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Reykjavik Warmed My Body and Soul With This Outstanding Entree
A hearty dish for bone-chilling nights
I’d never heard of Plokkari until April 2023, when I visited Iceland for the first time.
In fact, I was quite ignorant about Icelandic cuisine apart from an Anthony Bourdain episode I watched several years ago.
In this episode, the late and brilliant Bourdain wasn’t complimentary about the cuisine at all. He sampled fermented shark and I remember how he couldn’t hide his disdain. You can read about it here.
But I’m not one to get swayed by negative press easily. Rather the opposite. Being adventurous with both my palate and spirit, I was even more interested in exploring Iceland and its food.
For those on the US East Coast, a flight to Reykjavik, the capital of Iceland, is shorter than a cross-country flight from NYC to San Francisco.
Iceland’s April is still pretty cold but there is change in the air. The days start getting longer and you can catch a glimpse of a blue sky here and there. Friendly Icelandic people informed us that we were very lucky with the weather because it was cloudy only once during our four-day stay.
