Reykjavík Grapevine - 25.09.2009, Page 24

F D
For your mind, body and soul
R E V I E W S
and a delicios lobster
at Fjörubordid in Stokkseyri
by the sea
Sp
ör
e
hf
. -
R
ag
nh
ei
ðu
r Á
gú
st
sd
ót
tir
Opened in 1989, Argentina is one of
the best restaurants in town, known
as the place to go for your meat fix. An
atmospheric cross between American
steak house and old-fashioned class,
with its white tablecloths and dark
wood deco, former Grapevine editor
Bart Cameron described Argentina
as the place where John F. Kennedy
would take a lady if he were alive and
living in Reykjavík. No sign of JFK,
but Argentina does host peppermills
the size of small children, a bull’s head
on the wall and a sizzling grill as its
righteous centrepiece.
Our waiter had broad shoulders,
dark eyes and a dark suit, serving us in
short huskily accented sentences with
all the joie de vivre of a South-American
assassin. We loved his shotgun-service
style instantly—and prayed the Lord to
have nothing to complain about.
Following a surprise from the
kitchen, scallops with caulif lower, I
started with a very good beef carpaccio
(2150 ISK) peppered up with rocket,
while my date chose seared scallops
on champagne risotto with basil and
parmesan (2250 ISK), a succulent and
satisfying combination. Both starters
were surprisingly Italian in their
f lavours.
For main, I had lamb tenderloin with
marinated garlic (4950 ISK). The garlic
was delicious and the 250g portion
of meat plentiful and as good as it
always is in Iceland, if not particularly
memorable. My date, son of a meat
farmer, had the long wished for 200g
beef tenderloin (5280 ISK), but to
his disappointment the taste of the
Icelandic beef didn't quite justify very
light cooking.
Both lamb and beef were cooked
just right. My medium was juicy and on
the rare side, while my date discovered
that the kitchen indeed knew what bleu
means (very rare). I on the other hand
discovered that bleu means kissing
goodbye to a romantic dinner in order
to watch your partner chew on bloody
pieces of meat like a cannibal.
We tried to rescue what was left of
the f lames with the help of the warm
Varlhona chocolate cake (1750 ISK). It
has been on the menu since late 1990s
and with good reason: Warm, rich,
delicious, it was worth every single
second of the stipulated 20 minutes
waiting time.
- sarI PELToNEN
True Blood
Flavour: Must-eat meat
ambiance: Steakhouse meets
fine dining
service: Charming, shotgun style
argentína
Barónsstíg 11a
What we think: Bloody good