Barley in new Icelandic cuisine

Travellers in Iceland are recognising the good food in Iceland’s restaurants but Icelandic chefs are quite innovative when it comes to discovering and presenting new (and forgotten) local ingredients.  We would like to point out this interesting article in The Telegraph, which talks fondly about our favorite Icelandic grain, barley and invites you to try exciting recipes which show very well what you are likely to find on  your plate in the best restaurants in Iceland .  http://www.telegraph.co.uk/foodanddrink/recipes/10561234/Diana-Henry-cooks-delicious-Icelandic-dishes.html

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