Jul
11
A few facts
11 July, 2007 | Skildu eftir skilaboð
A few facts about some of our dishes…
Bacalao
The method of creating bacalao has been intertwined with Icelandic history and culture. The traditional and almost sacderd manufacturing process combined with the taste of Icelandic fresh fish is the main reason for the unique taste and appearance of bacalao. The process of creating bacalao starts with the fish being cleaned immediately after being caught and then salted the same day. Alternating layers of fish and salt are spread as flat as possible and the stack is dried for days with fresh salt being added reglularly. This traditional method of creating bacalao is used to this day. We hope you enjoy tasting what can be considered a part of Icelandic culture.
Lamb fillet
By many Icelanders, Westfjords are known for its clean and beautiful countryside, which by many is considered to be one of the biggest factor regarding the quality of our meat. Thus, when spring arrives sheep´s are let loose to roam around the country literally free from any contact. This gives the local livestock a great quality due to the clean natural surroundings.
Pan-fried Puffin
Outside of Hólmavík lies the island of Grímsey, a magical place well worth visiting. According to folktales the island was created by three Trolls that intenden to separate Westfjords from the mainland. Being created in this spectacular way is only one aspect of the island uniqueness. Grímsey is also known for its Puffin colony, which is the second largest in the world. The puffin is sometimes called the Priest or Dean – because of the look. Having a tradition of being served boiled or slightly smoked our chefs where given the task of transforming this century old course into a modern cuisine.
