If you want nouveau or fusion cuisine, look elsewhere. This old-guard restaurant is on the second floor of a century-old gentry townhouse, and the velvety curtains and brass chandeliers are a welcome relief from all the hip, minimalist interiors elsewhere in the fine-dining register. The menu's subtitle of "pure Icelandic" refers to native ingredients, not the dishes, which are honest French peasant fare with decent portions and hearty sauces. Lamb is always a safe choice in Iceland: Locals tend to order the filet of lamb Dijon with mountain thyme crust, lamb shank confit, and dill glaze; while foreigners tend to order the fall-off-the-bone tender lamb shank with creamed vegetables and red wine jus. The wine list is exceptional, and the spacious bar on the third floor is a wonderful spot for an after-dinner cognac.
- © Frommer's 2013
- Highly Recommended 2010