Iceland review - 2014, Page 76

74 ICELAND REVIEW
surrounded by lava and pale blue geothermal
water that appears to flow into the spacious hall,
people of various nationalities—some wearing
fluffy, white bath-robes—are enjoying a relaxing lunch.
Aptly named Lava, this is the restaurant of the world
renowned Blue Lagoon Spa, located in the midst of a
mossy lava field on the Reykjanes peninsula.
“When talking about Icelandic cuisine, perhaps sheep
heads and smoked lamb comes to mind but we, the new
generation of Icelandic chefs, don’t come anywhere near
that,” smiles Viktor Örn Andrésson, Iceland’s new Chef
of the Year and Lava’s Master Chef. “Actually, although I
am too young to have experienced it personally, things
have changed significantly in the past couple of decades
with the advent of all these new and exotic ingredients.
Until 20 years ago, we didn’t even have garlic.”
Forget rotten shark and sheep
heads, Iceland’s new generation
of chefs is all about the local
and the fresh, says Chef of the
Year Viktor Örn Andrésson.
a fresH start
BY Ásta anDRésDóttiR PHOtOS BY PÁll stefÁnssOn