Iceland review - 2016, Page 142

140 ICELAND REVIEW
SPECIAL PROMOTION
Visit Hafnarfjörður and you can’t miss the Viking Village and its beautiful old-style wooden
buildings which house a hotel and two restaurants. The restaurants Fjörugarðurinn and
Valhalla are interconnected and can seat up to 500 guests. Both offer à la carte menus and set
menus for groups. The menu has a Viking flair and includes Iceland’s famous sheep head and
þorramatur (often pickled or putrefied winter ‘delicacies’). Luckily the Vikings were also famous
for their steaks, and the menu includes fish dishes, pasta and more. Fjörugarðurinn is decorated
with wood carvings, stuffed birds, fish tanks and hide-covered seats, while Valhalla is smaller
and cozier, with space for about 40 guests. The kitchen is open daily from 6 pm to 10 pm and
there’s usually live entertainment, with hordes of Vikings and Valkyries jaunting about, sing-
ing. Groups love being ‘victims’ of Viking raids, but they have to book, unlike a thousand years
ago… 565-1213. fjorukrain.is
Eat Meat & Fish
Located inside Park Inn by Radisson in Keflavík, Vocal is a first-class restaurant and stylish hotel
bar. Boasting excellent service and offering a variety of dishes from the finest, freshest ingredients
in sophisticated surroundings, Vocal is an ideal lunch or dinner venue for both hotel guests, other
visitors and locals. The relaxing lounge on the ground floor serves coffee, snacks and light meals
throughout the day. The breakfast buffet includes favorites like Belgian waffles and early bird
options for those with morning flights. Offering quality wines and a selection of local and interna-
tional beers and spirits, the inviting hotel bar is the perfect place to relax and enjoy a drink after a
long day. Opening hours: À-la-carte: 11:30- 21:30; lounge: 11:30-23:00; breakfast buffet: 5:00-10:00;
happy hour 17:00-19:00. 421-5222. parkinn.com/airport-hotel-keflavik
V O C A L R E S TA U R A N T & B A R
F J Ö R U K R Á I N
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 wedg-
es 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
I C E L A N D I C F I S H & C H I P S