Reykjavík Grapevine - 06.12.2019, Side 35

Jómfrúin, a time-honoured Danish
outpost in the heart of Reykjavík.
Tinkling bells and twinkling lights
aside, the jolly atmosphere is
bolstered by the traditional fare.
The restaurant offers ‘Christ-
mas platters’ that are reminiscent
of holiday plates across the world.
A little bit of this and a little bit of
that jostling for space on a tightly-
curated dish, featuring an ensemble
cast of herring, sprightly seafood,
tartlets, and (the piece de resis-
tance) slow-cooked pork replete
with crunchy crackling, with all
the fixin’s. Of course, a cold Tuborg
Classic interspersed with copious
shots of aquavit is the only way to
wash down that holiday feast. Just
remember to save some space for
the dessert—a creamy risalaman-
de layered with a cherry compote
and whirl of whipped cream, which
forces one to dawdle out of the res-
taurant stuffed, but pleased.
While tables are reserved long in ad-
vance at Jómfrúin, and sold out until
Christmas, they do have slots avail-
able after Christmas day and what
better excuse than to not continue
the festivities until the new year? SB
This Solid Gold
Santa Hat is
Giving Me
Whiplash
Grillmarka#urinn
Grillmarka!urinn is the ultimate
treat-yourself option this holiday
season. Not that the price range on
the holiday menus aren’t that dras-
tic, a basic menu will set you back
8,000 ISK, whereas a high-end one
might scratch the 11,000 ISK ceiling
(although keep an eye out for lunch
deal bargains and group discounts).
This 10-course menu is a carnival
for all five tastes and senses: shar-
ing platters allowing you to man-
handle your borderline raw arctic
charr, taking in the wisps of smoke
rising from a seared minke whale
on a tableside yakitori, zening out to
the crackling of the spicy langous-
tine tempura in your mouth, and
admiring the shine on the chocolate
fondant as it catches the reflection
of our Instagram-hungry devices.
As a series of dishes, it is no less
balanced or mindful. Dishes will
contain little re-
minders of a pre-
vious dish, such
as the morsel of
langoustine mak-
ing a g uest ap-
pearance with the
opalescent cod, and
i n-a mongst t he
white tablecloth
swagger you’ll get
play f u l nods to
Icelandic home-
cooking such as the
Waldorf salad with
the wild goose or a
ring of rice krispie
puffs around a tiramisu sphere.
The best thing is that despite the
richness of the dishes, you won’t
be left too full to move. Which is
fortunate, because a date night like
this will lead to the kind of sexual
escapades that would make a glacier
blush. RE
It’s-a-Christa-
Masy!
La Primavera Ristorante
Not that Grillmarka!urinn was
firmly traditional, but if you want
to move even further from the con-
fines of Northern-European Christ-
mas traditions, then La Primavera
is the perfect choice. Not content to
be slightly spiritually removed from
the mass of Reykjavík restaurants,
the physical location is tucked away
on the far end of the Grandi neigh-
bourhood. In true Italian fashion,
the restaurant can
accom modate a
boisterous extend-
ed family seated
along a long table
as well as a couple
out to recreate Lady
a nd t he T ra mp
while admiring the
twinkling lights of
Harpa across the
bay.
Despite the un-
apologetic Italian
touches, La Prima-
vera does source
much of their in-
gredients locally and feature a full
range of Italian flavours that extend
well beyond familiar pasta dishes.
The journey begins with a light
arctic charr crudo with capers before
being laid low by the hearty winter
dishes to follow, like the delicious
cheese ravioli, drizzled with brown
butter and topped with fried sage
and a brunoise of orange squash.
In case that didn’t pack enough of a
punch, you are next presented with
a take-no-prisoners umami bomb of
barley “risotto,” rich with pungent
fontina and truffles. For the main
course you can choose between a
duck marsala with apple mousse,
the beet “steak”, and the pan-fried
cod with 'nduja aioli.
The Italian outing is capped off
with mascarpone cream, grilled
apricot and fried panettone—be-
cause it just isn’t Christmas without
panettone.
Tired of smoked lamb and risala-
mande? Va bene! RE
35The Reykjavík Grapevine
Issue 21— 2019
“A date night
like this will
lead to the
kind of sexu-
al escapades
that would
make a gla-
cier blush”
La Primavera's tiny dish of yuletide joy
That's one hard shrimp
Food
Ó!INSTORG | 101 | REYKJAVÍK | ÍSLAND
SNAPSBISTRO.IS | +354 5116677
FRENCH ONION SOUP
Icelandic Ísbúi cheese, croûtons
2.490 kr.
MOULES MARINIÈRES
steamed mussels from Brei"afjör"ur
2.600 kr.
FISH OF THE DAY
chef´s special
3.990 kr.
Lunch offer from 11:30 - 14:00 1.990 kr.
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