The CEO Magazine Australia — November 2017

theceomagazine.com | 131

DENIS GRBIC,

SOUS CHEF, GRILLID

Where do you go on your day off?

I look for casual restaurants like Snaps

and The Coocoo’s Nest.

Secret spot?

Flóran Café Bistró, in the centre of the

plant and herb collection in Reykjavík

Botanical Garden. It has an excellent

Scandinavian-inspired seasonal restaurant,

which grows its own herbs and vegetables.

Must-do?

To begin with, nobody should miss out on

dining at Grillid. We have fantastic food and

wine that guests can enjoy while taking in the

breathtaking views. In summer I recommend

visiting the natural hot springs in Reykjadalur,

a beautiful valley only 45 kilometres from the

capital. In winter, leave the lights of the city

to watch nature’s amazing northern lights.

Best place for foodie inspiration?

There has been tremendous growth in the

food culture in recent years so you can get

inspiration from a variety of restaurants. At the

moment, I get inspiration from Grillid, Dill,

and Matur og Drykkur [see p133].

Daytrip recommendation?

The beautiful island of Vestmannaeyjar has a

lot to offer and everyone can find something

to do. As an example, you can explore the

history of the island, learn about the volcano

eruption at Eldheimar in the remembrance

museum, and dine at Slippurinn. »

FINE DINING, FINE VIEW

Grillid
In its lofty position on the eighth floor of the
Radisson Blu Hotel Saga, Grillid is a Reykjavík
establishment, holding a place as one of
the best in the city for around 50 years.
The large, traditional dining room has
incredible 360-degree views of the
surrounding city, ocean and mountains,
while the service and travel tips from the
friendly and professional staff, many
of whom are award-winners in their
field, are top notch.

Serving European cuisine, the menu
changes frequently as the team in the
kitchen work closely with farmers and
suppliers to create dishes from local
produce in tune with the seasons.

Reykjadalur hot springs

Travel | INDULGE