Our raw material.

We by our langoustine straight from boats/producers in Höfn to guarantee quality and freshness.
Lamb we buy from a small company in Kópasker (east Iceland). The sheep are free-range in the summertime and feed on fresh grass and herbs in the Icelandic mountains and the spring lamb is therefore as organic as possible.

Arctic Char we buy from the company Klausturbleikja in Klaustur on the south coast, put it under the grill and serve with new potatoes and a delicious lemon sauce. We also serve snoked and graved artic char as a first course.

Klettur is a new product from Skaftafell National Park. It’s smoked and dried mutton slices and we serve it with ruccola and pine nuts as a first course.

We buy our salt-fish fillets from the local producers Skinney - Þinganes and use them for Brandada, (salt-fish gratin) and we also serve them on a baguette with mango chutney and a salad.

Breði is the name of a local sheep cheese “Roquefort” we serve with redcurrant jam ginger snaps and organic biscuit.

You won’t find better potatoes than in Hornafjörður. We get ours from the farm Seljavellir (brand: red Icelandic) and serve them with everything we can. We also use them to thicken our homemade langoustine bisque.

The Herring is caught and processed by the local fish factory Skinney-Þinganes.
We serve it on our Christmas menu with a curry salad and rye bread.

And last but not the least our very own herbs are Basil, Coriander, Mint, Parsley, Oregano,Rosemary, Thyme etc. Our herbs are grown from seeds by our local gardener in Dilksnes. From there we keep them growing on our windowsills for use in kitchen and for the pleasure of our customers.

Other Spices in our cooking are for example wild organic Icelandic herbs grown in Aðaldalur, which we use for the lamb. We also offer organic tea from Aðaldalur. Our salt comes from Camarque in France and is called “Fleur de Sel”. We also use a lot of freshly ground black pepper. And at last for our Crème Brule we use real vanilla from Madagascar.