Often referred to as 'an office with a view' we resident on the 8th floor of the Radisson BLU Saga Hotel in Vesturbaer in Reykjavik. Since the opening in 1962 we have been spoiled with panoramic views over the city, mountains and ocean of the most northern capital of the world. We are the experts and professionals when it comes to the Icelandic cuisines thanks to over 50 years of experience.

The historical background and presence of our restaurant in the city has resulted of us being well-known among the locals. Vesturbaer is located in the west of Reykjavik, a quiet residential area and home to the University of Iceland and the National Museum, and offers a high quality of life and living.

The Radisson BLU Saga hotel is launching a brand new food & drinks concept based on its origin in Baendahöllin, the Farmers Palace in Reykjavik.

We emphasise our relationship with the farmers in the country by keeping Icelandic products at the forefront of our menus. The origin of all products we use is recognised and we believe that this results in greater quality for both our local as our foreign guests.

Being an international hotel chain we stand out for embracing the Yes I Can! SM philosophy, our staff is thoroughly trained to deliver successful service and ensures that our guests enjoy their visit to the Farmers Palace. We make the promise of offering high quality and consistency throughout the entire hotel, hosting 3 venues under the same concept, under the same roof and under the same executive chef, Siggi Helga.

Siggi is one of the best chefs in Iceland, his extensive experience in the hospitality business and the Icelandic cuisine was being crowned with his participation in the famous Bocuse d´Or in Lyon, France in 2015. Siggi Helga maintains a solid and respectful relationship with the local farmers, which is contributing to the success of the Farmers Palace concept at the Radisson Blu Saga Hotel.

We are proud to announce that not only the managers of our teams are masters in what they do, but also many of our staff members are rewarded for their work at our restaurant. Apart from our dedicated colleagues, we also have interns from the Hotel & Restaurant School in training at Grillid and encourage them to expand their skills while they are with us. It only becomes an even bigger success story when they then get rewarded for all effort that they have put in. Recent awards include Hinrik Larusson as Trainee of the Year 2015, Denis Grbic as Chef of the Year 2016, Andrea Benediktsdóttir as Bartender of the Year 2015 and Thelma Hlynsdóttir as Nordic Waitress of the Year 2016.

At Grillid we do not only promise you breath-taking views of Reykjavik and all it has to offer, we also make sure that you enjoy a memorable night with surprising menus and accompanying wines. We promise you fine Icelandic dining in a FUN & FRESH way!

  • CHEF SIGGI HELGA

CHEF SIGGI HELGA

Sigurdur Helgason began his career at The Perlan restaurant in 1998, and shortly after he was voted Comme of the Year in 1999. Between 1999 and 2001 he worked for the president’s office of Iceland as a pre-vide chef assistant under strong guidance of Sturla Birgisson. He graduated with highest honours in 2001. During his career he has worked in Luxembourg, England, Ireland and New York, USA to build an impressive reputation. In 2010 he started working at Grillið and he became head chef in 2011. Siggi placed 8th in the world-renowned Bocuse d'Or competition in Lyon, France, in 2015, the crown on all his hard work.

Since February 2015 Siggi is the executive chef of the Radisson Blu Saga hotel, where he overlooks all 3 venues, including Grillid.