In Iceland, I Keep a Taste for Simplicity: Black Coffee, Malt og Appelsín and Brennivín
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What I retain from Iceland is a very simple idea: here, drinks accompany the rhythm rather than disguise it. When I think of Reykjavík, with its hot springs and cold evenings, I first think of black coffee—ubiquitous and served without fuss—then of malt og appelsín, this non-alcoholic drink that I find perfectly suited to a festive table because it brings a subtle sweetness. My graphic designer’s eye appreciates this restraint: few effects, clean flavours, and a real place for the meal. As for my tips, this is what I chiefly remember: I choose straightforward, legible drinks that let the dish breathe, just as I prefer a well-framed photograph to an overly cluttered image. I then distinguish between occasions. For an aperitif, I am quite happy with a well-chilled Icelandic beer or a glass of dry white wine when dining out, but I do not try to invent a wine-growing terroir that does not exist; in Iceland, wine remains above all a modern table habit. The spirit that truly speaks to me remains brennivín, served ice-cold and in moderation, often with very salty or smoked bites: I imagine it with pickled herring, dried fish, or a more robust winter meal. And for two specific uses I remember, I serve black coffee with kleinur early in the morning, then reserve malt og appelsín for family meals when I want something gentle, local and non-alcoholic. These are the kinds of markers I look for in cooking: little noise, honest pairings, and a genuine coherence between glass and plate. Alcohol abuse is dangerous for your health. Drink responsibly.
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