Reykjavík Grapevine - 09.02.2007, Blaðsíða 15

The streetscape of Skólavörðustígur, stretching up
from Laugavegur to the Hallgrímskirkja church, has
changed rapidly in the past few years. Where there
used to be less inviting clothing shops and old apart-
ment buildings there are now numerous galleries, de-
signer stores and gourmet shops. Among them is Fyl-
gifiskar, translated as Follow that Fish, a gourmet fish
store and lunch deli specializing in everything that can
be caught in the ocean. A true pleasure palace for all
food lovers and the first of its kind in the city centre,
the shop is a welcome addition to the downtown din-
ing tradition, especially for all the workers and inhabit-
ants in the area. A generation that craves a diverse,
healthy diet and modern ways in preparing fish has
therefore welcomed the chance to choose from an as-
tounding array of the seafood served in the shop from
lunch to dinner hours.
Only freshly caught fish is good enough for this
shop. Although somewhat small in size, it offers a
large variety of fish products, including halibut, had-
dock, scallops, monkfish, lemon sole, shrimps, catfish,
salmon and cod and if anyone knows how to cook
those delicious treats, it’s the chefs at Fylgifiskar.
Serving daily specials until 14:00 every weekday,
Fylgifiskar is an excellent choice for hungry patrons
who can grab some spicy oriental fish soup, tortilla
wrap generously filled with salmon and vegetables,
fish of the day or just eat on the spot seated on a
bar-stool with magazines to read. Small salads includ-
ing piri-piri shrimps, smoked-trout salad, the best crab
salad one can get in this country and excellent sushi
trays are true luxuries and available for a reasonable
price.
Another opportunity to enjoy a fine Fylgifiskar
meal is to choose some take-away. The wide selection
of pre-prepared fish that’s been marinating in all sorts
of exotic sauces is a treat every day of the week and
comes highly recommended. You may select from at
least eight different items and several small courses.
Be it a dish of artic char with sesame seeds, fresh co-
riander, garlic and sweet chilli-sauce or the traditional
favourite Icelandic plokkfiskur, a homely fish stew with
potatoes and onion in white sauce, a recipe just like
you would get at your moms place. Add some rye
bread and butter to your basket, crucial combos to
the Icelandic speciality, and you’re all set for a yummy
meal. In fact, if your hungry for some fish and salad
on the side, there’s no need to stop anywhere else on
the way home. Selling vegies, sauces, potatoes, rice,
cheese and almost everything needed for preparing a
whole meal, and you don’t even have to cook. Just put
the fish in the oven and wait 20 minutes for a piping
hot meal. Dinner preparations can’t get any simpler
than that.
Opening hours: Open weekdays 11:30 to 18:30. Closed
between 14:00 and 15:00.
BEZT Í HEIMI: Fylgifiskar
RVK_GV_INFO_ISSUE 0_007_BEZT Í HEIMI_B9
Skólavörðustígur 8, 101 Reykjavík, Tel.: 533 1300
B8_RVK_GV_INFO_ISSUE 0_007_REVIEWS/FOOD
Located in a roomy, red building at Eyrarbakki, a small histor-
ic fishing village on the south-coast of Iceland, the restaurant
Rauða húsið (The Red House) is a friendly place definitely
worth visiting. Due to its popularity, the restaurant moved
to a larger locale two years ago. Its two floors and small and
cosy bar in the basement are open every day of the year, ca-
tering to big groups as well as couples and individuals from
lunchtime to late in the evening.
This is predominantly a seafood restaurant, but while the
main attractions on the menu are the various fish dishes,
Rauða húsið offers plenty of options for meat lovers, includ-
ing lamb-carpaccio and a steak and lobster combo.
Since it’s not every day that one has such delicious seafood
dishes on offer, I decided to stick with the ocean’s delights.
