Chill & Grill, Salt & Sour

Gunnar Karl Gíslason, head chef at Dill

In the rhythmic flow of seasons over the stony Icelandic landscape, where the North Atlantic winds carry tales of resilience and the terrain demands a symbiotic dance with nature, a culinary legacy has emerged – a testament to tenacious farmers, brave fishermen, and the profound respect for the resources that grace their doorsteps. Finding stories […]

This content is only visible under subscription. Subscribe here or log in.

Continue reading