The Icelandic food revolution
Strobel y Serra dined at various restaurants on his stay in iceland. Pictured here is one of the finest restaurants in central Reykjavík, Grillmarkaðurinn. Mbl/Ómar Óskarsson
Icelandic modern cuisine is creative, the products are fresh and of premium quality and the selection of Icelandic gourmet products at Keflavik International Airport are proof that the wonder of Icelandic food is here to stay. Those are the words of famed German food journalist Jakob Strobel y Serra in an extensive article about Icelandic food culture in the Frankfurter Allegemeine Zeitung.
Strobel y Serra was invited to Iceland by Promote Iceland and among the places he visited was a sheep farm in Þingvellir county, a tomato plantation in Biskupstungur, a fish factory and an Icelandic deli. He also ate at various Icelandic restaurants. The title of his lively article translates to "The Icelandic food revolution" and in it he praises Icelandic chefs and the incredible developments in Icelandic cuisine in recent years.
Jakob Strobel y Serrai is oen of Germany's best known food writers ans he has also published several cookbooks. Frankfurter Allgemeine Zeitung is one of the largest publications in Germany.
Read the article in German HERE.
Icelandic lamb is excellent, and organically produced as Icelandic sheep graze freely in the highlands during the summer months. mbl.is/Golli
The writer visited a fish factory during his stay. Pictured here is Icelandic cod. mbl.is/ÞÖK
A farmer herding sheep in Iceland. Mbl/ Brynjar Gauti
Jakob Strobel y Serrai is one of Germany's best known food writers and he has also published several cookbooks.
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