Reykjavík Grapevine - 11.10.2013, Page 53

Ó ! I N S T O R G 1 0 1 R E Y K J A V Í K Í S L A N D S N A P S B I S T R O . I S
S n a p s b i s t r o @ s n a p s b i s t r o . i s + 3 5 4 5 1 1 6 6 7 7
Sturlugata 5 · 101 Reykjavík
Tel. +354 552 15 22 · www.dillrestaurant.is
Lífið er saltfiskur
#109 Dill is a Nordic restaurant with its
focus on Iceland, the pure nature and
all the good things coming from it.

It does not matter if it’s the
ingredients or the old traditions, we
try to hold firmly on to both.
There are not many things that make
us happier than giving life to old
traditions and forgotten ingredients
with modern technique and our creative
mind as a weapon.
The Friendly Foodhouse
The Reykjavík Grapevine
Tucked away behind Iceland’s
House of Parliament, Bergsson
Mathús or Foodhouse is surprisingly
bright and cheery for a basement
café. It attracts a colourful clientele:
parents, students, children, people
with striped scarves. Simplicity is the
essence of the Bergsson philosophy,
so the set-up is mostly straightfor-
ward: You order at the counter from
a chalkboard menu that includes two
specials of the day, as well as a soup,
a salad and dessert.
Less self-explanatory are the
stacks of glasses, pitchers of water
and cutlery somewhat haphazardly
laid out on a table on the far side of
the room, which you are expected to
gather yourself. Even more confus-
ing is another table with bowls of
butter and peanut butter that you
can spoon into a little cup and bring
to your table. Not a problem if you
come here all the time and know
what’s what, but a first-time guest is
left to figure this out on his own. An
explanation while placing your order
could easily remedy this.
We ordered one of the specials,
chicken with noodle salad and green
pesto, and the carrot and ginger
soup. Our food was served im-
mediately after we had chosen our
seats, and I mean immediately, so
we instantly made up the time spent
sourcing our knives and napkins.
My chicken covered in thyme was
served with wild rice and a small
slice of homemade sourdough. The
chicken was tasty, without a hint of
dryness, but the pesto turned out
to be non-existent and the noodles
were bland. I would have preferred
an extra slice of bread, and the staff
was more than pleased to grant me
one when I asked for it. Although
the bread was slightly too moist and
dense for a sourdough, the flavour
was unimpeachable.
The staff was also happy to pour
us another ladle of soup because it
was so damn delicious and I just had
to ask for another taste. The soup
was exactly the right consistency,
neither too thin nor artificially thick-
ened. It was rich and tingling and
warmed me to the very core.
A cheerful waiter cleared our
plates and cordially took our orders
for dessert. We split a slice of French
chocolate cake, a fully saturated, sen-
suous affair, with an ever-so-subtle
crust on top which you could pick
at with your fork. Definitely the best
I’ve had in a very long time.
The most memorable highlight,
however, was my double-shot mac-
chiato. Finally, finally, the perfect
ratio of coffee and milk has been
found! These two ingredients came
together seamlessly in a wonderfully
smooth brew with an almost sweet
aftertaste. I came back the next day
for more because I couldn’t get it out
of my head.
While there are a couple of rough
edges to this place, the staff are one
of the friendliest I’ve ever encoun-
tered and many of the dishes are
to die for. As winter nears, I hope
Bergsson Mathús will continue to
keep us warm.
PATRICIA !ORMAR
NANNA DÍS
Bergsson Mathús
What We Think:
You won’t find a cosier place for
lunch/brunch. Terrific coffee.
Flavour:
Simple, but hearty
Ambiance:
A cubbyhole for students, families
and arty/political types.
Service:
Accommodating and very quick
Price for 1:
Special of the day 2,200–2,300 ISK,
soup 1,290 ISK, brunch (weekends
only) 1,600–1,900 ISK
Templarasund 3, 101 Reykjavík