I visited Iceland from April 18 to 24. Although this sparsely populated country may not be known for its cuisine, there was plenty of interesting food to report on. This week I'll share some food-related bits with you.
Tips and tricks for making the best sandwiches at home.
On our first day in Reykjavik, my friends and I went to Kaffivagninn, a simple cafe by the harbor that, unlike many other restaurants in the city center, didn't seem to cater to tourists. Arriving in the late afternoon meant the offerings were slim, but we managed to pick up a few of these mountainous open faced sandwiches topped with a layer of sliced hard boiled egg, lettuce, a bit of tomato, a few chunks of pickled fish (herring, I would guess) on one corner, a pile of shrimp on the opposite corner, and garnished with thinly sliced cucumber, lemon, and gobs of thick mayonnaise. If you don't like mayonnaise (I weep at the thought), beware: this is the thickest, creamiest mayo you may ever eat.
I prefer closed sandwiches over open for the ease of hand-held eating—this was definitely a fork-and-knife affair—but it was a tasty and interesting way to start my eating tour of Iceland.
Grandagarður 10, Reykjavik 101, Iceland (map) 354 551 5932
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