Reykjavík Grapevine - 14.03.2014, Side 53

sushisamba
Þingholtsstræti 5 101 Reykjavík
Tel 568 6600 sushisamba.is
Laugavegur
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Skólavörðust.
Amtmannsstígur
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Lækjar-
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Our kitchen is open
17.00–23.00 sun.–thu.
17.00–24.00 fri.–sat.
Amazing
6 course menu
Starts with a shot of the Icelandic
national spirit “Brennivín“
Arctic char
with cucumber andcoriander
Smoked puffin
with yuzu mayo
Minke whale
with celeriac purée
Reindeer burger
with portobello mushroom
Icelandic free range lamb fillet
with cinnamon potato
And to end on a high note ....
“Skyr“ panna cotta with white chocolate
and raspberry sorbet
6.990 kr.

A unique Icelandic Feast
Bóas Kristjanson
@ KARBON (fashion design)
What’s the biggest fashion faux pas made by an Icelan-
dic public figure?
People can wear whatever they want, whenever they want.
It seems that the environment and sustainability are
increasingly important to designers working in Iceland
today. Do you think this is specifically Icelandic? Do
these issues factor into your work?
I would say it’s increasingly important for designers in general.
There is a demand for those products so that puts pressure
on designers to do things in a more correct manner, which is
good. Yes.
Fabio Del Percio and Anna Fríða Giudice
@ Hver Design (furniture design)
Are you hoping to solve a problem with your design?
If so, what? Who is the person you have in mind when
creating?
NOPE!! :-) Proud to be completely useless for humanity!
What’s the biggest fashion faux pas that’s been made by
an Icelandic public figure?
Honestly, we are not able to answer this question. We would
say no faux pas on the part of anyone. The Icelanders are
brilliant!
Guðmundur Jörundsson
@ JÖR (fashion design)
What effect did the crisis have on design in Iceland and
on you personally? Or are you just tired of answering
that question four years later?
The crisis is probably the best thing that could have happened
to this nation, and especially for all the creative industries. I
think people start to think more about quality; buying stuff that
lasts and that has a story to it or a concept.
The path to success is rarely direct; can you share an
anecdote about something going terribly wrong along
the way?
There are so many ways to screw things up in this business.
My experience is that this business is extremely difficult. You
can be a great designer but it just doesn’t matter if you don’t
have the focus on the other million things that you have to take
care of when starting a brand that is. I think less than 1% of
my time goes into designing. The highest risk of ‘something
going terribly wrong’ is definitely in the production process.
Rúna Thors
(Product designer)
Are you hoping to solve a problem with your design?
If so, what? Who is the person you have in mind when
creating?
I’m maybe not thinking about solving problems, but more
about creating new ways of using or experiencing things. I
always think: “Would our president approve?”
The path to success is rarely direct; can you share an
anecdote about something going terribly wrong along
the way?
I’m not sure that anything has gone terribly wrong, but there
sure have had some incidents. During DesignMarch in 2011,
Attikatti, a design group I am a member of, had an exhibition
at our studio. We built a chicken house in the backyard and
had chickens walking around. We put them into the entrance
hall of our studio overnight to keep them from waking up the
whole neighbourhood or being attacked by cats or whatever.
At our opening party we served finger licking chicken wings.
When I arrived the morning after, one of the chickens had
broken the barrier into the studio, eaten the leftovers of the
chicken wings and defecated all over the place. Note to self,
keep the chicken wings out of reach of chicken.
Even
More
Q&A's!
By Fred Q. Labelle