Why Cook Over an Icelandic Geyser? Because You Can
Iceland Myvatn Glacier iceland Reykholt Reykjavik hekla MARCH 5, 2018
The next day, I met Jon Sigfusson in Reykholt, where he is the chef at Fridheimar,
a restaurant under the same roof as a futuristic indoor farm of the same name.
Ms. Ivarsdottir, a mother of three who sells her bread in a local crafts market, reached into the oven and retrieved a milk carton full of just-baked lava bread, a sweet, dense rye bread
that has been made in the hot earth here for centuries.
By PETER KAMINSKYMARCH 5, 2018
REYKHOLT, Iceland — Standing in the mud of the Myvatn geyser field in northern Iceland, Kolla Ivarsdottir lifted the lid of her makeshift bread oven.
In that low-tech spirit, our group — Mr. Olafsson; his wife, Karitas; my wife, Melinda;
and I — hatched a plan to cook at the local geyser oven, a feature of many rural Icelandic towns.
Some of the hot vapor is also diverted to the village’s communal oven, where Mr. Sigfusson proposed to cook our meal.
As we prepped the meal, he offered us cold beers and appetizers: smoked ptarmigan
and cured salmon on rye crackers, with tomato jams and chutneys from the restaurant and, as with just about everything one eats in Iceland, cold fresh butter.
" he said. that Whenever one of our cows gave birth, my grandma would take some of the milk and put it in a teakettle set into a pan of hot water,