Meet The Chef Behind The Finest Meals In All Of Iceland

If you happen to’re a fan of world-class delicacies you should know the title, Gunnar Karl Gíslason. The native Icelander is probably greatest identified for bringing his dwelling nation its first Michelin star again in 2017. It was at Dill the place his model of New Nordic delicacies caught fireplace amongst the discerning gourmands of Reykjavik—and finally a world viewers. That esteemed kitchen remains to be going sturdy, 13 years after opening. However Chef Gunnar is now eyeing one other bold venture lower than a mile away.

Tides Restaurant is his newest idea, an ode to high-end hygge contained in the foyer of the gorgeous Reykjavik Version. Lower than three months after opening, the resort has already reworked luxurious lodging in a metropolis that was surprisingly bereft of the idea. Spacious suites listed below are drenched in minimal affectation, wood-lined, and sandwiched between the harbor and the enduring Harpa Live performance Corridor (rooms begin at $400 an evening). And although the property boasts a panoply of F+B outposts—rooftop bar and membership, speakeasy, a spa with its personal beer on faucet—all eyes are actually on Gíslason as he brings fashionable Icelandic delicacies to an thrilling new venue on the bottom ground.

From the native gourmands, the instant response has been effusive. However solely time will inform if can he haul extra Michelin stars dwelling with the idea. Within the meantime Forbes caught up with the busy chef to get a way of what he’s acquired cooking at Tides and what’s in retailer for the long run. Learn the unique interview under.

Speak to us concerning the idea at Tides. What are the hallmark elements of a eating expertise right here?

With Tides, I needed to create a eating expertise that’s extra approachable and informal, however with all of the qualities that you’d get with a fine-dining expertise. Tides presents the identical qualities, service and substances as fine-dining does, however I needed it to really feel actual, homey and relaxed, in order that visitors can higher join with the meals while appreciating the Version design. We serve fashionable Icelandic delicacies, with delicate hints of conventional cooking strategies, targeted on seasonal native merchandise and the best high quality of world substances, with a deal with open-fire cooking.

That is your first idea inside a resort. Speak to us about the way you labored with the Version to deliver this idea off of the bottom. What was the genesis of the collaboration? 

Earlier than Version approached me, I had been to The New York Version and Jason Atherton’s The Clocktower and will really feel there was one thing very particular about the best way the Version model approached foods and drinks. I used to be impressed by the excessive caliber of chef companions that they work with throughout the globe. Version’s strategy to F&B as an entire is sort of exceptional and I’ve realized lots from the model. The ideas at The Reykjavik Version all began once we sat down with a chunk of paper and start writing down concepts with the model workforce, incorporating their hopes and my goals into the venture, collectively we realized there wonderful ideas, a vacation spot restaurant (Tides), a bakery espresso home (Tides Café) and a [speakeasy] bar (Tolt). 

How does the menu at Tides differ from what you’re doing at Dill?

At Dill we’re working lots round outdated Icelandic traditions and substances, some from our grandmothers and a few for the reason that time of vikings, making a contemporary twist to it and becoming it right into a course so it’s appropriate for a Michelin-star restaurant. Dill presents a tasting menu, with 16 programs. Tides has a extra approachable kind, specializing in seasonal native merchandise and the best high quality of world substances. Although elevated, Tides can be informal and there are areas to get pleasure from a light-weight chew or a glass of beer or wine. 

What are some key methods during which it’s totally different working with a resort idea versus engaged on a standalone restaurant? 

Firstly, now we have to account for the necessity of three meals/companies per day with a purpose to accommodate visitors. When you’re creating the meals providing for a resort, you should put your self within the visitor’s footwear, to contemplate what the traveler is searching for and desires. We have now a menu giant sufficient so that somebody who could also be staying for various nights will all the time be capable to get pleasure from and uncover one thing new. Working inside a resort, we’re catering for way of life—visitors can seize a pastry and occasional from Tides Café on their strategy to a waterfall or have a leisurely breakfast at Tides; we’ve created one thing for everybody.

Inform us what “New Nordic” means to you? 

New Nordic delicacies is a culinary motion which fingers the nordic and Scandinavian international locations collectively below one manifesto with a purpose to set up the delicacies like Italian meals is recognized and perceived on the world stage at this time. As we speak it’s exhausting to elucidate as a result of the time period may be twisted and bended as you would like–you can also make a “New Nordic” pizza or burger. The concept is simply that it’s a approach of making an attempt to make use of the issues which can be round us; produce and methods, recipes, traditions. That’s a very powerful aspect.

How typically will the menu change at Tides?

The menu will change seasonally in keeping with when produce is greatest. Our lunch menu adjustments extra actually because now we have a smaller menu, so we use this to experiment with newer dishes. 

What are you most pleased with concerning the new restaurant? 

The design and area seems unimaginable. The truth that we managed to open efficiently throughout robust instances. However largely, I’m pleased with the exhausting work and dedication for the opening workforce.

What’s your final favourite dish and drink pairing at Tides as of proper now?

It’s exhausting to choose, like asking somebody to choose their favourite baby. I had lunch at Tides at this time. Our roasted potato soup with fried rye bread and brown butter. I had it with a beer we has specifically created for Tides that could be a tremendous gentle and contemporary IPA. The proper mixture on a chilly winter day.

To you, what can be the last word type of reward/honor that you’d hope to realize right here? 

Listening to folks speaking about and understanding the idea and highlighting dishes that we labored exhausting on making for such a very long time. When visitors’ suggestions mirrors how I pictured the restaurant being, and so they recognize each aspect: the meals, drink, service, environment and design. In fact, a Michelin star would all the time be a pleasant bonus!