A review from Atlantica Magazine
With a delicious selection of pre-meal appetisers (crunchy shredded crab, foamy scallop and fennelbroth and slithers of smoked duck breast with sweet onion paste and cinnamon toast) to get you started, the mellow jazz-infused atmosphere of Fjalakötturinn’s dining room is a warm setting to have your taste buds tickled in style. While Fjalakötturinn is by no means a cheap meal, it is fantastic value for money given the care and attention poured into each dish by the restaurant’s new chefs Haukur Gröndal and Gunnar Thór Sigthórsson.
Dinong out in ReykjavikAnd the new winter menu is full of delightful surprises; from the perfectly textured lobster with lime and cucumber broth to the astonishing blood-pudding with hazelnut puree, to variations on the classic lamb steak and salmon fillet, to the excellent venison with carrot crème-brulée, to the mouth-watering selection of chocolate deserts (the restaurant’s trademark Chocolate in 6 Different Ways) the pallet is constantly satisfied and surprised, and with a carefully selected wine list (winner of a Wine Spectator Award) each dish finds a harmonious accompaniment. This is imaginative, technically faultless Nordic cuisine at its best.
Healthy choices for lunch
Wide variety of healthy choices, light courses, main courses and deserts. Try out Uppsalir Bar & Café.
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Three course Gourmet menu
The gourmet menu is specilly chosen by the chefs and is subject to change to reflect what is freshest at the time.
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Our lunch special
Wide variety of healthy choices, light courses, main courses and deserts.
French, Greek and British burgers and vegeterian choices.
