Iceland review - 2015, Qupperneq 112

110 ICELAND REVIEW
eat meat & Fish
Complement your Blue Lagoon experience with a meal at Lava Restaurant. Head chefs
Viktor Örn Andrésson and Þráinn Freyr Vigfússon, winner of the 2014 Nordic Chef of the Year com-
petition and head of Iceland’s national culinary team, respectively, showcase the best Iceland has to
offer in a range of light and gourmet dishes served in a unique environment with views of the Blue
Lagoon. Their dedication to local ingredients includes sourcing fish off the boats at nearby Grindavík
harbor and blue mussels off Reykjanes peninsula. Menu highlights include soup with garlic-marinat-
ed langoustine, white chocolate and seaweed; slowly cooked cod with smoked langoustine salad;
torched salmon with smoked onion, apple, watercress and horseradish and fried rack of lamb and
grilled lamb shoulder with pickled red onion. Open for lunch and dinner. Spa and dining packages
are available. Make Lava Restaurant part of your unforgettable trip to the Blue Lagoon.
420-8800. bluelagoon.com
Located at the historical Hotel Kea in downtown Akureyri, Múlaberg is a welcome addition to the
North Iceland capital’s restaurant scene, not least for its spacious outdoor seating area and daily happy
hour at the bar. Open 11 am to 10 pm, Múlaberg 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 sand-
wiches 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
Situated on the eighth floor of the established Hotel Saga, Grillið offers a spectacular view over
Reykjavík. In a cozy and sophisticated setting, be prepared to taste one culinary masterpiece after the
next. A seasonal restaurant, Grillið’s master chefs whip up dishes with the freshest Icelandic ingredi-
ents available, inspired by local traditions and customs. The three, four or seven-course tasting menus
will surprise and satisfy you, be it starry-ray with white wine sauce or duck breast with preserved red
currants. Beers and wine have been carefully selected to harmonize perfectly with the diverse courses.
For 50 years running, Grillið has long since earned a reputation as an Icelandic institution, ‘always on
top.’ 525-9960. grillid.is
In the heart of Akureyri, North Iceland, lies the unique restaurant Rub23, owned and operated by
one of Iceland’s most renowned chefs, Einar Geirsson. Specializing in seafood, the menu offers a wide
variety of fish and sushi dishes, as well as juicy steaks and delicious desserts. What makes the restau-
rant unique are the homemade spice mixtures customers can choose from, so-called rubs, which are
either sprinkled on or rubbed into the food. The customer first chooses a particular ingredient, fish or
meat, and then a rub. The menu also includes the chef ’s favorite combinations. Funky, fresh and full
of flavor, make sure to dine at Rub23 the next time you’re in Akureyri. 462-2223. rub23.is
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