Despite the unremarkable concrete facade, Orange, in Reykjavík's old harbor, is packed with playful surprises. A slushie machine dispenses potent neon cocktails named for Iceland's glaciers; a mason jar holding a deer and goose terrine appears amid a cloud of dry ice; and the coconut-crusted prawns arrive via a helium-filled balloon. Presiding over this fun-through-dining experience is 29-year-old chef Thorarinn Eggertsson. He deftly incorporates aspects of molecular gastronomy into a menu heavy on locally sourced ingredients like gray duck, reindeer, and salted cod.
Tip: The "Let's Go Crazy" tasting menu is the best way to experience Eggertsson's mad genius (entrées, $32$46).