The ever popular Kex Hostel is expanding, opening two additional restaurants to the already existing gastro-pub, Sæmundur í sparifötunum. The new restaurants are centrally located on Hverfisgata Street and opened for business in March. Head-chef and co-owner is Gunnar Karl Gíslason, who used to head Dill Restaurant in the Nordic House, a long-time favourite among foodies of all nationalities.
Pétur Marteinsson, former pro-footballer turned restaurateur and one of the owners of Kex, says the extra space in the building meant they could kill two birds with one stone and open two very different restaurants in the same locale.
Gunnar Karl is known to be a rather unorthodox chef and he’ll stay true to his nature when it comes to pizza toppings. “I’ve dreamt about opening a pizza restaurant for years and finally the opportunity presented itself. The pizzas will have an Icelandic twist about them; The pizza dough will be made from whey and barley and the toppings will also be Icelandic inspired. One doesn’t always have to follow in other’s footsteps,” he says, punctuating the sentence with a laugh.
“I’ve dreamt about opening a pizza restaurant for years and finally the opportunity presented itself.
Dill Restaurant will be downsized from when it was located in the Nordic House, now only seating twenty-five guests at a time.
“The interior design will be warm and homely and revolve around Icelandic craftsmanship – just like the food. What started out as new-Nordic cuisine has evolved into what I like to call “new-Icelandic” cuisine. Our focus is, and always will be, on Icelandic produce and ingredients.”
The restaurants are located in Hverfisgata 12.
Dill-chef Gunnar Karl Gíslason joins forces with Kex Hostel owners in what is sure to become a culinary hit.
The ever popular Kex Hostel is expanding, opening two additional restaurants to the already existing gastro-pub, Sæmundur í sparifötunum. The new restaurants are centrally located on Hverfisgata Street and opened for business in March. Head-chef and co-owner is Gunnar Karl Gíslason, who used to head Dill Restaurant in the Nordic House, a long-time favourite among foodies of all nationalities.
Pétur Marteinsson, former pro-footballer turned restaurateur and one of the owners of Kex, says the extra space in the building meant they could kill two birds with one stone and open two very different restaurants in the same locale.
Gunnar Karl is known to be a rather unorthodox chef and he’ll stay true to his nature when it comes to pizza toppings. “I’ve dreamt about opening a pizza restaurant for years and finally the opportunity presented itself. The pizzas will have an Icelandic twist about them; The pizza dough will be made from whey and barley and the toppings will also be Icelandic inspired. One doesn’t always have to follow in other’s footsteps,” he says, punctuating the sentence with a laugh.
“I’ve dreamt about opening a pizza restaurant for years and finally the opportunity presented itself.
Dill Restaurant will be downsized from when it was located in the Nordic House, now only seating twenty-five guests at a time.
“The interior design will be warm and homely and revolve around Icelandic craftsmanship – just like the food. What started out as new-Nordic cuisine has evolved into what I like to call “new-Icelandic” cuisine. Our focus is, and always will be, on Icelandic produce and ingredients.”
The restaurants are located in Hverfisgata 12.
