Iceland review - 2013, Qupperneq 82

80 ICELAND REVIEW
sPECIAL PROMOTION
geYSIr BISTro & BAr
housed in the same building as
the tourist Information Center
and sitting directly above the
Seafood Cellar, Geysir Bistro &
Bar is an airy, spacious pit-stop
for a hearty, unpretentious
meal. While Geysir makes no
claims of being a gastronomic
eatery, the menu offers a sat-
isfying array of fish and meat
dishes, burgers and sandwich-
es and an inventive selection of
starters using high-quality local
produce. With swift and atten-
tive service, generous portions
and a well-conceived wine list,
Geysir is the perfect venue
for a dinner among friends or
for a couple looking to break
away from the kitchen and
treat themselves to a burn-free,
mess-free, washing-up-free
evening out.
517 4300. geysirbistrobar.is
THe grIll mArkeT the
delicious food prepared and
served at the Grill Market (Grill-
markaðurinn) is based on close
collaboration with farmers all
across Iceland giving personal
advice regarding their produce,
whether it’s honey, cheese,
skyr, beef, mutton or quail.
then, the Grill Market’s chefs,
who are among Iceland’s finest,
take the ingredients and use
them to make unique and often
surprising dishes ranging from
vegetarian meals to red-blood-
ed steaks. further enhancing
the natural experience, smoke,
fire, wood and coal are used.
the Grill Market is located in
the heart of the city center
in an historic building dating
back to 1920, originally built as
a cinema. the contemporary
décor is inspired by Icelandic
tradition and nature, featuring
natural wood, fish leather and
lava. open from 5 pm, the Grill
Market lounge is located on
the lower floor. there, enjoy a
cocktail or glass of fine wine in
a bona fide relaxed Icelandic
atmosphere.
571 7777. grillmarkadurinn.is
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
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 lo-
cation is good.” Don’t take Ja-
kob’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 sand-
wiches. 551 0100. jomfruin.is
múlABerg BISTro & BAr
located at the historical hotel
kea in downtown Akureyri, Mú-
laberg is a welcome addition to
the north Iceland capital’s res-
taurant scene, not least for its
spacious outdoor seating area
and daily happy hour at the bar.
open 11 am to 11 pm, Múla-
berg serves as a bistro, as well
as accommodating fine diners,
with a diverse and tempting
menu. Inspired by french,
Italian and Danish cuisine,
Múlaberg highlights Icelandic
ingredients, offering everything
from the fish of the day and
juicy steaks to sandwiches with
a special twist, such as the
popular estragon-flavored
lobster salad in a hotdog bun.
the idea is to mix luxury
Icelandic ingredients with
everyday food, as head chef
haraldur Már pétursson
explains. the combination is
surprising and absolutely
delicious.
460 2020. mulaberg.is
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 km (60 miles)
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
Iceland’s chefs know how to feed
their people. Here is a guide to
the vie gourmande in the
capital and beyond.
Eat Meat
& Fish