Reykjavík Grapevine - 08.04.2016, Side 45

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.
1 0 1 Ó Ð I N S T O R G 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
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
2 . 3 0 0 . k r
M O U L E S M A R I N I È 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
2 . 1 0 0 . k r
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
Sæta Svínið
We were lucky to be among the
first customers at the opening
of Reykjavík’s newest gastropub,
Sæta Svínið, because, after hav-
ing visited the friendly joint, we
are convinced it’ll be fully packed
soon. It's a restaurant with a pub at-
mosphere (or perhaps vice versa?).
With mismatched tables and an
assortment of pig paintings and
statuettes—the restaurant's name
means "The Cute Pig"—the mood
is rustic and casual. Despite (or per-
haps because of) the piggy memora-
bilia, neither of us was brave enough
to try the pig’s ear (ideal for the cou-
rageous foodie), instead choosing
the more basic alternatives: the rib
steak burger and lamb sandwich.
Both receive high marks for taste
and affordability, but it was the
flourless chocolate cake that really
took the, uh, cake.
There’s a second opening party
on April 14, when they open the
basement, but we suspect the place
will be completely swamped by
then.
Hafnarstræti 1-3
Opening hours: Kitchen 11:30 - 23:30
(00:30 on weekends)
Johansen Deli
Inspired by the take-away res-
taurants found on street corners
in Denmark, the Johansen fam-
ily have set up shop. Johansen
Delishop is a multigenerational
endeavor: Ámundi Óskar Johansen
works alongside his father Carl Jó-
nas and grandfather Sveinn, offer-
ing up an ever-shifting selection of
daily specials. “We try our best to
buy fresh products when it comes
to ham, cheese and other things,
without having too much go to
waste,” said Ámundi.
In the middle of Borgartún,
Reykjavík's financial district, sur-
rounded by high-rises and hotels,
this friendly joint serves food and
goods to locals—and tourists sav-
vy enough to stop by. “When we
saw this venue, we jumped at the
chance to open a new place and
spice up this area,” Ámundi told
us. “We liked it so much, we put
our name on it.”
As any proper deli should, Jo-
hansen Deli offers both take-away
meals and cold cuts to assemble
on your own. They make their own
pastrami in-house—no doubt a
rarity on this island. In addition
to various other foodie wares, they
serve homemade ice cream. We
had their coconut ice cream and
loved it. You can try before you buy,
which gives the retailers a chance
to show off a product you might
not have bought otherwise.
Þórunnartún 2
Opening hours:
Monday- Friday, 8:00 - 18:00
Sæta Svínið &
Johansen Deli
Words by ELIJAH PETZOLD
Photos by HREFNA BJÖRG
Just Opened