Atlantica - 01.03.2001, Blaðsíða 11

Since the arrival of two giant pandas, Mei Xian
(Beautiful Fragrance) and Tian Tian (More and
More), at the National Zoo, pandamania has
swept Washington DC. In a city often dominated
by politics and power-brokers the locals have wel-
comed the change, and simply can’t get enough
of the cuddly animals. The pandas had their much
anticipated public premier on 10 January 2001. All
worries about adjustment to the new habitat
quickly vanished as the pair frolicked, played, and
munched on bamboo to the delight of visitors,
many of them having waited several hours in the
January chill to witness the event.
On loan from China for the next ten years, the
pandas are expected to boost attendance at the
National Zoo, numbers having declined follow-
ing the death of their predecessors: one in 1992,
and one in 1999. In return, China gets USD 10
million, which will be spent on projects to preserve the endangered pandas in the wild; they will also receive any cubs that the happy
couple – hopefully – produce. Mei Xian and Tian Tian can be seen in their newly renovated outdoor area, which includes caves, ponds
and a sand wallow, not to forget lots of bamboo. Between the two of them they gobble up about 100 lbs of bamboo a day. MB
As part of the Smithsonian Institution, the National Zoo is free of charge, and open daily. May–mid September grounds open 6 a.m.–8 p.m.,
animal houses open 10 a.m.–6 p.m.; in the off-season grounds open 6. a.m.–6 p.m., animal houses open 10 a.m.–4.30 p.m.
For more information on the pandas’ progress log on to www.panda.si.edu
Three and a half years ago Elias Eliasson, a half Greek, half Icelander, paired up
with a Turk (well in truth he joined forces with two Turks and a Swede, but then “A
Half Greek, Half Icelander, Two Turks and a Swede” doesn’t make for the snappiest
of names now does it?) to start a restaurant in a nice part of Stockholm.
“We called the restaurant Halv Grek Plus Turk, as a way of playing on the fact that
these two nationalities were working together, since historically there has been so
much trouble between them. But, you know, in many ways we’re very alike,” says
Elias.
This place has proven very popular for its application of the traditional ingredients
from both nationalities’ cuisines (they cover a fair bit of common ground) and for
reworking them in a modern way, somewhat akin to the style with which many
modern British kitchens are reinventing Mediterranean food. And the bottom line
is that if you want to eat here you’ll have to book.
The menu offers a wide selection of small tapas-style Eastern Mediterranean dish-
es with a twist, and signature dishes like hoummus and tzatziki. Their balsamic
sauce-drizzled beets with feta cheese cause a rumpus when they leave the menu.
And sweet teeth can sink happily into their crispy baklava pastry, made with nuts
and raisins, and scented with rosewater and honey syrup.
The wine list carries a broad selection of New World wines, and also the pick of the
Greek and Lebanese bunch: “I’m encouraging people to try these new Greek
wines,” says Elias, “but the Turks are not very good at making wine yet, although
they have the perfect territory for wine-making. They eat most of their grapes.”
Now, that’s fighting talk where I come from. JMcC
A T L A N T I C A 9
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FROM HERE AND THERE
Pandemonium at the Zoo
On the Rocks. Tian Tian (left) and Mei Xiang sleep on the rocks in front of their custom-
made cave in Smithsonian National Zoological Park. Naturally cold now, in the summer
this cave will be cooled by built-in air conditioners.
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Halv Grek Plus Turk, Jungfrugatan 33, Stockholm, open each day 5 p.m.–midnight,
tel. (+46) (0) 8 665 9422.
Eastern Fusion
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