Dinner at Tapas Barinn was a truly unique Icelandic experience. Tapas Barinn is the one restaurant I recommend if you had to eat out somewhere in Reykjavik.
What I love about tapas are that the portions are small enough just for a taste but large enough to share with one or two other people. Sure, you only get a bite or two, but the point is to sample your way through a variety of tastes and textures until you are full.
At Tapas Barinn, we specifically went to try the Icelandic Gourmet Feast Tasting Menu. Instead of getting two portions for ourselves, we opted for one only and added a dish of kangaroo. There was so much to choose from on the menu. We wanted to try something we have never tried before. Hence, the kangaroo to round out our dinner.
Our meal started with shots of Brennivin, the Icelandic liquor nicknamed "Black Death".
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| Brennivin |
We were served bread with two spreads, one of which was an olive tapenade.
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| Complimentary Bread |
Our first dish was smoked puffin with blueberry Brennivin sauce. Yes, those cute and cuddly tiny birds are served for dinner. The texture was like raw fish and the taste was definitely enhanced with the blueberry sauce.
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| Puffin |
Icelandic sea trout with a pepper sauce was a more familiar taste. No complaints or anything exotic here.
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| Trout |
Lobster tails baked in garlic sauce was outstanding. The lobster was on the small side. Perhaps it is due to the temperature and location of where it came from.
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| Lobster Tails |
Pan fried blue ling with lobster sauce was another delicious fish dish. We had no idea what a blue ling looked like so we googled it. Not the prettiest of fish.
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| Blue Ling |
The grilled lamb Samfaina was so juicy and flavorful. Not gamey at all.
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| Lamb |
Minke whale with cranberry sauce is not a dish I would like to have again. I just couldn't stomach the whale and enjoy it. The flavor was just not for me.
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| Whale |
The kangaroo was like steak.
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| Kangaroo |
For dessert, the white chocolate skyr mousse was phenomenal. Skyr is Icelandic yogurt and they whipped it into the mousse until it was airy. It was served with a side of sorbet and passion coulis. Absolutely amazing.
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| Sykr Mousse |
Photography Credit: Desmond Chow and Roxwriting
Tapas Barinn
Vesturgata 3B
101 Reykavik, Iceland
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