A part of Stockholm since 2008 Fabrique has since expanded to London and New York, a focus on quality and authenticity part of the promise across Sourdough, Breakfast Pastries and Sandwiches like the Croque Monsieur.
Utilizing stone ovens, owners Charlotta and David Zetterström committing to use local Ingredients whenever possible, Swedish backing ensures Kardemummabullar are made correctly with a tight wind and bright flavors while a version imbued with Saffron is no less memorable.
Higher-priced than other London Bakeries, the Croque toasted-to-order light on both Ham and Cheese, Fabrique’s Cookies fair well with a crisp edge and soft center dotted by Milk, Dark and White Chocolate.
Founded by Jorge Fernandez and Dee Rettali in 2018 Fortitude Bakehouse has been considered by some to be London’s best Bakery, the queue on Friday at 08h00 attesting to a strong following including at three dozen bicyclists occupying the benches outside.
Just a block from the Russell Square Tube in Bloomsbury, a tiny space entirely dedicated to Baking and pleasant customer service, guests will find ideas both traditional and modern including Sausage Rolls or Pain au Chocolate seated adjacent a decadent Peanut Butter Frangipane & Chocolate Croissant.
Experts in Viennoiserie, the cobblestone streets behind Kimpton Fitzroy a hotspot for Pigeons hoping to snag flakes and crumbs, it is just outside tall blue doors that the Cardamom Croissant Swirl shines brightly with Butter and aromatics while a seemingly-simple “Morning Bun” is actually somewhere between a Brioche and Mochi Donut filled with Custard and pureed Raspberries.
Opened by Clare Smyth during the summer of 2017 it did not take long for the former head of Restaurant Gordon Ramsay to achieve her own Michelin 3* status, and from the jovial bar to softly lit dining room everything about CORE is as pleasant as it is delicious.
Located on Kensington Park Road, the Northern Irish Chef mentored by Ramsay and Ducasse continuing her focus on Modern British dining with the best regional Ingredients, guests are invited to choose between two separate tasting menus dubbed “classic” and “seasonal.”
Relaxed yet elegant, Smyth’s status as one of only two women in the UK with three stars not translated into the sort of stiff service associated with “fine dining,” dinner begins shortly after seating with Canapes ranging from a Chicken Skin Taco to Jellied Eel and a one-bite Lobster Roll.
Previously named the World’s best Female Chef, the move from Royal Hospital Road to Notting Hill opening the door for further development of her own personal style, first proper courses see a fresh Scallop from Isle of Harris brightened by Chlorophyll adjacent the seasonal Langoustine presented beautifully on Carrots with Coriander, Saffron and Cicely.
The child of a Potato farmer, Smyth’s signature ‘Potato and Roe’ an homage of sorts to her upbringing, the addition of Vinegar Potato Crisps adds depth to a dish already rich with it while its seasonal counterpart adds Caviar to a puree of Potatoes and Leeks in Buttermilk.
Continuing to show great skill with a duo of Fish dishes, meaty Sea Bass with Bivalves and Lovage outpacing Cod, Smyth’s “Lamb Carrot” earns all its accolades but finds proper competition from Scottish Ceps on Pastry in a pool of Thyme and toasted Yeast shaved with White Truffles.
As precise as the best kitchens in Paris, Steak and Oysters in two forms each faultless while seasonal Venison finds added emphasis in Juniper, the “Core Apple” and Clementine Fool are each elegant and light en route to Clare’s ‘Core-teser’ and the beautiful Pear and Verbena Meringue.
Also offering an a la carte option, similar plates plus a few extra available in the Restaurant plus a whole different set of options inside the attached Whiskey & Seaweed Bar, dinner concludes with Wine Jellies and warm Chocolate Tarts plus gracious thank yous from the staff.
Starter Platter – Proper King Prawns, Sweet Chili Sauce, Prawn & Garlic Twist, Calamari
Large Cod Loin, Chips, Tartar Sauce
London Saveloy Sausage, Chips
Sticky Toffee Pudding, Vanilla Ice Cream
Established in 1871, now London’s oldest Fish & Chips Restaurant, Rock & Sole Plaice resides at the center of Covent Garden and continues to welcome guests across two floors plus an Al Fresco patio started at 12h00 daily.
Still based on the Fenner’s old recipe, a light batter offered across several different Fishes plus Calamari, Prawns and Sausage, guests are welcomed with smiles before a choice of seats including small tables inside.
Cozy but not crowded, the menu unchanging but presenting Pies and Sides for those seeking something else, most tables find themselves soon enjoying a Filet of Cod or Haddock plus fried Potatoes that are golden, hot and mostly oilless.
