Iceland and my Northern Light

Some weekends back, I took a trip to Iceland. Staying at the 101 Hotel was a good choice. It's central location along with it's beautiful design was a perfect haven from the cold Reykjavic breeze. The design is simple yet elegant. The start black and white colour scheme throughout the hotel is warmed with natural woods in the lobby and flourescent pink accents in the bar. Both areas transform easily into a very stylish bar-restaurant on Friday and Saturday nights for Icelandics cool crew. Bedrooms are similar in theme and are simple, yet leave you wanting nothing. The hotel, as with most of Reykjavic I'm told, benefits from the natural underground heating and therefore the stark colour palate doesn't make you feel cold.

The northern lights escaped me, thanks to overcase skies, but I did get to sample some of the finest Icelandic restaurants and Nordic cuisine. The first restaurant was the acclaimed Dill. As I arrived, I was sure I was in the wrong place - it's located in what initally looks and feels like a community hall, but is actually a centre dedicated to all things Nordic. The building itself was designed by Alvar Aalto but arriving in the dark to a remote spot by a lake, it was hard to tell. The restaurant is suprisingly small, seating only thirty people on some rescued original Aalto chairs. The style is beautiful - the colour scheme of white walls and black furniture accented by wood (definitely an Icelandic thing!) but something was missing. Perhaps the room was too small - it held no mystery as everything, including the kitchen, is on display; or perhaps it was the small number of diners with no background music. The food however, was the main event. The restaurant was concieved by Gunnar Karl Gilason and somelier Olafur Orn Olaffson. Food was served only in Nordic-designed delf and glassware. I think to serve in indigenous tableware is a lovely idea for any restaurant. Though we sampled local produce such as puffin and cod, the thing that still makes my mouth water was the bread and butter. The first malted bread was served with butter whipped with buttermilk. The second was a sourdough, dipped in - wait for it - burnt butter. Divine! Reykjavic itself is pretty small, and the centre is limited by way of design. That being said, Iceland has so much to offer by way of geysers, glaciers and waterfalls, not much time is spent indoors.

After a day of snorkeling (in 2 degree water between continental plates!), all I needed was a hot sauna and a good meal. Fishmonger is located in the downtown of Reykjavik and is, very obviously, famous for it's fish. The restaurant is cocooned in a basement, down a flight of steps. Stone floors and walls are warmed with unfinished woods and gold fabrics. My particular favourite were the copper lights, which provided an appealing picture when viewed from beneath. Again, the bread and butter were amazing!

My northern light.......

http://www.dillrestaurant.is/

www. fiskfelagid.is