Fusion cuisine as a concept is the apotheosis of cultural exchange and can only exist and thrive where there is significant enough trade and travel to allow a local population to fall in love with exotic flavors, then experiment with adding them to the traditional, locally produced fare. Fusion cuisine as the basis for a restaurant is highly risky, and thus that more rewarding when it turns out well.

 

Lamb Street Food starts with Iceland’s most traditional protein source, locally raised, free-range lamb. That lamb is then compacted into a cone and slowly spit-roasted. This is the same process that is used world-wide for shawarma, gyro, or donner kebab. Most of those street foods around the world are mixed meats, compacted piecemeal of lamb, beef, and/or chicken. Lamb Street Food uses only locally sourced lamb, and the resulting flavor is divine.

 

The first choice in the complex menu is wrap or plate. The Plate, however, still provides you with the other amazing feature of the restaurant, the house-made flat bread. The difference between the wrap and the plate is that the wrap has only a little veg and sauce wrapped in with an astounding amount of lamb (resulting in a burrito about the width of my forearm and at least half that length), while the plate has that same wrap sliced into sections and arrayed in a salad of fresh, locally sourced from the carbon-reducing geothermal greenhouses of the island.  You can build your own wraps, but unless you visit every day, do yourself the great favor of choosing one of the perfectly balanced pre-arranged options. The salad and sauces are fusion of traditional, healthy Icelandic fare with the flavor explosion of Middle-Eastern spicing. The only possible draw-back to the visit is that no shawarma or gyro back home will ever taste as good.