Nostra
Two young chefs with experience in top restaurants in Iceland, Europe, and New York are helping reinvigorate Reykjavík’s fine-dining scene in this modern space with a color-changing glass wall and open kitchen. Driven by the seasons, the adventurous menus consists of four-, six-, and eight-course tastings, including vegetarian, vegan, and pescatarian options. They don’t shy away from unfamiliar ingredients, such as dried and shaved goat heart or blue mussels, but the technique is really the star here, from cooking carrots for 12 hours to freezing strawberry sabayonne with liquid nitrogen. The restaurant’s attached bar, Artson, stays open late and has some of the city’s best cocktails.
Two young chefs with experience in top restaurants in Iceland, Europe, and New York are helping reinvigorate Reykjavík’s fine-dining scene in this modern space with a color-changing glass wall and open kitchen. Driven by the seasons, the adventurous menus consists of four-, six-, and eight-course tastings, including vegetarian, vegan, and pescatarian options. They don’t shy away from unfamiliar ingredients, such as dried and shaved goat heart or blue mussels, but the technique is really the star here, from cooking carrots for 12 hours to freezing strawberry sabayonne with liquid nitrogen. The restaurant’s attached bar, Artson, stays open late and has some of the city’s best cocktails.
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