Step right up
There's Heimir Jónasson, the "Eldhús butler" who traveled around with the house all 12 nights and brought together the line-up of Icelandic chefs. Each night they spotlighted local Icelandic flavors, including plenty of lamb and fish, parked in a different scenic spot. It was a BYO policy, which meant as many bottles of wine as you could fit in the hús.
At the corner of..
Laugavegur and Skólavörðustígur! Walk by later and you realize just how small the house was. "Wait, it really fit there?"
Served in a saucepan, these potato chips were made with Icelandic red potatoes, sprinkled with dill and flaky salt from Saltverk, a young salt works operating in the Westfjords.
Plating arctic char
Just enough room on the cornertop to fit the plating operation.
[Photograph: Inspired by Iceland]
A gorgeous starter plate composed of cold-smoked arctic char, root veggies, pickled onions, bright green herbs, a simple homemade cheese, and toasted rye breadcrumbs sprinkled on top.
The tray of just-grilled-outside lamb tenderloin and potato wedges, mingling with all those lamby juices and spices.
After scooping up the lamb and sides served family-style, here's a composed plate of greenhouse-grown watercress, potatoes, red cabbage, and pureed swede (Swedish turnip). This was taken right before the chefs brought over the barley!
"Hey, what's going on inside that little red hús?" —some Icelanders outside.