Dining
The hotel's very well-reputed and romantic gourmet 'Restaurant 4' seats 110 people downstairs plus 100 upstairs in the 2 meeting rooms. The hotels motto is the concept of a ''Farmers market'' - in effect using predominantly local ingredients of the highest quality and freshness - all when seasonably available. The restaurant always tries to use organic production as much as possible. The inspirational style of cooking is modern Nordic cuisine - with a touch of the French & Italian kitchen. The emphasis is on excellent yet personal service. Please feel free to ask the waiters any questions you might have about the food or even about local attractions, the weather, the aurora forecast...
A splendid panoramic river view from the restaurant's windows adds to the diner's enjoyment. The giant logs of the restaurant are imported from Canada and give a very unique and warm, natural feel. The restaurants reputation has made serious rings on the water as a great place to dine, with outstanding gourmet food from all over Scandanavia since 2003 and new management. The fact that over half of the revenue in the hotel is actually from the restaurant emphasizes this very unique relationship rarely found anywhere else. Many people choose this as a dining destination, not always necessarily staying the night.
Tanya Steele, the editor for the worlds largest gourmet and dining website www.epicurious.com said, ''Hotel Ranga, a luxurious country lodge astride a salmon-stocked river, is an hour from Reykjavik, yet many Rekis drive out to dine at Ranga's restaurant, one so good that if Michelin covered Iceland, it would undoubtedly receive a 'worth the journey destination' ''.
Lying on the banks of one of the worlds top salmon rivers (The Eystri Ranga) for the past few years also means that the restaurant offers guests top quality, fresh, wild Atlantic salmon whenever in season. Some of the other local produce that is used includes trout & char, mountain lamb, beef, foal, reindeer, goose, duck, puffin, ocean fish (halibut, cod, ocean perch, monkfish, flounder, ocean catfish, turbot & Icelandic lobster). The Restaurant also uses locally farmed vegetables, fruits and herbs whenever available. The strawberries from Fludir are a highlight here. All the flowers in the restaurant/hotel are also locally grown. All of the products are smoked by the hotel using secret methods and recipes through cooperation with a local smokehouse near Vik - Fagradalsbleikja.
All throughout the year the hotel features combined 4-course dining and lodging offers with seasonal themes, allowing you to feel like royalty but still at a reasonable price. Hotel Ranga also features their almost legendary Scandanavian Christmas Buffet, where over 90 different mouthwatering dishes from all the Scandanavian countries are delicately prepared and served. Complanies book this highlighted event one year in advance to ensure availability. The buffet is on weekends from mid-November until Christmas.
The original house specialties include an award-winning fish soup; a stunning vanilla cod dish, several different unique combination platters; the trendy strawberry / champagne / salmon main course, a domestic variety of 'Surf and Turf' with a combo of Icelandic lamb & lobster; and a chocolate & skyr (cheese) cake mosaic. Head Chef Toti Thunder is a great addition to the hotel - pleasing guests from all over the world on a daily basis. The restaurant also offers vegetarian options for the guests. The extensive wine list and the wide selection of vintage champagnes, whiskeys, sherries, cognacs and cigars is presently unchallenged in Iceland outside the capital, and can all be enjoyed upstairs in the lounge and downstairs in the bar. In addition, there is also an exciting, innovative and extensive list of original drinks - composed by the managements though years of experience. There is also 24 hour room service.
