Grandagarður 22, Reykjavík · Wed–Sun
A tasting menu that travels from a steam-heated greenhouse to the low-tide rocks to a birch fire over a volcanic fissure. Scroll — the journey explains itself.
01 · The greenhouse
Forty minutes inland, our greenhouse runs on geothermal steam from the same fissure that lights the kitchen. Tomatoes, herbs and cucumbers ripen at 38° latitude flavor in 64° latitude darkness — picked at 07:00, plated by 19:00.
02 · The shore
Björn fishes the bay with a crew of three. What he lands is the menu: cod cheeks, urchins, dulse torn from the low-tide rocks. If the swell is wrong, the sea course changes — the blackboard in the dining room keeps the score.
03 · The lava field
Our lamb summers free on the Reykjanes lava fields, eating moss, thyme and rain. We buy whole animals from two farms, break them down in-house, and serve every cut across the season — collar to shank, nothing skipped.
04 · The fire
The hearth burns birch over lava stone; the slow oven runs on geothermal steam. Every dish touches one or the other. That faint mineral smoke on the plate? That's the island, seasoning itself.
Experiences are prepaid so nothing at the table involves a card machine.
3 hours · 19:00 seating
Eight courses through the island — greenhouse to shore to lava field — with the fire doing the talking.
16.900 kr. / person
1.5 hours · 12:30 seating
Four bright courses built on the morning harvest, served at the long table facing the steam vents.
8.900 kr. / person
3.5 hours · 18:30 seating
Four seats at the pass. The full tasting plus everything the kitchen is testing for next season.
24.900 kr. / person