THE GRILL MARKET
After the success of her renowned Fish Market, Chef Hrefna Rósa Sætra opened her second restaurant in Reykjavik: Grill Market. Hrefna is a member of the National Icelandic Team of Chefs, has published cookbooks, and even had a cooking show in 2010. Icelanders love Hrefna, and her exotic fusion- style cooking. Opened since June 2011, The Grill Market is located downtown, on the main shopping street. The building is brand-new but features traditional Icelandic architecture. Here, the feast is for the eyes as well as your taste-buds! The overall design of the restaurant combined with the exquisite food and good service, makes for a truly great experience – the Grill Market is THE place to be in Reykjavik right now!
The Fish Market uses Iceland’s freshest ingredients to prepare original fish, meat, and sweet dishes with a modern twist. Fish Market buys directly from the country’s farmers and fishermen to guarantee the sustainability and quality of their dishes. The restaurant is housed in one of Reykjavík’s oldest buildings. Chef Hrefna Rósa Sætran of the Icelandic National Culinary Team has designed a menu using the freshest fish and meat of the season, preparing it simply in modern style. The Fish Market also features an open kitchen with the country´s only Robarta Grill, where guests can watch each dish being prepared, or sit at the raw bar where the chefs create exotic dishes. Open for lunch on weekdays from 11.30 to 14.00 and for dinner from 18.00 to 23.30.
The Fish Company is an eclectic restaurant located in Reykjavik´s City Centre that offers a trip through a world of culinary adventures. Not only is the menu a journey around the world, a sense of adventure is also reflected in the atmosphere of the venue. The Zimsen Building dates back to 1884, and originally stood at Hafnarstræti 21. The building was extended in 1889, but in 2006 it was uprooted and lovingly renovated before being moved to Grófartorg in 2008. Designed by Leif Welding and Chef Lárus Gunnar Jónasson, tourists and locals are drawn to the experimentation with colors and contrasts that created an exciting yet functional venue. In the outer hall, you´ll find many of the kitchenware used in the restaurant on display and up for sale.
Located at the old harbour in downtown Reykjavik, is Kopar Restaurant, featuring innovative ingredients and eclectic dishes. On the menu, new and old methods and recipes are met with traditional and not-so-traditional ingredients, creating a unique dining experience. Kopar’s brasserie-dishes give guests the opportunity add-on to their traditional courses, and explore the world of food in one night for a reasonable price.
Snaps is the ‘it’ place in Reykjavík at the moment. There have been various restaurants in the same location previously but Snaps is the only one that has ever become popular. The menu is a mix of French, Danish and Icelandic cuisine and is rather small. The ingredients are Icelandic but the dishes are French (such as bouillabaisse) and you also have the option of ordering Danish smörrebröd. The service is efficient, friendly and informal and it’s the perfect place to go out with friends, on a first date or with your family. The food is very tasty and has a ‘no bullshit’ approach – the portions are large and there’s no pretentiousness.
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.
Located near on the beach, and created with a casual atmosphere, Nauthóll features modern Icelandic cuisine with an emphasis on fresh local ingredients. Nauthóll is owned by Chef Eyþór Rúnarsson, a member of the Icelandic National Culinary Team, and part of a new generation of Icelandic chefs, committed to sustainable cuisine. Nauthóll Bistro, features a great selection of 2 or 3 course lunch and dinner menus, and can accommodate up to 110 people in a private room.
The Restaurant is situated at Skólavörðustígur 40 in Reykjavík. The design concept is a mixture of warm modern Icelandic feel with international touch wherein furniture of designer Tom Dixon play the main role. The restaurants is on two floors with an open kitchen and a wieldy bar. The cuisine is feel good comfort food with a twist on classic cuisine. The menu offers a variety of finger food, salads, fish, steaks and desserts. The head chefs, Einar Hjaltason and Kári Þorsteinsson have gathered over 20 years of experience at Reykjavík‘s best restaurants as well as working at several known restaurants in Europe. The restaurant centers around a bar where the country‘s best cocktail bartenders serve craft cocktails from the best ingredients available and are offering an ambitious cocktail list.
Taking inspiration from the Nordic wave in cuisine, Kolabrautin you’ll find regionally sourced ingredients, prepared with a modernistic twist. Chef Þráinn Freyr Vigfússon is one of Iceland’s most brilliant young chefs. He has led the Icelandic team to seventh place in the Bocuse D’or, one of the world’s most prestigious cooking competitions. In 2009 he was awarded the silver medal for Scandinavian Chef of the Year, and in 2007 he was Icelandic Chef of the Year. Kolabrautin is on the fourth floor of Harpa, Reykjavík’s striking new concert hall, and offers seating for more than 180 people. Through its striking glass facade, designed by Icelandic-Danish artist Ólafur Elíasson, guests also enjoy a magnificent view of the Reykjavík harbor.
Steikhúsið („The Steak House”) focuses on steaks, not only beef but also the renowned Icelandic lamb meat. Steikhusið is situated in the hub around the Reykjavik harbour. The interior is heavy on greys and dark browns, the kitchen is open, the lighting is soft, the furniture is leathery and above the bar is a diagram of a bull's body, explaining where each piece of meat comes from. The menu offers some traditional steak dishes along with some exciting and fairly unorthodox choices. If you have simple taste, you can go for a ribeye steak with bernaise sauce and french fries, but if you're feeling more adventurous, spring rolls with smoked guillemot, dates, Japanese mayo and bell pepper should do the trick. The owners of The Steakhouse recommend the butcher's pride, beef that is tendered and treated to their own specifications for at least 28 days.