|This was on the table when we arrived.|
A traditional christmass cookie (we where there in july) so it did seem a bit weird.
Served with skyr.
|Raw shrimps and fennel emulsion|
|Dried cured lamb leg, and mustard emulsion.|
|Then came the menu|
Cured codfish, herbs, taragonemulsion and ryebread.
A nice starter with loads of flavor.
|Two types of bread with two whipped butter.|
One flavored with pine oil (made by the chef himself) and one with, hold on........ BACON, who dosnt like a kitchen that butters its bacon, ore bacons its butter... anyway, moving on.
|The view over a nice lake, Reykjavik and and small airport.. uhhh and very very drunk highschool teens:)|
|The chef came in and told us, upon request, about how he made the pine oil for the butter. and gave us this little taste sample. Very perfume, piny and weirdly enough with hint`s of dill.|
|Kale, pickeld cababge, smoked potato foam, and pickled angelica.|
Like most of the food here, simple, yet with allot of flavor.
|Pre dessert/ cheese course.|
We never really found out, but beet sorbet, blue cheese and honey.
Nice but Im not a big blue cheese fan.
Lave rocks (still wondering how they got that texture, it was really something)
And beet fudge, covered in white chocolate.
The last one was so good my sister had to have one more.