Iceland review - 2016, 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 pota-
toes, 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
I C E L A N D I C F I S H & C H I P S
Eat Meat & Fish
SPECIAL PROMOTION

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 melt-
ed herb butter and a spritz of lemon. As a starter, its flavor infuses the delicate creami-
ness of the lobster soup, the self-proclaimed ‘Best in the Republic of Iceland.’ Although
you can also find a tender lamb filet and crispy vegetable tarte 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
F J Ö R U B O R Ð I Ð
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