The annual Food and Fun Festival will be held in Reykjavik Iceland, February 27- March 3, 2013.

Lets eat and be merry

Food and Fun mixes outstanding culinary skills, fresh natural ingredients, Icelandic outdoor adventure and the world-famous Reykjavik nightlife to create the ultimate recipe for fun.

The core element of the festival involves world-acclaimed chefs collaborating with Reykjavik’s finest restaurants. Each chef is assigned to one of the participating restaurants, where they prepare a special menu crafted from Icelandic ingredients only, commonly held to be the best in the world by Icelanders. The menus are presented at all the restaurants for an entire week.

In addition, the chefs themselves are on site for three nights during the festival week. The second element of the festival is the chef competition, which takes place on the last day of the festival. The chefs compete by making three courses, made out of only Icelandic ingredients.

 

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Location:

Reykjavík

As a host city you will find that Reykjavík will exceed your expectations in many ways. Reykjavík is a vibrant city with excellent infrastructure, cutting-edge technology, fine hotels, mouth-watering restaurants and easy means of transport. Iceland's lively capital is a great place to explore and an ideal base for day trips.  Whether it’s sightseeing, outdoor adventure, relaxing spas or energizing nightlife, everyone finds something special in Reykjavik!

Close to nature

One of the best things about Reykjavík is its close proximity to nature. It is surrounded by water, amazing mountain views and wonderful green spaces. Within easy reach visitors can hike Mount Esja, play golf in between the lava fields, ride horses on black beaches, go for whale watching or drive snowmobiles over white icy glaciers. Active geothermal areas, spectacular mountains, mystical lava fields and more, all contribute to make Iceland a Natural Paradise. Take a deep breath and enjoy the nature.

Great place to shop

From unique boutiques to large shopping malls, Reykjavík City’s shopping options will dazzle you. The city is filled with Icelandic design, outlets, flea markets, book stores, gift shops, boutiques, antique shops, and gourmet food. Along Laugavegur the main shopping street you will find cool and classy home-grown shops, museums and cosy cafes making it the perfect places to mixing in with the locals. In shopping malls Kringlan and Smaralind you will find wide selection of well-known international brands, quality restaurants and cinemas conveniently situated under one roof. Don’t forget that tax-free shopping is available throughout Iceland!

Unique fashion and design

In recent years, the creative industries in Iceland have been flourishing. Reykjavík has become a melting pot of creative new enterprises showcasing the best Icelandic fashion and design has to offer. Icelandic designers produce range of unique fashion where originality, individualism and innovation continue to shape their collection. Whether it is unique Icelandic design, handmade dresses, carefully crafted jewellery; it is obvious that each product is the work of provocative and skilled designers.

Exciting Cultural City

There's never a dull moment in Reykjavik. The capital of Iceland is a meeting point for different cultural trends with something new and exciting happening every day. Concerts, plays, festivals, exhibitions and films are just a few of the things you might find to entertain yourself while in Iceland. Reykjavík is home to roughly 30 annual events that celebrate food, fashion, music, films, literature and much more, attracting both local and international artists and guests. Check out the variety of events on www.visitreykjavik.is and plan your cultural agenda.

Beautiful Museums and Concert Halls

Art lovers and history connoisseurs are in for a real treat in Reykjavík. They will find a wealth of exhibitions with Icelandic and foreign artists displaying their work in museums and galleries located all over town. The Harpa Concert and Conference Hall has been a striking addition to the Iceland and international cultural and conference scene attracting impressive cast of celebrated musicians and cultural icons to its halls. Those interested in books are in for a treat as Reykjavík is UNESCO City of Literature offering literary events throughout the year. There's something in Reykjavík to keep your soul fed and nourished virtually every day of the week, all year round.

Colourful Nightlife

In Reykjavík you can have the time of your life if that is what you are looking for. Weather you go out during the long summer nights or during the cold winter nights you can always count on a vibrant nightlife. If you like to enjoy a gourmet meal in a fancy restaurant, listen to live music, have an intimate chat in a quiet corner, mingle with the locals or just dancing the night away, Reykjavik has it all.

Relaxing Spa City

A must for anyone coming to Reykjavík is a visit to one of the many thermal pools, filled with geothermal heated water. Iceland’s unique earth-warmed water and pristine air makes swimming and relaxing at our outdoor pools a luxurious treat. Don’t forget the world-famous Blue Lagoon geothermal spa is only a short drive from Reykjavik. In Reykjavík, nature is literally on your doorstep and the energising experience of a day spent outdoors is not easily matched.

