Fish Company (Fiskfelagid)

Set in an historic building from 1884, the Fish Company is known for its charming atmosphere and seriously innovative food. The stone cellar dining room has a cozy feeling with whimsical modern touches like copper lanterns that resemble organ pipes and windows panes from a Lutheran church above the bar (tables are set out on the terrace in the summer as well). The owner and chef Larus Gunnar celebrates Icelandic ingredients and a global sensibility with each course named after a different country, using its key ingredient to signify its inspiration (the Japan Rice starter, for instance, is mixed sushi). Fiji Coconut is a boiled fish soup with langoustine, grilled monkfish, coconut jelly and seaweed. France Truffle is a poached egg served in a potato nest with truffle puree, green asparagus and fried wild mushrooms. Make sure to save room for the desserts, including the Egypt Blood Orange, a pyramid of white chocolate and blood orange parfait served with salt caramel, orange leaf and caramel sand.