The couple work the greenhouse and restaurant together alongside their five children. Friðheimar is therefore the epitome of a family affair. The farmhouse and two greenhouses existed before Knútur and Helena acquired the land. Yet, it wasn’t until 2006 that their innovative changes enabled them to begin growing tomatoes all year round, ensuring the taste of summer last through the winters.

Green Growing Practices

Despite its seeming bareness, Iceland’s preternatural landscape is actually a treasure trove for natural resources. The country’s plentiful rivers and volcanic matter do more than contribute to the otherworldly atmosphere of the island. In fact, they can be harvested and used to create sustainable alternative energy sources, such as hydro-electric and geothermal energy.

These energy sources are in turn utilized in the greenhouse at Friðheimar in a variety of ways. Light and porous pumice from the volcanic Mount Hekla, known in Norse as ‘the Gateway to Hell’, is used as growing media in the place of soil. Natural steam rising off the waters in the south is converted into electricity and helps produce carbon dioxide, both of which are used to improve the process of photosynthesis for the plants grown at Friðheimar.

Friðheimar has taken their commitment to practicing earth-friendly growing and harvesting practices a step further, partnering with Kolviður to offset their carbon omissions by planting trees. Their mission to maintain eco-quality standards in their growing practices has earned Friðheimar a Vakinn certification. As the official quality and environmental certification for Icelandic tourism, this award is a solid marker of commitment to ethical and environmentally sustainable practices. This is just one more reason to count Friðheimar amongst the best restaurants in Iceland.

From Farm to Table

While the family is responsible for the growing the produce, Friðheimar’s chef Jón K.B Sigfússon transforms the fresh harvest into something delectable to the taste buds. With three different varieties of tomato cultivated in the greenhouses, it is no surprise that nearly every dish on the menu gives the tomato top billing. Chef Sigfússon offers an array of both classic tomato creations and innovative inventions, impossible for the average mind to dream up.

There is a warming tomato soup on offer, served with fresh home-baked bread and aromatic herbs grown on-site. Other quintessential comfort dishes include the stone-baked tortilla with tomato, basil, and mozzarella: the perfect mix of crispy golden wrap and indulgent cheese.  Those wishing for something a bit more upscale may opt for the ravioli pillows layered with homemade pesto and a fresh tomato sauce. Another option is the fresh mussels prepared in ‘special’ tomato seafood sauce, combining the salty taste of the sea with the earthy umami of the greenhouse produce.

Those keen to try something new and unexpected are in for a treat with Chef Sigfússon’s more unorthodox creations. The ‘apple pie à la Friðheimar’, for example incorporates green tomatoes into the otherwise classic autumnal dessert. In addition to this surprising yet satisfyingly sweet and tart dessert, intrepid diners are encouraged to try the homemade tomato ice cream. The rich cheesecake, swirled with cinnamon, lime, and green tomato jam, is another unanticipated winner.

Unsurprisingly, the drinks menu does not escape the tomato craze. The options range from understated – (a variety of beers brewed using tomatoes) – to the outlandish – (an entire tomato hollowed out and filled with the distinctly woody Icelandic Birch schnapps).

Luckily, Friðheimar’s farmhouse shop means that the adventures in tomato tasting do not have to end at the greenhouse doors. Visitors can take home a variety of goodies, such as green tomato jam and dessert sauce featuring green tomato and vanilla.