Vox – celerabrating the Nordic roots
Vox adheres to the Manifest of New Nordic Cuisine (like Noma). Here you’ll find no olive oil or foie gras, but for example small scallops from the Faroe Islands, succulent Icelandic langoustines, lamb and reindeer.
We opted for the a seasonal menu.
Skyr is a traditional Icelandic dairy product; it is low on fat, but rich on protein. It tastes a bit like sour cream. Skyr was sort of a red line throughout the meal as it appeared in various forms both in the savory and the sweet part of the dinner.
The soup was tasty, but a little ordinary for a gourmet restaurant.
The arctic char was flavorful and almost sweet. The little slice of toast on top of the fish seemed a bit odd though.
I found the portions a bit too generous (á la carte size) and the presentation of the courses somewhat messy. Although I like Skyr, using it in several dishes was over top in my opinion. I did however like the concept Vox builds their cuisine upon. Celebrating the produce from your own region is a fantastic point of origin for gourmet food as it allows you to take advantage of the products that are in season and change your menu according to the passing of the year.
Estimated price: 9900 ISK
Visited: April 2010