The Nordic countries have a strong regional food culture – pure, simple, fresh and seasonal. The New Nordic Cuisine combines new ingredients with more traditional fare, often prepared in new ways.
At ION’s Silfra Restaurant and Northern Lights Bar we subscribe to this philosophy and offer a menu of fresh local ingredients served with a twist and accompanied by an array of beers, liqueurs and spirits from Iceland’s many microbreweries. Silfra restaurant embodies the local flavor and spirit of Iceland, offering seasonal and contemporary dishes with an emphasis on sustainable, farm-fresh ingredients from our close surroundings. Silfra is proud to serve modern nordic cuisine with purity, freshness, simplicity and ethics as a guiding light to represent everything that this part of the world has to offer above other.
The chefs at Silfra also emphasize in what is called “slow food” that can be simplified as food made from the freshest ingredients available that is originated in the neighbourhood of the hotel. The restaurant’s name derives from the Silfra rift in Lake Þingvellir. The rift is the most popular diving site in Iceland, first of all because it the crack between the American and Eurasian continent and secondly because of the magnificent visibility that isn’t anywhere else under those circumstances. The restaurant is led by our master chef, Ágúst Már Garðarsson, that has worked in many renowned restaurants in Scandinavia like Restaurant Amalie Molde, Brasserie Sommelier, Lækjarbrekka and Silfur.
The beautiful design of the restaurant and the spectacular surroundings compliments the food served at Silfra perfectly. Everything from freshly caught Arctic Char from Þingvallavatn to the really unique icelandic Skyr brûlée will open your eyes to modern icelandic and nordic cuisine. Silfra is open to all, not only the guests at the hotel but to everyone willing to make their way to through the spectacular nature of Iceland. The view on the way is astonishing so remember to enjoy the ride as well as the food at the restaurant.
Seafood soup. Lemongrass, lobster, corn and skyr
Salad. green leaves, tomatoes, parmiggiano and roast walnut oil.
Arctic Char. Cured, rye bread, cucumber, mustard and aspargus
Beats. Goats cheese, barlay and Chamomille
Starter of the day
Salmon. Citrus, fire, potatoes and broccoli
Cod. Lime, vanilla, herbs and potatoes
Lamb. Fillet, shank, potatoes, wine and mushrooms
Beef. Grill, Cafe de Paris, potatoes and broccoli.
Walnut steak. Broccoli, skyr, barlay, lentils and tomatoes.
Main course of the day
Chocolate Nirvana. Chocolate, berries, port and ginger
Rhubarb. Biscuit, skyr, ginger, berries and citrus.
Skyr Créme Brûlée.
Brie. Honey, rosemary, biscuit and berries.
Everything. Mix of all desserts for the whole table
Dessert of the day
BRUNCH Saturday & Sundays 11-14
Two types of freshly baked bread
Butter and pesto
Pancakes and syrup
Minted melon salad
Marinated tomatoes with Basil
Grilled Broccoli with sesame oil
Slow cooked Leg of lamb with Rosemary
Selection of Cheese
Fresh orange juice
Awards & Nominations