From the White Guide Nordic 2018:
- Address: Hótel Sögu, Við Hagatorg, 107 Reykjavík
- Phone: +354 525 9960
- Web: grillid.is
- Seats: 80
- Opening Hours: Tue-Sat 6-10 PM
Cultural treasure at the top of Reykjavik
In 2001, Iceland received a sensational bronze medal in Bocuse d’Or – the unofficial World Cup for chefs. In 2017 Iceland’s time came again, with Viktor Örn Andrésson at Grillið. However, it is Atli þór Erlendsson who is the head chef here. The dining room on the 8th floor of the Saga Hotel has been carefully restored and the view over Reykjavik is magnificent. It raises one’s expectations. The meal starts deliciously with charred scallops with salted cucumber, drops of ramson oil and vendace roe accompanied by dried roe, both as grains and as an emulsion. It’s a fresh start with finely tuned sea flavours. However, the vermentino wine that is paired with the dish is far too simple. The same goes for a Chilean gewürztraminer with a pan-seared ling fish with butter-baked cabbage and chives, fermented garlic cream and sea urchin foam – they are difficult flavours in an unbalanced arrangement. We expect a lot more from a sirloin with a variation on Jerusalem artichokes and red wine sauce and oyster mushrooms – even though the garnacha wine Tres Patas adds to the flavours. The red beet trilogy on hot ceramic dishes offers delicious flavour combos, where the smoked and creamy Icelandic cumin cheese called Tindur matches the earthy red beet notes and whole grains of barley. The natural wine Sota Mon Soleu, a merlot from Ardèche in France, is right on the money with its soft fruitiness. The service is more correct than personal. The desserts are worth waiting for. A granité of rose petals with dried raspberries and meringue is elegant with a half-sweet moscato wine. The chocolate ganache with malt ice cream and native blueberries mingles well with a porter from Borg Bregghús. Grillið is a cultural treasure worthy of cherishing...
To read the whole review go to Buy The White Guide Nordic 2018.