Today was more of a travel day, as we drove from Klauster to Reykjavik. We stopped at the Reynisfjara beach, where massive waves crashed onto the shore. Each wave was at least the height of a person, and we were informed by our guide Olof that several tourists had even been washed away by the waves. With the freezing cold water around Iceland, this was basically a death sentence. There was even a traffic light system, with green meaning relatively safe conditions, and red meaning dangerous conditions, with the possibility of waves reaching the parking lot. Because of this we stood back, far from where the waves were crashing onto the black sand of the beach. We then drove to the Seljalandsfoss, a large waterfall that you could walk behind. I’m glad that I got my snowpants from my suitcase as there was tons of mist that would have soaked anyone that didn’t wear proper clothing.
After stopping at the Kerid Crater, a crater formed by volcanic activity, we finally made it to Reykjavik. I was looking forward to dinner, as we had booked the Sæta Svínið Gastropub, which would include a sampler of traditional Icelandic cuisine. We had horse tartare, Flatkaka (a type of flatbread) with cured Arctic Char, and lamb tatiki. These foods are all based on what is available around Iceland; sheep and horses are the most common livestock and these animals do well in the harsh climate. Seafood predictably features prominently as Iceland is an island. I was excited to taste the food and just to be able to try something that I’ve never tried before. I expected to enjoy the food, but I think the platter even exceeded my expectations. I was able to see how it’s possible to make a complex and delicate recipe even with a relatively limited range of ingredients.
Swanson School of Engineering 