Culture
Food
Ó Restaurant

Ó Restaurant

Published April 4, 2008

Ó Restaurant, located at Hotel Óðinsvé, opened in February after the previous establishment, restaurant Siggi Hall, closed its doors. Ó’s executive chef, Eyþór Rúnarsson, is very familiar with the business and has a long background in preparing gourmet meals for local diners and hotel guests. He was head chef of Siggi Hall and is a member of the Icelandic national team of chefs.
The restaurant is elegantly decorated and its purple walls create a relaxed and sophisticated atmosphere. We examined the menu over a drink at the bar and decided to go for the tasting menu (7,300 ISK) to get a good sample of what the restaurant has to offer. The tasting menu consists of four courses and a dessert, selected by the chef. Although the emphasis was mainly on fish dishes this time, my companion and I chose a bottle of Spanish red wine, Museum Real Reserva (5,190 ISK), recommended by the waiter. The wine proved to be an excellent choice.
As an appetiser, we were brought a sample of duck confit with celery-pear-salad and buttermilk-foam, which was delicious. What followed was a mix of fairly good and really tasty dishes. We enjoyed the smoked salmon on a sugary crumpet, topped with creamcheese and roe while the halibut with buttery sauce, halibut-stew and all sorts of trimmings was nothing extraordinary. The sweet taste of the tomato sauce served with the salted cod blended well with the cold tomato sorbet on top and made the dish our absolute favourite. The caramel browned shallot onion that came with the tender loin of beef was also a hit. The only real disappointment of the night was the dessert, a flavourless pine-nut cake with pears and watery ice cream. The sample of rum-banana-stew with lime, cream-cheese and biscuits our waiter brought us after our espressos was much better. A winning combination they should definitely put on the menu.
The excellent service deserves special praise. Although every table was filled, the service was consistently attentive; the waiters answered all our questions and ensured we would enjoy our evening. Which we did.



Culture
Food
Dill Chef Gunnar Karl Makes His Own Salt, Is Inspiring: We Observed

Dill Chef Gunnar Karl Makes His Own Salt, Is Inspiring: We Observed

by

Chef Gunnar Gíslason drives nearly an hour out of Reykjavík to a small bay on Hvalfjörður. As he puts on

Culture
Food
Remembering The Sea Baron

Remembering The Sea Baron

by

Sægreifinn, The Sea Baron, is a fish restaurant that was founded in 2003 by the late, great Kjartan Halldórsson. Originally

Culture
Food
We Had So Many Good Beers At Kex Hostel’s Annual Beerfest The Other Week

We Had So Many Good Beers At Kex Hostel’s Annual Beerfest The Other Week

by

The First Annual Icelandic Beerfest went down at Kex Hostel a couple of weeks back, from February 26-March 1. The

Culture
Food
The Last Fisherman In The Aquamarina

The Last Fisherman In The Aquamarina

by

You have probably noticed the blue-green fishermen’s huts by the pier of the old marina. You may also have noticed

Culture
Food
From The Trenches Of Reykjavík Bar Summit: Night One

From The Trenches Of Reykjavík Bar Summit: Night One

by

There’s a tendency with Icelandic festivals to exaggerate the importance of foreign stars that are performing. Reykjavík Bar Summit seems

Culture
Food
Bars & Beers & Food & Fun In February

Bars & Beers & Food & Fun In February

by

There are plenty of fun, food-themed events going on in the latter half of February. On February 23-26 you can

Show Me More!