Reykjavík Grapevine - jan. 2019, Side 47

tenderloin is served with deep
fried shiitake mushrooms and
mustardy mash that pushes the
flavours all the way up to eleven.
We’re treated to a series of in-
triguing and varied desserts—a
herbaceous skyr comes with a
twist of lime, the mango creme
brulee is crisply tart, and at some
point in the series, popping candy
is involved. Fannar clearly has fun
creating every single dish, and so
do we, puzzling over the unex-
pected flavour combinations and
unusual ingredients. Eating at
Tryggvaskáli means buckling up
for the ride—and being prepared
to loosen your belt a notch after-
wards.
The next morning, we take
a dip in the spa before packing
up and hitting the road back to
Reykjavík. As we cross the bridge
once more, the ice on the river has
gotten thicker, and the snow lies
a little lower on the mountains.
Winter is closing in, but the resi-
dents of Selfoss and off-season
travellers can always look forward
to a long, lingering night in the
homely confines of Tryggvaskáli.
“Large shards of ice
float on its surface,
swirling in the bends
and eddies of the river.
In the background, the
mountains are dusted
with snow, giving the
evening landscape a
frosted, wintry feel.”
Fannar Geir Ólafsson, head chef and co-wner at Tryggvaskáli
gpv.is/travel
Follow all our travels
The windowless spa of Hotel Selfoss, complete with neon lights
Looking out across the Ölfusá
Grandagarður 7, 101 Reykjavík