Pastry chef Ólöf Ólafsdóttir, along with Óskar Finnsson, Bjarki Hilmarsson, Úlfar Finnbjörnsson, and Gabríel Kristinn Bjarnason, will cook for guests at Hotel Geysir on Thursday.
Composite image/Courtesy
A special pop-up dining event will be held at
Hotel Geysir
on Thursday, April 30 at 6:00 PM, where five professionals will join forces for a single evening.
The event is a culinary experience where gastronomy and publishing meet. Chefs Bjarki Hilmarsson, Óskar Finnsson, Úlfar Finnbjörnsson and Gabríel Kristinn Bjarnason will take part, along with pastry chef Ólöf Ólafsdóttir.
Food and publishing come together
“This will be a unique evening where cooking and publishing meet in a live and creative setting,” says Bjarki Hilmarsson, head chef at Hotel Geysir’s restaurant.
Bjarki is highly decorated in his field and has, among other things, been involved in organizing the Chef of the Year competition for three decades. He is also one of the chefs featured in the book The 25 Best Chefs, in which Icelandic chefs share recipes based on local ingredients.
“The evening will be structured so that we present the books and cook selected dishes from them right in front of the guests,” says Hilmarsson. He adds that the pricing has been kept reasonable considering the experience. Dinner costs ISK 14,800 per person, and with wine pairing the price rises to ISK 29,600.
A special accommodation offer is also available for those who want to fully enjoy the evening. “I recommend it for everyone, especially since the next day, May 1, is a public holiday,” he says.
Baking Michelin-level bread for guests
Asked about the menu, Hilmarsson says the focus will be on variety and quality. He has gained attention for baking bread for the Michelin-starred restaurant ÓX and plans to bring that expertise to the event.
“I bake bread daily for ÓX and will do the same for guests that evening,” he says.
The menu will include starters, main courses and desserts. Among the offerings are deep-fried waffle with lamb tartare, beetroot carpaccio, and bruschetta with tomatoes and mozzarella. Other dishes include cured Arctic char, foie gras, and scallops with shrimp in lobster cream.
For the main course, ribeye steak will be among the options.
Desserts will be prepared by Ólöf Ólafsdóttir, with highlights such as white chocolate and champagne mousse with strawberries, warm raspberries, and chocolate and blackberry confections.
Reservations can be made by email (email protected)
or through Dineout. Special offers on accommodation and dining are available for the occasion.