Restaurants 2013

See all 17 restaurants

Slippbarinn

Early until late, Slipp Bar is where you can experience Reykjavik like a local while enjoying exciting events such as
Icelandic music, art and even some refreshing stand-up comedy. This is the perfect place to gather with old and new friends over a drink in the hippest part of town. The drink menu has an impressive selection of wine and cocktails that will melt the heart of those who love a nice drink.

At Slipp Bar we also have our cozy and quirky sit-down café, with colorful wallpaper, fresh flowers, and all kinds of odds and ends we found in local antique shops; a feast for the eyes and the body, and all for your delight! In the mornings you’ll be served healthy and energizing breakfasts (served bewteen 07.00 -10.00).

Feeling hungry? Enjoy zesty and affordable bites at any time of the day and evenings and enjoy at Slipp bar. Here is the menu

The trendy interior decor, along with a great sea and mountain view, will complete the experience to this up and coming location next to the Reykjavik Dry Dock.

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Food & Fun Special Menu – Slippbarinn – 2013

FOOD AND FUN MATSEÐILL FOOD AND FUN MENU

LÉTTIR RÉTTIR / LIGHT COURSES
Frönsk ostra með eplaediks-vinaigrette og sítrónu French oyster with apple vinaigrette and lemon

Bláskel frá Stykkishólmi með tómat, hvítlauk og fennel

Mussels from Stykkishólmur with tomato, garlic and fennel

Túnfisk carpaccio með capersmajónesi, stökkum brauðteningum og kryddjurtasalati

Carpaccio of tuna with capers mayonnaise, croutons and herb salad

Charcuiterie
Allskonar pylsur og skinkur, úrval íslenskra osta, pikklað grænmeti og ólifur
Different types of sausages and cured meat with Icelandic cheeses, olives and pickled vegetables

Djúpsteiktur smokkfiskur og chilli aioli

Deep fried calamari and chili aioli

Flatbaka með hráskinku, tómat, mozzarella og basil

Flat bread with Serrano, tomato, mozzarella and basil

AÐALRÉTTIR / MAIN COURSES

Fiskur í pönnu
Það besta af bryggjunni. Talaðu við þjóninn eða kokkinn! Fish in a pan – Today’s best catch. Ask us if you want details.

Grilluð rib-eye nautasteik (150g)
Með bökuðum kartöflum, salati og piparsósu
Grilled rib-eye steak with baked potatoes, salad and cold pepper sauce

EFTIRRÉTTUR / DESSERT

„Kokteilávextir 2013“
Hvítsúkkulaðimús með ávaxtakokteil, vanillu og marengs “Cocktail fruits 2013”
White chocolate mousse, fruit cocktail, vanilla and meringue

 

Rub 23

Rub23 is an Icelandic restaurant that uses ingredients from Icelandic fishermen and farmers . Ingenuity from Asia and America. We specialize in seafood and have a wide variety of fish species and a wide selection of sushi dishes mixed with steaks and desserts.

What makes the restaurant unique both in Iceland and internationally is the varied way in which the menu is put together, including homemade spice mixtures that customers can choose from, the so-called RUB. RUB has become a well known term for spice mixtures that are either put onto or rubbed into food, as the name indicates. The customer can first choose a particular ingredient, for example a special type of fish or meat and then choose from a list of spice mixtures those he wishes to try. On the menu one can find favorite combinations of the chefs.

Collaborating Chef 2013 – Scott Drewno, USA

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Food & Fun 2013 – Rub 23 – Menu

First Course:

Traditional Pork Dumplings

Black Vinegar, Chili Oil

Second Course:

XO Chili Lobster

Scallion, Fermented Black Bean Dust

Third Course:

Miso Rubbed Strip Steak
Fingerling Potatoes, Cilantro

Fourth Course:

Orange Sticky Cake
Vanilla Panna Cotta, Wild Honey

 

Steikhúsið

Steikhúsið simply means “The Steakhouse” and that underlines the goal, to focus solely on steaks.

The Steak House is in the middle of Reykjavik, opposite the old harbour which has recently formed into a lively neighborhood of restaurants, cafes, artasian stores and work shops. When you visit, remember to try the “28 days” tendered meat. The heart of the place is a coal oven from Mibrasa, Spain. It is only fitting to use coal for grilling at the Steakhouse, since the building housed a blacksmith and metal works in the old days.

