Hinrik, our tour guide, could not say enough great things about Kopar. We decided to go check it out for ourselves.

We called for a reservation and were happy to hear they could seat us that same evening. After sightseeing, we were hungry.

They brought us a small basket with 4 slices of perfect artisan bread. I am a baker, and they have my respect... the crust was crunchy, and the crumb was airy, fluffy, and delicious. The kind of bread that makes you moan when you eat it. Kopar paired it with the tiniest mound of violet flower flavored sweet butter with sprinkles of salt flakes on top.

We could not help ourselves and polished a full basket off before we knew it. The butter is addictive and I'm a butter fiend.

We ordered 3 appetizers. The scallops, the fried camembert, and the rockcrab soup.

As you can observe by the photos, the aftermath of our enjoyment were very clean plates. The camembert had a lovely crust and was drizzled with honey and paired with fresh raspberries, blackberries, and properly toasted pecans. The honey was simply sweet without flowery notes, I do wonder if orange honey would have added a little something extra. As it was, it was decadent and scrumptious. We were exceedingly democratic about the bay scallops and ensured both of us had parity of tender vittles. So good!

The soup was lovely, not too heavy. Thus, our appetizers had a wonderful balance of flavors and textures as a grouping. This is worthy of note because it can be the case that they are all crunchy fried or all soft and bland. That is apparently not allowed at Kopar, and what a terrific approach that is!

We ordered the catch of the day (Salmon) and the langoustine risotto. Oh my!

The salmon was a teensy wee bit on the dry side, but that was likely a salmon issue because it had not been overcooked. It was served over a single eggplant sliced which had not been salted first to extract the piquant taste, and as a rule of thumb I like my eggplant to taste mellow, but in this dish, it added to the complexity of tye flavor profile. The roasted fennel was part of the veggies, and while a complementary part of the dish it shone on its own right.

Mmmmm, the risotto....Kopar has managed to produce a wonderfully balanced langoustine and crab risotto, and much like the bread and butter...it's simplicity made perfect. It's creamy, perfectly textured, cheesy enough without being salty, and it ran the risk of the plate being wiped clean with some bread, but after 2 baskets (and nearing the end of our meal) it didn't seem appropriate to ask for more bread. It was topped with an inspired granny Smith apple julienne topping. Yum!!

Max and I shared all the food, and his favorite by far was the risotto. Max LOVES great food as much as I do, and we agreed this meal was outstanding.! The Passionate mule was refreshing, and I crushed the generous portion of fresh mint provided with the drink. Just, lovely.

Amazingly, we still had room for a shared dessert, and we went with the piña colada cake. Which is delicious on its own right, with several textures within the domed presentation, but the star of the show here was the fresh raspberry sorbet with raspberry coulis. Rich, sweet, acidic, creamy, textured in all the right ways. You could have a sorbet shop and offer this one flavor only and you would have a success.

Hinrik, tak fyrir!!

Kopar, this meal was the best of our first trip to Reykjavik! Many congratulations to you all on providing a cozy place with gorgeous views, excellent service, and unforgettable meals ❤️