Atlantica - 01.06.2011, Blaðsíða 80

78 a t l a n t i c a
IcElaNDa
Hótel ranGá You could start with the
seafood soup, laden with chunks of fresh
salmon, monkfish and prawns. Maybe
you’ll sip some of the hotel’s own-label
beer, Hrammur. Then you could try Hótel
Rangá’s take on the surf and turf, featur-
ing scallops drizzled in lobster oil and
Icelandic mountain lamb. But whatever
you do, leave room for the chocolate and
skyr cake, a signature concoction of rich
chocolate and velvety skyr-based cheese-
cake for which locals are happy to drive
the 100 kilometers from Reykjavík to taste.
After your gourmet meal, do like the King
of Sweden on his visit and enjoy a drink in
one of the hotel’s outdoor hotpots. Then
sit back, relax and start planning your
next trip to this luxurious enclave in south
Iceland. 487 5700. hotelranga.is
icelanDic FisH & cHips The humble
cod just got trendy. Icelandic Fish & Chips,
a self-styled ‘organic bistro’ by Reykjavík’s
harbor, has garnered a loyal following
since it opened four years ago. It’s obvi-
ous 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 fish itself, not just cod but
catfish, haddock, plaice or whatever the
fisherman has just hauled in, is battered
in spelt and barley flour 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 offer (served with spelt bread
and hummus), and the whipped skyr and
berry dessert, served in a champagne flute.
This is healthy, tasty food at a good price
in a charming environment.
511 1118. fishandchips.is
jóMFrúin If Gallup were to poll Reykjavíki-
ans 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 restaurant that is
a little touch of Denmark is packed. “It’s
popular because of Iceland’s relationship
to Denmark,” says Jakob Jakobsson, the
restaurant’s owner, referring to Iceland’s
former status as a Danish colony. “We have
quick service, great food, and the location is
good.” Don’t take Jakobsson’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. 551 0100.
jomfruin.is
lava Dominating the Reykjanes peninsula
landscapes, Lava provides the name and the
decor of the restaurant at the Blue Lagoon,
the country’s most popular tourist destina-
tion. Opened in 2007, Lava Restaurant is
built into the side of a cliff, with a striking
black lava wall projecting into the stylish,
modern setting. A glass staircase leads up
to the Lava Bar, perfect for a cocktail, and a
rooftop viewing deck provides a beautiful
view of the lagoon. As for the menu, Lava
offers fresh Icelandic ingredients with an in-
ternational flair. Nearby fishing village Grin-
davík provides the kitchen with the freshest
catch, so it’s no wonder that seafood is the
most popular choice among guests. Try
Minke Whale with wasabi, ginger and sweet
soya for a starter, continue with pan-fried
catfish with lime and chili, then finish with
the signature dessert of blueberry sorbet,
warm chocolate cake and white chocolate
skyr mousse. It may be hard to leave the
luxurious soak at the Blue Lagoon spa, but
with a menu like this you will feel just as
pampered out of the water as in. 420 8815.
bluelagoon.com
nítjanDa High above the city, on the
19th floor of Turninn in Kópavogur by
Smáralind mall, the crowds have been
flocking for brunch and lunch buffets at
the recently opened Nítjanda. Now, they
finally offer a dinner buffet too. Appetizers
feature Icelandic ingredients with tropical
twists: salmon with mango, sushi, fresh fen-
nel and orange; cured lamb with hazelnut
sauce that is to die for. There is also soup
and home-baked bread—but don’t forget
that there are plenty more courses to go!
The main offerings include a dozen spicy
dishes from across Asia, from tikka masala
to freshly fired skewers of meats and fish
from the yakitori grill and tandoori. The
highlight is the 12-hour-baked, tender and
juicy rib-eye of Icelandic beef. Desserts
come by the dozen too: skyr cake, choco-
late, Caribbean cheesecake… you name
it! The candles are lit, the sky turns golden
and the mountains line the horizon. The
view is magical, service friendly, the buffet
one of the top in town, and for only 4900
ISK per person, it is a real bargain for an
up-scale evening out in Reykjavik. Open for
dinner Wed-Sun.
veisluturninn.is/nitjanda a
Eat, Meat & Fish
SPECIAl PRoMotIon
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