Segurmo - The Reykjavik Grapevine

Segurmo

Segurmo

Published October 10, 2008

Photos by
GAS

Until now, Boston has been known as a staple of Reykjavik nightlife. The bar is kept busy on most nights as people pile in from the cold.  And while the atmosphere is cozy and mellow during the early hours of the evening making it perfect for dinning, this place has been know more as a bar than a restaurant.  But all that is about to change.      Boston has tried it’s hand at serving food in the past with little luck but now with the opening of Segurmo, chef Númi Thomasson’s newest endeavour, Boston’s natural warmth and comfortable vibe with now be complimented by Segurmo’s equally comforting food.    The menu offers five dishes and, with the exception of the fist two starters, it changes weekly.  The first starter is plokkfiskur, a traditional Icelandic fish stew. Its hearty texture and mild yet pleasant taste of potatoes and fish makes for the ideal winter food, it made me all the more happy to watch the snow falling outside. The second starter, kjötsúpa, another Icelandic favourite, was a straightforward meat soup prepared with the perfect combination of winter tubers and toped off with green onions that added just enough spice.  The menu continued its seasonal theme with a mushroom filled with quinoa served with warm beat root slices, roasted pine nuts and parmesan.     My favourite selection of the evening was a piece of fresh fish on a bed of roasted winter vegetables accented with a date and parsley-coriander salsa. In this dish, sweet flavours of caramelized onions and dates mixed with the potent roasted garlic and coriander to heighten the taste of the fish.  Every ingredient worked together so well it was as if they had never been separate—a flawless Entrée.     The final meal was a foal steak with couscous, green cabbage and light coconut sauce. Again the accompaniments were thoughtfully and expertly chosen to highlight the delicate favour of the meat.      
       There is a respect that goes into cooking dishes that are this simple. The chef seems to know that if something is cooked well it will be good without a smattering of spices that can disguise the natural flavour. Instead, he chooses the highest quality of ingredients to begin with and lets the food do the work for him.
        

  • WHERE Boston, Laugavegur 28, 101 Reykjavik, Tel: 517 7816
  • WHAT WE THINK This comfort food will make you feel you’re back at Grandma’s kitchen table
  • HOW MUCH 1000 -1500 ISK
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