Travel Reference
In-Depth Information
Eating & Drinking
The local food speciality is a moist, cakelike rye bread known as
hverabrauð
(often trans-
lated as 'geysir bread'). It's slow-baked underground using geothermal heat and is served
in every restaurant in town.
Vogafjós
ICELANDIC
(
www.vogafjos.net
;mains Ikr2550-4700; 7.30am-11pm; )
The 'Cowshed', 2.5km south of Reykjahlíð, is a memorable restaurant where you can en-
joy views of the lush surrounds, or of the dairy shed of this working farm (cows are milked
at 7.30am and 5.30pm). The menu is an ode to local produce: smoked lamb, housemade
mozzarella, dill-cured Arctic char, geysir bread, homebaked cakes, homemade ice cream.
It's all delicious.
Gamli Bærinn
ICELANDIC
(
www.myvatnhotel.is
;mains Ikr1900-4900; 10am-11pm)
The cheerfully busy 'Old Farm' tavern beside Hótel Reynihlíð serves up pub-style meals,
including lunchtime soups and burgers, and dinnertime fish and steak. In the evening it be-
comes a local hang-out; the opening hours are often extended during weekend revelry, but
the kitchen closes at 10pm.
Myllan
ICELANDIC
( 464 4170;
www.myvatnhotel.is
;mains Ikr2500-5850; 6.30-9pm)
Hótel Reynihlíð's in-house restaurant is the town's most upmarket and features unsurpris-
ing local faves such as smoked lamb, panfried Arctic char and grilled beef ribeye. It
wouldn't be a hotel restaurant without club sandwich on the menu!
Daddi's Pizza
PIZZERIA
(small pizzas Ikr1300-2650; 11.30am-11pm)
At Vogár campground, this small space cranks out tasty pizzas to eat in or takeaway. Try
the house speciality: smoked trout, nuts and cream cheese (tastier than it sounds).
