Chef Ragnar Eriksson
Head chef of Dill Restaurant
Reykjavik, ICELAND
www.dillrestaurant.is
Congratulations to Chef Ragnar… Since our interview in Jan 2017, he has been awarded a Michelin star!
Ragnar Eriksson graduated from culinary school in Iceland and spent seven years as a chef in Denmark. He returned to Reykjavik and started working at Dill in June 2014. While Icelandic cuisine is essentially nordic, he strives to celebrate distinctive Icelandic flavors such as: smoked seaweed, dung-smoked trout and bonito flaked seabirds.
Chef, the person
Pet peeves, culinary beliefs and other thoughts to our quick fire questions!
Q: Most memorable/embarrassing incident at your restaurant?
A: “This was in Denmark… we were hired for a private birthday party which turned out to be a child’s birthday of one of the members of Metallica. It was unforgettable seeing the world famous long-haired rockers eating cake with their kids”
Q: What ingredient surprised you the most?
A: “þangskegg (translates to kelp beard). It is a seaweed that smells and tastes like truffles”
Q: Favorite meal/city during your travels?
A: “Paul Cunningham’s fried turbot in Copenhagen”
Q: If you were allowed to cook just one dish for the rest of your life, what would it be?
A: “Pizza! Well, it’s bread and I can always eat pizza”
Q: Biggest pet peeve about diners?
A: “Loud slurps. Especially from an adult!”
Q: What would you be if you were not a chef?
A: “Without hesitation… a farmer”
Thank You chef for your time before dinner service. The restaurant interior was so warm and welcoming, perfect after a chilly day outdoors. We thoroughly enjoyed our chat and sampling of unique local ingredients from the myriad of jars and boxes…
Let's dine there!
Make a trip to ICELAND for beautiful other-worldly landscapes of volcanoes, waterfalls and icy glaciers. Rejuvenate at a thermal spa retreat right on the famous Blue Lagoon. Enjoy the best of Reykjavik’s burgeoning dining scene at Dill and other wonderful local-run restaurants.
Gourmet Trails® – holiday for food lovers
