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 kitchen is lead by our chefs Hrafnkell Sigríðarson and Sigurður Laufdal.
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.
Broccoli and Cauliflower
Pickled arctic char, egg yolk, shrimp broth
Poach ocean perch, capelin roe, kale
Braised celeriac, red beet, water cress
Charred and smoked onions, onion consumé
Fried plaice, celeriac ragout, pearl and onions, lime oil
Slow cooked fillet of pork, leek, potatoes, apples
Braised lamb, cabbage, smoked lamb pancetta
Fried duck, chicken liver, plum tomatoes, brussel sprouts
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