Brons - The Reykjavik Grapevine

Brons

Brons

Published March 7, 2008

Snow was falling heavily when the four of us arrived at Brons. We didn’t quite know what to expect since the last time we’d been there the place had been called Kaffibrennslan and it hadn’t exactly been renowned for its exciting menu. Upon entering I was glad to see that the old wooden and dreary furniture had been swept out to make room for a more modern, stylish and, I must say, tasteful interior. The comfortable atmosphere was further enhanced by the soft music of Novelle Vague.
Once seated our attentive waiter suggested that we let the chef decide our courses. This sounded like a good idea so we all settled on that.
While we waited for our first course I took a closer look at the menu. I must admit I had been expecting something resembling the old and boring menu of Brons’ predecessor. Boy was I wrong. The only thing the two menus had in common was, well, just that – they were both menus. Brons’ menu mainly consists of a good and exciting variety of tapas courses, but should you be in the mood for a more conventional meal like steak, burgers or salad you’ll find that too.
For starters, the chef sent us cheesecake with smoked salmon, a surprising combination none of us had ever encountered. Despite being taken a little aback by this exotic blend, we were all pleasantly surprised. The rich taste of smoked salmon in conjunction with cheese and a crunchy crust made the dish one to remember.
Our main course consisted of three kinds of tapas. First we had chicken with mashed sweet potato. Next up was bruschetta with pesto, Parma ham and parmesan cheese. Last but not least was grilled lobster with garlic and chilli-mango salsa. All the dishes were absolutely delicious, my favourite being the bruschetta – there’s just something about the salty taste of Parma ham I can’t resist.
For dessert we had “Brons chocolate cake”, which was certainly one of the highlights of the evening.
Brons simply has it all: tasty food, good wine and excellent service.

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