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. We are also proud to announce that all the dairy products we use come from Arna, and are therefore lactose-free.
We are proud to welcome Sigurður Laufdal, a new head chef that recently joined our team at Grillið. Earlier he worked at Geranium a 3-star Michelin restaurant in Copenhagen as well as in Restaurant OLO, 1-star Michelin restaurant in Finland. Sigurður Laufdal won the Icelandic competition, Chef of the Year 2013 and competed in Bocuse d'Or.
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 Denis Grbic as Chef of the Year 2016, and Thelma Hlynsdóttir as the Nordic Waitress of the Year 2016 and most recently Hinrik Larusson as Chef Apprentice of the Year 2017 and Sigurður Borgar as Waiter Apprentice of the Year 2017.
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!