Reykjavík Grapevine - 01.12.2006, Blaðsíða 14

Located inside a dignified wooden building on the cor-
ner of Austurstræti and Veltusund, Thorvaldsen’s Bazar
is among the oldest shops in Reykjavík. Opening its
doors in 1901, the Bazar has from day one specialised
in selling souvenirs, handicrafts and wooden products,
mostly hand-knitted by Icelandic women who needed
a place to sell their products. Thorvaldsen’s Bazar has
been located at the same downtown spot since 1905
and through the years its business has evolved with
changed shopping habits. Still run by the same organi-
sation that opened the store in the beginning of the
last century, the Thorvaldsen Society, a women’s charity
organisation established on 19 November 1875, counts
approximately 80 members today.
The women working in the store each day serve
voluntarily, and all profits are donated to charity work.
Particularly supporting children in need, the Thorvald-
sen Society has bought equipment and sponsored facili-
ties at the children’s hospital, supported the psychiatric
ward BUGL for adolescents, the organisation Save the
Children Iceland and the movement Young and Sober
for example. Recently, the society started a 10 million
ISK fund for diabetic children. In light of all this, the Ba-
zar has to be noted as a store well worth the desirable
title Bezt í Heimi.
When browsing through all the shop has to offer,
the friendly service is instantly noticeable. Greeted by
Sigríður Sigurbergsdóttir, the Thorvaldssen Society’s
chairwoman, she tells the Grapevine that the women
love the downtown atmosphere and that the shop is still
as well appreciated as it was over a hundred years ago.
“We have a range of women who have been knitting
for us for many years, but in addition to that, we buy
clothes from wholesale firms. The children’s clothes and
the woollen underclothes, available for men, women
and children, have been very popular and the woollen
sweaters as well.” Not surprisingly, as these are quality
products. In addition to the good selection of the tra-
ditional Icelandic woollen sweaters (lopapeysa), socks,
gloves, hats and other hand-knitted warm clothing for
the winter can be bought for a reasonable price.
As Christmas draws closer, their classic Christmas
stamps and Christmas cards now fill the shelves next
to the counter. There they get renowned Icelandic art-
ists to paint the pictures: Kjarval, Bertel Thorvaldsen
and Nína Tryggvadóttir to name a few. The stamps have
been for sale since 1913 and collectors from all around
the world wait with anticipation every year for the new-
est addition.
Sigurbergsdóttir tells me that their largest clien-
tele are tourists who want to buy something special to
take back home. And the variety is distinct. In addition
to the clothes and Christmas stuff, Icelandic jewellery
like necklaces decorated with lava, runic letters, Thor’s
hammer or other ancient Icelandic symbols as well as
the large variety of Icelandic souvenirs, toys and quality
handmade products make up a list of nice Christmas
presents to send to friends abroad as well as the family
at home.
Opening hours: Monday to Friday 9-18,
Saturday and Sunday 10-14.
BEZT Í HEIMI: Thorvaldsens Bazar
RVK_GV_INFO_ISSUE18_006_BEZT Í HEIMI_B9
Austurstræti 4, 101 Reykjavík, Tel.: 551 3509
B8_RVK_GV_INFO_ISSUE18_006_REVIEWS/FOOD
Although mostly famous for its tender Argentinean grilled
beef steaks, Argentína’s Christmas buffet this year is Ameri-
can style with the featured item being turkey in all its vari-
ations.
The atmosphere at Argentína has little to do with Amer-
ica though, but everything to do with the southern charm.
Seated next to the dancing flames at the fireplace where my
companion and I were served Christmas beers as appetizers,
we felt a need to finishing our drinks as fast as possible and
get right to the good stuff, as we witnessed one guest after
another walk to their tables holding hearty dishes with all
sorts of delicacies.
