Iceland review - 2015, Page 122

120 ICELAND REVIEW
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 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
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
J Ó M F R Ú I N
I C E L A N D I C F I S H & C H I P S
Eat Meat & FishSPECIAL PROMOTION
A culinary institution in Iceland for 26 years, Ban Thai has a reputation as not only the best Thai
restaurant in Iceland but also one of the best in Iceland full stop, most recently being awarded Best
Thai Food 2015. 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
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
S J ÁVA R G R I L L I Ð