Author: Shruthi Basappa
An Adventure Under A Bridge
Fiskfelagið is still going strong, 14 years on Fiskfelagið, also known as Fish Company, is often confused with the other…
North of Dill
The newly opened North provides the perfect excuse to head north When Gunnar Karl Gíslason, a proud Akureyringar, shared his…
Making Iceland A True Gastronomic Destination
Icelandic cuisine is beyond shock value sheep’s head There has been considerable buzz in local media the past few weeks…
A Restaurant For A Seafaring Nation
Brút isn’t beating around the bush with its celebration of all things fish “Cod is god” is an adage…
Smell, swirl, sip and skál! The Reykjavík wine scene has never been livelier!
For much of the 20th century it was unpatriotic and illegal to drink beer. When full prohibition became law over…
A Culinary Comeback (Kinda) — At six, Mat Bar Remains Hard To Slot
I distinctly remember when Mat Bar first opened. The Hverfisgata corner had been a buzz of activity and, even with…
Learning When To Clap at Tertulia x Reykjavík
by Josie Gaitens and Shruthi Basappa
Music and dining bring to mind bored jazz bands playing to an equally uninterested audience — or worse, solo crooners…
The Hits and Misses of Dining in 2022
When I first started to think about what my annual end of the year food retrospective would look like for…
‘Tis The Season To Be Greedy
Countdown to Christmas with a Jólahlaðborð or two Grillið at Hotel Saga was the first ever to introduce Icelanders to…
Restaurant Review: Óx
“No, no, no, you can’t go in there yet!,” a harried waitress stops me in my tracks as I approach…
Burgers Part 2: Hip Hop Legends And Dirty Politicians
by Valur Grettisson and Shruthi Basappa
That Reykjavík loves its burgers in all forms—from vegan, vegetarian, lamb, and standard beef, to exotic flights of fancy—is well…
The Reykjavík Burger Crawl: Part 1
by Valur Grettisson and Shruthi Basappa
Burgers: they’re everywhere. The deceptively simple shtick of meat and bread might have only recently made the jump from plate…
Edition Review: Wine & Dine In The Lap Of Luxury
Few projects have been awaited with such bated breath as the opening of The Reykjavik Edition—and the wait has been…
A Promising Food Gem in Selfoss
by Shruthi Basappa, Andie Sophia Fontaine and Valur Grettisson
The Mjólkurbúið Mathöll is a new food court in Selfoss with some serious potential. South Iceland is experiencing a renaissance…
Héðinn Kitchen & Bar: Big-City Dining Comes To Reykjavík
One might be forgiven for not having expectations beyond the ordinary when passing the non-descript spine connecting downtown Reykjavik and…
Talk About Tacos: La Poblana Expands Mexican Cuisine
When La Poblana showed up on the roster at Hlemmur Mathöll in 2017, the tiny restaurant was filling the gaping…
Enter Eldstæðið: Reykjavík’s Latest Food Tech Incubator Prizes Community
Eva Michelsen is showing me around Eldstæðið, Reykjavík’s latest commercial kitchen for food entrepreneurs and small producers. The kitchen is…
Dreaming Dim Sum: Handmade Dumplings From Dragon Dim Sum, Reykjavik’s Only Dumpling House
“If we did something well at school when I was a kid, we would get a dumpling,” Kunsang, pauses as…
Restaurants Reshaping In The Midst Of A Pandemic
“You shmear the butter all over the dosa,” my Dad demonstrates. “Like this,” he says, as he tenderly traces the…
A Covid Christmas to Remember: A Pandemic Is No Dampener On Festive Spirits
In stark contrast to the decadent jólahlaðborð extravaganza of the pre-Covid years (think 10-course menus spanning quail to langoustine, wines…
More Is More: Sjáland Shows Off Fine Dining Beyond 101
There has long existed a firm divide between Reykjavík and the greater Reykjavík area. For some of us, the distinctions…
Global, But Make It Local
A comprehensive guide to independent, international grocery stores in Reykjavik If you are a new Icelander craving a taste of…
Bounties Of The Westfjords: A Day With The Innovative Seafood Company Nora Seafood
If like me, you haven’t got over the scallops at Óx and the glistening medallions of cod at Dill, or…
Cooking for Gold: The National Culinary Team Heads To The 2020 Culinary Olympics
Once every four years, kitchen fires burn hotter and brighter in the Icelandic training kitchens as the Culinary Olympics draws…
A Sublime Symphony: Dill 3.0 Rattles Fine Dining Norms
I walk into the womb-like vestibule of Dill, still smelling faintly of tar and paint, with just enough lighting to…