Atlantica - 01.01.2004, Síða 34

NÝMJÓLK
MYSA JÓGÚRT
SKYR SÚRMJÓLK
Icelandic milk is excellent stuff – pure, healthy
and hormone-free. The range of dairy products
on supermarket shelves is astounding and, of
course, without this complimentary guide, you
would be totally lost. AMB
NÝMJÓLK – Milk. The real thing. For low-fat varieties, try Léttmjólk and Fjörmjólk. But don’t try Stodmjólk
(with the baby on the carton). It’s strictly for the under twos. SKYR – Unique to Iceland, this is fat-free with
a creamy, dreamy texture. It comes in a range of flavours. The vanilla is a particular Atlantica favourite.
SÚRMJÓLK – Literally ‘sour milk’ or cultured milk. A lot like yoghurt, but with a tangier flavour. Also available
in strawberry, caramel and vanilla varieties. Ab mjólk is similar, but with acidophilus gut bacteria. MYSA –
Whey. Apparently it’s extremely healthy, but it takes a courageous man to down a glass of this sour yellow
liquid. Failing that, Icelanders seem to like cooking with it instead of white wine. JÓGÚRT – Not a hard one,
this is pretty much the same stuff that you get all over Europe in a variety of different flavours. Bet we’re the
only ones with the liquorice variety though. HRÍSMJÓLK – Rice pudding made with cream. It’s a favourite
with kids and adults alike. Comes with a variety of sauces including chocolate, cinnamon, berry and rhubarb.
+ +
i-site❍
The Dummy’s Guide to
Icelandic Dairy Products
HRÍSMJÓLK
32 A T L A N T I C A32 A T L A N T I C A HOTEL BUDIR DAIRY
Hótel Búdir comprises everything you need for the winter season: cool
design, a fabulous gastronomic experience and spiritual surroundings.
This is one country hotel so stylish that Wallpaper recently dedicated two
pages to it. Manager Viktor Heiddal Sveinsson shrugs that label off. "We
didn't know they were doing a feature. We certainly never meant to be
trendy." Be that as it may, Hótel Búdir has once again become THE place
to go in Iceland. Situated in west Iceland, under the beautiful, mysterious
Snæfellsjökull glacier, a hotel existed there for decades until the old build-
ing tragically burned down two years ago. The new Hótel Búdir was con-
structed in a traditional 19th-century style and reopened last summer.
Inside, it's a refined palette of ivory and chocolate – dark brown walls,
wooden panels, and leather upholstery juxtaposed with creamy drapes
and furnishings. The feel is not overly designed; the scattering of beautiful
lamps, prints and objects ensures a warm, personal touch evoking a for-
gotten era. The kitchen has long been the main attraction of the hotel, and
is renowned for its unique fish and game dishes.
Being ideally located for both recreation and nature appreciation, there
are plenty of activities to enjoy at Búdir for every season, such as horse
riding along the sandy beaches or snowmobiling on the glacier.
"I encourage people who come here just to really relax and indulge them-
selves," says owner Sveinsson. "In winter, you can just enjoy the cosy feel-
ing that the darkness evokes and the magnificent Northern Lights in the
sky.” AMB
Hótel Búdir, 356 Búdum
telephone: (+354) 435-6700; e-mail: budir@budir.is; www.budir.is
The Ultimate Getaway
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