Call it bacalao, salted cod, morue or saltfisk in Icelandic, the cod fish was once so important to Iceland’s economy that it´s featured prominently on the Icelandic Coat of Arms. Salthúsið (The House of Bacalao) Restaurant of Grindavik is the first restaurant in Iceland specialising in the lowly codfish, bringing it up to new heights. Once the staple of the poor, baccalao has long been a celebrated ingredient in Mediterranean, African, and Caribbean cuisine for many centuries.

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