Reykjavík Grapevine - 02.07.2010, Blaðsíða 17

Reykjavík Grapevine - 02.07.2010, Blaðsíða 17
A source of health Thermal pools and baths in Reyk javik are a source of health, relaxation and pureness . 94% of foreign guests that visited thermal pool s and baths in Reykjavik said it had a positive e ffect on their health and well-being. Welcome to Reykjavik ś Thermal Pools Tel: +354 411 5000 www.itr.is www.spacity.is 16 The Reykjavík Grapevine Issue 09 — 2010 Special | Best Of Reykjavík The Icelandic pylsa: possibly the only hot dog with the ability to unite an en- tire nation, for better or for worse. And Bæjarins beztu pylsur certainly doesn't have any shortcomings when it comes to providing the populous with deli- cious, mouth-watering pylsur. The stand was first set up in 1937 on Austurstræti. Yet it wasn't until the 60s that it moved to Tryggvagata where it stands strong today, catching all the hungry eyes of the wandering tour- ists during the day and the ravenous mouths of the stumbling slurring folk throughout the night. The town’s best hot dog? The hot dog stand, appropriately named (“The Town's Best Hot Dog”), has been doing what it does best for over 70 years. It's even gained interna- tional attention. In 2006, the Guardian confirmed that it's not just the best in Reykjavík, but the best in Europe! Yet despite all this fame and fortune it still manages to retain its humble, family routes. Guðrún Kristmundsdóttir, the current owner of the stand, tells us that it was her grandfather who first ran the joint, which was then handed down to her father, and finally to Guðrún, who has now been running it for 20 years. A typical hot dog, or 'ein með öllu' (“one with everything,” as it is affec- tionately known by the locals), will usually be covered in an assortment of condiments, namely ketchup, mustard, fried onion, raw onion and remoulade. The contrast between the ambrosially sweet remoulade and the slightly bit- ter mustard, finalised by the crunch of the cronions, may just be what gets the joint through its thousands a day. However, unfortunately there is no veg- etarian option, but most people should probably know what they're getting themselves into when joining a queue for a hot dog stand. One of Bill Clinton’s mistakes Indeed, rain, snow or shine, there is always a queue. Even if you're freez- ing your ass off in sub-zero tempera- tures, it's most definitely worth the wait. But don't be fooled by the length as the queues move swiftly and one is often left feeling surprised that put- ting five different condiments on a hot dog could take just under a second. A fact many people may have previously found inhumanly possible. Not only has it beckoned almost every Icelander to its feet, Bæjarins beztu also boasts a culture of celebrity customers visiting the island. The most notable appearance being Bill Clinton foolishly going for the simple hot dog and mustard. “All the visiting bands live on my hot dogs”, Guðrún tells us, “from Ella Fitzgerald to Metallica frontman James Hetfield, to name but a few.” But what draws these A-listers to a meagre hot dog stand? “One thing that is crucial for my business is that every- one gets their privacy in the queue,” ex- plains Guðrún. “But they have to queue just like every other person. I often re- ceive questions about celebrities want- ing special treatment and I always say no.” Danes will want their pigdog Apart from the speedy service, cheap prices, and consistently good hot dogs, it can be hard to place a finger on what separates this stand from the rest. The ingredients used are the same as any other vendor, but some say it's the layering of the sauce that conquers all others. The trick is putting the re- moulade on top as opposed to on the bottom, a mistake that’s often made by pylsa-amateurs. But whatever it is, each visit is guaranteed to leave you walking away nodding your head and rubbing your belly in satisfaction. Another good, stable sign for it be- ing the best is that so far there have been no incidents of people spitting food out in disgust. “No, the only com- plaints I get are from Danish people. They can always taste the lamb, which they aren't used to,” says Guðrún “But once they get over it they seem to enjoy it!” A hot dog may not sound like tra- ditional Icelandic cuisine, but if you haven't tried one of Bæjarins Bestu then you should flee the country in shame. Unless you're vegetarian of course, then I recommend just the bread with the sauces. On top of all that, a hot dog costs a mere 280 ISK, so it’s one of the few places which won't leave you broke, that is, if you're not al- ready. Bæjarins Beztu, Seriously The Best Goddamn Dog In Town! Bæjarins Beztu Hafnarstræti 17, 101 ALExANDRA yOUNG JULIA STAPLES Special | Best Of Reykjavík Thirty years ago in Reykjavík there were very few restaurants, much less ones serving up authentic fare from for- eign lands. In 1979, Hornið opened its doors on Hafnarstræti as the first res- taurant to serve up real Italian cuisine and pizzas. They instantly became a hit amongst the locals and have remained an institution of fine dining in the city throughout the years. Still serving up classic Italian dishes, their patrons are now equal parts local and foreign, and rarely have a quiet night all year. Asking how they have managed to be so consistently great, their owner Jakob told us that they haven’t changed their menu much over the course of the years, except adding a few new items and adding new twists to their style. “If you are going to open a steakhouse or a pizza place in Iceland, you have to stay true to your original idea,” he tells us. “Now it’s a mix of Italian and Nordic dishes.” Adding to their wide array of delicious pizzas and pastas they have mixed in traditional fish and lamb dish- es as new specialties. Jakob says his personal favourite is the fish soup. Italy On Ice Hornið, Reykjavík‘s oldest Italian restaurant, is a 101 institution Hornið Hafnarstræti 15, 101 REBECCA LOUDER GAS
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