Ahead of its November opening, The Reykjavik Edition has revealed more details about its F&B venues.
Subtly capturing the spirit of Reykjavik, the 253-key hotel has been designed in partnership with local architecture firm, T.ark and New York-based studio, Roman and Williams with guidance of ISC (Ian Schrager Company) design.
In the lobby centre piece, the ISC team have added Icelandic lava stone sculptural totem to balance the warm materials such as tactile terracotta saddle leather wrapped around concrete columns – and white oak flooring, ceiling beams and slats, which flank the lobby bar.
The lobby lounge features a central open-flame fireplace, which is the hearth of the space, surrounded by seating and a collection of custom-made furniture in intimate seating groups. Moreover, there is a strong emphasis on warm, indirect lighting, which has been thoughtfully considered to create a soft glow and to illuminate fixed furnishings. The Lobby bar’s beverage menu focuses on global wines and classic cocktails with an Icelandic twist.
Accessible from the lobby, the ground floor is also home to Tides, the signature restaurant with private dining room and café, and Tölt, an intimate bar that takes its cues from The London Edition’s Punch Room.
Tides, which has an outdoor terrace and its own waterfront entrance, is helmed by Gunnar Karl Gíslason – the chef behind Dill, Reykjavik’s New Nordic Michelin-starred restaurant. The interiors have been thoughtfully considered for a seamless transition from day to night, featuring floor-to-ceiling windows that, during the day, shed natural light onto concrete columns and oiled ash wood details such as the dramatically lit ceiling panels, various furnishings and a central hexagonal-shaped barover, which hangs a custom-made bronze and alabaster chandelier by French artist, Eric Schmitt.
In the mornings, breakfast is a mix of clean juices, pastries, fruit, cereal and skyr supplemented by an à la carte menu of hot dishes and a selection of open-face sandwiches. For lunch and dinner, Gíslason serves modern Icelandic cuisine, with subtle hints of traditional cooking methods, focused on seasonal local products and a variety of global ingredients mainly cooked over an open fire.
Alongside an extensive global wine list, diners can expect dishes such as a vertical salad topped with fried oyster mushrooms aged soy sauce and roasted almonds, whole Arctic char stuffed with lemon, dill and garlic butter and baked Atlantic cod, grilled potatoes, mixed herbs and butter. There is also a weekend brunch menu and three nights a week, The Counter, overlooking the theatrical open kitchen, will serve an eight-course tasting menu with wine pairings. Meanwhile, those looking for something more casual can head into the bakery and café for a coffee and a selection of freshly baked crowberry scones to sourdough or rye bread sandwiches.
On the opposite side of the lobby, Tölt – named after the unique fifth gait Icelandic horses are best known for – is a cosy bar, designed as a hidden sanctuary. The venue features three intimate nooks with colourful custom rugs showcasing a pattern inspired by traditional Icelandic geometry, teak tambour walls, burnt orange banquettes and pony hair poufs that surround a central fireplace.
Outside of the alcoves, the space is cocooned with rich walnut ceiling panels, and flooring, a custom-made walnut chandelier and floor-to-ceiling windows that frame views of Harpa. Behind the green marble-topped bar are backlit aged bronze shelves suspended from the ceiling, which create a warm glow under which to enjoy a menu of cocktails inspired by Icelandic culture using local Icelandic spirits.
Finally, the Roof is located on the hotel’s 7th floor and offers panoramic mountain, North Atlantic Ocean and old town vistas. Floor-to-ceiling glass doors open onto a large wrap-around outdoor terrace, scattered with comfortable seating and a large fire pit, while the slick all-black interiors create a discreet background. Here, a small menu of comfort food is on offer including dishes such as grilled flatbreads, toasted sandwiches and fresh salads.
