for small portions because those pack a fatty punch. Cranberries save
the dish from going off the deep end.
• Empire State at Roadhouse. Went off the deep end, swam to the moon
and came back with a grilled cheese sandwich between its teeth (along
with jalapeno, bacon, eggs, onion rings and two large burgers). Comfort
food bordering on discomfort.
• Mussels at Höfnin. They were huge when we went there (no
guarantees—mussels are fickle bastards) and come with three tasty
• Bacalao at Snaps. Fresher than salted cod has any right to be. Perfectly balanced dish and my favourite bacalao in Iceland.
• Æsufellingur at Íslenski Barinn. Slow-cooked, beer braised shoulder
of lamb with a beer-mayonnaise. You can barely go wrong with lamb in
Iceland and it’s hard to point at any one place as having the best lamb.
But this dish at Íslenski barinn is tasty, original and affordable
• Rye bread ice-cream at Café Loki. Rye bread wins the prize for the
least versatile and most over-used ingredient in 2012, but Café Loki
has tamed the wild Icelandic basics. Fun, authentic, rustic, all the
right buzzwords. The skyr cake is also good there.
• The scallops with sea buckthorn and pine at Dill Restaurant.
Strictly for the food geeks. Dill is Iceland’s answer to Noma and a must
try for the adventurous, fans of Scandinavian cuisine and localvores of
• The oxtail meatballs with blue cheese at Forréttabarinn. Thank God