Matur og Drykkur
Iceland
Matur og Drykkur reinterprets Icelandic recipes through seasonal ingredients from the land and sea. Its name comes from Helga Sigurðardóttir’s influential cookbook, while old cookbooks and manuscripts continue to inform a contemporary approach. Chef Helga Haraldsdóttir leads a women-led kitchen with wild herbs among its ingredients. The restaurant’s new Reykjavík premises have an industrial character softened by art and glassware, with an open kitchen preparing a set menu. Dishes may include scallops with crab and chervil or lamb with buttermilk and crowberries, showing how familiar Icelandic produce takes on a new form.