Well priced by British Standards, enough Fish and Chips to share roughly £25, don’t sleep on the Appetizer platter featuring good Prawns and clever “Twists” or the Sticky Toffee Pudding served hot next to melting Ice Cream.
Pylsur eina með öllu – bun, lamb, pork, beef, ketchup, sweet mustard, remoulade, raw onions, crispy fried onions
Serving Iceland’s Capitol since 1937 “The Town’s Best Hot Dogs” are a simple affair offered at stands in Reykjavik, or for those on delay at an identical spot inside Keflavík International Airport.
Sold for 700 Icelandic Króna, a relative bargain for Iceland or airport Food in general, guests are encouraged to opt for a Dog made from Lamb, Beef and Pork “with the works” including a trio of Sauces plus two types of Onions for a tasty and textural experience.
Domaine Thibert ‘Les Longeays’, 2018 Pouilly-Vinzelles, Burgundy, France
Monkfish + Vin jaune + koji
Quail + yeast + vermouth
Reindeer moss & mushroom, ÓX
Chateau de Pez, St. Estephe, 2014 Bordeaux, France
Beef + tallow + rhubarb
NA Bilberry cocktail, ÓX / Bilberry cocktail, ÓX
Bilberries + skyr + rice
Chardonnay & baking spices, ÓX / Graham’s, 20yo Tawny Port Douro, Portugal
Kryddkaka + toffee + duck liver
Coffee, Pablo Andres Guerrero Narino, Colombia / Hydrofungal Liqueur, ÓX
Rye + miso + chocolate
Wasabi + skyr + almond
Madeleine + whey + caramel
Barley + Omnom + sea salt
Celebration Cake
Hidden behind a wall, behind another set of walls to a sister restaurant called Sümac, Chef Thrainn Freyr Vigfusson’s Restaurant ÓX is Reykjavik’s most exclusive eatery at just 16 seats, and at a cost of roughly $525 USD all-in with pairings the bar is set awfully high for a Restaurant only awarded one star by the red guide.
Styled around the original cabinetry of Vigfusson’s grandmother’s old farmhouse, a stylistic choice carried over to the living-room lounge and a lady’s robe on the bathroom door, guests are welcomed after pressing the buzzer to cozy space where smiles and professionalism dovetail.
A meal served across two rooms and more than twenty courses, roughly four hours from arrival to departure feeling like much less as Chefs from around the world engage guests with stories and questions, bites in the lounge start small with bubbles highlighting everything from Cheese Crackers to a Carrot Tart and Scallops crowned by Caviar.
Offering Alcohol Free pairings alongside an option featuring Wine and Beer at the same price, large pours and complimentary topping-off a risky gambit for those not used to such volume, plates in the communal dining room begin with a jumbo Mussel heated by Wasai before compressed Salmon and a bright pairing to match Scallops with housemade XO and a Salad of Rutabaga.
Next pouring Beer and Kombucha to match steamed Rye the texture of Pudding, a thick layer of Butter with dried and cured Fish strongly encouraged, Quail Eggs burst beneath cheesy Potatoes en route to plates of nicely prepared Monkfish and Quail highlighted by cooked down Wine and Vermouth.
Interestingly opting for a warm Mushroom Broth alongside Beef to conclude savories, the Chateau de Pez certainly more traditional, everything from the Steer to housemade Bread and Bordelaise shows well in a celebratory Icelandic way en route to a Skyr Dessert and sweet Drinks followed by Port and a Sticky Toffee sponge adjacent Foie Gras Ice Cream.
Concluding with Coffee or a housemade Liqueur, plus four Mignardises and more dialogue about topics both culinary and otherwise, guests are invited to stay as long as they like chatting with Chefs or the Sommelier who are charming, informative and grateful.
Although Iceland lives up to its name during winter that hasn’t prevented locals liking Ice Cream, and with three locations in Reykjavik the team at Gaeta Gelato has filled a void for Italian tradition made with local Milk and a lot of passion.
Visited at Laugavegur 23, a small space without seating, staff proves amicable and informed while prices trend similar to what one might expect in an island nation.
Proud to use no preservatives or artificial colors, the slow-churn assuring creaminess, Gaeta’s Gelato comes off the spade less sugary than many with Sicilian Pistachio par to Florence and the signature flavor fresh and bright up front followed by a subtle Vanilla linger.
A popular stop for tourists on a Golden Circle Tour or locals traveling via ring road highway 1 Almar Bakari is integrated in a complex with shops and restrooms with a good selection of housemade Pastries, Sandwiches, Soups, Coffee and Tea.
