Owner and head chef Friðrik Valur is north Iceland's leading food pundit, with frequent newspaper columns, lectures, and TV appearances. Service is attentive and educational, and you'll probably be told how fresh and local the ingredients are and how long the cooks labored before your arrival. (The amazing shellfish broth used in several dishes cooks at a low temperature for 17 hr.) The menu is small and focused, with house specialties marked by a chef's hat icon. The best way to see what Friðrik can do is to shell out 7,980kr ($128/£64) for the five-course chef's menu. The bar, which opens at 5pm and serves tapas and cheese plates, is great for a pre-dinner cocktail.
- © Frommer's 2013
- Highly Recommended 2010