Rezension:
I\'d like to transfer some money to this account buy digoxin The trend for foraged, local ingredients used in a modern Nordic context (à la Noma) reaches Reykjavik at this utterly stunning new restaurant. Chef Gunnar Karl Gíslason creates dishes such as smoked Arctic char with pickled vegetables and baked beetroot with the restaurant’s own mustard. Worth visiting Reykjavik for this place alone (Sturlugata 5; 552 1522).
