How Icelandic Cuisine Became a Culinary Treat
By Matthew Reitman / October 20, 2016 5:00 am
From left: Lobster and crab risotto at Kopar; Salted fillet of Icelandic cod, with quinoa, roasted hazelnuts at Kopar (Inspired by Iceland)
From left: Lobster and crab risotto at Kopar; Salted fillet of Icelandic cod, with quinoa, roasted hazelnuts at Kopar (Inspired by Iceland)

 

Kopar restaurant in Reykjavik (Inspired by Iceland)
Kopar restaurant in Reykjavik (Inspired by Iceland)