Bellies rumbling, we turned off the frosty road in search of something that could warm us from the inside out. The next stop on the roughly 190-mile Golden Circle — southern Iceland’s famed tourist route that includes Thingvellir National Park, Strokkur geyser, Gulfoss waterfall and Geysir hot springs — would have to wait.
Hunger beckoned us toward Fridheimar Farm, which seemed like something of an enigma in the often-desolate wintry terrain of Iceland. The farm glowed a warm yellow-orange against the stark black-and-white color palette characterizing November in Iceland. Even with subzero temperatures outside, Fridheimar hummed and buzzed with life.
Fully sustainable and family-run, Fridheimar is both a greenhouse and a restaurant, specializing in the produce it grows. Employing renewable geothermal energy, its main crop is the tomato. And so travelers from all over the world stop by the cozy Fridheimar establishment for their fill of juicy, nourishing tomatoes to be eaten mere feet away from the vines where they were picked.
Fridheimar’s biggest claim to fame is the rich and filling housemade tomato soup, served with freshly baked bread, cucumber salsa, butter and fresh herbs.
Waste not, want not, however: Fridheimar has plenty more tomato-based offerings on its menu. There are classic items such as ravioli with a homemade pasta sauce, as well as the more unusual: green-tomato and apple pie, cheesecake with a green-tomato jam and tomato ice cream — all made, of course, in house. A meal at Fridheimar wouldn’t be complete without a tomato-based drink, either; tomato schnapps and variations of a bloody mary are also available.
Fridheimar Farm is open daily, year-round, from noon to 4 p.m.