Iceland review - 2014, Síða 96

94 ICELAND REVIEW
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 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, horseradish and the ubiquitous butter, spread across most of Jómfrúin’s
open-face sandwiches. 551-0100. jomfruin.is
From its perch in a historical timber house on the hill overlooking bustling Lækjargata, the haute
cuisine kitchen of Humarhúsið (The Lobster House) offers a host of local ingredients prepared to
highlight delicate, complex flavors, including cod, catfish, salmon, mussels, horse, lamb and, of course,
langoustine (Icelandic lobster). Enjoy the candlelit dining room decorated with antique furniture and
accent pieces that speak to the house’s historical provenance. For a romantic evening, try the four-
course menu, consisting of creamy lobster soup, catfish with creamy barley and carrot purée, a fascinat-
ing combination of tenderloins of pork and langoustine, and to finish, vanilla parfait with warm licorice
sauce and blueberries. All dishes can be ordered with wine carefully selected to compliment their taste.
Humarhúsið brings Iceland’s best to the fine dining table.
561-3303. humarhusid.is
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 obvious 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
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iceland’s chefs know how to feed
their people. here is a guide to
the vie gourmande in the
capital and beyond.