Well priced by comparison to the capitol, Almar’s jumbo Snúður the came sost as one half the size at Sandholt, both it and a heavily sprinkled Donut were soft and fluffy while the Meistarinn fell short of similarly flavored Vínarbrauð at Brikk.
With four locations surrounding the capitol Brikk comes highly recommended by tourists, the Háteigsvegur 1 location opening at 07h30 daily with a wide range of housemade Pastries including several Icelandic traditions alongside Coffee and Tea.
Limited in terms of seating, a lone server struggling to keep up with several guests who arrived shortly after opening, it was while waiting for an average Latte that a warm Cinnamon Roll was pulled apart by hand with soft coils gilded by butter beneath soft Frosting.
Taking the rest to go, navigating icy streets without a lid on the Coffee a result of their choice and not this diner, return to Foss Hotel occurred without incident where Vínarbrauð and Snudur Arstidar each showed off Viennoiserie beneath varied toppings.
Open from 07h00 until 17h00 at Brautarholt 2 an early morning visit to Reykjavik Roasters may seem ideal, but for those interested in more than just the Beans roasted on-site there are far better places to begin the day.
The second Cafe, a former music store tucked amidst residences, it was upon 07h30 arrival that guests were informed “fresh Pastries will be here soon,” the presumption then that two ordered were residual but nonetheless still deemed appropriate for full-price sale.
Proud to brew each cup fresh, an Americano featuring Ethiopian Beans bright with a lingering Fruit note, neither the Caramel Muffin nor a chewy Chocolate Bar with Sesame were memorable, though the atmosphere is certainly spacious and welcoming.
Founded in 2009 and operating in the current location since 2019 DILL sees Chef Gunnar Karl Gíslasson and team pursuing a new sort of Icelandic Cuisine, focused on terroir but widely informed in terms of form and technique.
Begun downstairs before the lounge and Chef’s counter, or tables for guests less interested in the action, each dish is meticulously created from local ingredients with a zero waste ethos such that items occasionally appear more than once as a result of using different parts.
Benefited by invariably pleasant service, Chefs presenting several plates while a man who appears to be the Maître d’ circulates Drinks and discusses everything from art to music with diners, opening snacks are mostly one or two bites highlighted by a delicate Pastry with Haddock and near-raw Reindeer in Celeriac “Caramel.”
Awarded one star from Michelin, though DILL certainly feels like more, dining room courses begin with housemade Bread and Butter with Salad before proceeding to a sort of Whelk Chawanmushi bolstered by a lot of Brown Butter.
Ever-evolving, only the Onion Cake with Carrots a permanent fixture, Scallops come sliced as a sort of Crudo in smoky Oil before Perch in two forms sees the guest Sauce their flaky Filet with a broken emulsion of Buttermilk, Chives and Mushrooms.
Next using Lamb Offal for an upscale version of Svið, the Saddle arriving next with Potatoes, “Comfort Food” immediately turns challenging via Wasabi Granita before culminating in a complex Dessert of Rhubarb and Mignardises including a Lamb Fat Gingersnap Cookie.
Sourdough Toast, Local Butter, Raspberry Rhubarb Jam
Kleina
Cardamom Poppyseed Bun
Pistachio Danish
White Chocolate Raspberry Pistachio Cookie
As one of Reykjavik’s oldest Bakeries Sandholt has seen a fair share of trends come and go, but currently under its fourth generation of bakers the space on Laugavegur remains popular regardless of day, time or ice on the streets.
Part of popular Laugavegur, light peeping through windows into a dark November street a welcoming sight, it is upon entry that guests are guided past cases to tables with a full view of staff at work.
Not just a Bakery, everything from Soup to Pasta sold alongside Kleina made the old way, Breakfast at Sandholt presents Waffles with various toppings including Bacon and Caramel plus housemade Sourdough toasted and served with locally grown Fruit Preserves.
Known for local Beers and Sodas, though Coffee proves prudent on cold winter mornings, Pastries come in a wide variety with the Cardamom Poppyseed Bun falling short of those at Hygge but both a Pistachio Danish and White Chocolate Raspberry Pistachio Cookie proving delicious.
Traditional Lookoomas – Sesame Seeds, Cardamom, Honey
A riff on Loukoumades, the traditional Greek Donut, Loo.koo.mas resides on busy Laugavegur with hours from 14h30 to 23h00 making it an ideal stop for late night snacks, post-pub indulgence or an after dinner treat.
Located amidst boutiques and bars, bold colors and horns suggesting “the ultimate sin” hard to miss, entry finds the air perfumed by Cardamom with a hint of Oil as staff fries fresh orbs of Dough within plain view of the small seating area.
