Reykjavík Grapevine - 04.12.2015, Page 54

R E S T A U R A N T
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N E W A W A R D
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A L S O B E S T 2 0 0 9, 2 0 1 0, 2 0 1 1, 2 0 1 2, 2 0 1 3 a n d 2 0 1 4
m a n y f a m o u s p e o p l e a r e r e g u l a r s h e r e“ “
BanThai
FOOD
YOU CAN'T LIVE WITHOUT FOOD!
This summer, a new restaurant called
Kitchen & Wine opened up in the high-
end 101 Hotel.
Where there had been an upscale
hotel bar, the proprietors aimed to
create a more inviting space, offering a
unique yet affordable dining experi-
ence. Judging from the menus, the very
talented head chef, Hákon Örvarsson,
has succeeded. Despite this, many ap-
parently continue to consider the place
a “posh” establishment. As the team
behind Kitchen & Wine’s continues its
efforts to spread the message, I advise
foodies to listen.
For the holiday season, Kitchen &
Wine are offering Christmas-themed
set menus. Patrons can choose between
a three (6,900 ISK) and five course
(8,900 ISK) spread, both offering a
choice between veal or salted cod for
an entrée. Wine pairing is available,
and we highly recommend it (this will
add 5,000 ISK/7,000ISK to your bill),
as the selection is very impressive, and
the staff proved very knowledgeable,
letting the wine tell a story. Wonderful!
The courses we enjoyed were
traditional festive dishes, presented
with a twist; the pickled herring, for
example, was lovely—smoky, yet with
a fresh taste of apple to lighten it up.
A similar approach, although not as
successful, was taken with the ris à
l’amande, a very typical Christmas
dessert in Icelandic households. While
the addition of a lime/mandarin sorbet
stoked our curiosity, it ultimately left
the ensemble a little lacking in warmth.
Nevertheless, it was an interesting at-
tempt at reinterpreting a classic.
Kitchen & Wine are treading a fine
line with their inventive menu, which
is a good thing as far as I’m concerned.
Hverfisgata 10
101 Reykjavík
kitchenandwine.is/en/
Tel: +354 580 0101
Open Sun-Thu until 12am
Open Fri-Sat until 1am
CHRISTMAS BUFFETS:
101 Hotel
By Björn Teitsson
22
The Reykjavík Grapevine
Issue 18 — 2015