Iceland review - 2016, Page 110

108 ICELAND REVIEW
Located in the heart of Reykjavík, Caruso is the Italian restaurant which will capture your heart. The
two-story building is a replica of one of Reykjavík’s oldest, full of Mediterranean charm and good
taste. The menu offers a wide selection of light courses, salads, pasta dishes, pizzas, meat and sea-
food, as well as tempting desserts. A large selection of wines. On Friday and Saturday nights, a clas-
sical guitarist fills the place with music. The ground floor includes a room ideal for private parties.
Friendly, international staff. A family-owned restaurant the regulars rave about. 562-7335. caruso.is
C A R U S O
Perlan (‘The Pearl’) restaurant offers a unique dining experience. The 25-meter-high restau-
rant features panoramic views of Reykjavík, with the restaurant slowly rotating, making a
full turn every two hours. The food, however, is the main event. The chefs take great care to
buy fresh and local food and make everything from scratch. Guests can expect scrumptious
seasonal vegetables, tender local lamb and fresh fish including cod, ling, monkfish, flounder,
salmon and trout. One of Perlan’s specialties is its tasty langoustine soup, which is not to be
missed. Visit Perlan for quality food, a relaxed atmosphere and a dynamite view of Reykjavík.
Located on kÖskjuhlíð. 562-0200. perlan.is
P E R L A N
SPECIAL PROMOTION
Step back in time and enjoy modern Icelandic and international cuisine in a setting rich with history.
Rauða Húsið (‘The Red House’) is countryside fine dining at its best. Located in a historical house in
the 19th-century trading hub of Eyrarbakki on the south coast, it’s a stop not to be missed on your
tour of the Golden Circle or south coast. We specialize in seafood delivered directly from the fish-
ermen, including the finest langoustine in Iceland, although our varied menu also includes Icelandic
lamb, other meat and vegetarian dishes, sumptuous desserts and coffee drinks. Top off your lunch
or dinner with a stroll down the seaside path just across the street from the restaurant. 483-3330.
raudahusid.is
R A U Ð A H Ú S I Ð
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 competition 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 penin-
sula. Menu highlights include soup with garlic-marinated 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
B L U E L A G O O N L AVA R E S TA U R A N T