Start off the meal with one of our most beloved recipes, Hotel Rangá’s famous wild mushroom soup. Pickled local mushrooms give this rich and creamy bowlful its signature flavor.
Next, move on to sumptuous cured wild goose with pickled onion and truffle mayo. Goose hunting season in Iceland lasts from early fall until late spring, and the curing process concentrates the meat’s rich flavor. The bright acidity of pickled onion and the richness of homemade truffle mayonnaise complement the meat’s complexity.
Then, enjoy a fantastic plate of pan-fried scallops with reindeer moss and pickled berries. Iceland is, of course, surrounded by ocean, and seafood has been a staple of the Icelandic diet for centuries. But did you know that Icelandic moss is not only edible but quite delectable? In times of scarcity, moss gave Icelandic flatbread more heft to replace missing grain. Our head chef created this delicious plate with a nod to that bit of Icelandic history. The earthy tang of reindeer moss and pickled berries offsets the buttery richness of pan-fried scallops.
Our last savory dish is a pan-fried reindeer fillet with pomme Anna potato, fried beetroot and crowberry glaze. Reindeer hunting season begins in late summer and lasts through early fall. Though reindeer are not native to Iceland, about 7000 animals now roam wild in the Eastfjords region. Enjoy the meat’s hearty flavor alongside a delicious glaze made of crowberry, a local berry that you can find growing in amongst moss-covered lava fields every autumn.
For dessert, we offer guests a creamy blueberry cheesecake made with wild blueberries. Icelanders love to go berry-picking in the autumn, a time that is known as berjamó. Though crowberries are more plentiful, wild blueberries also grow throughout Iceland. Our chef has paired their subtle sweetness with creamy cheesecake.