Moss Restaurant Iceland: at the cutting edge of New Nordic cuisine

The Week Portfolio catches up with Ingi Þórarinn Friðriksson and Rosario Sandonato from the new restaurant at The Retreat at Blue Lagoon

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(Image credit: All images copyright of Jamie Orlando Smith ©)

After haute cuisine there was molecular gastronomy, and after molecular gastronomy came New Nordic cuisine, a high-end food revolution led by Danish chefs René Redzepi and Claus Meyer of Noma, which swiftly spread across Sweden, Finland, Norway and Iceland.

And though it began slowly, Iceland’s cuisine now sits near the forefront of the trend, with, as Lonely Planet says “a plucky population tucking into boundary-pushing dishes such as fermented shark or sheep’s head.”

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Arion McNicoll is a freelance writer at The Week Digital and was previously the UK website’s editor. He has also held senior editorial roles at CNN, The Times and The Sunday Times. Along with his writing work, he co-hosts “Today in History with The Retrospectors”, Rethink Audio’s flagship daily podcast, and is a regular panellist (and occasional stand-in host) on “The Week Unwrapped”. He is also a judge for The Publisher Podcast Awards.