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.