Lets eat and be merry

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

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 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 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.

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
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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
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Bouillabaisse að hætti ‘’Kastenmeiers’’
‘’Kastenmeiers’’ Bouillabaisse mit Röstbrot
‘’Kastenmeiers’’ Bouillabaisse with toast
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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
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Crème Brûlée from the Tonka bean with Berries ragout
Crème Brûlée von der Tonka bohne mit Beeren ragout
Tonkabauna Créme Brúlée með berja ragout

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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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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.