the flesh was quite edible. It wasn’t great,
but it wasn’t rotten shark either. The meat of the cheeks was
stringy (like beef pot roast) and certainly the easiest part to
digest. At times it was a little salty, but not too different from
eating Swiss steak. The cheek meat disappeared to reveal the
hideous gum meat, which looked and felt like the inside of a
bell pepper, but my formula of four parts ground turnip for
every one part Svið helped me to manage it. It also helped
to look away from the plate while I chewed the gums, as the
sheep’s flat little chompers were fully exposed at this point.
Once I got over the bizarre reflexive complex of tasting
another creature’s tongue, I found that this meat was the best.
Ultimately, the only parts I avoided were the fatty underside
of the animal’s mouth and the thin layer of skin above the
nostrils.
While I won’t be one of the hundreds of customers who
buys Svið at BSÍ every week, I can understand where the
Icelander’s Svið tradition comes from. Yeah, it’s a sheep’s
face, but it’s probably one of the cleanest pieces of meat
you’ll ever have. Much cleaner than that hot dog you just
ate, anyway.
Fljótt og Gott
BSÍ, Vatnsmýravegur 10, 101 Reykjavík, tel.:552-1288
The Reykjavík Botanical Garden (Grasagarðurinn), located in the
Laugardalur valley, is truly a hidden oasis in the city. Established
in 1961, it contains a large collection of various plants and trees
from all over the world, nice footpaths and a charming eatery
– Café Flóra – nestled in the middle of the garden, making it
not only an educational but a pleasantly relaxing destination,
especially on a sunny day.
The café, which recently celebrated its ten-year anniversary,
has been a huge boost for the garden, attracting a growing
number of hungry diners who have caught on to this tasty op-
tion. Open daily during summer from 10 to 22, here you can
enjoy great meals both inside a roomy greenhouse or seated
in the large outdoor area, offering plenty of tables.
Manager and chef Marentza Poulsen tells me that because
the café is only open during summer months, the menu has a
summery theme, focusing on light healthy dishes, which are
mixed with the traditional Danish cuisine. Refreshments include
Parma ham with melons, soups, sandwiches, Danish smørre-
brød, warm liver paté served with crunchy bacon, mushrooms
and rye bread and a generous brunch on weekends. For the
afternoon arrival, a selection of cakes and coffee is offered.
It’s also worth mentioning that the salads as well as the herbs
used in the kitchen are organically grown in the garden, so
fresh ingredients are guaranteed.
My dining companion and I grabbed a table outside. Poulsen
had told us that Café Flóra’s speciality is the veggie-fruit chicken
salad and which, judging from the stuffed plates served to
those sitting at nearby tables, is an immensely popular order.
Without hesitation, we therefore opted for two portions. We
were served a rich dish of salad and chunks of marinated
chicken topped with roasted pine nuts and sesame seeds, and
fresh fruits such as melons, mango and strawberries served
with newly baked bread with butter. The salad was spot-on
and especially flavoursome for such a simple dish (I would love
to get the recipe for the dressing). Frankly, it’s among the best
salad dishes we had eaten for months and left us way too
stuffed to even consider a dessert.
By boasting a combination of a quiet family-friendly setting,
flowery surroundings and fine food, on a fair-weather day, this
dining environment is hard to top.
Café Flóra
Reykjavík Botanical Garden, tel.: 553 8872
Reviewed by Zoë Robert Reviewed by Chandler Fredrick Reviewed by Steinunn Jakobsdóttir
Text by Steinunn Jakobsdóttir
Happy Hour
7 days a week from 17:00 – 20:00
Pósthússtræti 2, 101 Reykjavik – ICELAND / +354 599 1000 www.saltrestaurant.is
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