Silfra

ION Luxury Adventure Hotel Nesjavellir vid Thingvallavatn Iceland

Situated among glaciers in western Iceland, it would be easy for Silfra’s food to play second fiddle to the views. But Hrafnkell Sigrioarson and Sigurour Laufdal are two of the country’s most lauded chefs, and have created a menu that lives up to the location. The seasonal dishes feature plenty of fish and wild lamb, with the majority of the produce sourced or foraged on the island. Most diners order the generously portioned Arctic langoustines, grilled in the shell and served up with a copper pot of herb butter. A starter of smoked trout with pickled pearls of apple, cucumber and dill mayonnaise was excellent, and the wine list succinct and well- travelled. Food and Travel swigged a seriously light chardonnay from Pouilly-Fuissé region – the perfect accompaniment to the sautéed cod with creamy kale and broccoli purée. Dinner at Silfra isn’t complete without a drink at the hotel’s Northern Lights Bar, a luxuriant pile heaped with sheepskins, light-wood furniture and floor-to-ceiling windows overlooking the snowy lava field. Especially when that drink is a sweet, herbaceous short of Björk, a whisky-like liqueur infused with local birch, served over ice.