Atlantica - 01.05.2002, Blaðsíða 74

72 A T L A N T I C A
Located in a beautiful old building in the town centre, Humarhúsid, or ‘the Lobster
House’, has all the charm of old-style Scandinavia. Offering elegant dining, graceful
service, and above all, refined cuisine, Humarhúsid stands out for its classic/modern
Icelandic cooking. This is the perfect place for a family occasion or a spot of romance
as the kitchen is open all day, which means that lunch can become a French-style
affair, continuing into the late hours of the afternoon.
The speciality here, of course, is lobster, although what Icelanders call lobster is actu-
ally a smaller but even more delicious creature which the French have named lan-
goustine. These little ocean creatures are served up in a number of ways, from classic
garlic butter to chilli sautéed with salmon and avocado ice cream. The special lunch
menu changes regularly, but features starters such as creamy lobster bisque, garlic-
roasted lobster tails and whale sashimi with wasabi vinaigrette. Main courses include
pan-fried lobster tails with champagne sauce and, for meat eaters, there’s always an
offering of tender Icelandic lamb or beef. Fish is the star attraction of the day’s spe-
cials, with tempting concoctions such as pan-fried redfish with curry and papaya or fil-
let of cod with chicken liver mousse. For a final touch to your meal, savour desserts
such as a baked chocolate ganache with meringue or traditional blueberry tart.
Stretch your legs and give your digestion some time to recuperate in the charming
upstairs sitting room, and indulge in an after-lunch coffee and digéstif.
Humarhúsid, Amtmannsstígur 1, 101 Reykjavík, tel: (+354) 561-3303.
Open daily from 11.30 until late.
Thrír Frakkar
With its cosy, informal atmosphere, Thrír
Frakkar (meaning both ‘Three Frenchmen’
and ‘Three Trench Coats’) resembles a
French bistro. Ingredients are, however,
purely Icelandic, with an accent on all things
aquatic. The extensive menu ranges from tra-
ditional Icelandic dishes to seemingly the
whole of the North Atlantic’s fauna. The
bacalao (salted cod) is excellent, served with
a tangy caper and red onion sauce, and the
catfish in creamy pepper sauce proved to be
delicious. Cooking is classic with a twist, or
as chef Úlfar Eysteinsson puts it, “putting old
school ingredients into new clothes”. Úlfar
certainly has some very original ingredients
on his menu, including whale meat, puffin and
Icelandic game. A must is the brilliant
plokkfiskur, a traditional dish of mashed fish,
potatoes and onions, served with sweet rye
bread. Anyone who has never tasted fish
chins might like to try them here, although
Úlfar recommends that those unacquainted
with cured shark should avoid choosing it as
a starter. “If you’re not prepared for the
stinky foods, they can put you off the rest of
your meal.“
Thrír Frakkar, Baldursgata 14, 101 Reykjavík,
tel: (+354) 552-3939.
Mon-Fri: lunch 12-3 p.m., dinner from 6 p.m.
Sat-Sun: dinner from 6 p.m.
Kaffibrennslan
Kaffibrennslan is a down-to-earth, cosy
café/bistro with a Parisian allure and over a
hundred different varieties of beer on offer.
Situated next to the art-déco Hótel Borg, it’s
the perfect lunch stop in the heart of the city
centre. The simple but warm interior is on two
floors, and features rustic tables and chairs
and a floor tinted brown with Guinness and
coffee grinds. Popular both day and night,
Kaffibrennslan serves a tasty selection of
good-value, generously served dishes. Small
dishes include bruschetta, quesadillas and
chicken wings, or you can order a selection
of hamburgers and steaks from the grill. Try
the wishbone steak sandwich, served with
Béarnaise sauce and fries, or the barbecued
Cuban sandwich, consisting of pork, bacon,
cheese and pickles served with fries. If
you’re still not satisfied, round up the meal
with a delicious pecan pie or devil’s food
cake served with vanilla ice cream. True to its
name (literally ‘the coffee roaster’),
Kaffibrennslan offers top-quality coffee to
drink in or take out: espresso, cappuccino,
macchiato, and for something exotic, try their
carajillo pokhara.
Kaffibrennslan, Pósthússtræti 9,
101 Reykjavík, tel: (+354) 561-3600.
Mon-Thu 11-01 a.m., Fri 11-03 a.m.,
Sat 12-03 a.m. and Sun 14-01 a.m.
i-site RESTAURANTS❍
High Noon
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SPRINGTIME IS IDEAL FOR LONG, LAZY MIDDAY MUNCHING. ANNA MARGRÉT
BJÖRNSSON CHECKED OUT SOME OF THE BEST LUNCHING VENUES, RANGING FROM
CHEAP AND CHEERFUL, TO THE MORE ELEGANT AND PRICEY. BUT HEY, THERE AIN’T
NO SUCH THING AS A FREE LUNCH.
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