Diet & Health

Slippurrin: The restaurant reinventing Icelandic cuisine

However lots of of his substances could be unrecognisable, his foodstuff is comforting and approachable. Regardless of whether you get in touch with his design New Nordic, New Icelandic or even Modern Icelandic Convenience, the most correct descriptor isn’t an formal culinary classification: transformative.

American chef and Tv set host Ming Tsai experienced Auðunsson on his present, Merely Ming, in 2018, and was blown away by his signature bruleed cod head. Tsai, recognised for his East-West fusion delicacies, grew up cooking in his family’s Chinese restaurant and admitted to feeding on his share of fish heads. However, in the span of 30 seconds, Tsai stated, “oh my God” five occasions, adopted by “unbelievable”, “amazing”, “this is freaking mouth watering” and “severely, just one of the ideal at any time”, with a grand finale of, “my grandma is so jealous ideal now.”

Tsai’s reaction reveals how Auðunsson’s reimagining of Icelandic cuisine is so exclusive that even these acquainted with what he is serving are moved by their practical experience of it.

A single can only picture what Tsai could have mentioned had he tried out Auðunsson‘s easy, nonetheless remarkably abundant appetiser of trout on burnt flatbread with horseradish cream and purple onion. Auðunsson smokes the trout around sheep’s dung, fusing fashionable preparation with a cooking tradition established when alternate gasoline sources have been necessary, not optional. He supports community farmers who compress dung and hay, then semi dry it, just as it was performed hundreds of yrs ago.

“The dung by no means touches the food stuff, but offers it a special type of smokiness,” he says. “It can be contrary to anything you’ve got at any time tasted.”

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Guillemot eggs as blue as the sky are also compared with anything at all most people have tasted – or viewed. Foraged by rope on the edge of cliffs through the Westman Islands, the speckled turquoise eggs are emptied out and utilised as serving dishes for a custard Auðunsson serves with rye bread, lovage and pickled onions.

Slippurrin is not straightforward to get to, does no advertising and is only open four months each individual year. Nonetheless an old shipyard device manufacturing unit on an island with much less than 5,000 people has come to be a desired destination eating location. 

“We all had a big ambition to have a thing different from other restaurants, but I never ever dreamed Slippurinn would be as famed and excellent as it is,” Gísladóttir suggests. “I am truly delighted about how it turned out.”

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