Chef Gísli Matthías Auðunsson on his Vestmannaeyjar restaurant Skip to content

Home cook

A voyage into Gísli Matthías Auðunsson's taste of Heimaey

Words by
Gréta Sigríður Einarsdóttir

Photography by
Golli

“We serve cod skin as snacks. The cod skin is salted, dried, and popped, sprinkled with angelica.” Up. Down. Up again. A fleeting moment of calm at the highest point. Down again, tourists whooping as the boat rolls in the waves. I, on the other hand, wasn’t enjoying that lurching feeling in my stomach as […]
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“We serve cod skin as snacks. The cod skin is salted, dried, and popped, sprinkled with angelica.” Up. Down. Up again. A fleeting moment of calm at the highest point. Down again, tourists whooping as the boat rolls in the waves. I, on the other hand, wasn’t enjoying that lurching feeling in my stomach as […]
This content is only visible under subscription. Subscribe here or log in.

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