Offered with various toppings including Ice Cream, around fifteen Loukoumades per order, the decision to select “Traditional” was made largely to sample Loo.koo.mas in comparison to prior Loukoumades, and by that standard the quality is high as a crisp outer layer yields hot, fluffy insides that also happen to be Vegan save for the added Honey.
White Russian Coffee – Vodka, Kahlua, Coffee, Brown Sugar, Whipped Cream
THE WALTER – beef patty, bacon, cheese, lettuce, tomato, onion, mustard mayo
Fries
Onion Rings
In a world where gimmicks are as important to a Restaurant’s success as the Food itself the ideas range far and wide, but it seems safe to assume the Coen brothers had no idea their cult hit would someday be the reference point for an Icelandic Sports Bar.
Open daily from 11h00 till late, Happy Hour from 16h00 to 19h00 daily, guests entering Lebowski Bar will immediately note a rug that “really ties the room together” followed by bowling décor and TIME’s “Man of the Year” mirrors.
Featuring Trivia nights and Soccer matches, ManU dominating projectors on Monday, it is while the likes of CCR play that diners abide and imbibe from a list of roughly twenty White Russians ranging from original to seasonal.
Part of the city since 2012, no official affiliation with the film but overloaded with nostalgia straight to a Playboy Lounge Jackie Treehorn would be proud of, Burgers are fairly basic and loosely tied to characters such as “The Walter” with Bacon best served alongside White Russian Coffee that’ll give visitors a reason to shout “I’m Staying!”
Part of the Reykjavik dining-scene since the coldest part of 1989 Þrír Frakkar, or Three Coats, is a homey Bistro located downtown with a focus on Seafood including traditional offerings such as Whale, Sea Bird and Fermented Shark.
Owned by Chef Úlfar Eysteinsson with the assistance of his son Stefán Úlfarsson, the menu largely unchanged across several years, guests are greeted by wooden chairs plus white tablecloths and service that is both slow and inattentive.
Open daily at 18h00 for dinner, plus weekdays at lunch, Monday evening found Þrír Frakkar less than a quarter full while a young woman audibly complained about her co-workers rather than taking orders or filling drinks.
Beginning with basic White Bread and flavorless Butter, a rarity in Iceland where Butter seems to be a priority, Appetizers selected ranged from slightly sweet French Onion Soup to Smoked Puffin not dissimilar to Pigeon or Pheasant.
Opting for two Fish entrees, similar but not the same, Plaice beneath Shrimp “Gratin” was heavy but comforting while “Hashed Fish” reminisced of Quenelles de Brochet with less refinement.
A protracted affair with lengthy delays between courses and almost no semblance of hospitality once seated, again very different from every other dining experience in Reykjavik, Dessert found Icelandic Skyr sweetened and torched to good effect next to Gooseberries and mixed Fruit Sauce.
Located inside the Exeter Hotel, alongside Le KocK and a bar called TAIL, DEIG Workshop is owned and operated by Chef Markús Guðnason with a focus on Bagels, Donuts, Sandwiches and Bread made using Icelandic ingredients wherever possible.
“Open when we have something, closed when we don’t” – basically 07h00 to 16h00 – it is upon entry that guests will find a takeaway window with over a dozen options ranging from 720kr to 790kr, roughly $5.50 to $6.00 and thus on par with America’s artisan Doughnut makers in major cities.
A wide-reaching affair, Bagels and Breads including those used at Le KocK on a lower shelf, Iceland’s signature “Kleina” is reinvented as a fluffy square with Lemon Zest while Bismarcks or Berliners are represented by a yeasted shell filled with Toblerone Cream.
Enjoyable if not exceptional, the Cruller spiced like Gingerbread a lone exception as it is oilless and eggy as it aught to be, Cake Doughnuts come as Oreo or Choco Sea Salt, with the later frankly dry at the middle.
Kock Potatoes – Deep Fried Baby Potatoes, KocK Sauce
Le KocK Cheeseburger – Grilled Beef, Cheddar Cheese, Tomato, Red Onion, Pickles, Cabbage, KocK Sauce
Pistachio Shake
Located inside the Exeter Hotel, alongside DEIG and a bar called TAIL, Le KocK is owned and operated by Chef Markús Guðnason with a focus on Burgers and Potatoes made using Icelandic ingredients wherever possible.
Not a country known for cattle, though a walk from Reykjavik’s business center to the Exeter sees no shortage of Burger shops, guests entering Le KocK will pass by Donuts, Bagels, Televisions and Tables before finding a counter where orders are placed prior to sitting with a number while the Spice Girls play overhead.
