Skal!
Chef Gísli Matthías Auðunsson has made a name for himself with Slippurinn in the Westman Islands, where he forages for native seaweeds and wild herbs while experimenting with traditional techniques like drying, salting, pickling, fermenting, and smoking. In 2017, he opened this bustling restaurant inside a food hall in the old Hlemmur bus station. Counter seating wraps around the open kitchen, where chefs prepare dishes ranging from small plates like Icelandic scallop ceviche to hot dogs to braised lamb ribs—and prices are some of the most accessible in town. The drink program here is superb, with an expertly crafted natural wine list and several herb-infused cocktails.
Chef Gísli Matthías Auðunsson has made a name for himself with Slippurinn in the Westman Islands, where he forages for native seaweeds and wild herbs while experimenting with traditional techniques like drying, salting, pickling, fermenting, and smoking. In 2017, he opened this bustling restaurant inside a food hall in the old Hlemmur bus station. Counter seating wraps around the open kitchen, where chefs prepare dishes ranging from small plates like Icelandic scallop ceviche to hot dogs to braised lamb ribs—and prices are some of the most accessible in town. The drink program here is superb, with an expertly crafted natural wine list and several herb-infused cocktails.
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