The annual Food and Fun Festival will be held in Reykjavik Iceland, February 25- March 1, 2015.

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.



Restaurants 2014

See all 18 restaurants

KOL Restaurant

KOL Restaurant is at Skólavörðustígur 40 in 101 Reykjavik. The design of the place was in the hands of Leifur Welding and the philosophy of the design is to create a warm modern style with International vibe where lights and furniture come from Tom Dixon.

The Restaurant is on two floors and rooms around 100 seats. On the entrance floor the bar greets you along with the lounge area which have comfortable benches and booths with big windows facing the street and into the back yeard where the oldest horse stable in Reykjavik had its home. You walk down the stairs to the ground floor where the open kitchen is located and it is sourrounded with glass wallswith little french windows style. In that area the guests can see the chefs in action preparing the wonderful dishes. In the dining room are booths and benches along with a big table. A wooden floor is on both floors with fishbone patterns and is that on the concrete walls around the restraurant. The combination with the lighting and furniture gives you a warm and cozy feeling.


 Menu 2014

Gulrætur, skyr, tröllhafra-granóla, vatnakarsi

Heritage carrots, skyr, oat granola, water cress

Þorskur, grillaður blaðlaukur, steikt brauð, súrur

Cod, grilled leek, fried bread, sorrel

Kolagrillað lamb, kartöflumauk, rósmarín, toppkál, ólífuolía

Icelandic lamb rump, potato purée, rosemary, hispi cabbage, olive oil

Saltkaramella, maltaður byggís, súkkulaðitrufflur

Salted caramel, malt barley ice cream, chocolate truffles



Kopar is a newly opened restaurant located at the old harbour in downtown Reykjavik.

The idea

Surprise and seductive are the keywords at the bar. Traditional cocktails meet new waves of the cocktail world. You can enjoy a nice drink on our terrace by the harbour at the happy hour or sit outside after a nice dinner with coffee and cognac. If the weather is not cooperative we have heating lamps. The pride of the bar is the Icelandic fisherman’s Collection, a wall with an incredible selection of cognac and whiskey.


Experience of restaurants is put together of different things. Of course the food is the most important, but service, company and environment is also very important. Kopar is influenced by its environments. The old harbour, the ships, the vibrant city centre, old and new in a surprising mix.

The food

What makes Kopar special are the exciting ingredients and the variety of dishes. On the menu, new and old methods and recipes meet, traditional ingredients and surprising ones. Kopar is for example the first restaurant in Reykjavík to serve Icelandic rock crab. Kopar’s brasserie-dishes give our guests the opportunity to explore the world of food in one night for a reasonable price. The brasserie-dishes are small dishes that are a delicious add-on to traditional courses.

This is Kopar’s first time participating in the Food&Fun Festival.

Collaborating Chef: Ronny Kolvik (Norway)

Menu 2014

Byggflögur með snjókrabbasalati Djúpsteiktar gellur með kavíardýfu
Barley chips with salad of snowcrab Deep fried cod tongues with caviardip

Laxa-ceviche með ostrum, epli og sölum
Salmon ceviche with oysters, apples and seaweed

Nætursaltaður þorskhnakki með íslenskum gulrótum og stökkum saltfisk Borið fram með reyktum þorskhrognum og Hollandaise með karmelluðu smjöri
Salted cod with Icelandic carrots, crispy saltcod and beurre noisette Hollandaise

Nautakinn & svartar trufflur frá Frakklandi
Jarðskokkar í áferðum, sýrðir laukar og rauðvíns-nautagljái
Glazed beef cheek and French black Truffles
accompanied by different textures of Jerusalem artichoke, pickled onions and beef jus

Hvítsúkkulaðimús með fáfnisgrasi, epla- og mysugranít og ristuðu hvítsúkkulaði
White chocolate mousse with tarragon, apple and whey granite and roasted white chocolate



Phone: +354 567 2700


Sushi Samba offers a unique fusion of Japanese and South American cuisine combined with the freshness of Icelandic ingredients. The Sushi Samba menu is created to fully capture and draw from those influences and offers a wide array of great selections, exciting small courses, new style sushi and even a steak platter.

