About us

EIRIKSSON BRASSERIE is a brand new restaurant in downtown Reykjavík, located at Laugavegur 77, a famous redesigned building formerly owned by Landsbanki Íslands.

Substantial changes were made to the building at the end of 2018 under the supervision of Italian design company Design Group Italia who transformed a former bank branch into a classy and cozy Brasserie!

At the frontline of this newest addition to the sprawling Reykjavík restaurant scene are husband and wife Friðgeir Ingi Eiríksson and Sara Dögg Ólafsdóttir, Friðgeir´s father, Eiríkur Ingi Friðgeirsson along with Birgir Már Ragnarsson and Silja Hrund Júlíusdóttir.

Friðgeir Ingi, Sara and Friðgeir sr. are well known in the Icelandic restaurant business as they used to manage Hótel Holt and Gallery Restaurant for many years in addition to running Viðeyjarstofa from 2010.

Friðgeir used to be head chef at Domain de Clairefontaine, a Michelin star restaurant in Lyon, France. When it comes to food and service, Friðgeir and his father have made a name for themselves in Iceland and abroad as the Icelandic representatives in Bocuse D´or, the World Cup of chefs, along with TV consultation.

The menu at EIRIKSSON BRASSERIE has a European style with a special emphasis on Italian cooking. The wine cellar, located in an old money vault, creates an atmosphere like no other. There you can find a collection of about 4.000 bottles, many of whom you cannot find on the common market. The money vault also contains a private dining room which can be reserved for special occasions.

At EIRIKSSON BRASSERIE, guests will experience a relaxed atmosphere, whether they are enjoying a delicious lunch or finishing the day at the bar with a specially brewed EIRIKSSON Kaldi beer.

 

 

 

“When it comes to designing a concept for a restaurant it is easy to get caught up in a single trend from a specific country.

However, that makes it harder to familiarize with different food trends and change the menu accordingly.

There was no prototype for what we wanted to do. We wanted to evolve our own concept based upon what we liked to cook and eat every day.

The restaurant is supposed to reflect us and not be a copy of any other place or someone else´s brainchild. The name “Brasserie” was added to the name to emphasize the quality and price range of the restaurant.

“Brasserie” also enables us to go our own way when it comes to food and drink. The restaurant´s design is the icing on the cake as it captures all the elements we envisioned in the final concept.”

– Friðgeir I. Eiríksson