Atlantica - 01.10.2006, Qupperneq 74

Atlantica - 01.10.2006, Qupperneq 74
72 AT L A N T I CA Eat, Meat & Fish ICELANDa SPECIAL PROMOTION SJÁVARKJALLARINN Not easy to find, but always a winner. Try Sjávarkjallarinn’s exotic meat and seafood sampler and you will not be disappointed. Perhaps you’ll have candied roasted quail followed by delicate sushi, monkfish and gorgeous reindeer. Or you might get to sample some tender kangaroo. The waitstaff is friendly and helpful as they guide you through the languid meal that might be – no matter how well heeled you are on the food circuit – among the best you’ve had. Almost everything, from the an- ise-infused bread topping to the mocha and orange crème brûlée with candy that pops in your mouth, is out of this world. 511-1212. HUMARHÚSID The “Lobster House” opened up downtown 11 years ago, special- izing in lobster, seafood and meat dishes. Try the lobster bisque, prepared with cream, brandy, and lobster, or the whale sashimi served with licorice-soy sauce. For your main course, try the popular “five times” lobster – lobster cooked five different ways – or another special of the house, the popular tenderloin of horse. And for dessert, the white chocolate crème brulée will treat you right. 561-3303. www.humarhusid.is 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 atmosphere of this restaurant, perched on the edge of Reykjavík’s historic harbor. 511-3474. www.restaurant.is THRÍR FRAKKAR Come on. Try it. Aren’t you curious as to what whale actually tastes like? At the homey restaurant Thrír frakkar, whale is for sale, served as a Sahsimi appetizer or a whale pepper steak. If the fishy meat doesn’t appeal, there are numerous Greenpeace-approved meals at what is perhaps Reykjavík’s top seafood restaurant, including smoked puffin. Try the specialty, plokkfiskur, a seafood mash with potatoes, au gratin. 552-3939. www.3frakkar.com SILFUR Take an unbeatable location, an award-winning chef who isn’t afraid to go out on a limb, and some mighty fine cocktails, and you’ve got yourself Silfur, the shiny new addi- tion to Reykjavík’s fine dining set. Get to Silfur early to choose from one of the city’s best drink menus, offering everything from Veuve Clicquot by the glass to an amazing blueberry mojito and a passion fruit caipiroska. Silfur (which means “silver” in Icelandic) offers New French cuisine on a menu that encourages patrons to order sev- eral small dishes and tour a variety of fresh local and international ingredients on offer. Whether you are a party of 2 or 10, the best way to go is to order the Silfur’s Flavours menu, a five- course set menu chosen by chef Thórarinn Eggertsson, Iceland’s 2005 chef of the year and a silver medallist in the 2006 Scandinavian chef of the year. Designed to encourage customers to try things they might not normally order, the Flavours menu delivers creative combina- tions like langoustine and avocado, foie gras and tuna sashimi, pigeon and apple buerre. The menu comes with highly recommended wine pairings and is, from beginning to delicious end, a foodie’s dream. Open weekdays for lunch, dinners every night of the week. On Fridays and Saturdays, Silfur seats for dinner until 11:30PM, which makes this not only one of the best tables in town, but also one of the latest. 578-2008. www.silfur.is ROSSOPOMODORO To indulge in a real, down home taste of Little Italy, plant yourself at a window table in Rossopomo- doro and plan to stay the night. Its authen- tic Southern Italian cuisine, prepared by coupling the finest Italian olive oils with the freshest Icelandic ingredients, means that the thick pomodoros and rich cream sauces are fit for Italian nobility. Trust the chefs, Mario Nosenzo and Rafaelo Cecchini, both Italians, and their recommendations. They’re masters of their craft. If the homemade gnocchi topped with a delicate four-cheese sauce or the baccalao filet with red pepper, onion, tomato and basil don’t make you drool, the pizzas certainly will. The oven is authentic – built from scratch by four Italians from Napoli – and you can tell. The crust, made from imported Italian farina, is thin and crispy on the out- side and just-soft on the inside. When topped with fresh mozzarella, tomato and basil, you’ll have to restrain yourself from ordering a second to go. The décor has the contagious energy of southern Italy and the understated minimal- ism of Scandinavia. The result: sophisticated comfort. Though you’ll inevitably be stuffed from your freshly made pasta, make room for the warm chocolate soufflé served with fresh whipped cream and pistachio gelato. You might just feel like you’ve officially landed in the Mediterranean. 561-0500. www.rossopomodoro.is ( » Continued from pg. 71) 050-94ICELANDAtl506 .indd 72 25.8.2006 1:20:48
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