Chefs and Restaurants
There is a great variety of high quality restaurants in Iceland, many of them specialize in using Icelandic raw ingredients. Some choose a traditional cuisine while others choose to explore new ways of preparing the food. The Icelandic chefs, many of who hold distinguished international awards, intertwine the fresh, quality ingredients, their family´s food traditions, innovative way of thinking and their professional skills to offer memorable and delicious meals.
The international awards include a bronze medal in the Bocuse d´Or, that chef Viktor Orn Andresson won in January 2017 and Iceland´s first Michelin star, achieved by chef Ragnar Eiríksson and his team at DILL restaurant in Reykjavík.