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    May 22 2014

    The Boston Globe on Icelandic Cuisine

    While New Nordic cuisine is as alive and well in Iceland as it is in other nordic countries, The Boston Globe recently published an article that highlights Reykjavik's more simple pleasures as they travel through the city.

    After stopping in at Reykjvaik Roasters coffee shop and enjoying some expertly brewed robust coffee and espresso, the author then moves to Bergsson Mathus for a hearty brunch. This restaurant's namesake meal includes a soft-boiled egg, bacon, serrano ham, hummus, potatoes, a small salad, slice of pineapple, greek yogurt parfait with berry jam and muesli, and homemade bread. Although you're not likely to be hungry after a stop at Bergsson Mathus, Saegreifinn, a seafood restaurant located in Reykjavik harbor is known for it's clean, simple fish and just down the road Forrettabarinn offers a more varied seafood menu.

    Lastly, The Boston Globe visits Baejarins Beztu Pylsur, which means “the best hot dog in town,” and the small but well known shack lives up to its name.

    “The Icelandic hot dog is a venerable institution, and made from beef, pork, and Icelandic lamb, which makes up the largest percentage and gives them a distinctly complex, savory flavor. Condiments (get all of them) include raw white onions, crispy fried onions, sweet ketchup enriched with applesauce (of all things), caramel-colored sweet brown mustard, and remoulade.”

    Regardless of the time of year, time of day or temperature, there's always a line outside of Baejarins Beztu Pylsur.

    Click here to learn more about Icelandic cuisine.

     

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