Apotek Restaurant is a new and exciting restaurant located in one of the most beautiful corners of Reykjavík in Austurstræti 16.
The restaurant is casual-smart, offering delicious food in vibrant atmosphere and stylish surroundings.
The menu is a fun mix of Icelandic and European cuisine with a smoking hot Argentinean grill. Dishes are designed to share and enjoy together.
Stop by our lively cocktail bar where award winning “ pharmacists” mix together exciting artisan cocktails to suit every mood; painkillers, stimulants, tranquilizers and even placebos.
- 8500 kr.
Sean’s 6 course Food&Fun feast
Reykt bleikja með sýrðu lauk-kremi, “calcot” lauk og piparrót
Smoked trout with pickled onion cream, calcot, and horseradish
Smá lúða, bláskel, smjörbaunir og grænar jurtir
Halibut, blue mussels, butter beans and green herbs
Andabringa með bökuðu sellerí og fennel-eplapurée
Duck breast with baked celery and fennel and apple purée
Lynghæna með “bulgur”, reyktum möndlum og jógúrt
Quail with bulgur, smoked almonds and yogurt
Lambakóróna með jarðskokka-purée, brúnuðum lauk og sýrðum sveppum.
Rack of lamb with sunchoke purée, burnt onions and pickled
Ostakaka með mangó og ástaraldin, súkkulaðisósa, karamellað poppkorn, saltkaramella, marengs
Mango and passion cheesecake, chocolate sauce, caramelized popcorn, salted caramel, meringue
Borg Restaurant is a bustling and breathtaking space in one of Iceland's landmark buildings in downtown Reykjavik. Built in the 1920's by the legendary wrestler and entrepreneur Johannes á Borg, the restaurant soon became a landmark building in Iceland. The restaurant has throughout the decades been a hangout to many of Iceland’s most influential and colorful citizens, whether it be artists or politicians.
A stunning mix of vintage and modern brought together by an ever-changing menu filled with dazzling surprises. The bar is in a league of its own. Hand crafted original cocktails with homemade syrups and bitters and a wide selection of premium spirit´s; local, as well as international.
The owner of Borg Restaurant is Chef Volundur Volundarson. He has worked in top restaurants all over the world and his innovative vision and talent have earned him many national & international awards in recognition for culinary excellence. His first book, Delicious Iceland, was chosen one of the best 100 cookbooks published in the world by Gourmand World Cookbook Awards and his TV shows have aired in over 50 countries on channels such as BBC Lifestyle.
Öskubakaðar rauðbeður með gufusoðnum kræklingi, hrærðu skyri og rifnu fersku wasabi.
Ash Baked Blood Beets with Poached Icelandic Mussels, Whipped Skyr and Grated Wasabi.
Þorsk ævintýri með fylltum kúttmaga, steiktum hrognum og roði.
Steamed Ling Cod with it’s Stomach, Skin and Roe
Moðsoðinn kryddaður lambahálsvöðvi með miso kornbrauði og matcha mintu mysu.
Confit Lamb Neck with Miso Spoon Bread, Matcha, Mint and Whey.
Hleypt hunangs Chawanmushi með lime perlum og býflugum.
Warm Honey Chowanmushi with Apple Blossom, Finger Lime and Bees.
Bryggjan is an independent brewery, restaurant and bar situated on Reykjavik harbor, which emphasizes fresh ingredients and various styles of high-quality beer, pumped directly from the brewery itself. Bryggjan can accommodate up to 280 guests and is open from 11.00 to 01.00, every day of the week.
A gourmet experience to be remembered: Bryggjan Bistro offers diverse, high-quality dishes, with an emphasis on fresh seafood caught off the shores of Iceland, in addition to traditional courses carefully selected by our master chef, Margret Rikhardsdottir.
Bar and Brewery
Our ambition is to produce and serve a variety of beers and carefully selected wines. The bar holds 12 beer pumps that pump beer straight out of the brewery, and our custom-made wine cupboard maintains a perfect temperature for our rich selection of wines.
Bergur Gunnarsson, our master brewer, applies his knowledge and expertise to pairing our beers with delicacies from our kitchen. Arturo Santoni Rousselle, our wine waiter, carefully selects our wines, and Dominik Roman Kocon mixes cocktails with the utmost care and expertise.
The Brewery Room
The brewery room can accommodate about 100 guests, and is suitable for groups and most occasions. The room can be closed off with beautiful curtains and is equipped with a projector, along with all modern conveniences that may be required for feasts, meetings or conferences.
