Reykjavík Grapevine


Reykjavík Grapevine - 05.07.2019, Síða 49

Reykjavík Grapevine - 05.07.2019, Síða 49
side grass, three eggs ready to hatch. The enticing beach is a safe dis- tance from ducks’ and terns’ breeding grounds. Socks and shoes slip off rap- idly. The sand is warm, and the North Atlantic an almost Mediterranean aquamarine blue. We are beach babes below the Arctic circle, plodging and beachcombing on a mid-teens summer day. After a walk under the pier, our de- sire to learn the secrets of the final eyri pulls us from our shoreline saunter, so we pile back into the car in search of our next bird guide. The world is our oystercatcher After crossing the mountain pass to Dýrafjörður, Þingeyri appears across the bay. Oystercatchers line the road. Plump black-and-white bodies look at odds with the shock of neon orange beaks bleating cheeps as we park the car. One waddles from a gravel nest, where we spy three more eggs, simi- larly splotched to the tern eggs, but larger in size. The village of Þingeyri feels the most like the place to root and roost after a pleasant day explor- ing the fjords. Simbahöllin Café has a strong roast brewing, and we refuel ourselves with a coffee in anticipation of the drive back to Ísafjörður, through the tunnels and fjords. The village feels lived-in, famil- iar, comfortable. If only we could stay to share the local gossip, learn to play the langspil, and take up residency in the co-working centre of Blábankinn. But there are more birds to follow, and more slow travel in our futures, so we set off home, our dreams ready to hatch and soar. gpv.is/travel Follow all our travels SÓLSTAFIR DIMMA BRAIN POLICE PÁLL ÓSKAR THE VINTAGE CARAVAN auðn UNE MISERE and more www.eistnaflug.is N e s k au p s ta ð u r , 1 0 - 1 3 J u ly 8.990 kr. Taste the best of Iceland ICELANDIC GOURMET FEAST Starts with a shot of the infamous Icelandic spirit Brennívín Followed by 7 delicious tapas • Smoked puffin with blueberry “brennivín” sauce • Icelandic Arctic Charr with peppers-salsa • Lobster tails baked in garlic • Pan-fried line caught blue ling with lobster sauce • Icelandic lamb with beer-butterscotch sauce • Minke Whale with cranberry & malt sauce And for dessert • White chocolate "Skyr" mousse with passion coulis late night dining Our kitchen is open until 23:30 on weekdays and 01:00 on weekends TAPASBARINN | Vesturgata 3B | Tel: 551 2344 | tapas.is

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Reykjavík Grapevine

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