The property at Hafnarbraut 4 was built in 1936 -1937 by the locals in Austur- Skaftafellssýsla. It was owned by the farmers Co-op and served as a department store until 1963 when the store was moved to bigger premises. From 1963 until 2007 it housed the Co-op's offices and management.
We bought the house in April 2007 with the purpose of changing it into a specialized lobster restaurant since we thought the town Höfn, being the lobster capital of the north, needed one.
We named the restaurant Humarhöfnin, which means the lobster harbour, and because we have the most beautiful view from our windows over the harbour where the fishermen bring in their catch.
We decided to change the ground floor back to what it looked like originally or as close as we could come and tore down some walls and false ceilings and re-discovered this beautiful “ Art Deco” staircase leading to the top floor.
Humarhöfnin offers its services to both groups and individuals. On the ground floor we have tables for 60 persons in an open and spacious room and on the top floor we have room for 30 persons or if you like some privacy we have the Boardroom seating approximately 12 persons.
Humarhöfnin specializes in courses made from local food but with the main emphasis on lobster/langoustine.
When we started we brought in a chef from France, Mr. Jacques DuPont who helped us develop our menu and taught us a few of our tricks.
Our logo, design by our friend Hallgrímur Ingólfssson, architect in Akureyri.
Humarhöfnin is a family restaurant, the owners from left to right.
María Gísladóttir, Librarian
Ari Th. Thorsteinsson, Engineer
Ólafur Vilhjálmsson, Student (son of Anna and Ólafur)
Anna Thorsteinsdóttir, Hostess
Ólafur Vilhjálmsson, Captain.
The restaurant Humarhöfnin is based on the ideology of preparing and serving local food. Our langoustine is caught by local boats operating from and landing on the pier you can see through our windows.
We buy our langoustine straight from the fishermen and producers in Höfn which guarantees freshness and quality and all other raw material is produced the region of Ríki Vatnajökuls.
We also decided to have few but good courses on the menu.