After serving us turkey cappuccino (yes, that is right) with
pumpkin foam as a starter our waiter enlightened us on the
wines we could choose from, carefully selected by the res-
taurant’s sommelier and specially recommended to suit the
feast. Our waiter chose a bottle of Argentinean red wine,
which was an excellent pick and made a perfect combo with
all the diverse dishes.
Guiding us to the elaborate buffet he told us it was di-
vided into four sections. As entrées we could choose from
pickled salmon, beef carpaccio with rucola and parmigiano,
turkey salad, marinated beef with horseradish sauce, rein-
deer pâté and marinated shellfish. The cold main course sec-
tion was more traditional, featuring the classic holiday dish,
smoked fillet of pork with red cabbage and corn, smoked
turkey breast, turkey galiante, and all sorts of side dishes. The
tender lamb fillet and juicy turkey breast served with stuff-
ing, sweet potatoes and at least three tasty sauces, was no
less inviting than the previous courses.
A special note has to be taken to the service, which was
friendly and relaxed. Our waiter took good care of the wine
and the used plates were always gone when we arrived back
to our booth.
Although absolutely full after round three we couldn’t
say no to the appetising chocolate cake that had stared at us
every time we walked from the buffet to the table. Various
other cholesterol-bombs filled up the dessert table and the
irresistible cake, served with caramel sauce, tasted as good
as it looked.

Argentína Steakhouse
Barónsstígur 11a, 101 Reykjavík, Tel.: 551 9555
Dining at Perlan is always an uplifting experience, if not only
for the fact that the restaurant is located near the top of a
grand structure, providing an excellent view of Reykjavík. The
floor even revolves at a slow and steady pace. The restaurant
has experienced bouts of greatness interspersed with low
points during its fifteen year run; while the service and at-
mosphere has always been of the highest standard, the food
itself is less consistently good, although the last few years
have seen a change for the better.
“Christmas buffets” have long been popular in Iceland,
serving as a venue for families or co-workers to sneak a pre-
view of impending holiday feasts. Arriving for this purpose
on a Monday night, my companion and I were met with a
pleasant Christmassy atmosphere. After showing us to our
table, our waiter (who provided a competent and profes-
sional service throughout our stay) brought us a nice glass of
Chianti and a pre-starter in the form of wild geese soup.
The cream infused soup tasted fine, if bland, and was
actually more reminiscent of standard mushroom soup. The
starter table was an altogether more exciting affair. Choos-
ing from a wide selection of starters, we sample bits of ev-
ery available course. The whale carpaccio was well suited for
fans of such delights (which I am), marinated herring on rye
has yet to let down and some smoked eel on boiled eggs
fit the mood nicely. Not as fitting to the Christmas theme
(which just screamed “traditional Icelandic!”) were tomatoes
with mozzarella and basil and a Tandoori style chicken.
The main buffet table was loaded with many a salty deli-
cacy. The casserole and reindeer ball courses were actually
so salty that I had a hard time finishing them. Another draw-
back was the pre-boiled potatoes served. We had better luck
with the turkey-leg course and the hangikjöt (smoked lamb)
was exquisite. They even managed to get the white sauce
right, which is uncommon for restaurants. The absolute high
point of the evening was tender and juicy venison, served
with an addictive wild mushroom sauce.
After wondering what Latin styled background music
had to do with Christmas, we headed to the dessert table
– and what a table. Laden with sugary cakes, ice creams and
cheeses, it was without a doubt the high point of our eve-
ning.
Perlan
Öskjuhlíð, 105 Reykjavík, Tel.: 562 0200
First off, Siggi Hall does not offer a traditional style buffet.
Rather, the various dishes from the buffet are grouped to-
gether on tray according to tradition; starting with fish cours-
es, moving on to cold meat dishes, then hot meat dishes
and finally the desert table. It was certainly nothing I had
expected, but I can honestly say that this method of present-
ing the Christmas buffet exceeds the more traditional buffet
style. The only drawback is that you cannot see what you
have to look forward to, so restraint in the first two rounds
is hard to muster, leaving you full by the time you get to the
main courses.
