Top Nordic chef’s dramatic cuisine switch to North Africa & the Middle East.
Sumac Grill + Drinks is a new restaurant in Reykjavik specializing in Lebanese and Moroccan cuisine. That’s kind of a gee-whiz piece of news, but what makes it really remarkable is that it is the brainchild of Þráinn Freyr Vigfússon, one of Iceland’s star chefs. He is former head chef of the highly regarded Lava Restaurant at the Blue Lagoon restaurant and coach of the national Icelandic cooking team.
This is quite a departure for Vigfússon, who is known as a pioneer of New Nordic cuisine with really sterling creds — Iceland Chef of the Year (2007); One World Culinary Chef Competition, gold medal (2008); Nordic Chef of the Year, silver medal (2009); World Culinary Cup, two gold medals (2014). He and culinary partner and head chef Hafsteinn Ólafsson, Þráinn curated a savory menu that brings together Icelandic traditions and the exotic flare from the coastline of North Africa and the Middle East. What an interesting mix — and I report it here because I am very fond of Iceland.
Sumac Grill + Drinks brings a new flavor to the Reykjavik restaurant scene. Related Lebanese and Moroccan cuisine are characterized by fried foods with exotic spices, yogurt sauce, marinated eggs, eggplant, hummus, pomegranates and more.
The name of the restaurant comes from the berry, Sumac, which when left out in the sun to dry, can be used as a fragrant spice that adds a “clean astringency and citrus tang to the dish.” Sumac’s bar also includes an extensive wine and cocktail list, naturally including drinks featuring Reyka Vodka, Iceland’s award-winning vodka brand. Click here for the menu.
The restaurant is located at Laugavegur 28 in downtown Reykjavik.