The Brave get the Best
The Sea Baron’s Fish Meals attract visitors from all over the world
Iceland has many ‘different’ foods which have their roots in seafaring history. The Vikings came up with many novel ways of preserving their foods and their traditions continue to this day. Some of these foods sound unappealing, to say the least, and it takes the adventurous soul to step out and try them. Iceland is for the adventurous and they reap the benefits of the brave. The timid stick to burgers!A True Fisherman
A former fisherman and Coast Guard chef, Kjartan Halldórsson, also known as the Sea Baron, is the master of unusual fish dishes. His lobster soup, for example, has gained fame around the world, earning it the title of ‘the world’s greatest lobster soup’. While he doesn’t reveal the secrets of his recipe, that doe
sn’t stop his restaurant from being filled every day with afficianados. He entered the restaurant business by chance. One day, when standing by his boxes of fish, some foreign visitors asked if he could prepare some fish for them. Spotting an opportunity, he ran to the nearest hardware store to buy a grill—and was in business! His visitors were invited to dine in his shop in this improbable restaurant. Word quickly spread and soon he was shifting his boxes out of the way to make room for tables and chairs. He took the unusual and created delicious meals that no-one else had thought of trying. He took old recipes, some of which sounded revolting, and from them, made meals that have established his reputation around the world. Kjartan’s restaurant is popular with the fishermen who sailed for many years from Reykjavik. It is filled with memorabilia donated by old sea captains and their families, that fill it with a character all its own. Handmade model sailing boats, pictures of ships of the past and stuffed birds fill the second floor’s walls, where groups of up to 35 can celebrate together and where the fishermen used to sleep when coming to land.
Dining as a Seafaring Experience
Eating at the polished tables, sitting on cushioned fish barrels, surrounded by paraphernalia of the sea, is an experience that will leave you with both good memories, a satisfied appetite—and perhaps, a rather shocked mind that you would actually have eaten fermented fish and that it tasted so, so good.Smoked in Succulence
A true pioneer, Kjartan is always coming up new ideas. Besides the smoked eel, Kjartan has taken to smoking mackerel and the special grey halibut, the delicious flat fish with both eyes on top. His technique imbibes the fish with a delicious flavour that has to be tasted to be believed.
Geirsgata 8 • 101 Reykjavík
+354 553 1500