/labThe 24th of May, MMXXVI

Established · MMXIX · Reykjavík

Saltey

A small kitchen

We serve what arrived this morning. The menu is short on purpose and the wine list is shorter. There is no choice of side dish.

i.

To begin

  • Sourdough, cultured butter

    buckwheat, sea salt

    9

  • Smoked trout roe, brown butter, rye

    18

  • Beef tartare, fermented blueberry, ash

    22

  • Lamb tongue, pickled spruce, mustard

    19

  • Skyr, dill oil, cucumber, lovage

    14

iii.

To finish

  • Rhubarb, almond cream, sorrel

    14

  • Chocolate, smoked salt, olive oil

    13

  • Skyr, honey, oats, last year's preserves

    12

ii.

From the kitchen

  • Cod, brown crab, kelp dashi

    first of the season

    44

  • Reindeer, sour cherry, juniper, beets

    58

  • Halibut, fennel, capers, browned cream

    46

  • Lamb shoulder, hay-roasted, garlic

    for two, 90 minutes

    110

  • Beets, sheep yoghurt, walnut, sumac

    for the table

    28

iv.

By the glass / bottle

  • Domaine Marcillet, Bourgogne Aligoté '22

    16 / 70

  • Foradori, Teroldego '21 — Trentino

    18 / 84

  • Movia, Lunar Ribolla Gialla '19

    22 / 102

  • Yann Durieux, Love & Pif '21 — Côte d'Or

    24 / 118

Or, if you would prefer

The chef's menu —
eight courses, two and a half hours.

kr 16 800 per guest · the whole table

Please tell us at booking. Wine pairings, kr 9 600. We're happy to cook around what you don't eat — we'd just like to know in advance.