As a starter, the Rauða húsið speciality – a creamy seafood
soup, rich with vegetables and the catch of the day – was
an easy pick. Served with freshly baked bread and extremely
tasty, chunky hummus, the soup alone would have easily suf-
ficed as a main course, and is, understandably, a reason for
the restaurant’s loyal customer base, which doesn’t let the
45 minute drive from Reykjavík prevent them from enjoying
that delicious hearty dish. My dining partner was equally sat-
isfied with his creamy lobster soup, with cognac and large
pieces of lobster, and, as with my soup, it was a generous
portion.
As a main dish, I ordered the lobster. Cooked to a melt-
in-your-mouth perfection, served with salad, lemon slices
and garlic butter, just as simple as a lobster dish should be in
my view, it made me wonder why on earth I hadn’t visited
this place long before. The Lamb-Symphony was too inviting
to get my companion to try anything else. Although a little
too well done to his taste, the lamb, together with the fresh
herbs, potato-omelette and Madeira sauce, more than satis-
fied his expectations.
As if the aforementioned food wasn’t enough, there was
still some room for the sweet stuff. The Lava of Þjórsá was
the most tempting dessert. A warm chocolate cake with ice-
cream and fruit, together with a cup of coffee, provided the
perfect ending to an outstanding meal. The excellent service
and friendly atmosphere made the stay even more pleasant.
Rauða húsið
Búðarstígur 4, 820 Eyrarbakki, Tel.: 483 3330
Domo first opened its doors a little over a month ago. In the
short time since its opening it has garnered a good reputati-
on through word of mouth. I am pleased to inform you that
the reputation is mostly well deserved.
The restaurant’s simplistic, yet elegant design presents an
aura of no-frills attitude towards fine dining. Monotonous
black and white interior, peppered with warm wood and
red décor that give the place warmth, despite the minimalist
design. It fits the menu perfectly. With a dominating Asian
themed cuisine, Domo offers a lot of sushi types and other
“cold” dishes; yet, each dish is nicely decorated, earning
praise from my companion as “the most beautiful food in
Reykjavík.” If nothing else, a dinner at Domo is an aesthetic
experience.
We selected the Domo Surprise, a five-course combo se-
lected by Domo’s chefs. At 6,800 ISK (ca. $100) it could be
considered a bargain, as on average, a simple starter comes
at around 2,000 ISK and a main course around 4,000. The
wine selection was left in the hands of the waiter, and he
proofed fit for the job.
For starters, we were served a mixed sushi platter, eight
different kinds in total, with a glass of light Italian wine that
proofed fitting. They were all good and although my compa-
nion did not care for squid, I must mention the salmon maki,
which I thought stood out among them.
The second starter was a delight. First, a lightly broiled
kangaroo, served with pears and cashew nuts. Perhaps fit-
tingly, the kangaroo was served with a glass of Australian
white Riesling. Second, perfectly fried scallops with corian-
der. It was the peak of the night.
The main course consisted of fried cod in garlic and Soya,
a delicious treat, lightly fried duck breast, a very good choice,
and grilled lamb with plum sauce, which I frankly felt was
beneath the standards set by previous dishes. But again, the
red Australian Shiraz Cabernet was a fitting selection. After
enjoying chocolate tarte, raspberry ice cream and exotic fruit,
the evening was brought to a close by another excellent se-
lection by the waiter, a glass of France Muscat wine.
As far as fine dining in Reykjavík goes, Domo is up there
with the best of them.
Domo
Þingholtsstræti 5, 101 Reykjavík, Tel.: 552 5588
Many regard family run Restaurant Ban Thai as one of Reyk-
javík’s hidden treasures in terms of authentic Thai cooking. I
have been a regular there for many years, and their meticu-
lously prepared food and relaxing atmosphere have always
lived well up to my standards (although the service can be a
little haphazard at times, depending on how crowded they
are). A personal favourite (especially when eating on a bud-
get) is the perfectly spicy Tom Kha Kai soup, a single order
of which provides more than enough food for two persons,
especially when enjoyed with a Singha beer or two.
