Atlantica - 01.09.2003, Síða 42

Atlantica - 01.09.2003, Síða 42
A newcomer on the Reykjavík culinary scene, Vox at the Nordica Hotel is already creating quite a stir. Touted as the best restaurant in Iceland by food connoisseurs of the city, it offers the talents of Bocuse d’Or bronze medal winner and member of the prestigious Academié de la Bocuse d’Or, Hákon Örvarsson. Situated in the stunning Nordica Hotel, Vox follows the hotel’s designer style: minimal yet warm in hues of white, beige and brown, with mosaic touches, paper lanterns and warm wooden floors. The establishment is divided into a bistro and a restaurant parted by an impressive glass wine “cellar”. The former offers light meals and snacks, and the latter is a more formal and luxurious affair. Here, Örvarsson and his team conjure up truly artistic cuisine, in a style influenced by the French tradition yet remaining somehow all his own. Starters include melt- in-the-mouth veal carpaccio, mosaic of foie gras, and sautéed langoustine with avocado purée and ginger oil. On the main course menu you’ll find beautiful classics with a twist such as chateaubriand with a Zinfandel sauce and shallot confit, and paupiettes of salmon and langous- tine with peas, spring onion, potato gnocchi and aniseed flavoured glace of langoustine and olive oil. Among the array of delicious desserts is an original take on that traditional Icelandic dairy product, skyr. Here it is concocted in three different ways on the same plate, as a smoothie, an ice cream and as a bavaroise. The wine list is extraordinarily impressive, featuring around 600 wines from around the world and the finest champagne vintages. If you’re after a unique gourmet experience, try the five-course taster menu where wines are selected for you to beautifully match each course. At lunchtime you can indulge in a multicultural buffet, offering everything from fresh Mediterranean dishes, sushi, smoked salmon and Indonesian-style curries. From the exquisitely bound menus to the Conran-designed Wedgwood bone china, every fine detail has been careful- ly considered at Vox, which should propel it to fame outside of Icelandic shores. AMB Vox bistro and restaurant, Nordica Hotel, Sudurlandsbraut 2, 108 Reykjavík. For reservations, tel. (+354) 444-5000, fax: (+354) 444-5001. Open daily. Thrír Frakkar This cosy French-style restaurant tucked into the charming Thingholt area of the city is renowned for its fabulous seafood. The relaxed atmosphere of Thrír Frakkar resembles that of a French bistro, appro- priate because Thrír Frakkar translates into ‘Three Frenchmen’ (or ‘Three Trench Coats’). What makes Thrír Frakkar differ- ent from other fish restaurants in the city is the varied menu, which ranges from tra- ditional plokkfiskur, a gratinée of fish and potatoes with onions served with sweet rye bread, to sumptuous bacalao (salted cod). It’s not all about fish, however, as chef Úlfar Eysteinsson is well known for his use of original Icelandic ingredients such as whale meat and puffin. This autumn, watch out for game on the menu, featuring reindeer, guillemot and lightly pan-fried seal with a wild berry sauce. Scandinavian fans will be able to snap up Eysteinsson’s new cookbook, available in Norwegian and Danish in bookstores this September. Thrír Frakkar, open for lunch Mon-Fri from 11.30 to 14.30 and dinner 18.00 to 22.00, Baldursgata 14, 101 Reykjavík, tel. (+354) 552-3939 The Pearl If you like a fabulous view with your meal, head to Perlan, the restaurant at the space-age Pearl. Perched high above Reykjavík, the circular, glass-covered restaurant slowly spins, offering guests a 360° view of the Reykjanes peninsula. Look out to the sea, and then on to the lights of the world’s northernmost capital: it’s mesmerizing. But the view is only half of the dining experience. Starting mid- October is their famous wild game buffet featuring delicacies such as reindeer, guillemot, wild duck and ptarmigan, and wild salmon and trout. Mid-November sees the start of Perlan’s special Christmas buffet, for which foreign visitors often specially fly in to experience. With a buffet table that’s over 20 square feet in area, the chefs putting on a carving show, and a view to die for, you’d better make those reservations straight away. Perlan, Öskjuhlíd, 101 Reykjavík, tel. (+354) 562-0200 i-site❍ 40 A T L A N T I C A40 A T L A N T I C A RESTAURANTS A Loud Voice V O X B i s t r o a n d R e s t a u r a n t P H O TO P Á LL S TE FÁ N S S O N 031-042 I-siteE ATL 503-rm 19.8.2003 15:34 Page 40

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