3 Frakkar Fish Restaurant in Reykjavik, Iceland

Restaurant | 3 Frakkar Fish Restaurant

by admin on Jul.10, 2009, under Hot Resturants In Iceland

3 Frakkar is one of the finest seafood restaurants in Iceland. It was founded in 1989 by the master chef Úlfar Eysteinsson. Úlfar’s specialities have always been fish courses and the restaurant is best know for those dishes but they also offer seabirds, whale and more. The prices there are very good for a restraurant of this quality and the service is great.

You can find the menu, winelist and more on the 3 Frakkar website
3 Frakkar is only 600m from Room With A View, apartment hotel

Here is what Wall Street Journal has to say about 3 Frakkar:

Thrir Frakkar is where you want to go for Icelandic traditional food with a modest nontraditional spin. Chef Úlfar Eysteinsson’s puffin is cured and pungent, comes in purple strands, arrayed in a nouvelle starburst. If I could go back tomorrow, I think I would order the horse steak again. Here was meat with personality, plated modestly with potatoes, carrots and turnips. Lean and unforgettable.

As was the cunningly Icelandicized dessert, a crème brûlée based on skyr, the mildly sour, ubiquitous soft cheese that will remind first-timers of a thick yogurt. In the crème brûlée, its sourness countered the sweetness of the sugary sheet on top. And that’s not all. On the same plate was a big mound of whipped cream and a smear of light custard sauce rippling with red fruit jam — a dairy symphony. And for a touch of the sunbaked south, Chef Eysteinsson drops an orange Colombian physalis berry (Cape gooseberry) complete with papery ecru leaves, on top of the whipped cream.

“Thrir Frakkar is where you want to go for Icelandic traditional food with a modest nontraditional spin. Chef Úlfar Eysteinsson’s puffin is cured and pungent, comes in purple strands, arrayed in a nouvelle starburst. If I could go back tomorrow, I think I would order the horse steak again. Here was meat with personality, plated modestly with potatoes, carrots and turnips. Lean and unforgettable.

As was the cunningly Icelandicized dessert, a crème brûlée based on skyr, the mildly sour, ubiquitous soft cheese that will remind first-timers of a thick yogurt. In the crème brûlée, its sourness countered the sweetness of the sugary sheet on top. And that’s not all. On the same plate was a big mound of whipped cream and a smear of light custard sauce rippling with red fruit jam — a dairy symphony. And for a touch of the sunbaked south, Chef Eysteinsson drops an orange Colombian physalis berry (Cape gooseberry) complete with papery ecru leaves, on top of the whipped cream.”