Atlantica - 01.05.2007, Side 87

86 A T L A N T I C A
( » Continued from pg. 84)
Jómfrúin. If Gallup was to poll Reykjavíkians
about their favorite Danish open-face sand-
wich restaurant, Jómfrúin’s would win hands
down. Walk down Laekjargata street at lunch,
peek into Jómfrúin’s windows and see for
yourself: the restaurant that is a little touch
of Denmark is packed. “It’s popular because
of Iceland’s relationship to Denmark,” says
Kristján Sigurdsson, the restaurant’s  nancial
manager, referring to Iceland’s former status
as a Danish colony. “We have quick service,
great food, and the location is good.” Don’t
take Sigurdsson’s word for it. Try it yourself,
but make sure to order the “H.C. Andersen”:
rye bread with crisp bacon, liver pâté, port
aspic, horseradish and the ubiquitous butter
spread across most of Jómfrúin’s open-face
sandwiches. Laekjargata 4. 551 0100
Kebab Húsid. Kebab Húsid is the locals’
favorite spot for a kebab or pizza at 5 a.m.
on weekends. The pita breads, chili sauce
and tzatziki are homemade, and the fries are
always piping hot. But you can  nd an a ord-
able meal at Kebab Húsid anytime of day and
in addition to their kebabs, they serve some of
the city’s best  sh and chips (a perfect chance
to try fresh Icelandic seafood without a hefty
price tag). While the downtown location is
temporarily closed, head to the branch on
Grensásvegur for more seating and even a TV.
Grensásvegur 3. 588 2020
La Primavera. “Start with the beef carpac-
cio,” says Leifur Kolbeinsson, owner and chef
of La Primavera. “It’s been on the menu since
we started.” An excellent choice, and good
to know that as the Italian restaurant’s menu
evolves, this old stand-by will remain. When
you dine at La Primavera, located on Austur-
straeti, try the  llet of reindeer with gorgon-
zola- lled  g and chanterelle in marsala. If the
dish is not on the menu, don’t fret, because La
Primavera’s choices of fresh  sh are mouth-
watering. 561 8555. laprimavera.is
Laekjarbrekka. Romantic and elegant,
Laekjarbrekka feels like a European inn.
Housed in one of Reykjavík’s oldest build-
ings, Laekjarbrekka is a classic restaurant
serving a diverse menu, from café-styled,
light lunches to main courses such as Bac-
calao in a crust of Manchego, or Icelandic
lobster tails. After dinner, retire to the bar
and cognac room to  nish o the night in
style. 551 4430. laekjarbrekka.is
Rauda Húsid. Take a trip to the historical
village of Eyrarbakki, a lovely 45-minute
drive from Reykjavík to the southern coast,
and you’ll  nd the stately Red House in the
center of town. Visitors come year-round to
enjoy the bottomless bowl of seafood soup
and the trademark dish, langoustine lobster
tails. Other o erings include local fresh
catches, classic Icelandic lamb, and the house
bread and hummus. Dating back to 1919,
the house was originally the hub for all com-
merce in the south. Today, the building has
been renovated as a collaboration between
its owners and the townspeople, decorated
with local pieces from the village’s history
like a portrait of the original proprietor
and a collection of antique radios. Upstairs
comprises two bright and airy dining rooms,
ideal for receptions and meetings, while the
cellar houses a cozy pub room replete with
wooden casks and whitewashed walls. Open
daily. 483 3330. raudahusid.is
SALT Lounge Bar and Restaurant. Cuisine
trends tend to come and go in Reykjavík, but
if one thing is certain it’s that SALT Lounge
Bar & Restaurant, located in the swanky
lobby of the Radisson SAS 1919 Hotel, con-
tinues to be one step ahead of the curve in
 ne dining. Renowned chef Thórarinn Eg-
gertsson has managed to  awlessly combine
the freshest Icelandic ingredients with a  air
for creativity, resulting in mouthwatering clas-
sics like beet root carpaccio with goat cheese
and cashews, and  let of lamb with white
asparagus and licorice root.
To keep the menu lively and fresh, the chef
chooses a new theme each month that cor-
responds to the appropriate season. May is all
about the subtle tastes of the asparagus (think
green or white!), which will accompany sev-
eral of the  sh and meat courses, and June is
devoted to salads made primarily from locally
produced vegetables. As presentation is of
equal importance as the cuisine itself, the only
downside is that you may just  nd your food
too beautiful to eat. 599 1000. saltrestaurant.is
Silfur. Since its opening last summer, Silfur
has become a mainstay of those seeking
the best that Reykjavík dining has to o er.
Located on the ground  oor of Hotel Borg,
Silfur o ers a hip and intimate backdrop for
a late dinner prepared by two of Iceland’s
top chefs. Get there early to choose from one
of Reykjavík’s best cocktail menus, o er-
ing everything from the inventive blueberry
mojito to Veuve Cliquot by the glass. Move
on to a  rst course of smoked salmon and
salmon tartar served with wasabi ice cream,
or Icelandic langoustine served with coriander
foam and wing beans. For your entrée, try the
tender medallions of pork tenderloin served
alongside pork cheeks, cinnamon apples and
celery root purée. Every dish is simple and
elegant, and a sommelier is always available
to help you choose the perfect bottle from
Silfur’s renowned selection of wine and cham-
pagne including, of course, Cristal.
578 2008. silfur.is
Eat, Meat & Fish
ICELANDa
SPECIAL PROMOTION
(Continues on pg. 88»)