Reykjavík Grapevine - 20.05.2016, Síða 58

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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
New Head Chefs
At Haust And
Matarkjallarinn
AUSTURSTRÆTI
AUSTURSTRÆTI
Austurvöllur
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VALLARSTRÆTI
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KIRKJUSTRÆTI
Opening hours
Sunday - Thursday 11:00 - 02:00
Friday - Saturday 11:00 - 06:00 - FIND US ON FACEBOOK
dirtyburgerandribs.is
Words JÓHANNA PÉTURSDÓTTIR Photos KELLEY REES & JÓHANNA PÉTURSDÓTTIR
Two restaurants—one a bit older
than the other—are quite liter-
ally bringing something new to the
table this summer by introducing
new head chefs.
Haust, the house restaurant at
Fósshotel on Borgatún, has been
open since last summer. But late
last year they decided to spice
things up by hiring Jónas Oddur
Björnsson as the new head chef.
Jonas is known for using blackened
garlic, cooked at a low temperature
for 30 days to completely alter the
taste. He uses it to flavour various
dishes, as well as serving it up as a
solo taster.
His menu offers a personal take
on dishes he’s perfected over his
career, working at restaurants in
France and the Scandinavian coun-
tries, including a Michelin-starred
eatery.
A newer restaurant in down-
town Reykjavík is Matarkjallarinn,
an intriguing food cellar that’s
concealed enough to avoid foot
traffic—so you know everyone in-
side has chosen to eat there spe-
cifically. They offer a secret menu
consisting of six courses that vary
from day to day. If your commit-
ment issues extend to large menus,
your problem is solved—the meal
depends entirely on what the head
chef, Ari Freyr, wants to feed you.
The restaurant is also nicely at-
mospheric, with a live pianist on
Thursdays, Fridays and Saturdays.
Get in quick, though—in a couple
of weeks, the secret of Matarkjal-
larinn will be out when they launch
their new lunch menu.
SHARE: gpv.is/haum
New In Town
58The Reykjavík GrapevineIssue 6 — 2016
HAUST
MATARKJALLARINN