Metropolitan Hotel
Exciting freshness at the Fish Market restaurant
fishmarketRestaurant Fish Market uses Iceland's freshest ingredients to prepare original fish, meat and sweet dishes with a modern twist. We buy direct from the country's farmers and fishermen to guarantee the sustainability and quality of our dishes.

Fish Market is housed in one of the central Reykjavík's oldest buildings. Head Chef Hrefna Rósa Sætran of the Icelandic National Culinary team has designed a menu using the freshest fish and meat of the season, cooking it simply in modern style.

Guests can watch each dish being prepared in the open kitchen, which has the country's only robata grill, or sit at the raw bar where the chefs create exotic dishes.

Hrefna Rósa Sætran (27) is the head chef and co-owner of The Fish market.

HHrefna Rósa Sætran headchefrefna Rósa Sætran completed her chef's internship at Apotek restaurant. She was a member of the first Junior Culinary Team of Iceland and became head chef of Maru restaurant while she was still in training.

After graduating, Hrefna began her career at the Michelin-starred restaurant Léa Linster in Luxembourg where two other Icelandic chefs, Hákon Már Örvarsson (who won third place in the Bocuse d'Or competition) and Agnar Sverrisson (Texture, London) were both head chefs at the time.

Hrefna returned to Iceland and continued her career at Sjávarkjallarinn (Seafood Cellar), where she became the head chef after one year.

In 2004 Hrefna, became a member of the Icelandic National Culinary Team and competed twice in the Culinary World Championships. In 2012, she will compete in her second Culinary Olympics.

Hrefna was a mentor of the Icelandic Junior Culinary Team when they won a gold medal for their performance in their first competition. Hrefna has travelled extensively and visited over 20 Michelin-starred restaurants around the world.

It was always Hrefna's dream to open her own restaurant and in 2007 she decided to jump in this new adventure when she began preparations to open her Fish Market. The restaurant opened a year later on 28 August, 2008. During the preparation for the opening, Hrefna worked with top restaurants in London and New York, such as Nobu Berkeley and Megu, to develop new techniques.

Today Fish Market is one of Iceland's most popular restaurants. Hrefna continues to work hard to maintain the restaurant's high standards and excellent reputation and to ensure that diners always experience new and exciting cuisine.

Frank Bruni at NY TIMES had this to say about the Fish Market..:

If you're even smarter, you've thought to make a reservation at Fish Market (Adalstraeti 12; 354-578-8877; www.fishmarket.is), which fills up quickly, even in these less affluent times. It spreads over two handsome floors and, most important, has a menu that lets you know you're in Iceland. My companion and I tried smoked puffin, which had an appealing livery quality like that of many game birds. Grilled whale meat was even more compelling: it had the appearance, texture and heft of beef, but faintly saline nuances that suggested its source was the sea. As we drank frigidly cold, excellent martinis made with Icelandic vodka, we moved on to reindeer (predictably like venison), goose and Arctic char.


For further information and reservations, please visit Fish Market's website.

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