Iceland review - 2014, Page 96

94 ICELAND REVIEW
eat meat & Fish

The delicious food prepared and served at the Grill Market (Grillmarkaðurinn) is based on close col-
laboration 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 rang-
ing from vegetarian meals to red-blooded 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 a 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

Lobster. That’s what the dining experience at Fjöruborðið (‘The Seashore’) is all about, where Icelandic
lobster, or langoustine, is served delicately grilled and drizzled with melted herb butter and a spritz of
lemon. As a starter, its flavor infuses the delicate creaminess of the lobster soup, the self-proclaimed ‘Best
in the Republic of Iceland.’ Although you can also find a tender lamb filet and vegetable-filled puff pastry
on the main course menu, lobster is what makes this cozy eatery in the seaside village of Stokkseyri, 60 km
(37 miles) from Reykjavík, so popular with locals and visitors alike. 483-1550. fjorubordid.is
The story begins in 2010 when a young chef named Gústav Axel Gunnlaugsson from the small fishing
town of Húsavík, Northeast Iceland, was awarded the national title Chef of the Year. His passion for
food started in early childhood, and after spending months traveling to every corner of the country,
looking for the ultimate Icelandic taste, he founded the restaurant Sjávargrillið on Skólavörðustígur
14, in the heart of Iceland’s capital, Reykjavík. On the long road, Gústav Axel came up with a menu,
a collective taste of the best of Iceland, such as golden ocean perch and grilled langoustine, vegetable
spring roll and slow-cooked egg, grilled catch of the day from Jón the fisherman, grilled leg of lamb
and slow-roasted lamb shank and grilled pork belly with hot BBQ sauce. Sjávargrillið is open seven
days a week, from 11 am to late. 571-1100. sjavargrillid.is
Take the sophistication of New York and pair it with the elegance of Paris and trendiness of Tokyo,
and you have the formula for Fish Market’s unbeatable atmosphere. Match that with its equally spec-
tacular haute cuisine with an Asian flair and you have the recipe for a restaurant that’s here to stay. The
crown jewel of its kitchen is the nine-course tasting menu. Highlights include miso-marinated black
cod served with tiger prawns and apricots, king crab with chili and lemongrass, and arguably the most
tender quail on the planet complemented by a delicate barbeque sauce. The restaurant has also earned
a well-deserved reputation for its sushi and sashimi, as fresh as it is elegant. Located in the heart of
downtown, no detail is spared. Tea lights illuminate the soft, rich furnishings, and highlights of bam-
boo and Asian flora create a trendy atmosphere to which the city’s glitterati come flocking. Save room
for the sorbet: green tea, lychee and blood orange. The perfect scoops are almost too beautiful to eat.
578-8877. fishmarket.is
F i s h m a r k e t
g r i l l m a r k e t
F j ö r u B o r ð i ð
s j áva r g r i l l i ð
SpeCiAL promotioN