Atlantica - 01.09.2007, Blaðsíða 72

70 A T L A N T I C A
Austur India Fjelagid For a rich sensory experi-
ence, head to Harrison Ford’s favorite, Austur India
Fjelagid. Everything about the place is stylish—their
logo, their menu, the carefully chosen antiques
and art on display from around India. We recom-
mend starting with a favorite of southern India, Eru
Varuval, lightly spiced tiger prawns, or Jeera Gosht
Tikka, grilled lamb. For your main course, choose
between pan-fried dishes like the Tiger Prawn Masala
or Jardaloo Gosht, or order one of Austur India’s
famous tandoori dishes. The marinated lamb, chicken
and seafood grilled in the kitchen’s traditional clay
tandoori ovens imported from London, are all genius.
Try an order of vegetable paratha, bread with a spiced
vegetable stu ng and baked in the tandoori oven, and
tomato palak rice on the side. Austur India can truly
boast of the unique combination of Icelandic ingredi-
ents and Indian spices.
552 1630. austurindia.is
DOMO Last fall’s much-anticipated opening of
DOMO, 101 Reykjavík’s new Asian/French dining
room, has not disappointed. The relaxed, trendy new
restaurant has quickly gained a reputation for having
some of the most gorgeous sushi, sashimi and entrées
in town. Head chefs Ragnar Ómarsson, captain of the
Icelandic National Culinary Team, and the innovative
Thráinn Júlíusson, have created an interesting fusion
menu that o ers Icelandic cod and lamb alongside
exotic favorites like kangaroo and yellow  n tuna.
Come early for a sake cocktail or a glass of whisky
from DOMO’s extensive collection. Move on to the
Domo Surprise menu, whose stunning sushi boat
features fresh delicacies like herb-marinated  ounder
sashimi. And, of course, there’s dessert, and if you’re
lucky, it will be the kitchen’s masterful coconut crème
brûlée—fusion at its absolute best. 552 5588. domo.is
Fjörubordid Lobster. That’s what the dining experi-
ence at Fjörubordid (The Seashore) is all about, where
Icelandic lobster, or langoustine, is served delicately
grilled and drizzled with melted herb butter and a
spritz of lemon. As a starter, its  avor infuses the
delicate creaminess of the lobster soup, the self-pro-
claimed “best in the Republic of Iceland.” Although
you can also  nd a tender lamb  let or vegetable- lled
pu pastry on the menu of main courses, lobster is
what makes this seaside cozy eatery in the village of
Stokkseyri, 60 kilometers from Reykjavík, so popular
with locals and visitors alike.
483 1550. fjorubordid.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 lamb
testicles (can one ever get enough?), sit down
to the popular Viking dinner special that starts
ravenous tourists o with shark and dried had-
dock, served with chilled Brennivín schnapps,
followed by a main course of braised lamb
shank with potato purée and glazed vegetables.
565 1213. fjorukrain.is
Hotel Búdir When you couple Hotel Búdir’s
über-romantic locale on the coast of the Snae-
fellsnes peninsula with the highly acclaimed
Icelandic cuisine from its cozy, tea-lighted
restaurant, you have a recipe for a not-to-be-
forgotten experience. When veteran chef Pétur
Thórdarson says he uses local ingredients,
he means it. The  sh is fresh o the boat in
nearby Arnarstapi or Ólafsvík, and the herbs,
picked daily, are plucked from the lava-lined
shore on which the hotel itself sits. The menu
changes at least bi-monthly, and sometimes
weekly, but you can rest assured that two of
the chef ’s specialties will always remain: cod
and tender Icelandic lamb. When asked about
the delicate preparations of the cod, the chef
winks. “The only thing I can tell you is that we
sautée it in olive oil and then it’s di erent every
time.” Be sure to pick a seat facing the lava or
the Snaefellsjökull glacier and the sta will see
to the rest. Reservations needed; Hotel Búdir is
located two hours by car from Reykjavík.
435 6700. budir.is
Hótel Holt For an aristocratic dining experi-
ence that won’t leave you sore in the wal-
let, lunch at the elegant Hótel Holt where
sommelier Ómar Nilsen will serve you a
two-course meal for only ISK 2,500. Add a
delicious, mouthwatering dessert for only ISK
600. The menu contains a selection of four
hors d’oeuvres and four main courses, three
of which are “ sh related,” says Nilsen. The
lunch experience at Hótel Holt runs seven days
a week from noon to 2:30 pm. Reservations are
preferred. 552 5700. hotelholt.is
Icelandic Fish & Chips The humble cod just got
trendy. Icelandic Fish & Chips, a self-styled “or-
ganic bistro” by Reykjavík’s harbor, has garnered
a loyal following in the few months it has been
open. It’s obvious what this simple eatery, with
both eat-in and take-away service, features on its
menu. But it’s the details that make it so popular.
The  sh itself, not just cod but cat sh, haddock,
plaice or whatever the  sherman just hauled in,
is battered in spelt and barley  our and cooked
in canola oil, rich in Omega 3 fatty acids. The
chips are Maldon-salted wedges of baked potatoes,
cooked in olive oil and herbs. And instead of
fat-laden tartar sauce, patrons can choose from a
variety of skyronnaises—creamy dips made from
Icelandic skyr. Those interested in a larger meal
will enjoy both whatever rich soup of the day is
on o er (served with spelt bread and hummus),
and the whipped skyr and berry dessert, served in
a champagne  ute. This is healthy, tasty food at a
good price in a charming environment. And the
city’s culinary scene has just become richer for it.
511 1118.  shandchips.is
Jómfrúin If Gallup was to poll Reykjavíkians
about their favorite Danish open-face sandwich
restaurant, Jómfrúin would win hands down.
Walk down Laekjargata street at lunch, peek into
Jómfrúin’s windows and see for yourself: the res-
taurant that is a little touch of Denmark is packed.
“It’s popular because of Iceland’s relationship to
Denmark,” says Kristján Sigurdsson, the restau-
rant’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
La Primavera “Start with the beef carpaccio,” says
Leifur Kolbeinsson, owner and chef of La Prima-
vera. “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 Austurstraeti, try the  llet of rein-
deer with gorgonzola- 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
mouthwatering. 561 8555. laprimavera.is
Eat, Meat & Fish
ICELANDa
SPECIAL PROMOTION
Reykjavík’s chefs know how to feed their people. Here is a guide to the vie gourmande in the capital and beyond.