-
Glen describes his menu as fresh, light, with new smells, tastes and textures and unusual combinations from different cuisines. He believes that a chef’s experience plays a crucial role and he travels twice a year to get acquainted with new dishes and to bring new ideas back to Russia.
2010 -
.jpg)
David Britton brings to the table more than two decades of experience in the United States, the Islands of Hawaii and Southern Europe. Chef Britton blends a mixture of classic and modern European culinary techniques in the kitchen. His international influences combined with a strong French foundation create a modern American style.
2010 -
Markus Peter Dybwad did his training at the Palace Grill Reserva in Oslo. He later worked at the Bagatelle in Oslo which was considered at that time one of Scandinavias best restaurants. Bagatelle had a long time fame under the influential spirit and patronage of Norway´s Grand Chef Eyvind Hellström.
2010 -
Viktor Eriksson, the head chef at the Åss Sailing Pavilion in the Åland Islands decided early that he wanted a career as chef. He started as a young assistant with Michael Björklund and found out instantly that this was what he wanted to for the rest of his life.
2010 -
Chef Johan ”Guzz” Gustafsson is a legend in the culinary world of Marstrand, the scenic sailing and leizure island just outside of Sweden second largest city Gothenburg. There he runs the popular seafood and shellfish restaurant Mama’s in the harbor of Marstrand.
2010
Reykjavik Food and Fun is organized with support from:
Icelandic
Agriculture
Sustainable Iceland
| S | M | Þ | M | F | F | L |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
View our photoalbum
- At Hagkaup store (21)
- Blue Lagoon dinner (16)
- Food (9)
- Food and fun 2008 (3)
- Food and fun 2009 (15)
- Food and fun 2010 (47)
- Restaurants (1)
- Reykjavik photos (4)