Collaborating Chef 2013 – Matt Britt, USA

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Food & Fun Menu – Steikhúsið – 2013

Forréttur/starter:

Þorskur, Sætar kartöflur, súraldin, Aji Rocoto Crema

Cod fillet, sweet potatoes, limes, Aji Rocoto Crema

Milliréttur/Mofongo:

Humar, maukaður mjölbanani, kreólasalsa

Lobster, smashed cornbanana, crealoa salsa

Aðalréttur/Churrasco:

28 daga Ribeye, sveppir, Chimichurri

28 day Rib Eye steak, mushrooms, Chimichurri

Eftirréttur/Tres Leches:

Jarðaber skyr Panna Cotta, Dulce De Leche, geitaostasnjór

Strawberry skyr Panna Cotta, Dulce De Leche, goat cheese snow

Matseðill / Menu: 

7,990 isk

 

VOX

VOX Restaurant, at Hilton Reykjavík Nordica, is a seasonal restaurant that places New Nordic Cuisine in the forefront. The restaurant vows to keep the path from nature to plate as short as possible, nurturing a direct contact with hunters and fishermen, farmers and experts on spices and berries in the highlands. VOX Restaurant brings you the taste of nature all year round in highly contemporary cuisine, based on local and Nordic ingredients. The result is a New Nordic Cuisine with national roots, served by expert staff in cool, comfortable surroundings.

Collaborating chef 2010: Allan Paulsen – Denmark
Collaborating chef 2012:  Jakob Mielcke – Denmark
Collaborating chef 2013: Esben Helmboe Bang – Norway
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Food & Fun Menu – VOX – 2013
Amuse bouche

Ferskar ostrur með bláskeljum og dill sósu

Emulsion of raw oysters with mussel and dill sauce

Leturhumar og greni

Langoustine & pine

Þorskur með lauk og ákavíti

Cod with onions & aquavit

Lamb með jarðskokkum og höfrum

Lamb with oats & Jerusalem artichoke

Brúnað smjör

Browned butter

Matseðill / Menu 7.990,-
Með völdum vínum / With selected wines 15.990,-

Við Tjörnina

Reykjavík´s most distinctive landmark is The Lake in the heart of the City. Every day when the sun shines people gather after lunch around The Lake with bread leftovers “duck-bread” to feed the birds. The English translation of “Við Tjörnina” is “By The Lake”. The restaurant specializes in all kinds of Icelandic seafood. The delicious seafood dishes home-baked bread and friendly service have made VIÐ TJÖRNINA the meeting place of Lake visitors. And after a tasty meal guests are traditionally provided with their very own bag of “duck-bread”.

Collaborating chef 2010: Victor Erikson
Collaborating chef 2012: Guiglio Terrinorei – Italia

Collaborating Chef 2013: Tobias Mac, Germany

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Food & Fun Menu – Við Tjörnina – 2013

Óvæntur glaðningur frá eldhúsinu
Greetings from the kitchen
Gruß aus der Küche
***
Laxa og túnfisk-tartar með stökkri kartöflu og kornhænu eggi
Tartar of salmon and tuna with potato straw and quail egg
2erlei Tatar vom Thunfisch und vom Lachs mit Kartoffelstroh und Wachtelspiegelei
***
Bouillabaisse að hætti ‘’Kastenmeiers’’
‘’Kastenmeiers’’ Bouillabaisse mit Röstbrot
‘’Kastenmeiers’’ Bouillabaisse with toast
***
Smjörsteiktur Þorskur með kartöflufroðu, svartrót og trufflu sósu
Kabeljau auf der haut gebratejn mit Schwarzwurzel, Trüffelsoße und Kartoffelschaum
Pan-fried Cod with potato foam, salsify and truffle sauce
***
Crème Brûlée from the Tonka bean with Berries ragout
Crème Brûlée von der Tonka bohne mit Beeren ragout
Tonkabauna Créme Brúlée með berja ragout

Tapashúsið

Tapas is not just a cuisine, it is a fusion of food and frolic. At the Tapas house we take the fun part seriously, making sure you get the most out of your night with us, both in the exciting taste of the spanish-icelandic combination as well as in the unique atmosphere that only the Sólfell house can deliver. Ninety years ago the Sólfell house was the biggest bacalao plant in Iceland and the biggest customer by far was Spain. Now we keep the best ingredients for our self and on top of that we imported the knowledge and ideas from our spanish friends and made our own unique blend of the best from both countries.

