Iceland review - 2013, Side 96

94 ICELAND REVIEW
JÓMFrúin If Gallup were to
poll reykjavíkians about their
favorite Danish open-face
sandwich restaurant, jómfrúin
would win hands down. Walk
down lækjargata at lunchtime,
peek into jómfrúin’s windows
and see for yourself: the restau-
rant that is a little touch of Den-
mark is packed. “It’s popular
because of Iceland’s relation-
ship to Denmark,” says jakob
jakobsson, the restaurant’s
owner, referring to Iceland’s for-
mer status as a Danish colony.
“We have quick service, great
food, and the location is good.”
Don’t take jakob’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, horse radish
and the ubiquitous butter
spread across most of jóm-
frúin’s open-face sandwiches.
551 0100. jomfruin.is
GuLLFoSS kaFFi the
ultimate lunch stop along the
Golden Circle route, family-
run Gullfosskaffi by the iconic
waterfall Gullfoss, is especially
beloved for its Icelandic meat
soup. Filled with local lamb
and vegetables and at IsK
1,350 (UsD 11; including refill
on soup and bread) one of
the more affordable lunches
around, this favorite leaves
nobody hungry. they also offer
a selection of bagels, salads
and sandwiches, and several
home-baked cakes. try their
popular blueberry skyr cheese-
cake, with a cup of Italian style
espresso by one of the best
views in the country. all the
food is made from scratch with
the best local ingredients, and
no shortcuts taken—as is to
be expected as the family who
has run the restaurant for the
last 18 years are from a farm
background themselves. the
warm, swift and friendly service
reflects that personal touch too
(and with 400 seats there is al-
ways space at the dinner table,
even in the busiest season).
Quick, simple, local, affordable
and super tasty—could there
be a better road-trip lunch
spot? and did we mention the
view? 486 6500. gullfoss.is
LÓnkoT BucoLic reSorT
once a traditional Icelandic
farm but converted into a
guesthouse and restaurant 20
years ago, the family-owned
lónkot lies in the beautiful
and remote skagafjörður in
the north of the country. as
a member of slow Food, the
restaurant is renowned for its
creative use of the region’s
best produce: flowers, herbs,
berries, an assortment of fish,
mountain lamb and birds from
the nearby islands. newly
renovated, the bucolic resort
also offers hostel-style ac-
commodation and camping,
as well as the obligatory hot
pot. lónkot lies just over three
hours from reykjavík, one hour
from akureyri, and near the Ice-
landic emigration Center, which
commemorates the emigration
of Icelanders to north america.
453 7432. lonkot.com
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, hram-
mur. then you could try hótel
rangá’s take on the surf and
turf, featuring scallops drizzled
in lobster oil and Icelandic
lamb. But whatever you do,
leave room for the chocolate
and skyr cake, a signature con-
coction of rich chocolate and
velvety skyr-based cheesecake
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 ho-
tel’s outdoor hotpots. then sit
back, relax and start planning
your next trip to this luxurious
enclave in south Iceland.
487 5700. hotelranga.is
SaTT, meaning ‘true’ in Ice-
landic, serves simple,
honest Icelandic cuisine
using fresh, organic produce
from local farmers and fisher-
men; ingredients like angelica
cured salmon, Icelandic lamb,
arctic char with cucumber
and almonds, cured goose,
rhubarb sorbet and whipped
skyr with blueberry preserve.
located in Icelandair hotel
reykjavík natura and close to
nauthólsvík geothermal beach,
satt restaurant and bar bakes
traditional Icelandic breads and
sweets and squeezes its own
juices daily. open for breakfast,
brunch, lunch and dinner, satt
also features a summer Buffet,
outdoor seating and live music
every thursday evening.
444 4050. sattrestaurant.is
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Reykjavík’s chefs know how
to feed their people. Here is a
guide to the vie gourmande
in the capital and beyond.
Eat Meat
& Fish