Iceland Mag

3 Reykjavik

Iceland Mag

Food & Drink

Video: Local Michelin chef shows us where he gets the ingredients for his restaurant

By Staff

  • Picking Fresh Kelp The kelp used in dishes served at Dill is hand picked along Iceland's shores, including the Grótta Nature Preserve at the tip of Reykjavík peninsula. Photo/Screenshot from video, see below.

Last winter Dill in downtown Reykjavík became the first Icelandic restaurant to be awarded a Michelin star. The success of Dill is primarily due to the genius of the head chef and founder, Ragnar Eiríksson.

Read more: Dill in downtown Reykjavík receives first Michelin star awarded to an Icelandic restaurant

Recently Ragnar took the staff of the magazine FLOOD on a fascinating tour of where he gets the ingredients for his restaurant, including domestic produce, fish at Kolaportið market and kelp from Grótta nature preserve, while talking about Icelandic foods, including the fermented shark.

It's a fascinating video and insight into the magic behind Iceland's best restaurant!

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