Collaborating chef 2012: Antonio Burell – USA

Collaborating chef 2013: Seamus Mullen – USA

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Forréttir/Starter

Kræklingur með gulrót, sellerí og skarlottulauk

Blue Mussels with Carrot, Celery and Shallot onion Serranó „Jamón“ Króketta með Epla mauki Serrano „Jamón“ Croquette with Apple purré

Milliréttir/Middle courses

Grafin bleikja með marineruðum ostrusveppum og Noisette vinagrettu

Cured Artic Charr with marinated Oyster-mushrooms and Noisette vinagrette

Reyktur saltfiskur með hægelduðu ggi

Smoked „Bacalao“ with poached Egg

Léttreyktur ostur með grillaðri og marineraðri papriku
Light smoked Cheese with grilled and marinated Bell Peppers

Aðalréttir/Main courses

Steiktur þorskur með grænkáli og Verdina baunum
Fried Cod with Kale Pistou and Verdina Beans

Stökkir Jerúsalem ætiþystlar með „All i Oli“

Crunchy Jerusalem Artichokes with “All i Oli”

Lamba Rib Eye með kremuðum Farro hrísgrjónum og blómkáli

Lamb Rib Eye with creamed Farro rice and Cauliflower

Eftirréttur/Desert “Churros con Chocolate” Traditional Fried Spanish Pastry

Matseðill / Menu 7.990,- 

Sjávargrillið

The story begins in 2000 when a young lad from Húsavík, a little fishing town up north, was awarded the title “Chef of the year”. The young master chef Gústav Axel Gunnlaugsson has had a passion for food since early childhood but the biggest dream was always of a restaurant of his own. As soon as you find your seat at Sjávargrillið, you realise that the restaurant is a dream that has come true.

Collaborating chef 2012: Matt Kuhn – USA
Collaborating chef 2013: Henry Tikkanen – Finnland
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Food & Fun Menu – Sjávargrillið – 2013
Bleikju “Seljanka”

Humar tartar, skelfisks mousseline, sýrt grænmeti og soja

Langtímaelduð lambaöxl og grillaður lambahryggvöðvi með reyktri seljurót og eplum

Mjólkursúkkulaði rjómi, hindberja og skyr krapís með Græn te köku

Verðið er 7.990.-

Satt Restaurant

Satt Kitchen offers daily menu that emphasis the best fresh, light Icelandic  cuisine. They bake traditional Icelandic breads and sweets daily, squeeze their own juices and use locally grown and sourced vegetables, fish and meats in their salats and soups.

Their own Communal table is a centerpiece of the dining area, where hotel guests can mingle with the locals or groups can gather in one place. The open kitchen lets you watch as they prepare your meal from scratch.

Satt possesses its own Icelandic culinary style, sense of place and talented executive chef. Their passion lives in fresh and organic ingredients, local flavours and warm thoughtful service.

Collaborating chef 2012: Sarah Helen Biglan – USA
Collaborating chef 2013: Kyle Bailey – USA
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Food & Fun Menu – Satt Eldhús – 2013

Bleikjutartar með yuzuhlaupi, sykruðu engiferi, soya-mirinsósu og sesamkexi

Ayala Brut Nature kampavín / Auka glas 1.990 kr. 12 cl

Arctic char tartare with yuzu gelee, candied ginger, soy-mirin and sesame crisp

Ayala Brut Nature Champagne / Add. glass 1.990 ISK 12 cl

Hægsoðin langa í kryddolíu með súrsætri rauðrófu og greipaldinsalsa, skarlottulauk og furuhnetum

Dog Point Sauvignon Blanc / Auka glas 1.700 kr. 15 cl

Oil-poached ling fish with beetroot and grapefruit agridulce, shallots and pine nuts

Dog Point Sauvignon Blanc / Add. glass 1.700 ISK 15 cl

Pasta „ricotta cavatelli“ með rauðvínsbökuðu nautarifi, svartrótarmauki, fínt skornu rótargrænmeti og hvítlauksbrauðkurli

Oxford Landing GSM (1,5 glas) / Auka glas 1.500 kr. 15 cl

Ricotta cavatelli with red wine-braised beef shortrib, salsify purée, brunoise mirepoix and garlic breadcrumbs

Oxford Landing GSM (1,5 glass) / Add. glass 1.500 ISK 15 cl

Steiktar lambalundir og lambasíða með trönuberjabauna „cassoulet“, rauðvínsgljáðum perlulauk, hvítlaukskryddpylsu og grænkáli

Fasoli Gino Valpolicella / Auka glas 1.500 kr. 15 cl

Seared lamb tenderloin and lamb belly with cranberry beans cassoulet, red wine glazed pearl onions, garlic sausage and kale

Fasoli Gino Valpolicella / Add. glass 1.500 ISK 15 cl

„Brioche French toast“ með hafraís, bláberjum, beikonkaramellu og sykruðum pekanhnetum

Morandé Late Harvest Sauvignon Blanc / Auka glas 1.000 kr. 6 cl

Brioche French toast with oatmeal ice cream, blueberry, bacon caramel and candied pecans

Morandé Late Harvest Sauvignon Blanc / Add. glass 1.000 ISK 6 cl

Matseðill / Menu 7.990,-
Með völdum vínum / With selected wines 15.900 ,- 

Perlan / The Pearl

At The  Pearl you can enjoy the dinner and have site seeing of Reykjavík. It just takes 2 hours to revolve one circle and to see the panoramic view of Reykjavik. The cuisine is Icelandic and international.

