Talisman
Newly remodeled, this Suðureyri restaurant, just 25 minutes from Ísafjörður, is all about the fish. Even the menus are wrapped in cured fish skins. Most of the ingredients are foraged for or grown right in the fjord, including rhubarb in a dessert that is “stolen” from a neighbor’s garden. Starters include cured salmon and haddock with mustard seeds and dill, while main courses include pan-fried Atlantic wolffish in a cream and cognac sauce. Non-fish options are also available. The ambience is unexpectedly classy, with fishskin mats on tables.
Newly remodeled, this Suðureyri restaurant, just 25 minutes from Ísafjörður, is all about the fish. Even the menus are wrapped in cured fish skins. Most of the ingredients are foraged for or grown right in the fjord, including rhubarb in a dessert that is “stolen” from a neighbor’s garden. Starters include cured salmon and haddock with mustard seeds and dill, while main courses include pan-fried Atlantic wolffish in a cream and cognac sauce. Non-fish options are also available. The ambience is unexpectedly classy, with fishskin mats on tables.
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