2_1_ScanMag_79_August_2015_Text.qxp_Scan Magazine 1 06/08/2015 15:17 Page 23
Scan Magazine | Culinary Feature | Iceland
Photo: Snorri Gunnarsson
Photo: Snorri Gunnarsson
wine is chosen by the restaurant’s very own sommelier to complement each dish. Alternatively, you can dine à la carte, choosing from tantalising starters like foie gras and fried whale, hearty mains such as monkfish and beef tenderloin and a variety of tempting desserts. There is also buffet-style food on offer, including Icelandic delicacies like reindeer, wild goose breast and puffin.
bar and finish the evening off with a refreshing cocktail. As you continue to admire the unbeatable view, sip on signature cocktail The Pearl, an icy blue concoction involving a killer combination of vodka, cognac, curaçao liqueur, pineapple juice and lemonade. You might well be served by former World Cocktail Championship winner Bardur Gudlaugsson, whose mixology skills are second to none.
Cooking with nature’s ingredients
With its iconic structure and hilltop position, Perlan is hard to miss wherever you are in Reykjavik. It’s incredibly easy to reach by car or bus from the centre of town and there is always plenty of space in the car park. With cycling and walking paths leading you through the woods on the hill down to the sea, you can make a day of it and work up an appetite before dinner. Be sure to step out onto the viewing deck on the fourth floor for a preview of the stunning panorama that will later serve as the backdrop to your meal.
“We try to make use of what is growing around us up here on Öskjuhlid hill. You can find all kinds of spices, as well as rhubarb, dulse and chervil. It’s great to be able to involve Icelandic nature in our cooking. We also buy home-grown bean sprouts and Icelandic salad,” says Stefánsson. “These days, we try to make as much as possible ourselves, so we know exactly what is going into our food.” This involves baking all bread, cakes and desserts on site in the restaurant’s bakery, as well as making ice cream entirely from scratch according to Italian recipes. Once you’ve eaten your fill and completed your revolution, retire to the restaurant
For more information, please visit: www.perlan.is
Issue 79 | August 2015 | 23