Iceland review - 2015, Page 108

106 ICELAND REVIEW
Höfn is the gateway to Vatnajökull glacier and glacial lagoon
Jökulsárlón, and an increasing number of tourists are visiting the
region every year. The lovely harbor-side town offers visitors much to
see and do. There are fewer than 2,000 residents in Höfn, which makes
the local culture quaint, with cozy guesthouses, region-specific muse-
ums, a beautiful harbor and a range of restaurants accommodating the
increasing number of tourists to the region.
One restaurant not to miss is Humarhöfnin, a popular local spot
since owners Ari, María, Anna and Óli opened the doors in 2007. The
restaurant will now be open during the winter to serve locals and the
growing number of visitors to Höfn. Indeed, the town has come alive
since Humarhöfnin opened, as every year the town is setting new re-
cords for tourism. The restaurant is a ‘don’t-miss’ for seafood lovers, as
the menu emphasizes locally-caught langoustine in an array of dishes;
the most popular one being the traditional langoustine tails, which are
fried in butter and seasoned perfectly with parsley, garlic and butter.
The family-run restaurant is situated next to the harbor and guests
can often see the boat, Sigurður Ólafsson, docked outside or arriving
with a fresh catch of langoustine.
DIVERSE MENU
There’s something for everyone on the menu, from succulent
whole langoustine to tender fillet of lamb or Arctic char. Langous-
tine pizza, and salt-fish are also on offer—and the langoustine
bisque is a favorite among the owners. The bisque is untradition-
al, as it’s a French recipe that emphasizes the fish and does not
feature a cream base like many Icelandic-style soups. If someone
from your party is a vegetarian, don’t fret, as there is always a
vegetarian option on the menu.
LOCAL INGREDIENTS
Fresh ingredients are a high priority for the owners and staff. In
addition to langoustine, Humarhöfnin buys lamb from a small
company in East Iceland, Arctic char from off the south coast, and
potatoes from Hornafjörður. Local and fresh are important to the
owners.
Humarhöfnin can accommodate both groups and individuals.
The ground floor boasts tables for 70 people in an open and spa-
cious room, while the top floor has seating for 40 people.
The owners, friendly staff and talented new chef Jóhanna
Jóhannsdóttir, are looking forward to serving you on your next
trip to Höfn. For opening hours, please visit their website.
humarhofnin.is
LANGOUSTINE
CAPITAL OF ICELAND
As tourism to Höfn has increased, 2015 marks
the first year that local restaurant Humarhöfnin
will remain open during the winter months.
SPECIAL PROMOTIONSOUTH ICELAND