Iceland review - 2017, Síða 124

122 ICELAND REVIEW
SPECIAL PROMOTION
Built into a lava plateau on the banks of the Blue Lagoon, Lava is an extraor-
dinary setting to experience the sensational delights of New Nordic cuisine.
À-la-carte offerings include starters, such as torched Arctic char, Icelandic taco
trio and langoustine soup. Main courses include rack of lamb, cod and grilled
beef ribeye. On Lava’s lunch menu you’ll find beer-cooked blue mussels from
Reykjanes peninsula, plaice and king crab, grilled beef tenderloin and fish
of the day from the harbor in Grindavík—a town just 4 km (2.5 miles) from
the Blue Lagoon. Whether you seek the full spectrum of the Blue Lagoon’s
enchantments, or simply a fantastic meal in the heart of a breathtaking land-
scape, Lava Restaurant is unforgettable.
Svartsengi, 240 Grindavík. 420-8800. bluelagoon.com/lava-restaurant
B L U E L A G O O N L AVA R E S TA U R A N T
Eat Meat & Fish
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 inter-
connected 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 putre-
fied 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, singing. Groups love being ‘victims’ of
Viking raids, but they have to book, unlike a thousand years ago…
Víkingastræti 1-3, 220 Hafnarfirði. 565-1213. fjorukrain.is
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 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 interest-
ed 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. Tryggvagata 11, 101 Reykjavík.
511-1118. fishandchips.is
I C E L A N D I C F I S H & C H I P S