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Vilhjalmur Sigurdarson’s relationship with nature is highly personal and his cooking is inspired by the seasons: bountiful in summer, earthy in winter. Sustainable before all else, his producers have become friends and the chef crafts their ingredients with passion. Veggies take the limelight, with the occasional fish from the North Sea. His creativity seems to know no bounds and while each dish highlights only a few ingredients, their intensity speaks volumes for his consummate, often off-kilter technique. Whether fermented, smoked, marinaded or grilled, veg takes on a whole new dimension, flanked by exquisite sauces. We tasted a cabbage sauce underscored with spicy sorrel and tarragon notes that added a sensual dimension to the different textures and varieties of cabbage, illustrating the chef’s knack for transforming lowly ingredients into knockout dishes. The lady of the house seamlessly supervises the service, while proffering insightful wine tips. Try and bag a seat at the lively counter for a front row view of the show in what used to be a butcher’s shop. An unforgettable experience awaits you.