About

Matur og Drykkur is located in the Grandi harbor district of Reykjavík, housed in a renovated building that once served as a fish processing facility. The restaurant opened in 2011 and is led by chef Gísli Matthías Auðunsson. The culinary concept focuses on traditional Icelandic ingredients and cooking methods, reinterpreted through a modern fine-dining lens. The chef researches historical Icelandic cookbooks and traditional recipes, then adapts them for contemporary tastes while respecting their origins. Menu highlights include: - Traditional Icelandic fish stew (plokkfiskur) refined - Fermented shark served as tartare - Pickled herring Nordic-style - Icelandic lamb prepared multiple ways - Skyr (Icelandic yogurt) in desserts The restaurant operates both à la carte and tasting menu formats. The atmosphere is casual-upscale, with industrial-chic décor reflecting the building's fishing heritage — exposed beams, concrete floors, and large windows overlooking the harbor. Matur og Drykkur has been recognized for championing Icelandic culinary traditions while making them accessible and appealing to modern diners. It's popular with both locals and visitors seeking authentic Icelandic flavors in a refined setting. The Grandi area is Reykjavík's up-and-coming food and culture district, home to multiple restaurants, museums, and the Kolaportið flea market.

📖 Story

The name means simply 'Food and Drink' — but there's nothing simple about what chef Gísli Matthías Auðunsson creates here. The menu draws inspiration from historical Icelandic cookbooks, traditional preservation techniques, and grandmothers' recipes, then reimagines them using modern culinary methods. Fermented shark becomes a delicate tartare, pickled herring turns into an elegant appetizer, and traditional lamb stew is deconstructed into refined courses. The restaurant occupies the Grandi harbor area in a former fish factory — a fitting location for a menu so deeply rooted in Iceland's fishing heritage.

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