Prír Frakkar is a small place with 2 inside rooms and a covered patio. The name is for the 3 people who opened the place, however now there is only 1 coat in charge and thus a single large coat graces the bar. The walls are covered with decorations that are fun to look at, tables are fairly close and tables are set with paper napkins. There is a casual and welcoming ambiance with friendly and helpful servers. At lunch it wasn’t hard to get in but I understand at night there can be quite a wait and I would bet the noise level is much louder. It is a good sized menu with lots of choices of very typical Icelandic foods which they have offered for 27 years. It is off the main tourist walkways and seemed to attract lots of residents.
Before your food arrives they bring lovely soft bread and butter, tuna salad and dried cod. This cod was very dry and the tuna salad was unlike any I’ve had but pretty good, just a bit heavy on the mayo for my tastes. We ordered wines by the glass and the pours were very generous.
We started by splitting the Smoked Puffin breast with mustard sauce and confetti of fresh vegetables. The puffin was very smokey and amazingly tender. The mustard tasted like it had been mixed with honey and worked great with the puffin. The meat was cooked only with the smoke and the combination of ingredients on the plate worked exceptionally well and just the right amount for a good taste for two.
The Plaice fish was very nicely moist and covered with shrimp and a creamy cheese sauce and served with potatoes. . The fish quivered with water and juices and went great with the sauce. The Fried Cod chins were served with basically the same set up. I don’t think anything could have been too bad if it was fried and covered with that rich buttery, cheesy sauce. The chins (just like throats) were small pieces of gelatinous meat that melted in your mouth. Somehow the fried coating stayed crispy under that sauce and it wasn’t at all greasy – just a heavenly plate of food. The fish was cooked perfectly on both plates, staying wonderfully moist and tender. Both were delicious. The potatoes were tasty and very fresh but the carrots were barely cooked without a strong carrot flavor.
For dessert we had the Skyr Brulée which used whey cheese in the custard. It was served with a mound of sweetened whipped cream and topped with a tart berry. The custard tasted like it was made with yogurt because of the tang and it was wonderfully smooth and a perfect amount of sweetness to bring a close to a terrific meal.