OSTRUR- fine demoiselle dragon
tómat safi, sýrður tómatur og skessujurt
KAVÍAR FRÁ JUNKÖN
bókhveiti, crépe blini's, rauðlaukur og sýrður rjómi
HUMAR, TÚNFISKUR & BLEIKJA
chevice, vatnsmelóna, granatepli og límóna
FISKI & SKELFISK GRILL
humar, stór hörpuskel,karfi og langa
Bakað blómkál, sítróna og steinselja
Haricôts Verts, shallot vinaigrette
Chimichurri, reykt paprika, fáfnisgras
PISTASÍU GRATINERUÐ BER
hindberja sorbet, sabayonne, ristaðar hnetur
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 de cuisine is Mr. Fridgeir Ingi Eiríksson recently returned from France. There he was in charge at the Michelin restaurant – Clairefontaine in Lyon in France for 5 years.
The Restaurant Gallery has been renowned for its art, outstanding cuisine and impeccable service for over forty years.
- 8500 kr.
Humar og langtímaeldaður grís
Crispy pork with langoustine
Þorskur, reykt mjólk og hið fullkomna egg
Cod “mantecato” perfect egg and smoked milk
Bleikja og „aigo boulido" í granítformi ásamt kartöflum í saffransafa
Artic Xhar, "aigo boulido" granite and potatoes in saffron juice
Lambahryggur ásamt grænmeti „Provencal” og svörtum ólífum
Roasted lamb with black olives and vegetables Provencal style
Súkkulaði „Valrhona” og Pastis kaka með ískrapi „mauresque”
Chocolate and Pastis cake, sorbet "mauresque"
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.
Address: Grand Hotel, Sigtún 38, 105 Reykjavik
Opening hours: 18:00 - 23:00 - All week
Smoked Whale or Lamb Tacos
With Pickled Jalapeños on Malanga Boat
Ceviche Duo Arctic Char & Place
Daikon Radish Yuzu Leaches De Tigre | Japanese Kippi Mayo Hondashi and Yuzu
Place and Dill with Avocado Slices and Finger Lime,
served with Popcorn and Corn Nuts
New Cuban Pork
Cuban Crispy Pork Belly with Black Bean Sauce,
Sweet Plantain | Oregano Mojo
Capers Olives & Roasted Peppers
Bone Marrow Fritter with Coffee Roasted Carrot Puree
5th Course Dessert
Dulce De Leche Pastel
Warm Temptation Banana Marcona Almond Compote and Cream Chantilly
On the eighth floor of the Radisson BLU Saga hotel is Grillið, a restaurant that for more than half a century has been a symbol of a perfect night in Reykjavík. The reason is simple, at Grillið quality comes first, in food and drink, service and atmosphere. A night at Grillið is really a celebration for your senses, quality food and fine wine. Grillið Restaurant truly defines fine Icelandic dining.
Leturhumar, mísó & sítróna
Langoustine, miso & bergamot
Sandhverfa, blaðlaukur & smjörsósa
Turbot, leeks & beurre blanc
Lamb, hvítlauksmauk & jurtir
Lamb, garlic purée & herbs
Matseðill / menu 8.500 kr.
Haust is the Icelandic word for autumn, the time for harvest. With that in mind our menu is always based on the harvest of each season.
Our cooking is inspired by the magnificent nature of Iceland, the harsh winters and summers where the sun never sets. We see Icelandic farmers as the true stars of the show. They work incredibly hard in unfriendly conditions to produce the high quality raw material we offer our guests. Without them, we would be nothing. Out of respect for these resilient men and women we allow their produce to shine and just carefully enhance their flavours and aromas. We are guided by simplicity, quality, creativity and respect for the Icelandic nature and what it has to offer.
Smávegis þurrkað lambahjarta og piparrót
Semi dried lamb heart and horseradish
Kaldsoðinn leturhumar – Blacklick og íslenskar kartöflur
Coldpoached langoustine – black garlic and local potatoes
Lúða “aged” og fersk, sjávarþang og hráir kjörsveppir
Halibut, aged and fresh, seaweed and raw mushroom
Skarfur, bakað egg, reykt brauð og brúnt smjör
Cormorant, baked egg, smoked bread and brown butter
Lambaframpartur, nípukrem, bleikjuhrogn og hnúðkál
Lamb Shoulder, parsnippurée, trout roe and kohlrabi
Gufusoðinn marengs, skyr, mysuostur og greni
Steamed meringue with skyr, brown cheese and spruce
An eclectic mix of American rustic, old carnival and part museum, this pizza joint has multiple rooms, but still manages to give a sense of being private and personal. With a comfy bar and a restaurant that revolves around gourmet pizzas, starters, side courses, cocktails and draught beers. The pizza toppings are fresh, out of the ordinary and they summarise the dramatic interior by set designer Hálfdán Pedersen.
