Atlantica - 01.09.2007, Síða 73

A T L A N T I C A 71
Copenhagen is a city full of zest and life. A pulsating metro-
pol - a vibrant, modern city whose fascinating past coexists
with the very latest trends in architecture,
design and fashion.
Make the Copenhagen Admiral Hotel your home base and be
close to major sights and shopping districts.
Accommodation + 3 course dinner + extended breakfast.
SALT break DKK 930 per person in ½ double room.
Copenhagen Admiral Hotel & SALT Toldbodgade 24–28 DK-1253 Copenhagen K T +45 33 74 14 14 admiral@admiral.dk www.saltrestaurant.dk www.admiralhotel.dk
Bergstadastræti 37 - 101 Reykjavik - Iceland - Tel. +354 552 5700 - Fax +354 562 3025
holt@holt.is - www.holt.is
An UnforgettAble experience
An evening at The Gallery Restaurant remains an unforgettable experience.
The superb cuisine is inspired by French culinary tradition and we enjoy
sharing our passion for wine and food with our guests.
The Gallery Restaurant has been renowned for its art, outstanding cuisine
and impeccable service for over forty years.
(Continues on pg. 72 »)
Laekjarbrekka Romantic and elegant, Laekjar-
brekka feels like a European inn. Housed in one
of Reykjavík’s oldest buildings, Laekjarbrekka is
a classic restaurant serving a diverse menu, from
café-styled, light lunches to main courses such
as bacalao 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
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, continues to be
one step ahead of the curve in  ne dining. The
SALT kitchen team has managed to  awlessly
combine the freshest Icelandic ingredients with
a  air for creativity, resulting in mouthwatering
classics like Icelandic langoustine and lamb  llet
with asparagus and licorice root. To keep the
menu lively and fresh, the chef chooses a new
theme each month that corresponds to the ap-
propriate season. September is devoted to fresh-
ly-o -the-boat Icelandic seafood like langoustine
and scallops and October is all about beer. Yes,
beer. 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
Siggi Hall Ask any Icelander to name the
nation’s  nest chef and the answer will invari-
ably be Siggi Hall. Tucked away in the cozy
neighborhood surrounding Hallgrímskirkja
church, at Hotel Ódinsvé, the light and airy
restaurant bearing his name has become syn-
onymous with the best in Icelandic cuisine,
with nearly all ingredients from Icelandic
farms and  shermen. The man himself stands
at the forefront of Iceland’s foodie revolution,
making good on the country’s abundance of
seafood, lamb and produce. You’ll inevitably
 nd bacalao (salted cod) in some variety on
the menu, as well as Iceland’s celebrated