Menu 2014

Tereykt bleikja með sinneps-mísó sósu, jalapeno salsa og stökku hrísgrjónasenbai
Tea smoked Arctic char with mustard miso sauce, jalapeño salsa and crunchy rice senbei

Nauta-tataki með lauk-ponzu og hvítlauksflögum
Beef fillet tataki with onion ponzu and garlic crisps

Ál og foie gras maki-rúlla með unagi-sósu og soba
Unagi and foie gras maki with unagi sauce and puffed soba

Jarðskokkaprjónar með trufflu ponzu-sósu
Jerusalem artichoke chopsticks with truffle-ponzu dip

Kombu-ristaður skötuselur með sterkri shiso ponzu-sósu
Kombu roasted monkfish with spicy shiso ponzu

BBQ grísasíða í gufusoðnu brauði með sterku hnetu-soya
BBQ pork belly buns with spicy peanut soy

Earl Grey crème brulée, sake kasu-ís, valhnetumulningur og Kuromitsu
Earl Grey brûlée, sake kasu ice cream, walnut crumble and Kuromitsu


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.

All your cocktail thirst will be taken care of by mixologist Ásgeir Már Björnsson and executive chef Jóhannes Steinn Jóhannsson will make sure nobody leaves hungry.

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

Collaborating Chef 2014 – Thomas Patrick Coohill, USA

Menu 2014

Léttsaltaður þorskur, rauðvínssósa, duftað söl Langoustine
Salted cod, red wine sauce, Icelandic seaweed powder

Heitreikt bleikja
Sveppir, salat, engifer, vorlaukur, soya, appelsína, sesam
Hot Smoked Artic Char
Local mushrooms, braised greens, ginger, scallions, soy, orange, sesame

Stökkar kartöflur, gulrótarmauk, þurrkaðar villijurtir, steikt rósmarín, rósakál, mintuilmandi lambasoð Icelandic Lamb
Crisp potatoes, carrot puree, dried wild herbs, fried rosemary, brussels sprouts, mint infused lamb jus

Saltaður karamelluskyr-ís, Reyka vodka bökuð villt ber Geothermic Icelandic rye bread pudding
Salted caramel Skyr ice cream, Reyka vodka baked wild berries 

Steikhúsið / The Steakhouse

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 2014 – John Mooney

 Menu 2014

Kryddlegið túnfisks Sashimi Kryddjurtir, chilipipar og sítrus
Marinated tuna Sashimi Herbs, Chilies and Citrus

Stökk grísasíða og klettasalat Epli, fennel og cider kjarni
Crisp pork belly and Arugula salad Apple, Fennel and Cider reduction

New York Strip (medium rare) þakin svörtum pipar Hrærðar kartöflur, gráðaostur og Bidwell steikarsósa
Black pepper crusted New York Strip (medium rare) Blue cheese, whipped potatoes and Bidwell steak sauce

Ristaðar möndlur og fíkjubrauðbúðingur Enskt vanillukrem
Toasted almond and fig bread pudding Vanilla Anglaise 

Grand Restaurant

Grand Restaurant, the in-house restaurant at Grand Hotel Reykjavík offers an exclusive a la carte menu, with varied and delicious meals to suit every taste, whether you prefer a quick bite or a full 5-course menu. Besides international favorites, the chefs offer mouth-watering recipes, fresh Icelandic lamb and seafood specialities. With a true passion for food, we pride ourselves on offering a choice of dishes, cooked from the finest and freshest ingredients.

The collaborating chef for Food and Fun 2014 is Daniel Kruse, chef of the year in Denmark 2012.

Collaborating chef 2010: Johan Gustafson
Collaborating chef 2011: David Britton

Menu 2014

Fyrsti réttur / First course

Heitreykt bleikja steinseljurót, fennel og súraldin

Smoked arctic charr, parsnip, fennel and lime

Forréttur / Starter

Humar, Jerúsalem ætiþystlaís, sólselja og malt

Langoustine, Jerusalem artichoke ice cream , gel, dill and malt.

Aðalréttur / Main course

Lambahryggvöðvi – hægelduð og steikt grísasíða, blandaðir laukar, soðgljái með eplum og bjór

Filet of lamb and fried pork breast, variety of onions and stock glace with beer and applejuice.

