Hótel Húsafell Restaurant is located in a remote area surrounded by mountains and birch forests. The kitchen focuses on seasonal ingredients, using produce from local farms and their own greenhouse. The menu changes often, depending on what’s available in nature.
The head chef, Ingólfur Piffl, has experience from over 12 countries and has worked in several Michelin-starred kitchens. He brings a mix of Nordic and Japanese influences to the food, with some ingredients and techniques that are not commonly used elsewhere in Iceland. Foraging is a daily part of the cooking process, with herbs and plants gathered from the surrounding area to create unique dishes.
Drinks include a mix of classic cocktails and original creations, along with a wide selection of wine. The restaurant blends fine dining with a strong connection to the natural environment.
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