Atlantica - 01.11.2001, Qupperneq 52

50 A T L A N T I C A
Hótel Loftleidir
The game buffet at Hótel Loftleidir is legendary, with restaurant Lónid being the first of
its kind to dedicate its menu to wild fare.The hotel dates from the ‘60s, but the restau-
rant premises have been recently revamped using cream leather chairs, crisp linen and
designer tableware. The sumptuous buffet has become an annual Icelandic tradition,
being the perfect opportunity to taste a wide variety of game. The buffet offers an exten-
sive selection of starters and main courses, and ptarmigan soup, wild salmon, marinat-
ed goose and confit of wild duck are just a few ways to whet your appetite. Main cours-
es include ptarmigan with chestnuts and blueberry sauce, flambéed reindeer medal-
lions, dolphin in pepper sauce and guillemot with wild mushroom sauce. A good selec-
tion of heady reds is offered on the wine list, including a full-bodied 1997 Chateauneuf
du Pape and a spicy South African Stellenbosch Shiraz. If you can’t make it to Iceland
in time for the game season, make sure you sample the famous Ida Davidsen Christmas
Buffet which offers a delicious Icelandic/Danish traditional feast, including herring
salad, smoked and pickled salmon, smoked eel, roast pork and sweet rice pudding.
Lónid restaurant at Hótel Loftleidir, Hlídarfótur, 101 Reykjavík.
For reservations call (+354) 505-0925
Apótek
Trendy Apótek, on the central street of
Austurstræti, is located in a beautiful, old pharma-
cy as the name suggests. Making the most of the
original features of the premises, the restaurant is
an example of understated elegance with its high
ceilings, simple furnishings and art-deco lights.
Ever popular with the in-crowd since its opening
two years ago, the restaurant serves modern
fusion cooking. The restaurant is divided in two,
the first is a bar and caféteria serving small dishes
and tapas, and the latter a more formal dining area.
Owner Gudvardur Gíslason is an old hand on the
game scene since his days at Hótel Loftleidir and
now keeps the same tradition alive at Apótek. A
special game menu has been composed by head
chef Sigurdur Ólafsson, who brings a modern twist
to traditional classics. The exotic starters include
puffin with fennel jam and sauce pineau des char-
entes and cod terrine with nori and juniper berries.
Main courses include tender medallions of rein-
deer with pecan nuts and a madeira glaze, and
breast of goose with five spice and sweet and sour
sauce ‘Sautern’.
To end on a sweet note, try the cappucino crême
brûlée with tonka pepper or tart rhubarb soup with
ice cream ‘thaiti’. Accompany your wild fare with
one of the specially selected wines, including a
heady 1996 Lehmann Eight Song Shiraz or a 1994
Campillo Reserva Especial. Head down to the bar
for an after-dinner cognac or digestif, where a pre-
dominantly glamorous crowd hangs out “to see
and be seen”.
Apótek, Austurstræti 16, 101 Reykjavík,
tel: (+354) 575-7900. Café open from 11.30 onwards.
Restaurant open for lunch 11.30 – 14.00 except
Sundays. Dinner from 17.30 daily.
Humarhúsid
Located in one of the city centre’s prettiest houses,
a night at Humarhúsid is always a safe bet.
Offering elegant dining, graceful service and
above all, refined cuisine, Humarhúsid stands out
for its classic/modern Icelandic cooking. It is
famous, as the name suggests, for its succulent
lobster (humar means lobster in Icelandic), or lan-
goustines as the French would call these small
crustaceans. This winter, along with classics such
as their lobster in champagne sauce, Humarhúsid
are offering an extensive game menu. Starters
range from wild fowl soup, reindeer carpaccio to
caramelized whale, and main courses include
“surf and turf” (grilled tenderloins of beef with lob-
ster tails) and grilled tenderloins of horse with
potato cream. Offered daily is “wild game depend-
ing on the hunters luck”, which could bring a spot
of excitement to your evening. For a final touch to
your meal savour a baked chocolate ganache with
meringue and Dom ice cream or traditional blue-
berry tart. Cosy up for a long November evening in
the upstairs sitting room, perfect for an after-din-
ner coffee and cognac.
Humarhúsid, Amtmannsstígur 1, 101 Reykjavík,
tel: (+354) 561-3303.
Anna Margrét Björnsson went on the prowl.
i-site RESTAURANTS❍
IT’S THE SEASON FOR WARM COATS, MULLED WINE AND
A BIT OF HEARTY GAME. THE HUNTING SEASON IS ON
AND REYKJAVÍK’S FINEST RESTAURANTS ARE ALL BRINGING OUT THEIR
CATCH. ICELAND’S FAUNA, FROM DOVES TO DOLPHINS, GEESE TO GUILLE-
MOT AND REINDEER TO..WELL..PTARMIGAN, AWAITS THOSE HEALTHY WIN-
TER APPETITES.
Game On
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