Perlan has been nominated:

English CNTN top 10 world´s revolving restaurants. No. 1, The Pearl. Travel+Leisure world´s top revolving restaurants. No. 2, Pearl

Independent Online 5 best: Tables at the top!

Modern Times. 12 places to see before you die. No. 5, Pearl

Perlan is a magnificent structure. Formally opened to the public on 21 June 1991, it combines utility and vision. Hollow steel framing supports the glass dome and walls that link six aluminum-sided tanks, each of which can contain 4 million liters of water averaging 85°C (185°F). As part of The Pearl’s heating system, hot water is pumped through the metal framework in winter, while cold water flows during summer, thereby producing a comfortable year-round environment. The Viewing Deck on Level 4 takes full advantage of the panorama enjoyed from Oskjuhlid; telescopes mounted at each of the six corners of the deck with recorded descriptions in Icelandic, English, Norwegian, German and French.

Our chefs: Elmar Kristjánsson 2 times winner chef of the Year, 2 times winner of Mouton Cadet chef of the Year and silver in the Scandinavian chef of the Year. And Stefán Elí Stefánsson one year at Clairfontaine in Lyon.

Collaborating chef 2010: Glen Ballis
Collaborating chef 2012: Philipe Giradon – France
Collaborating chef 2013: Philipe Giradon – France
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Food & Fun Menu – Perlan / The Pearl – 2013
Steikt hörpuskel með aspas, gulrótum og lárperumauki

Fried Scallops with aspargus, carrots and avacados purée

Pouilly Fumé – Domaine Taborted, A.C. Pouilly Fumé – France

Þorskhnakki með kúrbít, hvítlauks-confit, eggaldinsmauki og pestó

Cod with zucchini, garlic confi, aubergine purée and pesto

Pouilly Fumé – Domaine Taborted, A.C. Pouilly Fumé – France

Lambahryggur með kartöflugratíni, ætiþistlum og lambasoðgljáa

Fillet of lamb with potatos gratin, Jerusalem artichocks, and lamb au jus

Crozes Hermitages „Les Jalets“ Paul Jabolet, A.C. Crozes Hermitages – France

Brie ostur að hætti Philippe Girardon

Brie cheese a la Philippe Girardon

Súkkulaðimús með mandarínumauki, súkkulaði-chantilly og appelsínu-sorbet

Chocolate mousse with mandarin purée, chocolate Chantilly and orange sorbet

Sauvignon Blanc Late Harvest, Morande – Chile

Matseðill / Menu 7.990,-

Kolabrautin

Kolabrautin, the latest addition to Reykjavik´s burgeoning food scene. Taking inspiration from the so-called Nordic wave in cuisine. At Kolabrautin you´ll find traditional, regionally sourced ingredients, prepared with a distinctively modernistic twist with influenced from the Mediterranean.

Head Chef, Þrainn Freyr Vigfusson is one of Iceland´s most brilliant young chefs. In 2011 he took the seventh place in the Bocuse D´OR one of the world´s most prestigious international cooking competitions. In 2009 he was awarded the silver medal in the Scandinavian chef of the year competition and in 2007 he was the Icelandic chef of the year.

Kolabrautin is on the 4the floor of Harpa, Reykjavik´s striking new concert hall. Through it´s striking glass façade, designed by Icelandic-Danish artist Olafur Eliasson, guests also enjoy a magnificent view of the Reykjavik Harbour and befitting its location Kolabrautin also has on of the city´s best bars.