Selection of Bæst charcuterie
Sérvalið þurrkað kjöt og pylsur frá Bæst.
House made stracciatella from Icelandic milk
Heimagerður “stracciatella” ostur úr íslenskri mjólk.
Smoked Icelandic lamb carpaccio, salted cod, salt baked celeriac,
Reyktar lambaþynnur, saltfiskur, saltbökuð seljurót
Bæst sourdough pizza with house made nduja
Bæst súrdeigspizza með heimagerðri nduja pylsu.
Vanilla ice cream, apple-whey caramel, Icelandic sea salt
vanilluís með epla- og mysukaramellu og íslensku sjávarsalti.
Lunch - 4.500 ISK Dinner- 8500 ISK
The hotel’s beating heart is the casual Reykjavik restaurant and the narrow bar with high walls and a glass ceiling where hamburgers and fashionable dishes sit side by side on the menu, all for a reasonable price. Kitchen & Wine is one of the trendiest places in town and serves delicious food, featuring a combination of modern Icelandic and international cuisine. The lounge offers the opportunity to relax with a drink from a wide selection of cocktails, wine and spirits
Kitchen and Wine offers a relaxed atmosphere at the center of downtown. Their main focus is simplicity and finesse and the key to their cooking is the use of seasonal ingredients. Diverse range of appetizers and main courses, for example seafood, meat, burgers and salads as well as sandwitches and more.
Head chef, Hakon Orvarsson is one of the most talented chefs in Iceland and has won numerous international awards. For example he was awarded the bronze award at the French Bocuse d’Or as well as a bronze award as Chef of Scandinavia. Hakon has also worked at Michelin restaurants all over the world and so is filled with wisdom.
Djúpsteiktar ostrur, smjörsteikt spínat, tartarsósa
Deep fried oysters, wilted spinach, tartar sauce
Hörpuskels carpaccio og kaviar, epli, jarðskokkar, eplasmjörsósa
Scallops carpaccio and caviar, apples, sunchokes, apple beurre blanc sauce
Thöstesen spælegg, kartöflu-jarðsveppamauk, andalæri confit, heslihnetur, kryddjurtir, brauðkruður, ferskar rifnar trufflur
Thöstesen fried egg, potato-trufflepurée, duck leg confit, hazelnuts, herbs, croutons, fresh grated truffles
Volgur eplatarte, calvados, vanilluís
Warm apple tarte, calvados, vanilla ice cream
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.
A wooden floor is on both floors with fishbone patterns and is that on the concrete walls around the restaurant. The combination with the lighting and furniture gives you a warm and cozy feeling.
Gerjaðar gulrætur, bygg og rúsínur
Fermented Carrot, Barley and Raisin
Leturhumar, Agúrka og Súrur
Kolaður leturhumar, wasabi-skyr, agúrka og gerjaðar súrur
Langoustine, Cucumber and Fermented Sorrel
Charred langoustine, wasabi skyr, cucumber and fermented sorrel
Lamb, Svið og Toppkál
Lamba sirloin, svið, toppkál, skarlottulaukur, hvítlauks-sýrður rjómi, lambasoðsósa
Lamb, Svið and Cabbage
Lamb Sirloin, svið, cabbage, lamb stock sauce, shallots, garlic crème fraise
Sea buckthorn berry ice pop, granola
Brúnaður smjörís, blóðappelsínumarmelaði
Ice Cream Sandwich
Brown butter ice cream and blood orange marmalade
Price per person 8.500, wed. – thursd. 7.500
A dinner at the elevated fourth floor of Harpa concert hall is a destination in itself. Relax and enjoy the best Icelandic produce in fine Italian culinary tradition, complemented with a spectacular panoramic view of Reykjavík harbour and the surrounding horizon. We also pride ourselves of one of the city’s best bars, voted the best cocktail bar in Reykjavík by the Reykjavík Grapevine, so feel welcome to simply drop in for drinks.
