Atlantica - 01.07.2004, Page 80

The pizza could have been invented by the Phoenicians, the Greeks, or
the Romans or anyone, in fact, who learned the secret of mixing flour
with water and heating it on a hot stone. In one of its many forms, pizza
has been a basic part of the Italian diet since the Stone Age. For the
ultimate authentic Italian kind, look no further than Rosso Pomodoro, a
great new restaurant addition to Reykjavík’s main shopping street. Part
of a Naples chain bearing the same name, this chic but friendly venue
mixes trattoria style with funky modern touches. Noisy, with an open
kitchen and friendly staff, it has become incredibly popular for its deli-
cious, inexpensive food and lively atmosphere. The speciality is, of
course, pizza, from a beautiful mosaic-tiled wood-fired oven. These
thin-crust wonders come in all kinds of gourmet varieties with a selec-
tion of Italian cheeses, prosciutto, beef, porcini mushrooms, arti-
chokes, garlic potatoes and creme fraiche, seafood, eggplant and
chilli. The menu, however, is not at all limited to pizzas. Generous pos-
tions of pastas are served and include a delicious king prawn tagli-
atelle and tomato gnocchi with smoked provola cheese. Garlic lamb
with mint, chilli and tomatoes is a definite success, and so is the ten-
der tuna steak simply drizzled with olive oil and rucola leaves. There’s
also a great selection of desserts including lemon sponge cake, Torta
Caprese, a yummy affair between dark chocolate and almonds, and
Frauela, with wild strawberries and chantilly cream. Another point
worth stressing is that the house wine is incredibly reasonable
according to Icelandic standards, at 2000 ISK for a liter. Make sure you
book in advance, or you’ll be in for a long wait. AMB
Rossopomodoro , Laugavegur 40a, 101 Reykavík tel +354 561 0500
78 A T L A N T I C A RESTAURANTS
Pizza Paradiso
Iceland’s prime celebrity chef, the jovial Siggi Hall, opened his own
eatery “Siggi Hall” four years ago and has enjoyed constant success
for his gourmet creations. It’s located in Hótel Ódinsvé, a small hotel
in the charming Thingholt area of central Reykjavík. The interior is
bright and spacious, a harmonious, modern blend of natural wood and
cream furnishings. The restaurant is partly covered by a glass roof,
which makes dining on bright summer nights even more enjoyable.
The cuisine is, according to Hall, Icelandic, influenced by France and
the Mediteranean. Quality Icelandic ingredients, such as lamb, which
Hall has avidly promoted abroad, play a starring role in the menu. The
ultimate lamb dish in Reykjavík has to be Hall’s pan-fried fillet baked in
a coating of fresh herbs and served with fennel, sour cream, cabbage
and a white wine sauce. Fish is given a southern twist, for instance in
the Catalonian saltfish dishes, or in the pan-fried cod served with foie
gras, truffles and potato mash. Classic choices are French staples
such as snails Bourgignon, duck a L’Orange and Filet Mignon. The
wine list is strong on French wines, but also has a good selection from
the New World. Guests staying at the hotel are welcome at the
restaurant´s elegant bar and can also order room service from a spe-
cial menu. AMB
Siggi Hall, Hotel Ódinsvé, Thórsgata 1, 101 Reykjavík,
Tel.+354 511 6677
Modern Mediteranean
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