Destination Reykjavik (Keflavik)Destination Reykjavik (Keflavik)

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Eating & drinkingEating & drinking

The essential ingredients of Icelandic cuisine are fish and mutton, with potatoes as a staple food.
Marine fish such as ýsa (haddock), þorskur (cod) and steinbítur (Atlantic wolf fish) are filleted, rolled in breadcrumbs and cooked in a frying pan. Others such as síld (herring) are marinated and eaten with slices of rúgbrauð (rye bread), which tastes rather like gingerbread. Lax (salmon), silungur (trout) and even bleikja (Arctic char) are delicious cooked over hot coals in foil parcels and flavoured with sítronupípar, a mixture of pepper and lemon peel.
As for mutton, this is prepared in a number of ways, such as lambalæri (leg of lamb) accompanied by rabarbarasulta (rhubarb jam) and baby caramelised potatoes.
Skyr is a traditional dessert, made with fromage frais beaten with milk and sweetened with fruit coulis or sugar, and súrmjólk is a liquid yoghurt widely served with breakfast cereals.


Bankastræti 2
A historic building, constructed in 1874 right in the city centre, which now houses a restaurant specialising in Icelandic cuisine, in particular mutton and fish dishes.

Þrír Frakkar
Baldursgata 14
Located close to the Hallgrímskirkja, the Trois Français is one of the best restaurants in town. It offers excellent fish dishes.

Amtmannstígur 1
The restaurant’s name means "lobster house", and, as its name indicates, the restaurant specializes in fish, shellfish and seafood... ideal for all who love ocean fare!

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adults & children from the age of 12 yrs
children between the age of 2-11 yrs
babies from 0 to 2 yrs old

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