Reykjavík Grapevine - 13.11.2015, Qupperneq 55

FOOD
FOR YOUR MIND BODY AND SOUL
While not the first of its kind in Reyk-
javík, the appearance of Bergsson
Mathús clearly signalled the arrival of
something different—a shift in Iceland-
ers’ food culture. Essentially a breakfast
and lunch spot, which also serves ter-
rific brunch during weekends, Bergs-
son places great emphasis on local in-
gredients, slow cooking, slow eating,
fair prices… Basically, they want to offer
a food experience for people who ap-
preciate food.
Bergsson is located next to the Par-
liament building, close to the pond, at a
location where one might not expect to
find a quality restaurant. However, the
basement location is surprisingly bright
and spacious, with large windows fac-
ing the Parliament garden’s walls. My
companion and I took our lunch there
on a fairly busy Monday, with roughly
half the seats taken.
The lunch menu consists of a meat
dish of the day, catch of the day, and
soup of the day, along with the ever
present vegetable lasagne and vegan
salad. Fresh, locally baked bread is
served with every dish, and make no
mistake: it is very delicious and very
filling. So beware, it is very easy to lose
oneself at Bergsson, feasting on deli-
cious bread and homemade hummus.
For lunch, my companion chose
the vegetable lasagne and salad (1,990
ISK), while I went for the soup and
catch of the day: a sweet potato soup
with ginger and lemon (1,390 ISK) and
pan-fried ling with a lovely paste of
sun-dried tomatoes and olives (2,290
ISK). The lasagne was well presented,
covered in sun-dried tomato paste. The
main ingredient was spinach, and the
pasta sheets themselves were perfectly
cooked. The paste could have done with
a bit more seasoning, or maybe just a
touch of fresh herbs and lemon, which
would have breathed life into the dish.
The salad was plentiful and original,
with pineapple slices and fresh mint,
shaved carrots and a bounty of perfectly
cooked beetroot. Well above average.
The sweet potato soup was of a nice
consistency, colourful and vibrant. I
would have preferred a touch more
seasoning, and the ginger could have
been a bit more prominent in the dish.
Regardless, the soup was very nice. The
ling was perfectly cooked, crispy on
the outside and white and flaky at the
centre. The lovely tomato paste that
accompanied was the fish was a treat—
however, the fish was in fact so fresh
that no sauce was needed. The ling
was accompanied by “bygotto” (barley
risotto). While Bergsson’s take on byg-
gotto was tasty and well prepared, the
side is starting to feel a bit overused in
the Icelandic culinary scene, especially
as a side with seafood. However, the
catch of the day was overall great, and
well worth the price.
Although Bergsson serve up some
very nice tea and coffee, along with pas-
tries and cakes that looked tempting as
hell, we managed to resist dessert this
time around.
Bergsson is a place for sitting and
enjoying, a place where time and space
are not of the greatest concern.
And, oh yeah, here’s a protip for you:
For those who can swing by after work,
there is a great 2-for-1 deal on takeaway
meals, so nothing ever goes to waste.
Brilliant!
Hippie Chipotle—That’s a good thing!
BJÖRN TEITSSON
ART BICNICK
What We Think:
Healthy…yet delicious!?!
Flavour:
Vegetarian/Vegan, North-
African, raw food.
Ambiance:
Upper middle class cantina
Service:
Accommodating, polite.
Price for 2 (no drinks):
4-6,000 ISK (fair)
Gló
Laugavegur 20b, 101 Reykjavík
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.
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s n a p s @ s n a p s . i s + 3 5 4 5 1 1 6 6 7 7
F R E N C H O N I O N S O U P
I c e l a n d i c Í s b ú i c h e e s e , c r o û t o n s
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M O U L E S M A R I N I E R E S
s t e a m e d m u s s e l s f r o m B r e i ð a f j ö r ð u r
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F I S H O F T H E D A Y
c h e f ´ s s p e c i a l
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E s t . 2 0 1 2R e y k j a v i k
23
The Reykjavík Grapevine
Issue 17 — 2015