Collaborating chef 2012: Jennifer Jasinki – USA
Colaborating chef 2013: Scott Hallsworth – UK
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Food & Fun Menu – Kolabrautin – 2013
Te-reykt bleikja með hrísgrjónum og tómat-chili-límónu salsa

Tea smoked arctic char with puffed rice and tomato-chili-lime salsa

Nauta Tataki með lauk Ponzu og stökkum hvítlauk

Beef tataki with onion ponzu and garlic crisps

Volgur sítrónukryddaður lax með miso og jarðsveppasósu

Warm Salmon with miso-lemon-truffle dressing

Pönnusteikt rauðspretta og sterkkrydduð shiso ponso

Pan fried plaice with spicy shiso ponzu

Grilluð svínssíða með jarðhnetusoya

Bbq Pork buns with peanut soy

Sake-kasu hrísgrjónabúðingur með sobaís og tonka karamellu

Sake-kasu rice pudding with soba ice cream and tonka caramel 

Menu 7.990 isk

Höfnin / The Harbour

Höfnin or The Harbour is a traditional Icelandic restaurant where the best ingredients available are used and where quality and reasonable prices go hand in hand.

Brynjar Eymundsson C.M.C. chef and his family launched the restaurant in the spring of 2010. Brynjar has been involved in the dining industry in Reykjavik for many decades.

His son Logi Brynjarsson is the headchef at the restaurant and a member of the Icelandic Junior Culinarie Team. Our most popular dishes include lobster, mussels, plaice, trout and Icelandic lamb.

Smaller dishes and salads are a great choice to have on our patio on sunny days. We offer lunch specials daily. We also offer great coffee and traditional Icelandic pastries just like mom made.

Warm atmosphere await you at Höfnin restaurant.

Collaborating chef 2012: Michael Ferraro – USA
Collaborating chef 2013: Morten Rapstad – Denmark
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Food & Fun Menu – Höfnin – 2013
Humar sellerírót, fjallagrös og harðfiskur.

Ristaðir humarhalar undir sýrðri sellerírót með
stökkum fjallagrösum, ferskum kryddjurtum og harðfisk.

Langoustine celeriac, moss and dryed fish.
Tosted langoustine with pickled celeriac, crispy moss, fresh herbs and dried fish

Þorskur grænkál, hunang og söl.

Hunangsgljáður þorskhnakki ásamt grænkáli á tvo vegu með smjörsósu og þurrkaðri söl.

Cod kale, honey og seaweed. Carmelized cod in honey with kale, cooked in two ways with butter sauce and dry seaweed.

Lamb bygg, bris og villtir sveppir.

Lamb á þrjá vegu, reykt, grafið og langtímaeldað,
„Byggotto“ með fræjum og höfrum ásamt kálfabrisi, soðsósu og villtum sveppum.

Lamb barley, sweetbreads and wild mushrooms.
Icelandic lamb “three ways” smoked, cured and confit, barley, seeds and oatmeal with sweetbreads, lamb juice and wild mushrooms.

Skyr bláber, blóðberg og gin.

Ferskur skyrís með bláberjaklaka ásamt sítrónublóðbergi,hvítu súkkulaði og gini.

Skyr blueberries, thyme and gin.
Fresh skyr ice cream with blueberry granite, lemon thyme, crystallized white chocolate and gin

Matseðill / Menu 7.990.-
Með völdu víni / With selected wines 15.990.- 

Grillmarkaðurinn

STRAIGHT FROM THE FARMER

Our aim is to work closely with local farmers. We buy most of our produce direct from the farm. They tell us what’s in season, then we cook the product our own special way and the customer gets to enjoy the end result. Through our cooking we strive to highlight the origin of each product while using fire, smoke, fire logs and coal. The outcome is an unexpected and exciting culinary treat for our customers where our Icelandic heritage and the modern age meet.

Collaborating chef 2012: David Varley – USA
Collaborating chef 2013: Jamie Bissonnette – USA
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Food & Fun Menu – Grillmarkaðurinn – 2013
Smakk: Túnfisktartar í rauðu karrý með steiktum hvítlauk
Amuse: Tune tartar with red curry and fried garlic
Nautaspjót með tómat og grænu pestó
Pinxton Corazon: Beef skewer with romesco and salsa verde
Reyktur & grillaður lax með súrkáli, rúgbrauði og rófu kimchee
Cured & grilled salmon with choucroute, rye bread and turnip kumchee
Lamba Ribeye með sellerýrótar purré, þurrkuðum svörtum ólivum, sítrónu og kakóbaunum
Roasted Lamb rib eye with celery root puree, dried black olives, meyer lemon and cocao nibs
Ís að hætti Boston búa: Tælenskur kaffi-ís með Boston bökuðum hnetum og köku úr ólivuolíu
Sundau a la Boston: Thai Coffee sundae with Boston baked peanuts and olive oil cake
Matseðill/ Menu 7,990 isk

Grillið

Grillið has been one of the finest restaurants in the city for over five decades. The culinary team consists of master chefs that use their passion, talent and experience to create innovative highly seasonal menus, inspired by new European cuisine and the best Icelandic ingredients.

