Discussing: Icelandic food, preservations and tradition [ Tuesday: 10.15am ]
Chef Gunnar Karl Gíslason (@GunnarKarlG) opened Restaurant Dill in Reykjavik’s historic Nordic House in 2009. There he focuses on Icelandic ingredients, producers, wild plants, and tradition. Dill has been nominated for the Nordic Prize and has earned numerous accolades including Iceland’s restaurant of the year every year since it opened. In his spare time, Gíslason can be found foraging with his children for ingredients to stock his restaurant’s pantry, or salmon fishing in one of Iceland’s glacial rivers.