At Slippurinn, you can find oyster leaf on top of radishes stuffed with homemade mayonnaise. There may also be grilled broccoli slathered in garlic mayonnaise and crusted in panko and dried fish flakes, which is like crunchy, battered fish without most of the fish or grease; angelica-cured halibut so thin and translucent that the tiny pops of pink arctic thyme dusted on top turn it into art; pineapple weed ice cream with the fragrance and flavour of its namesake fruit – despite actually being chamomile – topped with a tart-sweet wild rhubarb compote; and skyr, an Icelandic cheese similar to yogurt, with wild sorrel granita and toasted oats.

อ่านต่อได้ที่ : โรงเรียนวัดพังสิงห์

สาระน่ารู้ : ผิวหนัง