Priced on par with other nearby spots, hours from 11h30 to 23h00 finding the space busy throughout, purists will be happy to see “Le KocK Cheeseburger” grilled just-under medium and juicy with a fine grind well suited to the triple-seeded Potato Bun made at Deigworkshop.
Upgrading the Burger with “KocK Sauce,” a Paprika-tinged Mayonnaise also served atop fried Spuds, it is after reading over Wings, “Grown Up Stuff,” and “Kids Stuff” that Milk Shakes constitute Dessert, one Vegan option flanked by flavors like Chocolate, Strawberry, Tiramisu and natural Pistachio with Whipped Cream and Sprinkles on top.
Debuted summer in 2022 Sweet Aurora is self-described as the first French fine pastry shop in Iceland, owner Aurore Pélier Cady’s time at Institute Paul Bocuse translated into a collection of Macarons, Choux and Entremets served in a basement shop at Bergstaðarstræti 14.
An austere spot opening at 10h00 daily, dog friendly and playing Nirvana loudly on this particular Monday, guests are greeted by the owner from behind a glass case featuring everything from Mousse to Dacquoise, Cream and Biscuit.
Advertised by tagging on nearby sidewalks, prices on par with other Bakeries in the capitol, first bites of Sweet Aurora’s Canele suggest rushed baking and silicon molds while everything that followed was far more impressive including a thick Chocolate Chip Cookie zig-zagged in savory Miso.
Performing well with another classic, Choux breaking cleanly around natural Pistachio Cream inside an Eclair, Cady’s “Carrot Cake” highlights form and flavor tinged with Citrus while the “Flankie” places Chocolate Custard atop a Cookie layer divided by Pecan Praline.
ESPRESSO MARTINI- Loki Vodka, Kahlua, Syrup, Coffee, Liquorice. Salt
Rapeseed oil focaccia – mushroom butter
Double-smoked lamb and horseradish
Icelandic slippery jack mushroom
Monkfish liver and dill
Sea truffle ricotta and lumpfish roe
Atlantic rock crab, scallops and chervil
Cod, rye bread, pickled onions and smoked butter
Lamb heart, malt, black garlic and dulse
Lamb, buttermilk and crowberries
Cod head, beurre blanc, lime, lemongrass
Sago pudding, blueberries and Arctic thyme
Carrot and dandelion
Skyr Macaron
Opened in 2015 Matur og Drykkur is found in the Saga Museum with its name based on an Icelandic cookbook, and toqued by Helga Haraldsdóttir the focus is on historic recipes reinterpreted while using exclusively regional ingredients.
Awarded One Michelin Star in the past, a demotion from the likes of Dill and OX suggesting very high standards for Icelandic judges, diners are greeted warmly by an informed staff who are happy to discuss the Chef’s vision and process.
Originally a Fish processing facility, the eleven-plate menu also offering a limited number of Chef’s signature Cod heads prepared and served whole, Cocktails riff on tradition with seasonal Herbs such as Licorice in the Espresso Martini or a Chervil Gimlet.
Beginning with small bites, Rapeseed Focaccia and Mushroom Butter preceding Canapes of smoked Lamb, Mushroom Broth and Ankimo Crackers, the tiny Tart of Lumpfish Roe and Sea Truffle on Ricotta is most memorable thanks to its texture and complexity.
Well-paced and portioned, the price roughly half that of other Icelandic Tasting Menus, Crab begins larger plates in Buttermilk broth brightened by herbs prior to a meaty filet of Cod breaded in Rye and two servings of faultless Lamb including slices of Heart dressed slightly sweet.
Electing to add the signature Cod’s Head, an invitation to the pass witnessing Chef Haraldsdóttir finish crispy skin with a torch, bites of Cheek and Throat feature Meat plus melted Collagen before rounding out the experience with three Desserts from which Sago Pudding shines brightest.
Part of Reykjavík’s West Town since 2022, expansion to Barónsstíg 6 more recent, Hygge is led by baker Þórey Lovísa Sigurmundsdóttir and sister Guðrún Klara Sigurðardóttir with a resultant chic environment, exceptional Viennoiserie and plenty of room to sit down for a while.
Fully dubbed “Hygge Coffee & Micro Bakery,” the Danish word for a comfortable time surrounded by loved ones befitting such a concept, guests descend stairs to find ten daily Pastries including a faultless Kardemummabullar wound tight but fluffy with robust aromatics.
Predictably fond of good local Butter, a theme common across Iceland, Hygge’s laminated Pastries are technique-focused but not entirely “classic” as the Almond Croissant uses Cream as opposed to Frangipane for levity while both the Pistachio Croissant and “Cinnamon Caramel Monkey Muffin” take on a unique shape while preserving taste as well as texture.
