A new restaurant will open in Grandagarður 2, the old Reykjavík harbour area, this weekend, reports Nútíminn. The eatery, simply named Matur og drykkur, which translates to Food and Drink, is run by chef Gísli Matthías Auðunsson who also owns the popular restaurant Slippurinn in the Westman Islands, South Iceland.
In September Gísli Matthías was invited to partake in the North Food Festival in New York City. The festival is the largest food festival of its kind outside of Scandinavia and gives people the chance to taste food made by some of Scandinavia’s leading chefs.
Read more: Slippurinn restaurant introduces Icelandic cuisine to the world.
Gísli Matthías will continue to stay true to Nordic cuisine and the new restaurant will serve traditional, Icelandic specialities with a twist, including a hot dog with all the trimmings, hashed fish, and cod liver served on ‘laufabrauð’ bread.
“Our aim is not to shock, but rather to produce incredibly good, fresh food based on local culinary traditions,” Gísli Matthías explained.
Related: The ever present forces of nature.
A new restaurant will open in Grandagarður 2, the old Reykjavík harbour area, this weekend, reports Nútíminn. The eatery, simply named Matur og drykkur, which translates to Food and Drink, is run by chef Gísli Matthías Auðunsson who also owns the popular restaurant Slippurinn in the Westman Islands, South Iceland.
In September Gísli Matthías was invited to partake in the North Food Festival in New York City. The festival is the largest food festival of its kind outside of Scandinavia and gives people the chance to taste food made by some of Scandinavia’s leading chefs.
Read more: Slippurinn restaurant introduces Icelandic cuisine to the world.
Gísli Matthías will continue to stay true to Nordic cuisine and the new restaurant will serve traditional, Icelandic specialities with a twist, including a hot dog with all the trimmings, hashed fish, and cod liver served on ‘laufabrauð’ bread.
“Our aim is not to shock, but rather to produce incredibly good, fresh food based on local culinary traditions,” Gísli Matthías explained.
Related: The ever present forces of nature.
