Silfra is proud to serve modern nordic cuisine with purity, freshness, simplicity and ethics as a guiding light to represent everything that this part of the world has to offer above other. The chefs at Silfra also emphasize in what is called “slow food” that can be simplified as food made from the freshest ingredients available that is originated in the neighbourhood of the hotel.
The restaurant’s name derives from the Silfra rift in Lake Þingvellir. The rift is the most popular diving site in Iceland, first of all because it the crack between the American and Eurasian continent and secondly because of the magnificent visibility that isn’t anywhere else under those circumstances.
The restaurant is led by our master chef, Guðmundur Sverrisson, that recently moved back to Iceland after a successful stay in Belgium where he worked as a chef at Sea Grill, a Micheline rated restaurant located in Radisson SAS Brussels Hotel.
The beautiful design of the restaurant and the spectacular surroundings compliments the food served at Silfra perfectly. Everything from freshly caught Arctic Char from Þingvallavatn to the really unique icelandic Skyr brûlée will open your eyes to modern icelandic and nordic cuisine.
Silfra is open to all, not only the guests at the hotel but to everyone willing to make their way to through the spectacular nature of Iceland. The view on the way is astonishing so remember to enjoy the ride as well as the food at the restaurant.