Reykjavík Grapevine - 18.07.2014, Page 62

Hverfisgata 12 · 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.
F D
For your mind, body and soul
www.fabrikkan.is reservations: +354 575 7575
BE SQUARE AND BE THERE
PLEASED TO
MEAT YOU!
The Hamburger Factory is Iceland's
most beloved gourmet burger chain!
Our 15 square and creative burgers are made from
top-quality Icelandic beef and would love to "meat" you.
Reykjavík
The groundfloor of
Höfðatorg, the tallest
tower in Reykjavík, right
opposite Höfði
Akureyri
The groundfloor of
the historic Hotel Kea,
in the heart of the
city center
Our burgers are square - beef and bun!
Does it taste better? You tell us!
HERE WE ARE
ATTENTION
HAMB
URGER
FACT
ORY
TH E ICE"N DIC
We at the Grapevine have reviewed a
myriad of restaurants in Reykjavík, and
as this is our Best Of issue, we've pulled
a few snippets from five restaurants that
we gave five stars to in the last year.
The Great Grillsby
Grillið, Hótel Saga,
Hagatorg 1, 101 Reykjavík
What We Think:
Fine dining done right.
Flavour:
Nouvelle French, modern Spanish,
seasonal local ingredients
Ambiance:
A little on the formal side
Service:
Spoiled me rotten
Four course menu for two
(with wine):
33,200 ISK
The first main course was a fried plaice
with smoky cheese, broccoli ragú and
toasted sunflower seeds. I love plaice,
but I missed the charred fish skin. A
delicious combination but the plat-
ing could have been livelier. This was
paired with an Abadal Picapoll—quite
fruity but drier and denser than the last
one. Not out of place with the plaice
(sorry).
The second main course was grilled
tenderloin with Icelandic oyster mush-
rooms, pearl onion and spring onions.
I was very surprised to hear they had
sourced the oyster mushrooms from
a local grower in Hafnarfjörður. The
two-month dry aged tenderloin was
complex and mellow. Heavy on the on-
ion flavour, but the meat could handle it.
This was paired with a 2006 Cune rioja.
An excellent wine, but the least success-
ful pairing out of the bunch—probably
due to the onions.
Ragnar Egilsson
Not Just A Pretty Place
Dill
was in the Nordic House,
now Hverfisgata 12, 101
What We Think:
A deliciously unique experience
Flavour:
Local produce dressed up
Ambiance:
Tranquil Scandinavian simplicity
Service:
Attentive and subtle
Price for 2: 5-course menu
9,100 ISK, another 9,100 ISK with wine
Then came the main course, delicious
lamb done three ways: lamb fillet, lamb
shanks (an abysmally underrated cut),
and crispy lamb fat topped with sweet
carrots to bribe the jury. A smooth, fully
rounded 2010 Gerard Bertrand Cor-
bières brought the case to a close.
Dessert consisted of a refresh-
ing strawberry and skyr sorbet with
crunchy oats, freeze-dried raspberries
and tarragon. Skyr sorbet is something
of a has-been, but it’s never tasted bet-
ter than at Dill, tart with none of the lac-
tose-y dryness. This was washed down
with a Peter Lehmann dessert wine that
tasted like liquid autumn.
Patricia Þormar
Mystery Trip Made
The Night
Forréttabarinn
Nýlendugata 14, 101 Reykjavík
What We Think:
Simple and small, yet fresh and totally
on the money.
Flavour:
Southern European, new Nordic cuisine.
Ambiance:
Casual, “gastro-pubbish,” perfect for a
late night snack with drinks.
Service:
Friendly, accommodating.
Price for 2 (with drinks):
11,800 ISK.
The star of the night was without a
doubt the fourth course: fried cod with
pork belly, chorizo and parsnip purée.
The Best Restaurant
Reviews In The Last Year
Compiled by Tómas Gabríel Benjamin
Nanna Dís