Atlantica - 01.06.2004, Qupperneq 53

If hobnobbing with aristocracy and
fine Icelandic cuisine are among your
hobbies, you can indulge both at
restaurant Naustid on Tryggvagata. Situated just feet from the
harbour and originally built as a fishing storehouse, Naustid
has played host to kings and queens of Scandinavia through-
out its half-century of culinary creations.
The boat-like interior of exquisite oak evokes Icelandic sea-
faring tradition and is strongly reflected in the small but varied
menu. Begin your nautical Naustid experience with pan-fried
scallops served with wild mushroom risotto or, for the more
adventurous, smoked puffin in a blueberry sauce.
Naustid is also renowned for its inventive main courses that
include monkfish with shrimps and white wine butter and pan
fried flounder dressed with capers, onion and bacon. And
Naustid is not only about fish. Lamb dishes feature strongly
too and the marinated shank of lamb in a balsamic gravy or
the lobster-filled filets with rosemary sauce are guaranteed to
satisfy even the most fastidious palate.
Under new, dynamic management and gearing up to cele-
brate its golden anniversary in November, Naustid will doubt-
less remain an exquisite Icelandic eating experience for
another fifty years. JB
Naustid, Vesturgata 6-8, 101 Reykjavík. Tel (+354) 554 0500.
This restaurant in a beautiful timber house
in the heart of Reykjavík has recently
changed hands. Formerly part of Danish
chain Sticks ‘n Sushi, it was taken over and renamed “Maru”
by the same wizards of modern cuisine that own the success-
ful Apótek restaurant. Maru is the Nippon word for Japan, and
certainly the refined interiors evoke Japanese serenity and
style. The interior walls of this renovated historic building are
painted in warm grey tones, with touches such as red lac-
quered wood and oriental blinds. The mood is pretty bright,
though, with ethnic beats in both the restaurant and its base-
ment bar. Sushi is the mainstay of the menu and is as fresh as
it gets, with a wide selection of traditional and California style
nigiri and maki with dabs of sour cream and avocado. Miso
soup comes in several delicious varieties, such as noodle and
bok choy and chicken and sesame. Salads are refreshing and
include shiitake mushroom salad with garlic chips and yuzu
dressing, and a papaya salad with peanuts and spicy lime
dressing. Yakitori barbecue sticks are all beautifully marinated
and seasoned and include melt-in-your-mouth salmon, lamb
chops and beautifully tender beef. There are also a number of
great noodle dishes. Interestingly, Maru has chosen to serve a
selection of Thai curries in addition to the Japanese offerings,
beautifully perfumed and vegetable- and chicken-based.
Dessert is another mouth-watering affair with classics such
as chocolate toffee pudding, melon and mint soup, and tropi-
cal fruit with a coconut crumble. The wine list is carefully
selected to go with the subtle oriental spices, although of
course you could go for sake or Japanese beer instead. Finish
up at the trendy bar downstairs for an after-dinner drink to
complete the evening. AMB
Maru, Adalstræti 12, 101 Reykjavík, tel (354) 511 4440
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50 A T L A N T I C A50 A T L A N T I C A RESTAURANTS
Tokyo Style
Nautical Dining
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