Welcome to a very special episode of The Storied Recipe, on location in one of Reykjavik’s most famous restaurants, þrír Frakkar. After enjoying a high end meal of Icelandic specialties, including whale sashimi, roast whale, cold smoked puffin, smoked salmon, delicate halibut smothered in lobster sauce, horse tenderloin, and THE iconic dish of Iceland, traditional Plokkfiskur, or fish stew, I interviewed Stefan, the head chef, owner, and business manager of this famous restaurant.
Stefan is the son of Iceland’s most famous chef, Ulri. Far from living in his father’s shadow, however, he has made a name for himself, growing his father’s businesses to international renown. In today’s interview, he discusses how Prir Frakkar “dared to be different” by creating an elevated menu from traditional Icelandic dishes, using almost exclusively Icelandic ingredients. We go into his family’s story, of course, and he educates me on the whaling industry, the Icelandic financial crisis in 2008, the resulting boom in tourism, and much more.
As another special treat in today’s interview, which also makes this episode very special to me, we’re joined by my dear, dear friend, Gudmunda, who was born and raised in Iceland. After 20 years traveling the world as an Air Force family, Gudmunda, her husband Nathan, and her four children have settled back into Iceland again. As an amazing home cook herself, Gudmunda is steeped in knowledge of Icelandic food and history and brings so much to this conversation herself.
I’m just thrilled to share this episode with you - and please - should you travel to Iceland any time in the future (and it should be first on your list of places to go), set up a reservation at Prir Frakkar!!!! Over 1200 people on Trip Advisor agree - you will NOT want to miss it!!!
Highlights
- Creme Brulee from Icelandic Skyr Yogurt
- Migration patterns of the mackerel
- History of Icelandic fish stew
- Secret to perfect fish stew
- Change in puffin populations
- Whales are the “vegetarians of the ocean” - why whale meat is so healthy
- 40,000 fin whales in Icelandic waters and use 100 per year
- All the parts of the whale are used - even the bones are used to make fertilizer
- Trying whale blubber from the fin
- Souring vs. Fermenting
- WWI and WWII and the advancement of Iceland
- Churchill’s first act in office was to occupy the British
- Opening a restaurant that was Icelandic food for Icelanders - but the foreigners wanted fresh fish!
- The economic collapse in Iceland and the boom of tourism.
- Chef Stefan’s tips for the best trip to Iceland
Listen to Stefan Now
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Gallery from My Visit to Prir Frakkar
Stefan's Storied Recipe: Icelandic Plokkfiskur
Find Chef Stefan and Prir Frakkar
Visit the 3 Frakkar Website: 3frakkar.is
Read reviews on Trip Advisor
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Janet Matijkiw says
Being on location brought a special element to an already wonderful interview. I am always impressed by the knowledge you have on the subject, whether it being person, place, or thing! Your research shows.... the pictures capture the meal and make you want to dive in. I am looking forward to trying the Plokkfiskur: Icelandic Fish Stew with Potatoes.
Halibut with Lobster sauce has my mouth watering. Wish I lived closer, never know when someone might need a Guinea pig…
I always learn so much, not only about the origin of the recipes but of the country itself. Overall, another great interview.
admin says
🙂 🙂 🙂 You are, as always, too kind. Thank you. The halibut with lobster sauce was..... sublime. I wish I could have captured every word Chef Stefan and Gudmunda shared, including the conversation through the meal. Knowledgeable, accomplished, professional, and super pleasant - the ideal guests!!!