Reykjavík Grapevine - 11.10.2013, Page 37

RESTAURANT- BAR
The only kitchen
in Reykjavík open
to 23:30 on weekdays
and 01:00 on weekends
5.990 ikr.
Vesturgata 3B | 101 Reykjavík | Tel: 551 2344 | www.tapas.is
Taste the best
of Iceland ...
... with a spanish undertone
Icelandic Gourmet Fiest
Starts with a shot of the infamous
Icelandic spirit Brennívín
Than 6 delicious Icelandic tapas:
Smoked puffin with blueberry
“brennivín” sauce
Icelandic sea-trout with peppers-salsa
Lobster tails baked in garlic
Pan-fried line caught blue ling
with lobster-sauce
Grilled Icelandic lamb Samfaina
Minke Whale with cranberry & malt-sauce
To finish our famous Desert:
White chocolate "Skyr" mousse
with passion fruit coulis
What kind of glass to enjoy what beer in, and how
to wash them.
What beer goes with what food.
The ceremony of pouring and drinking beer, in-
cluding the notoriously ritualised Guinness beer.
How beer was made in the olden days before
hops caught on and what role it played in society.
Why beer was not allowed in Iceland even though
prohibition was lifted on all other alcohol in 1935.
What historical effect alcohol prohibition has had
on crime rates in the US and Iceland.
Why Oktoberfest is held in September.
Why consumers of alcohol in Iceland are really
philanthropists.
Why drinking outside in a warm country is a bad
idea.
You Should Go To The
Beer School If You
Want To Find Out…
Magnús Andersen
37 Travel