Ban Thai was completely empty the Monday evening a
companion and I dined there for reviewing purposes. The
mood was comfortable nonetheless, with mellow lighting
and some pleasant Thai music blaring from the speakers. Af-
ter browsing through the informative menu (among other
things, it features a detailed account of Thai food, and how
to enjoy it) we decided on some Poh Tia Tord (spring rolls)
and Pla Mug Chup Pang Tord (deep fried squid) for start-
ers. Our entrées were tasty and crunchy in their deep-fried
pleasantness, and the sweet and sour dipping sauce that ac-
companied them complimented the taste nicely.
Outside was quite cold, it being January and all, so we
opted for some of the hotter dishes for our main course.
The Chicken Pad Khing’s ginger-laced infusion suited the flu-
season finely. Although we agreed that it could have done
with a bit more spice the taste of fresh ingredients shone
through.
Our favourite by far was the Kaeng Mas-Sa-Man, pork in
a typical South-Thailand Masman curry. There’s a lot to be
said about properly spicy Thai food. Many Icelandic Thai res-
taurants tragically turn down the heat to accommodate the
nation’s virgin taste-buds, not realising that those who long
for mild food will simply… order mild food. While not scath-
ingly hot, the pork dish still managed to sear our tongues
while still allowing room for taste, something that makers of
spicy food should always strive for in my opinion. The added
nuts were a pleasant bonus.
Ban Thai has yet to fail me.
Ban Thai
Laugavegur 130, 101 Reykjavík, Tel.: 552 2444
Reviewed by Steinunn Jakobsdóttir Reviewed by Sveinn Birkir Björnsson Reviewed by Haukur Magnússon Text by Steinunn Jakobsdóttir
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finest ensembles.”
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tickets sold at www.sinfonia.is or tel. 545 2500
All concerts take place in Háskólabíó unless otherwise noted.
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the iceland symphony orchestra
THursdAy, March 1st @ 7:30pM
beethovens’ eroica
Conductor ::: Lawrence renes
soloist ::: Gunnar Kvaran
Hector Berlioz ::: Le Corsair, overture
John speight ::: Cello Concerto
Ludwig van Beethoven ::: symphony no. 3
sATurdAy, March 10th @ 3:00pM
family concert
Conductor ::: Berharður Wilkinson
Benjamin Britten ::: young persons’ Guide
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sATurdAy, March 10th @ 5:00pM
chamber music at the national
gallery of iceland
una sveinbjarnardóttir, violin
sigurgeir Agnarsson, cello
Anna Guðný Guðmundsdóttir, piano
Hafliði Hallgrímsson ::: Metamorphoses
Ludwig van Beethoven :: piano trio 1 & 2
Claude debussy ::: piano trio
THursdAy, March 15th @ 7:30pM
russian giants
Conductor ::: rumon Gamba
soloists ::: Tatiana Monogarova
sir John Tomlinson
Igor stravinsky ::: Fireworks
sergei rackmaninov ::: Isle of death
dimitri shostakovich ::: symphony no. 14
THursdAy, March 22nd @ 7:30pM
romeo & juliet
Conductor ::: pietari Inkinen
soloist ::: sif Tulinius
piotr Tchaikovsky ::: romeo & Juliet
sofia Gubaidulina ::: Offertorium,
Concerto for Violin & Orchestra
serge prokofiev ::: romeo & Juliet,
from suite 1 & 2
THursdAy, March 29nd @ 7:30pM
easter concert
Conductor ::: Hörður Áskelsson
Choir ::: Mótettukór Hallgrímsskirkju
Felix Mendelssohn ::: paulus
Við Tjörnina seafood restaurant was
established in 1986 and celebrates
its 20 years annaversary now.
Opening hours are from 18.00 every day.
Phone (+354) 551-8666. Templarasundi 3, 101 Reykjavík.
www.vidtjornina.is - vidtjornina@simnet.is