Greinasafni: Söfn einnig undir: Veitingar
Traditional Pastries and Local Food at Áskaffi Café
Love and Joe
Traditional Pastries and Local Food at Áskaffi Café

I love what I do and do what I love,” says Herdís Sigurðardóttir, owner of Áskaffi coffee shop and restaurant in Glaumbær Folk Museum. On the edge of North Iceland, this old wooden house, whose stone foundation dates back to 1886, makes people immediately feel at home. Guests can enjoy traditional Icelandic pastries such as kleinur (twisted fried pastry) lagterta (four layer white cake with rhubarb jam) brúnkaka (four layer brown cake with buttercream) and soðbrauð (fried bread).
While all these sweet treats are made from well known recipes, Herdís has kept one special recipe secret for close to two decades, before deciding to print it on postcards she designed herself, in English and German. “It’s my sherry cake!” she says with pride. “It’s a recipe which has belonged to the coffee shop since its opening and has real sherry in it—generously measured!”
Open sandwiches have always been popular domestically as well, and freshly made soðbrauð served with local smoked trout is nothing but delicious, washed down with a cup of ‘joe’ (coffee). Other delicacies are the Áskaffi’s signature dishes which include seafood soup made with locally caught trout and locally caught shrimp and lamb soup, made with  fresh lamb and vegetables—meat and bones boiled together is the secret to success, according to Herdís. The soups can be ordered for groups of 10–40 at a time.

So if you are in the mood for something extra delicious, Áskaffi looks forward to welcoming you!

Áskaffi

Glaumbær • 551 Varmahlíð
+354 453 8855
askaffi@askaffi.is
www.askaffi.is

Tengt efni

Eldri tölublöð
Öll blöð í vefútgáfu

Netútgáfa. Samhliða prentaða blaðinu verður einnig hægt að nálgast netútgáfu af blaðinu á slóðinni www.landogsaga.is. Greinarnar verða bæði í pdf og HTML formi sem gerir þér til dæmis kleift að senda þær áfram og nýta í markaðsskyni. Netútgáfan verður ítarlegri og verður hægt að senda inn efni sem sett verður á vefinn, umfram það efni sem er í blöðunum. Þessi vefur mun síðan halda áfram að vaxa og dafna. 

© 2007 - 2012 Land og saga