HÆGELDUÐ BLEIKJA MEÐ FERSKU SALATI, SKYRI, DILLKREMI, VALHNETUM, FÍKJUKRUÐERÍ OG HÚSLÖGUÐU BOTTARGA
SLOW POACHED ARCTIC CHAR WITH DILL, SKYR EMULSION, FIG CRUMBLE, WALNUTS AND HOUSE MADE BOTTARGA
RICOTTA- OG SVEPPAFYLLT TORTELLI Í SVEPPA- OG LAUKSOÐI ÁSAMT HESLIHNETUPESTÓ
RICOTTA AND MUSHROOM FILLED TORTELLI, IN AN ONION AND MUSHROOM BROTH WITH HAZELNUT PESTO
GRILLUÐ LAMBARIF OG HÆGELDUÐ SÍÐA MEÐ GULRÓTA- OG SAFFRANMAUKI ÁSAMT SELLERYRÓT OG SINNEPSGLJÁA
GRILLED LAMB CHOPS AND SLOW-COOKED PORCHETTA WITH CARROT AND SAFFRON PUREE, CELERIAC AND MUSTARD GLAZE
SÍTRÓNUKAKA MEÐ BRÓMBERJAKREMI, RABBARBARAÍS, MÖNDLU- OG BRANDÍKRUÐERÍ
LEMON CAKE WITH BLACKBERRIES, RHUBARB ICE CREAM AND ALMOND BRANDY CRUMBLE
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.
Sölkex með hafþyrnisberjasósu
Sýrð og lamin gúrka með ostrufroðu
with sea buckthorn mayo & pickled cucumber with oyster emulsion
Humar, ígulker og Trufflur
Grillaður leturhumar með ígulkerssmjörsósu, svartrót og svörtum trufflum
Langoustine & black truffles
Served with salsify and sea urchin beurre blanc
Lambatartar og eggjarauður
Einiberja kryddað lambatartar með stökku rúgbrauði, eggjarauðukremi og hörfræum
Lamb tartare & egg yolks
Juniper seasoned lamb tartar with flax seed and egg yolk emulsion
Þorskur og kræklingur
Hægeldaður þorskur með brenndu laukdashi soði, krækling og maitake sveppum
Slow cooked cod & mussels
Cod cooked with seaweed, burnt onion dashi, lentils and maitake mushrooms
Ítalskur marengs, súkkulaðiFudge og smjörkex
Chocolate, marshmallow and oat crackers
MATUR OG DRYKKUR, means simply food and drink, is a quirky eatery located downtown Reykjavík.
The big vision is to make Icelandic people proud of their own foodie heritage and to offer a very welcome alternative to the “traditional” dishes regularly rolled out to taunt the tourists with. The reasonably-priced menu is a long, long way away from those nasty classics you may have read about, such as putrid shark and other unmentionables!
Matur og Drykkur draws on widespread research into old manuscripts, from which the chefs gleaned all sorts of recipes featuring the best of Iceland’s natural resources. From the freshest fish and leanest lamb, to the aromatic herbs peppering the hills, all sorts of ingredients and techniques were amassed. Then the fun began, as creative minds played around with these slices of heritage to deliver delicious, high quality dishes fit for 21st-century palates.
The chef Gísli Matthías Auðunsson also runs the renowned Icelandic eatery, SLIPPURINN in the Westman Island.
Krabbi - selleri – dild
Crab - celery – dill
Bleikja - purrir – rugbreyð
Arctic char - leek - local rye bread
Lambsfilé - jarðkneysar – grönkál
Fillet of lamb - sunchokes – kale
Skyr - hvonn – tari
Skyr - angelica - seaweed
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 salads 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.
Crispy pig’s ears, Lumpfish roe and skyr
Tartar of smashed langoustine, browned butter and miso glaze, with sea buckthorn, dulse and kelp dust, fried bread and watercress
Hay smoked monkfish in mushroom dashi with pickled mushroom, oyster and parsley cream, leafy greens
Fillet of lamb and blood sausage with a variety of kale and cabbage, kohlrabi, fried barley and lamb jus
Chocolate cremaux and yeast ice cream, with rye-and malt biscuits and blueberries
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.
Hörpuskel & rækja
Hörpuskel, rækju seyði og epli
Scallop & prawn
Fresh water scallop, prawn broth and apple
Lamb & Laukur
Lamba tartar, sýrður laukur og ostur
Lamb & onion
Lamb tartar, pickled onions and cheese
Þorskur & Brúnt smjör
Pönnusteiktur þorskur, brún smjörs hollandaise og blómkál
Cod & brown butter
Pan fried cod, brown butter hollandaise and cauliflower
Sólber, skyr og hvítsúkkulaði
With black currant, skyr and white chocolate
Early until late, Slippbarinn 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.
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.
