I like my food to be clean and simple. - Chef Friðgeir Helgason
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The village on Flatey. Hótel Flatey is the dark red house.
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Freshly caught scallops, seared with braised fennel and apple shallot relish.
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The garden at Hótel Flatey.
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Braised pork belly with stone ground grits, sauerkraut, and apple smoked bacon.
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Hótel Flatey fish soup with mussels, arctic char, and cod.
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Looking out over Breiðafjörður from Flatey Island.
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Fresh local blue mussels
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Cod cake with locally foraged seaweed, and Sriracha aoli
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Flateyjarkirkja on Flatey Island.
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Cured Icelandic lamb with dill skyr
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Sumac cured arctic char with apples, carrot ribbons, radishes and dill dressing.
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The village in fog at midnight.
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Cured Arctic char with dried local seaweed from the coast of Flatey.
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House smoked puffin with rhubarb jam, red cabbage and homemade Icelandic rugbrauð.
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The view of the North Atlantic Ocean from the kitchen window of Hótel Flatey.
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The 'ghost' ship
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Chef Friðgeir Helgason in the kitchen at Hótel Flatey.
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The Kria of Flatey.