Reykjavík Grapevine - jan. 2023, Blaðsíða 24

Reykjavík Grapevine - jan. 2023, Blaðsíða 24
FOOD FEATURE Looking Back, Looking Ahead The foodscape of 2022 was a veritable mixed bag Words: Shruthi Basappa Photos: Grapevine Archives When I first started to think about what my annual end of the year food retrospective would look like for 2022, I imagined I’d say something along the lines of having firmly put the pandemic behind us, bright hopes for 2023, etc etc. But with an active war in Europe, whispers of the pandemic swirling again and a fluctuating economy that has the island on edge, that optimism has been tampered with the reality of the foodscape — 2022 was a year of many highs and many lows and 2023 looks like a tightrope walk between hope and fear. HIGHLIGHTS Michelin comes to Iceland again To absolutely no one’s surprise, Óx earned its first Michelin star, bringing Iceland’s count of recognised estab- lishments to two. The once 11-seater only dining experience has found new digs just down the main street and accommodates a handful more, just in time for star-hungry diners. Dill not only held onto its star, but also received a ‘green star’ for Chef Gunnar Karl’s circular practices in the kitchen that take centre stage on the menu. Winning wines Not just restaurants, but their respec- tive wine menus too garnered interna- tional acclaim. At the Star Wine List Nordic awards, Brút snagged silver in three categories: sparkling wine, Austrian wine and the medium-sized list of the year. Dill took home silver for both sustainable wine list of the year and best short list of the year. The wine bar revolution is firmly afoot and just when one was starting to lament the lack of one that didn't push just natural wines, Apéro opened its doors, with a scrumptious menu to boot. A seafood festival for a seafaring nation The year saw the birth of Matey Seafood Festival, a homegrown food festival from the Westman Islands that brought together producers, restau- rateurs, chefs local and international, and diners over an entire weekend, showcasing the very best of Icelan- dic seafood. The organisers also get brownie points for cleverly timing the gastronomic affair with the peak of puffling season which made it an envi- able two-for-one destination getaway. I’d make those 2023 hotel reservations stat, as we learned just how full all of Vestmannaeyjar was during the festi- val. Homegrown products, international acclaim It continued to be a big year for local producers: Himbrimi Gin launched in the United States, receiving an envi- able New York Times byline that said, “This Icelandic gin will win over whiskey fans.” Westfjörd based salt producers Saltverk created waves for their flaky seasoning, and family run businesses like Islenskt Hollusta and Og Nattura regularly showcased their wares in forums abroad. Nordic Wasabi continues to wow customers here and overseas, frequently appear- ing on plates from Scandi hotspots. Their downtown store now offers fun group sessions centred around wasabi and you can buy the fresh stem for a delicious souvenir. LOWLIGHTS Suffering from Success: Mathölls Mathölls are the new ‘videosjóppa.’ At the onset of the VHS revolution, video rentals mushroomed on practi- cally every street corner. This get-rich- quick, short-term thinking coupled with “þetta reddast” is how you end up with no less than nine food halls (soon to be 10) in a country of 370,000 people “xxx” PHONE : 5522-444, 692-0564 banthai130@gmail.com Ban Thai is not “fast food” restaurant food made fresh from scratch, it‘s not pre-made, every meal take some time to cook. BEST THAI FOOD 2022 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012, 2011, 2010 AND 2009, BEST GODDAMM RESTAURANT 2011 TOP TEN : BEST RESTAURANTS IN ICELAND DV. 17.06.11 Laugavegur 130, Hlemmur, 105 Reykjavík Lots of options for vegetarians. BanThai w w w . b a n t h a i . i s R E S T A U R A N T Welcome to the Rainbow Thread, a queer guide through the permanent exhibition The National Museum of Iceland Suðurgata 41, 102 Reykjavík Opening Hours Daily 10-17 Closed on Mondays www. nationalmuseum.is +354 530 2200 @thjodminjasafn Laugavegi 28 537 99 00 sumac@sumac. is sumac. is 24The Reykjavík Grapevine Issue 1— 2023

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