For me, the key to a good Christmas buffet lies in the
essentials. Several dishes are imperative, while others could
be regarded as interchangeable. The first real test is the her-
ring. With six different varieties on offer, the standout was
the herring with mustard sauce, with the very Icelandic Bren-
nivínssíld, or Black Death marinated herring a close runner
up. However, the curry herring was not very exciting, while
the other varieties fell somewhere in between. The tradition-
al Icelandic salmon was also a highpoint.
The most essential of the essential Christmas foods, Ice-
landic hangikjöt, or smoked lamb along with the second most
essential dish, the smoked pork fillet, were both featured on
the second tray. The hangikjöt is prepared in every Icelan-
dic home around Christmas, with each family preparing the
meat according to traditions passed on through generation.
Obviously, with such a dish, everyone has their own idea on
how the meat should taste, look and feel. I realise that there
is never a single right way to prepare hangikjöt, but to my
taste the meat was a tad to smoked and the flavour a little to
strong. The smoked pork fillet, a main course for my family
on Christmas Eve, was cooked exactly to my liking.
Although a word must be reserved for the excellent rein-
deer steak and the exquisite potato gratin, I must mention
the superb desert table. While the crème brûlée and the ti-
ramisu tasted heavenly, it was the pavlove with berries and
vanilla sauce that made my day.
With his firm grip on the Christmas essentials, and deli-
cious augmentations in the “interchangeables,” Siggi Hall’s
Christmas buffet is a delicious treat, easily recommended for
all.
Siggi Hall
Þórsgata 1, 101 Reykjavík, Tel.: 511 6677
Reviewed by Steinunn Jakobsdóttir Reviewed by Haukur Magnússon Reviewed by Sveinn Birkir Björnsson Text by Steinunn Jakobsdóttir
Oldest bakery in Iceland
since 1834
BERGSTAÐASTRÆTI 13
- PHONE: 551 3083
upcoming concerts
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“One of Europe’s
finest ensembles.”
- BBC Music Magazine
tickets sold at www.sinfonia.is or tel. 545 2500.
All concerts take place in Háskólabíó unless otherwise noted.
fl group is the main sponsor of
the iceland symphony orchestra
SAturdAy, December 9th @ 5:00
advent concert
Conductor ::: Jonas Alber
Soloist ::: denyce Graves
SAturdAy, Desember 16th @ 2:00pM
SAturdAy, December 16th @ 5:00pM
family christmas concert
Conductor ::: Bernharður Wilkinson
Soloist ::: Hulda Jónsdóttir
Choir ::: Gradualekór Langholtskirkju
Leroy Anderson ::: A Christmas Festival
Mendelsohn ::: Violin Concerto, 1st mvt.
tchaikovsky ::: the Nutcracker, 4 mvt.
WedNeSdAy, January 3rD @ 7.30pM
tHurSdAy, January 4th @ 7.30pM
FridAy, January 5th @ 7.30pM
SAturdAy, January 6th @ 5:00pM
vienna concerts
Conductor ::: Christopher Warren-Green
Soloist ::: Þóra einarsdóttir
Music by Johan Strauss Jr.
tHurSdAy, January 11th @ 7.30
young soloists
Conductor ::: esa Häkkilä
Soloists ::: eygló dóra davíðsdóttir
egill Árni pálsson and Grímur Helgason
tHurSdAy, January 18th @ 7.30
Conductor ::: petri Sakari
Soloist ::: reka Szivay
Béla Bartók ::: Violin Concerto no. 2
Anton Bruckner ::: Symphony no. 7
tHurSdAy, January 25th @ 7.30
dark music days
Conductor ::: roland Kluttig
Soloists ::: Guðrún Birgisdóttir,
Martial Nardeau
Örlygur Benediktsson ::: A new piece
Karólína eiríksdóttir ::: Concerto f. two flutes
erik Mogensen ::: rendez-vous
Herbert H. Ágústsson ::: Concerto breve