2_1_ScanMag_69_Oct_2014_Text:Scan Magazine 1
6/10/14
12:08
Page 125
Scan Magazine | Restaurant of the Month | Iceland
People come from all over the world to try the renowned lobster soup at Sægreifinn, a charming fish joint in Reykjavík’s old harbour.
Restaurant of the Month, Iceland
Fresh seafood straight from the source What started as a small fishmonger has quickly become one of the hottest culinary destinations in Reykjavík. At Sægreifinn (“The Sea Baron”), queues of tourists and locals – all eager to try the world’s purportedly best lobster soup – often stretch far out of the door, and it always proves to be well worth the wait. By Stephanie Lovell | Photos: Sægreifinn
In an old fisherman’s hut along Reykjavík harbour, Sægreifinn is bursting with good old-fashioned character. With sea nets hanging from the ceiling and embroidered pictures adorning the walls, the décor is a mixture of nautical kitsch and grandma shabby chic. Diners grab a seat along long wooden tables, squeezing in alongside people from all over the world, perching on stools made from old barrels.
regular appearances. Whale meat too remains a popular option, with tourists often coming straight from a whale-watching trip to sample this controversial Icelandic delicacy. The food is so fresh that there’s no need to drown it in a thick sauce. By simply barbequing it on a skewer with a couple of vegetables, the pure flavours are allowed to shine.
Skúladóttir. “From then on, there was no turning back. Thanks to Kjartan’s charisma, Sægreifinn became a huge success.” Unfortunately, because of frail health, Kjartan is no longer able to potter around the restaurant like he used to, and has had to take more of a backseat in the running of things. Customers will now have to make do with his wax model, which was recently installed in the restaurant, reminding everyone that he is still very much there in spirit.
The man behind it all Delicious seafood in all its simplicity The lobster soup is the main attraction, prepared according to a secret recipe containing melt-in-the-mouth Icelandic lobster, wholesome vegetables, a dash of cream and a hint of spice. You can also choose from an assortment of seafood that changes depending on what ends up in the net that morning. Salmon, halibut, monkfish, shrimp and scallops all make
Many people come to Sægreifinn in the hope of meeting the sea baron himself, Kjartan Halldórsson, who has become somewhat of a legend. “One day back in 2003, when he was running a fishmonger in the same place, some tourists wanted to taste the fish on sale. Seizing the opportunity, Kjartan asked them to wait a minute while he nipped out to buy a barbeque,” explains Sægreifinn owner Elísabet Jean
Large groups can book the rustic room upstairs.
For more information, please visit: www.saegreifinn.is
Issue 69 | October 2014 | 125