Next weekend 29-30th of June 2018 Grillið restaurant will be hosting a guest-chef event. The menu is designed by the guest-chefs Anders Erlandsson and Antta Lukkari in collaboration with Sigurður Laufdal headchef at Grillið.
The three of them worked together at the Geranium restaurant in Copenhagen. Today Antti works as a pastry chef at Frantzén in Stockholm and Anders works as a sous chef at Format in Copenhagen.
The team at Grillið is really excited about the event and is very much looking forward to presenting this unique food experience to its guests.
King crab cooked in barley oil, kohlrabi and scallop roe.
White aspargus, peas and nordic wasabi.
Crispy sunchoke, chicken liver, billberries and wood sorrel.
Potato bread, cep butter and garlic velouté.
Pepper crab, onion and lompa
Baked artic char, caviar and mussel cream.
Scallop, fennel, lardo and truffle seaweed.
Monkfish, baby cucumber, butter milk, parsley and bonito.
Grilled and glazed beef ribs, redcurrant, ancelica and spruce cream.
Blackcurrant and pineshoot sorbet seasoned with chartreause.
Organic milk, rhubarb and meadowsweet,
Roses and caramel
Elderflower and strawberries