fridrikv.is

Friðrik V Restaurant

Latest news

Fifteen years of their adventure with Fri­rik V ends on 1 June 2016.


The couple Fridrik Valur Karlsson and Arnr˙n Magn˙sdˇttir have been working together for 15 years, since they first started in 2001.
Arnr˙nĺs odd and serious illness have made the couple decide to complete the journey Fri­rik V, at least for the time being. "It was not a difficult decision to close. I do not want to continue without her.
The place would not be the same if I was not in the kitchen and Adda in the dining room.
Naturally we wanted it to end differently, but we are pleased with us and this journey. We have had to close before after the financial crash in 2008. We have experienced that it is possible to pick up the thread again later, "says Fri­rik V.

 

 


Fri­rik V restaurant closes on June 1st 2016


Due to a serious illness in the family we have made the decision to close our restaurant on Laugaveg 60 on June 1st. Table reservations for April and May can be made through e-mail (fridrikv@fridrikv.is) but there are a not many seats left.

The family and staff wants to thank all of our suppliers, producers and guests for a wonderful cooperation the past fifteen years.


We care about our customers


Our restaurant seats 32 persons and we do not double-book so we need to prepare our evenings carefully.
We would like to thank our customers for understanding and respecting our confirmation culture.
It gives us the chance to prepare appropriately for your visit and make your stay more personal. 

We also appreciate you giving us your phone number in case we need to contact you for further information.
We serve only set menus of three or five surprise courses prepared daily ( http://fridrikv.is/en/page/matsedill_en ) so it is vital for us to know of any allergies or sensitivities our guests have so we can prepare in advance, as you know, we use only the freshest ingredients available every season so we do not have a back-up stock.

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Rhubarb jam


Here is a recipe to our rhubarb jam.

1 kg fresh rhubarb, cut in small pieces 
300 gr Demera sugar 
1 vanilla pud, cut in half 
1 cinnamon stick* 
2 anis stars* 

Cooked on low temperature, for one to one and half hour. Remove the spices (for a smooth jam you can put it in a blender/mixer but not necessary) and put into jar/s. This jam needs to be stored in a refrigerator. 
*not essential

Enjoy!


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