- At Hagkaup store (21)
- Blue Lagoon dinner (16)
- Food (9)
- Food and fun 2008 (3)
- Food and fun 2009 (15)
- Food and fun 2010 (47)
- Golden Circle (2)
- Restaurants (1)
- Reykjavik photos (4)
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Brasserie Grand is an exclusive a la carte restaurant at Grand Hotel Reykjavik, offering a varied and delicious menu to suit every need, whether you prefer a quick bite or a full 4-course dinner menu. Our chefs offer International delights and fresh Icelandic seafood specialties. The wine list includes an assortment of specially selected wines.
Collaborating chef: David BrittonExecutive chef: Vignir HlöðverssonAddress: Grand Hotel, Sigtún 38Postal code: 105E-mail: veitingar@grand.isOpening hours:Website: www.grand.is -
In the restaurant Einar Ben a feast awaits you that echoes the opulent times of the 19th century poet and entrepreneur Einar Benediktsson. The decor in the Icelandic room is characterized by the colors of the Icelandic flag, the azure blue of the sea and sky, the snow-white color of ice and purity and the vermillion of the lava from the earth's core, perpetually forming and transforming the land. The menu is drawn from classic French cuisine with an Icelandic twist
Collaborating chef: John MooneyExecutive chef: Jóhannes ProppeAddress: Veltusund 1Postal code: 101E-mail: einarben@einarben.isOpening hours:Website: www.einarben.is -
La-Primavera is a contemporary Italian restaurant which merges Northern Italian influences with local Icelandic products. Owner and chef Leifur Kolbeinsson spends a lot of his time in Italy studying and mastering the techniques and philosophy of the Italian cuisine. La Primavera has taken the pleasure in introducing Icelanders to the delicacies of Italian cuisine. In addition the restaurant has a comprehensive, exclusive Italian winelist to provide a perfect compination to it’s menu
Collaborating chef: Luigi PomataExecutive chef: Leifur KolbeinssonAddress: Austurstræti 9, second floorPostal code: 101E-mail: laprimavera@laprimavera.isOpening hours:Website: www.laprimavera.is -
Nautholl opened in January 2010. It features modern Icelandic cuisine with an emphasis on fresh local ingredients, in-house production and casual atmosphere. Nautholl is led by Master Chef, Eythor Runarsson, an Icelandic National Culinary Team member, part of a new generation of Icelandic chefs committed to sustainable cuisine. Nautholl is situated on the outskirts of Öskjuhlid, Reykjavik's downtown nature paradise, overlooking Reykjavik Thermal Beach. The view and the setting is more reminiscent of a rural destination restaurant, rather than a high class bistro that is only a 5 minute drive from downtown Reykjavik.
Collaborating chef: Bengt SjöstromExecutive chef: Eyþór RúnarssonAddress: Nauthólsvegur 106Postal code: 101E-mail: nautholl@nautholl.isOpening hours:Website: www.nautholl.is -
At the Seafood Cellar the New Nordic kitchen is in the forefront. It's a seasonal restaurant that worships everything that the Icelandic nature has to offer, as well as using a few things from Scandinavia. Their policy is to only use the freshest ingredients nature has to bring.
Collaborating chef: TBAExecutive chef: Jóhannes Steinn Jóhannesson, Ólafur Ágústsson, Steinn Óskar SigurðssonAddress: Aðalstræti 2Postal code: 101E-mail: info@sjavarkjallarinn.isOpening hours:Website: www.sjavarkjallarinn.is
