Reykjavík Grapevine - 20.04.2018, Side 42

Everything
Is Possible
Idyllic idling in the revitalised Iðnó
Words: Shruthi Basappa Photo: Julie Rowland
We’re sitting by the window seats,
overlooking Tjörnin. It’s a wet
Saturday morning, but outside,
resolute tourists and renegade
seagulls are locked in their mu-
tual feeding frenzy/photo oppor-
tunity fervour.
It’s quaint to be watching this
everyday spectacle unfold from
the warm comfort of what is
today,arg uably
one of the most
charming tim-
ber structures in
downtown Reyk-
javík. Built upon
the completion
of T jör n i n i n
1896, and initial-
ly a union house
for workers, Iðnó
is a storied and recently revital-
ised destination for all things so-
cial, cultural and musical.
René Boonekamp, an artist and
champion of the sustainable—
together with chef Pálmi Jóns-
son from Bergsson Mathús—has
turned the wings by the main hall
into a cosy café area. What better
spot to people watch, geese gaze
and catch an indie concert after?
A place for the people
René displays an infectiously calm
demeanour as he explains what
his intentions for the house are.
‘’We really see it as a public place,”
he says. “We want folks to come
in, have some coffee, read a paper,
meet some people, see what’s go-
ing on in the evenings.”
Iðnó has always
been a popular
venue for wed-
d i n g s , w a k e s
and everything
in between. The
e g g s h e l l b l u e
main hall con-
tinues to host
private and cor-
porate events,
and intimate music concerts, and
the new management has kept a
low key profile.
‘’We haven’t gone all-out about
the changes,” says René. “We have
an event almost every day. That’s
what’s exciting about a space like
this. Every day can be different,
with everything from a children’s
play, to a political gathering, to a
party. Everything is possible.’’
Café Iðnó
Visitors to Iðnó are now greeted by a
cheery bar instead of a front desk. It
was a deliberate choice. “We wanted
people to see the bar when they walk
in,” says René. “You’re welcomed by
the people that work here.”
This people-first attitude seems
to be the reason why Iðnó even has
a café. “We wanted it to be not too
fancy, and not too crazy,” says René.
“A place where different things are
always going on—and some good
food as well.”
Moment of silence
Chef Pálmi Jónsson appears on cue,
with a-moment-of-silence-worthy
plate of pickled herring, the gen-
erous slices of silky silð piled high
over toasted rye, with pickled and
fried onions. Honestly, I haven’t
tasted better. The menu is suitably
small, the prices affordable, and the
beer and coffee free-flowing. It’s a
comfortable and casual environ-
ment that warrants long, leisurely
afternoons.
Iðnó is one of a handful of spaces
in Reykjavík that manages to nail
nostalgia without veering into tour-
ist-trap gimmicks. It has an hon-
esty, sincerity, and a sense of genu-
ine community shining through
the space. “We want to respect the
culture and history of the building
as a cultural place,” finishes René.
“Culture always changes and moves
on, and it’s that combination of old
and new that you get here.”
We couldn’t agree more.
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Welcometo Iðnó! Rene Boonekamp, right
“Culture always
changes and
moves on—it’s
that combination
of old and new
that you get here.”
Food