TidesDill Chef's Restaurant at Reykjavík EDITION Hotel
Whether you’re staying at the EDITION hotel or not, Tides is worth a visit. This is one of the best hotel restaurants we’ve ever been to, and that’s largely because chef Gunnar Karl Gíslason of Dill is the executive chef. Another talent in the kitchen is head chef George Halldors, who previously worked at ÓX. We loved our dinner here, which displays modern Icelandic cuisine and the best local ingredients. Highlights included the bread serving: a mix of brioche and Japanese milk bread served with salted butter and caviar; the Icelandic scallops with coffee oil, brown butter, and a langoustine sauce; and the grilled Iceberg lettuce with an aji amarillo hot sauce, Thai basil, and egg yolk.
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The beautiful dining room.Radicchio, Icelandic stracciatella, horseradish, lumpfish roe, cress, and lemon zest.Our favorite dish – grilled Iceberg lettuce with an aji amarillo hot sauce, Thai basil, and egg yolk.A main course of lamb belly, lamb saddle, celeriac, summer truffle, and tindur cheese.The Reykjavík EDITION, Reykjavík’s only five-star hotel.Our hotel room at The Reykjavík EDITION.An edible welcome gift from the hotel – “rocks” filled with chocolate and passion fruit.A cozy nook to curl up with a book!The speakeasy at The Reykjavík EDITION – ask at reception for the password!Crème brûlée doughnuts from the hotel’s bakery.We loved the Tides Eggs Benedict at the à la carte breakfast.
Have you been to Tides? Let us know in a comment below.
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You must have eaten at Tides on a special night….our meal there was average to good, with none of these magic presentation touches. Two quality pieces of fish (salmon with jalapeño and Thai basil, Dover sole) in very standard presentation, plus an interesting heirloom tomato dish, and two ice creams (rye bread and walnut) that were, again, pretty average.
The real capper was that the eater of the Dover sole got food poisoning!
You must have eaten at Tides on a special night….our meal there was average to good, with none of these magic presentation touches. Two quality pieces of fish (salmon with jalapeño and Thai basil, Dover sole) in very standard presentation, plus an interesting heirloom tomato dish, and two ice creams (rye bread and walnut) that were, again, pretty average.
The real capper was that the eater of the Dover sole got food poisoning!
Oh no, so sad to hear this!