Author: Shruthi Basappa
‘Tis The Season: Ten Christmas Menus Worth Writing Home About
by John Rogers, Shruthi Basappa and Björn Teitsson
As Christmas approaches, it seems like every restaurant in Reykjavík is posting appetising Instagram pictures of their special seasonal menus….
Wasabi Wizardry: Nordic Wasabi Is Slaying Imposter Wasabi
Iceland is known for terrifyingly beautiful nature, moody weather, the northern lights and—from now on—for growing fresh wasabi. Ragnar Atli…
New in Town: Flatey Pizza
Few things get a Reykvíkingar’s heart racing like pizza, but for a pizza loving nation, we’ve long had an unspeakable…
Greatest Hits And Near Misses At Fine Dining Eatery Matur Og Drykkur
Matur og Drykkur is one of the small handful of Icelandic restaurants to be awarded a Michelin Bib, and deservedly…
Gourmet Fast Food: Guts And Gumption At Le Kock
At the risk of generalisation, I’ll just say it: criticism is generally frowned upon in Iceland, and avoiding confrontation is…
Spice It Up: A Sichuan Stroll At Fönix Veitingahús
While America and most parts of the world are seeing regional Chinese cuisine grow and thrive, in Iceland the stereotypical…
Hlemmur Mathöll: Iceland’s New Food Hall Opens Its Doors
The highly anticipated Hlemmur Mathöll opened its doors this summer, promising to be a food hall that showcases “all kinds…
Last Words: Calling Out the Copy Cats—A Food Rant
Dear Food Purveyors, Stop taking Icelandic diners for a ride! On one hand it is hard enough to have to…
Heeeeere’s Jamie: A Visit To Jamie’s Italian
When ‘The Naked Chef’ first aired on the telly, the intention was that it’d encourage ‘blokes’ to step up in…
Artisanal Italian Cheese, Now A Reykjavík Reality
If you have had the pleasure of tearing into the mozzarella with pickled tomatoes at Mat Bar, or the egg…
Transcending Pylsu Sushi in Seyðisfjörður
For a self-confessed sushi aficionado, sushi in Reykjavik leaves me underwhelmed and, on occasion, angry. The only thing worse than…
The Waiting Room: Good And Bad Surprises At Von Mathús
It is hard to decry the ills of tourism when one can today find great cafés and restaurants even in…
Rebel Baker: Brauð & Co.’s Danish-Inspired Goodies
There’s something utterly domestic and charming about popping into one’s neighbourhood bakery. While downtown hipsters are only too glad to…
The New Café Paris: A New Breakfast Spot In An Old Haunt
Café Paris: a name that immediately conjures up images of days spent outside on Austurvöllur, people-watching and swigging cold beers…
Marshall Restaurant + Bar: Simple and Effortless
Few would disagree that the Marshall Plan money that Iceland received in the aftermath of World War II radically altered…
Sjavargrillið: A Date With The Dated
One could almost mistake Iceland for a lost piece of the Australian continent, given how seriously grilling is taken here….
Nordic Italian: Buenissimo Italsk “Mat” at Mat Bar
One of the highlights of a small food market in Reykjavík last Christmas was a pop-up Italian bar. It flabbergasted…
Get Outta Town: A Guide To Dining Outside Of Reykjavík
by Shruthi Basappa, Ragnar Egilsson and John Rogers
It used to be the case that good restaurants, after leaving the confines of Reykjavík, were pretty slim pickings. These…
Restaurant Review: At Íslenski Barinn, Retro Confusion
Íslenski Barinn was established shortly that famous economic collapse of 2008, the founders citing it—along with the subsequent wave of…
Food Review: West Side Story
One of the dangers of living in Reykjavík is that you quickly adapt to the local concept of time and…
Gandhi: A Keralan Kiss Amiss
The popularity of Indian food is a wonderful contradiction. Everyone seems to love it, however, few seem to really know…
Dill: An Icelandic Epicurean Epiphany
Just when I was convinced that the traditional food culture in Iceland was at risk of dying out, an establishment…
Nauthóll: Skyr-Smjör And Summer Sorbet
Nauthóll Bistro is considered one of Reykjavík’s best-kept secrets. I have been living in Iceland for a while now and…
Restaurant Review: Teni – An African Affair to Remember
I was an Ethiopian food virgin until Teni. Reykjavík may boast of many restaurants serving authentic regional cuisine but true…
Review: ‘Scarcity In Excess: The Built Environment And The Economic Crisis In Iceland’
Ever since the year 2008, the word “kreppa” (crisis) has been among the most-used by Icelanders, a part of daily…