Eftirréttur / First dessert

Skyr og sítróna

Skyr and lemon

Eftirréttur / Second dessert

Súkkulaði og hafþyrnisber

Milk chocolate and seabuckthorn


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
Collaborating chef 2014: Sven Erik Renaa & Fredrik Log – Norway

Menu 2014

Amuse bouche
Norsk hörpuskel, ígulker og piparrót
Scallops from Frøya, sea urchin and horseradish

Leturhumar í fennel og jurtatei
Langoustine in fennel and herb tea

Þorskur og hrogn. Steinefni og grænar jurtir
Cod and roe. Minerals and “greens”

Main course
Lamb með jarðskokkum, lakkrís, brúnuðu smjöri og sítrónu
Lamb with textures of chokes, liquorice, brown butter and lemon

Sítrus, Súkkulaði og pistasíur
Citrus, chocolate and pistachio

Tjörnin / The Pond

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
Collaborating Chef 2014 : Chris Parsons

 Menu 2014

Snjókrabbi, smokkfiskableks-brioche, ígulkerssmjör, hænuegg.
Crab Toast
, Snow Crab, Squid Ink Brioche, Uni Butter, Fried Hen Egg

Reykt ýsa,
leturhumar, kartafla, vorlaukur, steinselja.
Pan Roast
 Smoked Haddock, Lagoustine, Potato, Leeks,Parsley

Þorskur í umslagi
, sítróna, fennel, Einstök bjór, Kryddpylsumajo.
Cod Baked in Foil
, Lemon, Fennel, Einstök Ale, Chorizo Mayo

, brennd appelsína, súrmjólk.
Tapioca Pudding
, Burnt Orange & Sour Milk

Sjávargrillið / The Seafood Grill

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
Collaborating chef 2014: Hamilton Johnson – USA
Menu 2014

Sítrusgrafin bleikja
Nýpa, radísa, kúmen, hvítt súkkulaði
Citrus cured Arctic Char
Parsnip, Radish, Caraway, White Chocolate

Stökkar þorskkinnar & sýrður humarhali
Gulbeða, sítróna, Malt, súra
Crisp cod cheeks & pickled langoustine
Golden beets, Lemon, Malt, Sorrel

Anískryddaður lambaframhryggur
Laukur, rófa, epli, lambahjörtu
Anise rubbed lamb fillet
Onion, Rutabaga, Apple, Lamb heart

Skyr, brúnað smjör, blóðappelsína, karmella
Hazelnut cake
Skyr, Brown butter, Blood orange, Caramel


Kolabrautin, the latest addition to Reykjavik´s burgeoning food scene. At Kolabrautin you´ll find traditional, regionally sourced ingredients, prepared with influence from modern Italy. Through thousands of years the Italians have mastered the culinary art of making fresh produce shine through simple and unpretentious cooking, enhancing its quality, taste and characteristics. Kolabrautin seeks inspiration in that love of freshness and respect for food, whether it be a simply beautiful carrot straight from the soil or a magnificent halibut caught earlier today.

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 one of the city’s best bars.

Collaborating chef 2012: Jennifer Jasinki – USA
Colaborating chef 2013: Scott Hallsworth – UK
Colaborating chef 2014: Alessandro Gavagna

Menu 2014

Kálfatartar með “Sirk della subida ediki”, tómötum og selleríi
Veal, “Sirk della subida vinegar”, local tomatoes and celery

Girini pasta með heimalagaðri pylsu, rauðsalati frá Gorizia og granatepli
Girini, house-made sausage, radicchio di Gorizia and pommegranate

Ofnbökuð lynghæna með polentu, möndlum og skalottlauk
Quail, yellow polenta, toasted almonds and shallots

Hvítsúkkulaðifrauð með valhnetu-biscotti, gulum rúsínum, furuhnetum og eplakrapís
White chocolate, walnut biscotti, sultanas, pine nuts and apple sorbet

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
Collaborating chef 2014: Alvaro Garrido – Spain

Menu 2014
Bláskel, tómatur, spönsk pylsa
Mussels, tomato, Chorizo
Bleikja, hægeldað eggaldin, rautt teseyði
Trout, aubergine confit, red tea broth
Þorskhnakki, kúfskelskjarni, ólífuþeytingur
Cod, clam essence, olive emulsion
Lambahryggvöðvi, rjómaostur, söl
Lamb fillet, cream cheese, seaweed
Melassi Sabayon, appelsínukrap, súraldin jógúrt
Brown sugar Sabayon, orange sorbet, lime yogurt 

Grillmarkaðurinn / The Grillmarket


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
Collaborating chef 2014: William Morris – USA

