Daring eruptions on Reykjavik’s restaurant scene.
Icelandic cuisine revolves around an obsession with lamb (available in astronomically vast quantities on the island!) And salmon. Therefore, it can get boring…fast. However, looking around, there is a young guard of inventive and bold chefs who are shaking up the restaurant scene in Reykjavik. The youngest chef of this generation of cooking enthusiasts goes by the name of Ylfla Helgadottir. At only 26 years old, she has been making her mark since the spring of 2013 with her restaurant Kopar, setting a benchmark for others to follow. The Kopar Adventure menu offers exciting discoveries such as breaded cod tongues and revisited dishes such as beef cheek cooked in the style of Boeuf Bourgignon, all served in a chic canteen atmosphere on the banks of the Capital. Another address with a refined vintage lounge atmosphere is the Fish Company. It serves fish, of course. Whale, cod, salmon, prawns and many other offerings from the waters of the Atlantic. The Around Island menu combines cod and prawns with a “brown cream cheese”, celery and roasted apple sorbet. Amazing! As for the rack of lamb, it is accompanied with shredded pork and tasty sauce made with red berries and beets…all in a candlelight atmosphere that will make you wish for long polar nights. Finally, more simple, but simply divine, we have the Fjorubordid, 45 minutes drive south of Reykjavik. Here, there is only one specialty: lobster! The unique menu offers a bisque to start and a very large bowl of fresh lobster, cooked simply with butter, garlic and some spices. A pure delight!