Each season the chefs specially select the very best local produce directly from the farmers to perfect their dishes.

Situated on the top floor of the Radisson Blu Saga Hotel, it has an excellent panoramic view of Reykjavik in warm and intimate surroundings. Head chef is Sigurður Helgason.

Collaborating chef 2010: Ben Pollinger
Collaborating chef 2012: Rubert Blease – USA
Collaborating chef 2013: Paul Cunningham – Denmark
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Food & Fun Menu – Grillið – 2013
4 course menu
Sneið af Henne Kirkeby Kro
A touch of Henne Kirkiby Kro
Laukur & Timian, ferskur ostur
Crisp onion & thyme, fresh cheese
Söltuð Önd, bökuð gulrót
Salted duck, baked carrot
Okkar eigin lomo & roðrunnarepli
Our own lomo & Quince
Reykt bleikja, stökkt kjúklingaskinn
Smoked charr, crisp chicken
Langa & grænkál, bláskel & brauð
Blue lin & cabbage, mussels & hot toast
Smjörbakaðar rætur, hrúber & hunang
Honey butter baked roots, rumble berry
Korngrís frá Laxárdal, hnakki & síða, söltuð plóma
Laxárdalur cornfed pork, belly & neck, salted plum
sb62 Súkkulaðimús
sb62 Chocalate cream
sb70 single malt toffee
Matseðill / Menu 7,990 isk
6 Course Menu
Sneið af Henne Kirkeby Kro
A touch of Henne Kirkiby Kro
Laukur & Timian, ferskur ostur
Crisp onion & thyme, fresh cheese
Söltuð Önd, bökuð gulrót
Salted duck, baked carrot
Okkar eigin lomo & roðrunnarepli
Our own lomo & Quince
Reykt bleikja, stökkt kjúklingaskinn
Smoked charr, crisp chicken
Langa & grænkál, bláskel & brauð
Blue lin & cabbage, mussels & hot toast
Skötuselur, gerjaður hvítlaukur & Söltuð sítróna
Monkfish, fermented garlic & salted lemon confit
Smjörbakaður rætur, hrútaber & Hunang
Honey butter baked roots, rumble berry
Korngrís frá Laxárdal, hnakki & síða, söltuð plóma
Laxárdalur cornfed pork, belly & neck, salted plum
Skyr, jurta marengs & seyði
Skyr, herb meringue & infusion
sb62 Súkkulaðimús
sb62 Chocalate cream
sb70 laproigh single malt toffee
Matseðill/ Menu
9,550 isk

Gallerí Hótel Holt

An unforgettable experience.
An evening at the Restaurant is an remains an unforgettable experience.

The Superb cuisine is inspired with French culinary tradition and we enjoy sharing our passion for wine and food with our guests. Our impressive selection of over 4000 vintage of wines puts Hotel holt in a league of its own. All this and more attests to the exceptional quality of this fine restaurant.

The chef la cuisine is Mr. Fridgeir Ingi Eiríksson recently returned from France. There he was in charge by the Michelin restaurant – Clairfontaine in Lyon in France last 5 years.
The Restaurant Gallery has been renowned for its art, outstanding cuisine and impeccable service for over forty years.

Collaborating chef 2010: Marcus Jernmark – Sweden
Collaborating chef 2012: Adam Sabel – USA
Collaborating chef 2013: Olivier Roudon – France
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Menu – Gallery Hótel Holt – 2013

FOOD AND FUN MENU

Fersk þistilhjörtu og hefnu-carpaccio ásamt trufflu vinaigrette

Cœur d’artichaut et pousses d’épinard en salade vinaigrette aux truffes, carpaccio de « Baleine » gressins

Klausturbleikja « bonne femme » ásamt ricotta ravioli og freyðandi salvíu

Truite des rivières islandaises façon « bonne femme » ravioles à la ricotta et écume de sauge

Steiktur lambahryggur og lambaskankaconfit ásamt graskersmarmelaði og grænum aspas

Souris d’agneau confit, marmelade de butternut au cumin pointes d’asperges vertes

Heitt súkkulaðitart og hunangskristallaður marens með kardimommuís

Tartelette chocolat noir avec sa meringue moelleuse aux cristaux de miel et crème glacée à la cardamome

Matseðill / Menu 7.990,-

Fiskmarkaðurinn

The Fishmarket opened in august 2007 and has already placed itself firmly on the map of places to visit in Reykjavik. Spearheaded by talented young chef Hrefna Rósa Sætran, the Fishmarket is an Icelandic restaurant under influences from Asian cuisine. The atmosphere is modern yet relaxed, and the open kitchen lets you watch the chefs preparing your mouthwatering dishes. The Fishmarket is a real tastebud experience.

