Iceland review - 2016, Page 116

114 ICELAND REVIEW
Icelandic restaurateurs are constantly upping their
standards. Making the most of fresh Icelandic seafood,
lamb, dairy, vegetables and other local ingredients,
they create innovative dishes and serve them to enthusias-
tic locals and hungry travelers in the country’s many eat-
eries. Feasting on culinary creations of Icelandic tradition,
in New Nordic style or under the influence of interna-
tional cuisine, dinner guests are left full and satisfied.
While most restaurants and cafés are located in
Reykjavík, more and more places outside the capital
region are offering ambitious lunches, dinners and sweet
treats—a welcome break from the usual gas station
menus. Some of these restaurants are so popular that
they have become a destination for the gourmet traveler
looking for a taste of something delicious, unique and
authentically Icelandic.
Bon appétit!
CULINARY CRUSH
Eat your way around Iceland.
COMPILED BY ALËX ELLIOTT, EYGLÓ SVALA ARNARSDÓTTIR,
JENNA GOTTLIEB, VALA HAFSTAÐ AND ZOË ROBERT.
INTRODUCTION BY EYGLÓ SVALA ARNARSDÓTTIR.
COVER PHOTO AND ON THIS PAGE BY ÁSLAUG SNORRADÓTTIR.