More food and a f.a.n.t.a.s.t.i.c dining experience.
This was really one of the few times we stayed at an apartment and did no cooking or noshing. We primarily used our kitchen space for morning coffee and drinks.
Why was that? Soooooo many food options within easy walking distance! Let’s continue to explore the Icelandic food scene.
The Laundrymat Cafe
First meal of the day – breakfast. This establishment was approx. 1/2 block from our apartment. Easy walking even in windy conditions.
It had your basic breakfast options. That’s okay, that’s what we wanted.
Maybe the blood mary wasn’t the norm……………….but who’s judging.
What was in the basement, yep, a laundromat.
This place was quite popular and by the time we left, fairly full. And it was another windy day in Iceland – just saying. Some days, you needed to hold onto your hat!
Old Iceland Restaurant
Established in 2014, their focus was to highlight Icelandic produce. They use herbs and spices from the mountains of Iceland. A lunch option one afternoon was this spot. On the outside it was a quiet unassuming place, but their small plates had quite an artistic flair and flavors were punched up.
Between all of us, every meal someone ordered soup. Soup is good for the soul and for the body – another way to keep warm. Of course, you needed to accompany it with bread. 🙂
Soup only goes so far and occasionally heartier choices was needed.
Posthous Food Hall
This was a great stop if we needed a little something to share, a chance to duck in out of the rain & wind and still enjoy the vibe of Reykjavik.
This sushi bento box was our pick one evening. We had a large lunch but wanted a little bit something that night. This was perfect to share. By the time we left Iceland, I believe we had tasted something from most of the food stations inside this establishment! LOVE food halls!
Kopar – Reykjavik’s Old Harbor
At Kopar, they aim to provide an Icelandic dining experience that pays homage to traditional ingredients, while also surprising their guests. In their kitchen, the ingredients provide the inspiration, and the chefs follow their years of experience to deliver something new. It works!
Soups! Perfect for a rainy wintry evening.
Followed that with Artic char fish with tasty veggies and of course sauces. Add a nice bottle of red wine – you’re good.
At the beginning of this post, I mentioned a fantastic dining experience. Here you go.
Matur Og Drykkur
This was our ‘splurge’ meal experience.
Truthfully, I didn’t ask Eric the price because I didn’t want to know the price. They serve a 10-course dinner experience offering the freshest and best ingredients at any given time and create a unique dining experience. It was worth it!
The first four courses were these small bites.
Next two plates served are below. Not enough to fill you up, leaving room for the remaining courses.
This next food to arrive was one of the most unassuming and amazing things we ate that evening. The chefs forage wild herbs and mushrooms as well as collaborate with local farmers to obtain the best ingredients. The brown bowls were a concentrated (locally-foraged) mushroom broth with a touch of soy sauce and vinegar. OMG!!! More great food arrived but the simplicity, the taste and the preparation for this course………to this day, we are still talking about it. At this point, I could have asked for another bowl of this heavenly broth and been done for the evening. Yes, it was that good.
When I saw this on the prix fix menu, it made me nervous. As long as I blocked out what it was……………..it was really tasty. All was gone off my plate.
This was probably my least favorite bite and the only thing I didn’t finish. The flavors were fine but not appealing to me.
The next protein course I enjoyed, but…………….I was starting to get full.
Before any food arrived after we sat down, our server told us about a ‘chef special’. She got half-way through the description, and I already knew we would be saying ‘Yes!’.
Fire!
Then this was brought to our table. So really, instead of a 10-course meal, we had an 11-course meal with the special.
Cod head – poached then roasted before coming to the table. Yes, I tried some – but I was getting full. The other two, cleaned all of the meat from it. The waitress commented they truly knew how to pick every last morsel from the bones.
We have eaten a LOT of food. But wait, there’s more. The final dessert plates.
Upon entering the dining area, this area is set up, kind of like a shrine. Why? The red cookbook inspired the restaurant and its offerings. It was the first ever published cookbook printed in Icelandic, 1922. It means Food and Drink – hence the name of the restaurant.
These recipes were old and traditional yet simple recipes using ingredients available at that time.
Would I do it again – absolutely! We were stuffed but happy during our walk back to our apartment.
Darden Travels 