A CHEF’S GUIDE TO… Reykjavik, Iceland
In a past life, Ragnar Eiríksson was at the helm of Dill, Iceland’s first Michelin-starred restaurant and an operation that zeroed in on the ingredients and food traditions of North Iceland. Today, his focus is on Vinstukan, a small natural-wine bar that represents Reykjavik’s new food and drink order.
“When I moved back to Reykjavik in 2014, the city was a global tourism hotspot and restaurants catered for foreign visitors,” says Eiríksson. “They had, more or less, the same menu. Things have calmed down since and the restaurant scene is renewing itself. Menus and spaces
