La Primavera - The Reykjavik Grapevine

La Primavera

La Primavera

Published September 22, 2006

For years, Italian restaurant La Primavera has been one of Reykjavík’s most popular dining spots. With a menu offering various pasta, fish and meat courses and an impressive wine list, classy renovated lodge and location in the heart of downtown, the place offers all possibilities for a great night out. Smoking is not allowed before 22:00, an extra plus for all those guests who want to enjoy their meal in fresh air.
After asking the waitress for recommendations, I decided on the Italian toast with Parma ham and goat cheese sauce for starters while my companion had oven-baked lobster with lemon aioli and rucola. I made sure to carefully clean my plate with the bread served so as not to leave a single drop of the tasty cheese sauce; my companion was less pleased with her nearly raw lobster. The waitress apologised and offered a better-cooked piece, but we agreed that the aioli lemon taste was a little too dominating. My companion soon found joy when the main course, loin of deer with truffle sauce, arrived. The deer was as tender as one could hope for, although the gorgonzola fig wrapped in Parma ham didn’t add any extra pleasure to it. My pan-fried plaice with garlic sautéed shellfish was tasty, as was the lobster, scallop and scampi, which came as garnishes, but I regret not asking for a little more sauce.
The hearty dishes had left us both completely packed but the dessert menu was too inviting for us to leave just yet, a decision neither of us regretted afterwards. As every meal should be concluded, I ordered the warm chocolate cake with vanilla ice cream. The word “heavenly” wouldn’t even come close to describing the flavour. The cake was perfect. Crispy on the outside, melting on the inside. My companion was just as satisfied with a delightfully light panna cotta with caramel sauce and strawberries.
Overall, the meal was satisfying, the service excellent and we never had to wait long for our dishes to arrive, or our glasses to be filled. For the price, though, I must say that that little extra would be needed to move from great to perfect in the main courses. SJ

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