Unique design at Harpa concert hall
The
Essentials
Local street food in Reykjavik
WEATHER
June-Aug:
Highs 11-13°C
Lows 7-9°C
MONEY
Icelandic króna (ISK)
$1 CAD = 95 ISK
GETTING AROUND
Keflavik International
Airport is about 50 km
from Reykjavik. Flybus
Airport Shuttle gets to
city centre in 45 min.
SAY THANKS
“Takk”
LOCAL TIP
Look for community
“hot pots”—natural hot
springs that are used
as public hot tubs
46
SUMMER 2016
AMA INSIDER
Icelandic landscape, Harpa’s exterior
is composed of glass panels in multiple
sizes and colours to reflect and scatter
light; the hall glitters in both the
morning and evening sun. You can
typically explore the venue on your
own or take an hour-long tour for a
behind-the-scenes, in-depth look at its
design and acoustics. Head back in the
evening to experience some of Iceland’s
top musical talents.
Other must-see stops are Reykjavik’s
30-plus museums—some of which
are free—covering everything from
contemporary art and photography to
the island’s history and environment.
Iceland’s “Land of Fire and Ice” moniker derives from its many glaciers and
volcanoes, so a visit to Volcano House
is a must. The museum offers insights
into the formation of volcanoes, a
documentary on famous eruptions
and a mineral exhibition.
After learning about Iceland’s very
ancient geology, move into the modern
era with a stop at Reykjavik’s skylinedominating Hallgrímskirkja Lutheran
church. Designed by architect Guðjón
Samúelsson, the striking concrete
edifice is inspired by the rectangular
basalt-column lava flows found in
several areas of the country. For a
small fee you can climb to the top of
the church’s observation tower and get
a 360-degree view of the Reykjavik’s
brightly coloured houses, harbour and
the mountains beyond.
Getting hungry? Reykjavik’s many
top-notch restaurants cater to every
taste, though ambitious eaters will
want to try some of the country’s
unusual delicacies, such as pickled
ram’s testicles and boiled sheep’s head.
For those with an adventurous palate,
try hákarl—fermented shark. A threeto four-month fermentation process
allows the meat to decay and cure,
removing its toxic concentration of
urea; the meat retains a very sharp and
tangy ammonia taste. Wash it down
with a shot of brennivín, Iceland’s signature clear, unsweetened schnapps.
When it comes to liquor, Icelanders
are passionate about their local beer—
quite possibly because the brew was
banned until just 27 years ago. (Until
the ’90s, temperance lobbies successfully argued that cheaper beer would
lead to more “depravity.”) Depravity
aside, the country now has many craft
breweries and bars that serve everything from the always popular Gull
lager to darker beers like Viking stout
and Gæðingur stout.
HARPA & HOT DOG: ASHLYN GEORGE; CHURCH: IMAGES ETC LTD/GETTY
The imposing Hallgrímskirkja Lutheran church