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Slippurinn is a family-run restaurant in Vestmannaeyjar, and the kitchen is run by Gísli Matthías Auðunsson, who is also one of the brains behind Matur og Drykkur, Reykjavík's most celebrated new restaurant in the past few years. As with Matur og Drykkur, Slippurinn's cuisine focuses on using traditional food-processing techniques such as pickling, smoking, and fermenting in addition to newer techniques. All the ingredients are local and seasonal and the menu changes regularly to reflect that. The Vestmannaeyjar islands, just like the south coast of Iceland, is a cornucopia of fresh produce, seafood, and meat. With the increased tourism in the area, more and more restaurants are opening up, serving these fresh local ingredients in a way that makes them the focal point of the dish. Slippurinn is only open during the summer, from May-September.
Try a seafood dish, Vestmannaeyjar has one of the most productive harbours in Iceland outside Reykjavík.