2_1_ScanMag_79_August_2015_Text.qxp_Scan Magazine 1 06/08/2015 15:17 Page 22
Scan Magazine | Culinary Feature | Iceland
360 degrees of deliciousness Crowning a hill covered with trees, Perlan, or 'the Pearl', looks proudly over Reykjavik and to the mountains and sea beyond. At the top of this sparkling glass dome structure, which sits on top of six enormous hot water storage tanks, Perlan Restaurant, a gourmet restaurant run by an award-winning team of chefs, revolves 360 degrees every two hours, allowing you to take in the full view, bite by delicious bite. By Stephanie Lovell | Photos: O ́skar Pa ́ll
These days, it’s not just volcanoes and glaciers that are the major attractions in Iceland. Increasingly, the local food scene is attracting the attention of foodies keen to make the journey north to sample new Nordic cuisine in an authentic setting. Surely the first stop of any taste-bud tour of Reykjavik deserves to be Perlan Restaurant, where Icelandic, Scandinavian and French traditions are fused together in a whole new and appetising way. New Nordic meets French haute cuisine Behind the succulent flavours is head chef
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Stefán Eli Stefánsson. On top of receiving the honorary award of graduate of the year from the Hotel and Restaurant School of Iceland, Stefánsson has worked at one Michelin-starred restaurant Domain de Clairefontaine in France and two Michelin-starred restaurant Hibiscus 2 in London. “To me, gaining experience abroad is as necessary to our profession as taking a course or reading books is to others,” he says. “I learned a lot by working at these different places. Now that I’m back in Iceland, I can draw on those experiences and apply what I found most interesting and useful to my work here.”
Last year, Stefánsson continued to enrich his already glowing resume, picking up first place at the 'Taste of France' competition, which was held in Reykjavik and judged by a Michelin cook. The goal of the competition was to fuse Icelandic and French cuisine, something that Stefánsson does on a daily basis at Perlan Restaurant. “We also take inspiration closer to home and play with Scandinavian food traditions in our cooking,” he says. “Above all, the focus is on fresh fish and mouth-watering Icelandic lamb. We try not to mess with the raw ingredients too much, as we prefer to let the flavours speak for themselves. They’re so tasty simply as they are.” The four-course set menu starts with smoked Arctic char followed by cream of lobster soup. The main course is a choice of fish of the day or lamb cooked in two ways, finished off with a two-layered chocolate mousse for dessert. A glass of
Promoting Brand Scandinavia. Featuring interview with danish actress Sidse Babett Knudsen.