Our raw materials
Our raw material.
As said before we by our langoustine straight from boats/producers to guarantee quality and freshness.
Lamb we buy from a small company in Kópasker (east Iceland). The sheep are free-range in the summertime and feed on fresh grass and herbs in the Icelandic mountains and the spring lamb is therefore as organic as possible.
Our Duck/duck-confit is local, from the farm Hlíðarberg in Mýrar. Duck is on our Christmas menu with our secret spices and lots of garlic.
Arctic Char we buy from the local farmers at Hali in Suðursveit, put it under the grill and serve with new potatoes and a delicious lemon sauce.
You won't find better potatoes than in Hornafjörður. We get ours from the farm Seljavellir (brand: red Icelandic) and serve them with everything we can. We also use them to thicken our homemade langoustine bisque.
Sole we serve as the catch of the day (not available everyday). It's caught in the fjord by local fishermen using nets and small boats. We fry it and serve with butter, lemon and new potatoes.
Smoked Eel is on our Christmas menu. It's caught fresh in Mýrar (very local) and smoked in Höfn.
The Herring is caught and processed by the local fish factory Skinney-Þinganes.
We serve it on our Christmas menu with a curry salad and rye bread.
And last but not the least our very own herbs are Basil, Coriander, Mint, Parsley, Oregano,Rosemary, Thyme etc. Our herbs are grown from seeds by our local gardener in Dilksnes. From there we keep them growing on our windowsills for use in kitchen and for the pleasure of our customers.
Other Spices in our cooking are for example wild organic Icelandic herbs grown in Aðaldalur, which we use for the lamb. We also offer organic tea from Aðaldalur. Our salt comes from Camarque in France and is called “Fleur de Sel”. We also use a lot of freshly ground black pepper. And at last for our Crème Brule we use real vanilla from Madagascar.