Atlantica - 01.01.2004, Síða 42

La Primavera exudes subtle elegance, whether it’s
through its crisp, white, table linen, pistachio-
coloured walls, Italian designer chairs or the perfect-
ly attentive waiters. The original features of the
premises – wooden floors, large French windows and
high, ornate ceilings – are perfectly set off by cool cit-
rus colours and the occasional modern artwork.
The menu entices with a selection of traditional and
modern Italian dishes based on quality fresh ingredi-
ents, with the cuisine strongly influenced by the
Tuscany and Piemonte regions. A meal kicks off with
superb, freshly baked bread and olive oil, followed by
starters that include reindeer carpaccio with fried
mushrooms, soft polenta with taleggio and truffle oil,
and pan-fried squid with chili and rucola. Primi Piatti
includes chicken with papardelle, rosemary and gar-
lic, and mains feature pan-fried starry ray with lemon,
capers and garlic, and rib-eye of Icelandic beef with
chickpea aioli and salsa rosso. If you still have room,
try the addictive tiramisu, followed by the best
espresso in town and a glass of Vin Santo. AMB
La Primavera, Austurstræti 9, second floor, 101 Reykjavík; tel.
(+354) 561-8555. Open for lunch weekdays 12.00 to 14.30, and
dinner from six pm daily.
Hótel Holt exudes refinement, from its British gentle-
men’s club-style heavy interiors to the priceless art
collection decorating its walls. Intimate, with bur-
gundy-coloured seats and a mahogany-panelled
ceiling, its Gallery Restaurant is renowned for its
exquisite cuisine. But fear not. Although evenings
can be a rather pricey affair, the restaurant actually
offers a very reasonable three-course fixed lunch,
perfect for a winter day when you want to lift your
spirits and do something a little special without pay-
ing an arm and a leg. The mouth-watering entrées
include shrimp and lemon-grass soup, chicken liver
terrine and fried bacalao tartar, whereas main cours-
es include crispy fried Arctic charr, poached plaice
and mussel foam, and reindeer steak with butternut,
green pea potatoes and beetroot. For the finishing
touch, the divine desserts include mango and pas-
sion fruit soup and apple flambé with honey bread.
AMB
i-site❍
40 A T L A N T I C A40 A T L A N T I C A RESTAURANTS
Italian Refinement
Touch of Class
LA PRIMAVERA
HÓTEL HOLT
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