Amuse Bouche / Lystauki:
Beet burrata, ginger honey, dill Rófu burrata, engifer hunang, dill
Family style sharing platters / Fjölskyldu plattar:
Scallop ceviche, coconut water, under ripe mango, cilantro, dashi chips Smoked foie gras mousse, 18 hour toast, crowberry and port jelly, radish, fried shallot Kombu soaked cod, horseradish gremolada, smoked soy, cod chips
Hörpuskels-ceviche, kókosvatn, óþroskaður mangó, kóríander, dashi flögur Reykt foie gras frauð, 18 tíma ristað brauð, krækiberja- og portvínshlaup, radísur, steiktur skarlottulaukur
Beltisþara-leginn þorskur, piparrót gremolada, reykt soy og roðflögur
Main Course / Aðalréttur:
Braised lamb, marrow whipped apple butter, whey turnips, sour apples, fennel kimchi Brasserað lamb, þeytt epla- og beinmergssmjör, mysunæpa, sýrð epli, fennel kimchi
Dessert / Eftirréttur:
Dark Chocolate terrine, chilli and coffee anglaise, charred marshmallow, bacon jam, pecan tuile
Dökk súkkulaðiterrína, chilli- og kaffikrem, glóðaðir sykurpúðar, beikon sulta, pekanhnetu kex
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.
Address: Þingholtsstræti 5
Opening hours: 17.00 - 23.00 Sun-Thu
17.00 - 24.00 Fri - Sat
ARTIC TROUT TOSTADA
Bleikja, chipotle aioli, peanut-salsa macha
Artic trout, chipotle aioli, jarðhnetu-salsa macha
RÉTTUR 1 / COURSE 1
CEVICHE DE CALLO
Hörpuskel, agúrku- aguachile, yuzu-wasabi, soyja, habanero-olía
Scallop, cucumber aguachile, yuzu-wasabi, soy sauce, habanero oil
RÉTTUR 2 / COURSE 2
TACOS DE PASTOR
Svínsöxl marineruð í abodo, arbol chili salsa, ananas
Pork shoulder marinated in adobo, chile de arbol salsa, pineapple
RÉTTUR 3 /COURSE 3
Risarækjur “ a la plancha” með chipotle hvítlaukssósu, “crunchy” hvítlauks flögur
Shrimp a la plancha, uni-chipotle mojo de ajo, garlic chips, toast
RÉTTUR 4/ COURSE 4
COSTILLA DE RES
Nauta rif og rib-eye, græn karrýsósa , kartöflur, radísur, graskersfræ
Beef short rib, rib eye, green curry mole, potatoes, radishes, pepitas
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.
Leturhumar & frönsk andalifur
Létt steiktur leturhumar, andalifra “parfait”, rófu marmelaði, karamelluð epli, fáfnisgras, sherry og stökkum sesam þynnum
Langoustine & foie gras
Lightly toasted langoustine tail, foie gras parfait, beet marmalade, caramelized apple, tarragon, aged sherry and crispy sesame wafer
Þorskur & þorskur
Kola grillaður þorskur, þeytt steinseljur rótar krem, sultað hnúðkál, bleikju hrogn, sólselja, stökkt kjúklinga skinn og möltuð þorsk flauelssósa
Cod & cod
Fire roasted cod loin, whipped parsnip, pickled kohlrabi, trout roe, dill, crispy chicken skin and malted cod veloute
Lamb & gulrót
Íslenskar lamba lundir, reykt gulrótar mauk, edik marineruð bláber, stökkt pralín bygg, íslenskt blóðberg og lakkrís soðgljái
Lamb & carrot
Icelandic lamb loin, smoked carrot puree, pickled blueberry, puffed barley praline, arctic thyme and liquorice jus
Súkkulaði & chartreuse
Bakað dökkt súkkulaði, súrur, karamellu marengs og pistasíu chartreuse ís
Chocolate & chartreuse
Baked bitter chocolate, sorrel, fudge meringue and pistachio chartuese ice cream
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.
Bleikja, þang, hrogn, broddur
Arctic char, sea weed, roe, first milk
Harpa og Spekk / Scallop and Lard
Íslensk hörpuskel og léttreykt grísaspekk í skelfisksoði
Raw local scallop and slightly smoked lard, shellfish broth
Kartöflur og egg / Potato and Egg
Gerjaðar kartöflur, kornhænuegg, brúnað smjör, lagarsíldarhrogn
Fermented potatoes, quail egg, browned butter, vendace roe
Lamb / Lamb
Lambabógur og hjarta á seljurótarblaði, piparrót, laukur
Lamb shoulder and heart, celeriac, horseradish, onion
Grasker og hafþyrniber
Pumpkin and sea buckthorn
Eftirréttur / Dessert
Skyr, mjólk og sýrður rjómi
Skyr, milk and sour cream