Nestled in the Icelandic town of Grindavík, the Michelin-starred Moss restaurant offers a journey through the country’s unique culinary landscape. The dining room overlooks a mesmerizing black lava field, providing a fitting backdrop for a dining experience that showcases the best of the natural bounty in Iceland. Moss introduces its guests to a symphony of flavors, often featuring local delicacies like sea urchin, Icelandic wasabi, and succulent lamb in their seven-course tasting menu. However, there’s a signature item that steals the limelight!
A Culinary Elevation of Butter
Crafted in-house since the restaurant’s inception in 2018 at the Retreat at Blue Lagoon Iceland, the signature butter of Moss uses skyr, a thicker rendition of Icelandic yogurt. This results in a texture that’s both velvety and luscious. Also, the addition of Atlantic dulse seaweed and sea salt imparts a unique depth of flavor. Chef Ingi Thorarinn Fridriksson explains that the inspiration for this exquisite butter is their pride for Icelandic skyr.
A Unique Taste
The delight of Moss’s butter extends to its presentation. A velvety cloud of the signature creation arrives atop a sleek black rock, accompanied by an assortment of homemade bread. This bread selection, including dark sourdough and soft potato caraway, draws inspiration from traditional Icelandic varieties. Not to be missed is the crisp cod skin, a sustainable delicacy sourced from the nearby harbor in Iceland. The skin is carefully dried and adorned with caper powder, adding a delightful crunch and savory flair to the experience.
A Tradition Reimagined With a Twist
While butter has long been a staple of Icelandic cuisine, the infusion of skyr into Moss’s butter offers a fresh perspective. Skyr, a beloved fermented dairy product in Iceland, has deep roots in the country’s culinary heritage. Chef Fridriksson assures that this signature butter is worth the visit to Moss, which offers the unique experience of savoring Iceland’s culinary wonders.