Collaborating chef 2010: Owen Stewart – USA
Collaborating chef 2012: Anton Eff – Denmark

Collaborating chef 2013: Jonah Kim – USA

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Food & Fun Menu – Fiskmarkaðurinn – 2013

Lótusrót, sojabaunir og asískar perur með kremaðri sesam dressingu

Lotus root, edamame and asian pears with creamy sesam dressing

Robata grillaður smokkfiskur með japanskri BBQ sósu og chili ramen núðlum

Robata grilled squid with japanese BBQ and chili ramen noodles

Nigiri: Túnfiskur, lax, sætar rækjur og lamb

Nigiri: Tuna, salmon, sweet shrimp and lamb

Svínasíða með epla dashi soði, grænmeti og stökkum hrísgrjónum

Pork belly with apple dashi broth, local vegetables and crispy rice

Súkkulaðisúpa með sesamkexi úr svörtum sesamfræjum

Chocolate soup with black sesame shortbread

Matseðill / Menu 7.990,-

Dill

DILL restaurant is located in the Nordic house which is designed by the highlyacclaimed Finish architect Alvar Aalto. The owners are also highly acclaimed in the Icelandic culinary world. Gunnar Karl Gíslason, a member of the Icelandic culinaryteam and Ólafur Örn Ólafsson, president of the Icelandic Sommeliers association,opened this small intimate restaurant in February 2009 and have, since then had rave reviews. DILL restaurant was chosen Iceland’s restaurant of the year and nominatedon behalf of Iceland as the best restaurant of the Nordic countries. Chef GunnarKarl is one of the pioneers of the New Nordic Kitchen and in DILL restaurant youwill taste the best of Nordic ingredients prepared and cooked with a cutting edge,seasoned with his very creative mind and a fantastic view over the lakes and downtown Reykjavík.

Collaborating chef 2010: Pekka Terävä

Collaborating chef 2012: Claus Hendriksen – Denmark

Collaborating chef 2013: Fredrik Berselius – Denmark/USA

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Food & Fun Menu – Dill – 2013

Snakk / Snack

Saltaður þorskhnakki frá Elvari. Kál, brennt lárviðarlauf

Salted Back from Cod. Cabbage, burnt bay leaf

Rauðbeður. Eggjarauða, hæna skógarins

Beet root. Egg yolk, chicken mushroom

Íslenskt lamb. Karamelluserað skyr, laukar

Lamb from Iceland. Caramelized skyr, onion

Arrack ís-krap. Heslihnetur, brennt smjör

Arrack sorbet. Hazelnut, brown butter

Matseðill / Menu 7.990,-

Fiskfélagið

The people of Fiskfélagið are passionate about Food and fun, we can´t have one without the other. We have to enjoy cooking for the food to be any good and you certainly won´t have any fun if your food isn´t any good.Our staff are eclectic, passionate and fun and so is our atmosphere. They are vastly different just like salt and pepper but who can imagine one without the other. We want our dishes to reflect our character and that´s also the way we designed the restaurant. The newly renovated building has plenty of character all on its own. Like our staff the restaurant it self is a mix of this and that, fusing the old with the new. You will be served by people who may fight in the kitchen but with one goal in mind, to bring you the best quality of service and culinary.

Collaborating chef 2010: Marcus Peter Dybwad
Collaborating chef 2012: Frode Laupsa – Norway
Collaborating chef 2013: David Lundqvist – Sweden
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Food & Fun Menu – Fiskfélagið – 2013
Lystauki / Amuse

Blandaður diskur, möndlukartöfluflögur, lojrom kavíar, humar

Mixed plate, almond potato chips, bleak roe, langoustine

Forréttur / Starter

Þorskur með ostruþeyting, sýrðum lauk og sítrónugeli

Fillet of cod with oyster whirl, fermented onion and lemon gel

Milliréttur / Second starter

Bleikjusashimi með reyktu eggjasósukremi og piparrótarsnjó

Char sashimi with smoked mayonnaise and horseradish sno

Aðalréttur / Main course

Brasserað lamb með lambatungu, karmeluðu káli, trompet sveppum og títuberja lambadjús

Braised lamb with lamb tounge, caramelized cabbage, trumpet mushrooms and lingonberrie lamb juice

Eftirréttur/ Dessert

Súkkulaði, blóðappelsína og lakkrís

Chocolate, blood orange and liqourice 

Menu 7,990 isk