Menu 2014

Ristuð hvítlaukssúpa / Roasted Garlic Soup
Með soðnu eggi og grilluðum ostrusveppum
Soft poached egg and grilled oyster mushrooms

 Reykt rauðrófa og grafinn lax í salati / Smoked beet and cured salmon salad
Nípumauk og ristuð sesamfræ
 Parsnip puree and toasted sesame 

Steiktur hörpudiskur / Roasted scallop
Ristaðar möndlur og brúnað smjör Toasted almond and browned butter

Grillaður lambahryggur / Grilled fillet of lamb
Eggaldinmauk og kjúklingabauna Panissa Eggplant puree and chickpea Panissa 

Súkkulaði Panna Cotta / Chocolate panna cotta
Flaueliskaka og kryddaðar pekan hnetur Red velvet cake, spiced pecans

Grillið / The Grill

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
Collaborating chef 2014: Paul Cunningham – Denmark

Gallery Restaurant – Hótel Holt

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
Collaborating chef 2014: Erik Mansikka – Finnland

Menu 2014

Hreindýr – heitt og kalt, stökk flétta, Jerúsalem ætiþystlar og rúgbrauðsís
Reindeer, crispy lichen, Jerusalem artichoke and rye bread ice cream

Þorshnakki, kræklingur og brennt smjör
Fillet of cod, mussel and beurre noisette

Lamb og sellerírót ásamt lauk og timíansósu
Lamb, celerial, onions and thyme sauce

Hvítt súkkulaði, villt ber, kryddaður skyrís og sjávargras
White chocolate, sea-buckthorn and spiced ice cream

Fiskmarkaðurinn / Fishmarket

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
Collaborating chef 2014: Jonah Kim – USA

 Menu 2014

Íslenskur laxa-poke með tobiko-hrognum, vorlauk, sesam og won ton
Icelandic salmon poke with tobiko roes, scallions, sesam and won ton

 Lamb robata með svartpipar sojasósu
Lamb robata with black pepper soy sauce

 4 bitar af nigiri: 4 pieces of nigiri

Hörpuskel með sítrónu og sjávarsalti / Scallop with lemon and sea salt 
Túnfiskur Zuke / Tuna Zuke
Létt-sviðinn lax / Seared salmon

Sterk-kryddað rækjusalat / Spicy shrimp salad

Nautalund með krydduðu rauðu misó, strengja- og sojabaunum, sveppum og XO sósu
Roasted beef with spicy red miso, long beans and soy bean, mushrooms and XO sauce

 Súkkulaði með Earl Grey tei
Chocolate with earl grey tea


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
Collaborating chef 2014: Mats Refslund – Denmark/USA

Byrjunin / To Start With

Nípa, ostrur og steinselja
Turnips with oyster and parsley

Egg bóndans, blómkál og ostur
Farmer’s eggs with cauliflower and local cheese

Lamb-tartare með grásleppuhrognum og jerúsalem ætiþistlum
Lamb tartar with lumpfish roe and Jerusalem artichokes

Bakaður laukur, reyktur mergur og gerjuð pera
Baked onions with smoked bone marrow and fermented pear

Grillaður þorskur, söl og jólasalat
Grilled Icelandic Cod with seaweed and endive

Rauðbeður, skyr og sveskjur
Beetroot with skyr and prunes

Fiskfélagið / The Fish Company

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
Collaborating chef 2014: Thomas Laurentzen – Denmark

Menu 2014

Lystauki / Amuse bouche „dip“

Forréttur / Starter
Léttsaltaður leturhumar, hnúðkál, skrautsalat með köldu kræklingasoði & súrmjólk
Lightly salted langoustine, German turnip, fancy salad with cold mussel broth & buttermilk

Milliréttur / Second starter
Bakaður þorskur, kartöflur, edikleginn laukur & volg eggjasósa
Baked cod, potatoes, lightly pickled onions & warm mayonnaise

Aðalréttur / Main course
Íslenskt lamb & rauðrófur með myrkilsvepp & reyktum nautamerg
Icelandic lamb & red beets with morels & smoked marrow

Eftirréttur/ Dessert
Hrært skyr með hvítu súkkulaði, fallegum marengs & súrum
Whipped skyr with white chocolate, beautiful merengue & sorrels



Instagram #foodnfun2014



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 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.