Atlantica - 01.02.2006, Blaðsíða 62

Eat, Meat & Fish
TVEIR FISKAR. At Tveir fiskar the menu
changes regularly, according to Gissur
Gudmundsson, the restaurant’s owner. But
this change makes perfect sense, because an
adherence to freshness is Gissur’s motto: “If
it’s not fresh today, you won’t see it on the
menu.” One constant at Tveir fiskar is the
quality dishes served, regardless of what the
fish of the day happens to be. And the dining
experience is enhanced by the elegant atmo-
sphere of this restaurant, perched on the edge
of Reykjavík’s historic harbor.
511-3474. www.restaurant.is
REYKJAVÍK PIZZA COMPANY. In Decem-
ber, Reykjavík’s main drag got a new addition
– the Reykjavík Pizza Company. Opened by
the owner of Eldsmidjan, regarded by many
as makers of the best pizza in town, the Pizza
Company carries on the tradition of making
gourmet pizza in this Domino’s town. The
Reykjavík Pizza Company is both a coffee
house and pizzeria, where you can also get
beer and wine. Their most popular pizza is
the Reykjavík Special, topped with pepperoni,
cream cheese, jalapenos, mushrooms, garlic,
pineapple, and olives. Open 10-10 every day.
561-3838.
BLUE LAGOON. The best way to enjoy the
iconic Blue Lagoon is to spend the day there.
It’s like taking a beach holiday – it takes a
little while to unwind. Part of the reason this
is nice to do is that there is a great restaurant
there where you can get scallops in white
wine, gourmet burgers or fresh soup, with
one of the most unique views on the planet.
With huge windows looking out on the black
lava rock and blue waters, the restaurant is
an airy, elegant way to take a break from the
steam. Many even drive down from Reykja-
vík just to grab a bite. Blue Lagoon.
420-8800. www.bluelagoon.is
THRÍR FRAKKAR. Come on. Try it. Aren’t
you curious as to what whale actually tastes
like? At the homey restaurant Thrír frak-
kar, whale is for sale, served as a sashimi
appetizer, or a whale pepper steak. If the
fishy meat doesn’t appeal, there are numer-
ous Greenpeace-approved meals at what is
perhaps Reykjavík’s top seafood restaurant,
including smoked puffin. Try the specialty,
plokkfiskur, a seafood mash with potatoes.
552-3939. www.3frakkar.com
HÓTEL HOLT. For an aristocratic dinning
experience that won’t leave you sore in the
wallet, lunch at the elegant Hótel Holt where
sommelier Omar Nilsen will serve you a two-
course meal for only ISK 2,300. Add a deli-
cious, mouthwatering dessert for only ISK
600. The menu contains a selection of four
Hors d’Oeuvres and four main courses, three
of which are “fish-related,” says Nilsen. The
lunch experience at Hótel Holt runs seven
days a week from 12:00 to 2:30. Reservations
are preferred.
552-5700. www.hotelholt.is
FJÖRUKRÁIN. The restaurant, located in
Hafnarfjördur, is known for serving dishes
that honor Thorrablót, a feast dating back to
Viking times when farmers desperate to stay
alive through the endless winter ate every
part of the sheep. If you’ve had enough of
ram’s testicles (can one ever get enough?) sit
down to the popular Viking dinner special
that starts ravenous tourists off with shark
and dried haddock, served with chilled Bren-
nivín schnapps, followed by a main course
of braised lamb shank with potato purée and
glazed vegetables – a meal even the most
discerning foodie would love.
565-1213. www.fjorukrain.is
60 AT L A N T I CA
Reykjavík’s chefs know how to feed their people. Here is a guide to the vie gourmande in the capital.
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