Iceland review - 2014, Blaðsíða 92

90 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 in 2006. 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 popu-
lar. 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 cham-
pagne flute. This is healthy, tasty food at a good price in a charming environment.
511-1118. fishandchips.is
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A culinary institution in Iceland for 25 years, Ban Thai has a reputation as not only the best Thai res-
taurant in Iceland but also one of the best in Iceland full stop. The restaurant has a dedicated fan base,
including visiting Hollywood stars. The menu offers a long list of authentic dishes, such as hot and
cold appetizers, soups, stir-fries, curries, noodles, rice, salads and barbecue favorites. Ban Thai only
uses high quality seafood, chicken, beef and pork and no MSG. The vegetarian options are equally
diverse with popular dishes including the Tofu Pad Ka Pao (Basil Tofu) and Massaman Pak made with
tofu, vegetables, peanuts, coconut milk, potatoes and onion cooked in a curry sauce. Other favorites
include the Coconut Prawns. Fine Thai beers are on offer as are a variety of wines. All dishes are
made from scratch so be prepared to wait—this isn’t fast food, as owner Mr. Boonchang emphasizes.
Come and find out what all the fuss is about. 552-4444. banthai.is
B a n t h a i