The taste of East IcelandDinner menu
Skyr, strawberries, herbs
Barley arancini (V)
Herb mayo, beef lardo, black garlic
Smoked mayo, herb crumbs, pickled rhubarb
Grilled focaccia, herb smulsion, scallion
Wild trout tartar
Goat skyr, croutons, beetroot
White cabbage, angelica, beurre monté
Grilled wild arctic char
Red currant, carrots, malted hollandaise
Pork belly with rhubarb BBQ
Grilled cabbage, bell pepper compot, crackling
(V) Vegetarian or possible as a vegetarian dish
The reindeer (or caribou) is one of East Icelands unique characteristics as they only live in this part of the country. We are very proud to be able to offer a few reindeer courses this year.
Reindeer meat has a rich earthy flavor that isn´t super gamey or tough like other venison. Here at Nielsen we think it is of utmost importance to make use of all the meat and make sure nothing goes to waste as it is in such short supply.
The reindeer dishes will be available as long as our stock lasts.
Mushroom ponzu, scallion, mushroom mole
Reindeer in three ways
Reindeer bresaola, parfait and cured reindeer heart, strawberry & wild thyme compote
The menu is offered in three variations; 3, 5 or 7 course of your choice and are intended for the whole table.
3 course 7.990kr
5 course 11.200kr
7 course 14.900kr
3 glasses 5.700kr
5 course 8.500kr
7 course 10.500kr
Omnom coffee chocolate mousse
Malted barley ice cream, popped barley
Tarragon crumble, whey curd
Using what the land gives is our highest priority.
The constantly evolving menu is constructed around high quality produce in collaboration with local farmers, fishermen, foragers, hunters and small-scale food producers.
Using old Icelandic food preserving methods in combination with other international cooking techniques we take the ingredients at the peak of their flavors, preserve or use them fresh depending on availability.
The chefs are both inspired and limited by the ever-changing availability of local produce.
Making full use of everything we can get locally and substituting foreign/imported ingredients to produce flavors that we know and want can make designing the menu challenging work, but also highly rewarding.
ATT: Due to the setup of the menu and all the work that goes into it,
we are unable to accommodate menus free from milk products or