Writing for The Telegraph, cookery journalist Diana Henry raves about Icelandic cuisine in an article published on Sunday.
Archive photo: Páll Stefánsson/Iceland Review.
“What you do find is sound home- cooking (in small cafés, as well as homes) – lamb stew, salt-cod gratin, reindeer with berries, pumpernickel ice cream – and, in a few high-end restaurants, cucumber-cool New Nordic cuisine. The shellfish and lamb (lambs there graze on seaweed, wild herbs and moss) are the best I’ve ever tasted.”
Henry described the food as similar to Denmark and Sweden but with “specifically Icelandic pleasures” like geothermally-cooked rye bread, smoked lamb, wild herbs and licorice meringues. She also mentions skyr, seaweed and mussels as popular ingredients and compliments Iceland’s top chefs.
“The top chefs are big on texture, too – rye crumbs, toasted millet, pinhead oatmeal – which isn’t surprising when you consider the Icelandic landscape. And real effort is made to extract flavour from even the humblest foods. Carrots cooked in carrot juice and swedes roasted until they were sweet and melting were a revelation.”
The full article can be read here.