Dirt Smoked Lamb From Skútustadir

The smoked lamb from Skútustadir is slowly smoked and matured with soil, then ground into fine grains and wrapped in goat milk cheese. The entrance is rich and complex, and the smoky smell is like the warmth by the fireplace and the smell of a sheep farm. Immediately afterwards, the waiter cut a piece of smoked lamb. The smoky flavor is more unrestrained when eaten alone, the aroma level is obvious, and the salinity is extremely low, leaving a natural meaty finish. There is also a drink at the end to help clear the mouth, but because the waiter has a heavy accent, it is impossible to determine what it is, but it has a fruity fragrance and acidity.

Haddock, Kohlrabi, Dill

Haddock, kohlrabi, dill

It is said that it is a haddock caught by the family for generations. The meat is delicate and firm, and the outer layer remains moist after being crispy and fried. Paired with pickled kohlrabi slices and dill, the salty and slightly sour balance is good, and the taste level is good. It is a classic Nordic style reinterpret.

Onion Cake, Juniper Berries, Carrots

Onion cake, juniper berries, carrot

This is a dish from the Dill grass-roots period. It is a small cake made of salty onions. It is crispy on the outside and moist on the inside, like the taste of a Madeleine. The juniper berry cream is squeezed next to it, which has a forest flavor; the carrot slices are slightly crispy, and the carrot sauce brings a warm sweetness. The three are intertwined into a rich layer.

Grilled Vegetable Soup, Horseradish, Wasabi

Charcoal grilled vegetable soup, horseradish, wasabi

This soup uses the remaining vegetable residues from the restaurant throughout the week to regroup, adding wasabi and horseradish grown in Iceland, but it is gentle and not choking. On the contrary, it brings out the natural sweetness of vegetables. It is a good example of rethinking "soup" from a sustainable perspective.

Bread & Butter

The homemade bread on the table is crispy on the outside and soft on the inside, and the matching cream has particles of smoked onion, which enriches the aroma and salty feeling. It is not just a dipping sauce, but more like a complete dish.

Roasted Barley, Tindur, Kale, Tomatoes

Roasted barley, Tindur cheese, kale, tomato

At the top are dried kale chips, at the middle are fragrant barley grains and sweet and sour tomatoes, and at the bottom is the Icelandic specialty Tindur cheese. The taste is like a concentrated Gruyère, with a nutty flavor and a deep fermented flavor. The whole is salty, fragrant, sour and crispy.

Whelk, Salt Baked Turnip, Whelk Broth, Spruce

Conch, salt-baked turnips, conch stock, spruce leaves

Take out the conch meat and mix it with salt-baked turnips, add cheese and beat it into a mousse to make a hot appetizer, then fill the conch meat stock back into the conch shell, the conch shell is also stained with spruce leaf powder, the smell is very forest, the combination is complex but the taste is flat.

Scallops, Whey, Smoked Oil

Scallops, whey, smoked oil

Raw scallops are cut into thick slices, the fat and whey are balanced with sour flavor, and the homemade cod sauce is served. The seafood is rich, the overall delicacy and the maturity are appropriately adjusted.

Sea Urchin, Celeriac, Toasted Sourdough

Sea urchin, root celery, toasted sourdough bread

The sea urchin and foam are stacked on the root celery puree and sour bread cubes. The taste contrast is obvious. Although there is a fermented aroma and seafood flavor, the overall preference is for the familiar route, which is less innovative than the previous few dishes.

Cod Gelur, Cabbage, Nordic BBQ

Cod gummy, cabbage, Nordic barbecue

Cod gummy is extremely rare. It is a cartilage gummy part obtained from the inside of the lower jaw of cod. It has a silky texture and a rich taste. Roasted with kale and Nordic BBQ sauce, the charcoal flavor combined with gum is very special, and it is a very creative one in this set meal.

Cod Fillet, Wasabi, Dulse

Cod steak, wasabi, Atlantic red algae

The main body of cod is delicate, with Icelandic wasabi and seaweed frozen slices. It is full of seafood, but the overall is light and the taste is a bit conservative.

Pork Cheek, Warmly Spiced Cream

Pork cheek meat, warm spice milk sauce

Use slowly stewed shredded pork cheeks with vegetable puree, and cover with a layer of fresh cream with cinnamon and a variety of winter spices. The mouth is warm and mellow, and the finish is warm with cinnamon. Finally, add winter white truffle titian, and a small piece of bread can be dipped in sauce to eat, the level and aroma are very good.full.

Pork Belly, Pine, Cabbage, Mushrooms

Pork belly, pine, cabbage, mushrooms

The fat and tender pork belly is paired with a sauce boiled with pine branches. It has a strong rosin. It is paired with berries and cabbage to balance the fat and mushrooms to add taste. It is a pork dish with a heavy mouth.

Parsnip, Caviar, Winter Dried Wolf Fish

Parsnips, caviar, winter air-dried wolffish

The parsnip ice cream ball is covered with biscuit chips made of air-dried wolffish fillets, and then decorated with caviar. The taste contrast is obvious. It is a very creative one in pre-dessert.

Blue Potatoes, Dill, Sour Cream

Blue potato, dill, sour cream

The cake is made of blue potatoes, wrapped in sour cream mousse, and then put on a ball of dill ice cream. The taste is strange but not conflicting. The opening and ending of the dill highlight the echo of the restaurant's name “Dill”.

Barley “Chocolate”

Barley "chocolate" biscuits are thick but have a grain flavor

Fermented Bilberry, Pine Birch

Fermented blueberry balls inserted into pine branches have a strong visual impact

Wild Roses, Skyr, Chervil

The combination of Skyr, parsley and rose has a complex taste, with the aftertaste of lactic acid and plants intertwined.