"After the financial collapse, foreign things became expensive, so we began focusing more on the domestic, and that, after all, meant seafood, and we have many more seafood restaurants now. ... Visitors want fish, fish, fish, and when you have the best ingredient in the world, well, you use it."
Stefán Úlfarsson, kock på Þrir Frakkar i Reykjavík, i Boston Globe om isländska mattrender.
