The magic in
the raw material
Part of Grillmarkaður's successful work is rooted in good cooperation with Icelandic producers who provide Grillmarkaður with quality ingredients. The barbecue market is in collaboration with farmers who are engaged in a variety of production and farming and the local farmers provide, among other things, lamb, honey, dairy products, heather, cheese, skyr, beef and char, to name a few.
When you eat at Grillmarkaður, you can make sure that the ingredients are excellent and also prepared with care and attention, both for nature, the taste buds and the tradition.
lambs raised on Hvönn, The cattle exported to islands
Interview with Halla Sigríður Steinólfsdóttir and the farm Ytri-Fagradal
Halla Sigríður Steinólfsdóttir breeds lambs on the farm Ytri-Fagradal together with her husband, Guðmundur Gíslason. The lambs are raised on angelica during the summer months and this is reflected in the taste of the meat. Halla takes an active part in the social life of the countryside and sits on the local council, among other things.
Why did you raise the lambs on angelica? We started this summer in 2007 after coming across a study that clearly showed that the animals' food had a great effect on the taste of the meat. It is considered enough to raise lambs on angelica for four weeks to achieve the taste and it is clearly felt on our lamb. We move the sheep to the islands in the middle of July where they stay for a month and live on angelica, then they are slaughtered in the autumn.
What happens when the animals have been slaughtered? We allow the carcasses to hang longer than usual. We have a facility at Hvammstangi where we process all the meat in collaboration with a meat craftsman. I then take the meat home and pack it.
Are you raised here on the farm? Yes, I have lived here since birth but moved away when I was sixteen and it took me seven years to return. It is wonderful to be here as the environment is beautiful. In addition to the sheep, we keep a few chickens to ourselves and have three dogs. Our children have grown up and are studying in Reykjavík, so there are only two of us left.
Do you fish? Yes, we fish. From here it is very far to the next store so I like to ask people who are visiting to shop a bit for us. When the children come to visit, I always send them to Bónus. We try to grow all our vegetables ourselves and then of course we have the lamb. There are also plenty of seals here and I have been processing it. I know various old methods of cooking and can therefore process seals and smoke them or put them in salt. Seal is not my favorite food but it is nice in between. I also take grayling.
What ingredients do you enjoy cooking the most? My favorite is the lamb loin, but I also like to keep experimenting with the offal. I use a lot of clay pot for cooking. The pot is made by an artist from Stykkishólmur who uses clay from me. I provide her with ingredients and she makes bowls, cups and other beautiful things for us.
Is your homework the only job? I used to work as a butcher and graduated as a guide this spring. I am diligent in telling people about my village and now the flow of tourists is constantly increasing. My village is my favorite place in the whole country, so it is also a short distance from here to the world.
Did you grow up in this house? Yes, and nothing has changed since then. There is always plenty to do here, we have also thought about going all out to organic farming. Recently an assessor came here to take us out, we only feed the sheep hay so they are already organic, only the stamp is missing. The assessor had little to put on and we should get the stamp next year.
Do you have any family members with you? I've completely dropped them off and put them on the islands with the other lambs. Home remedies tend to get tedious and boring and damage everything around the house. During lambing, we stay awake all day for three to five weeks. Care must be taken to ensure that all lambs are breastfed. This year it was cold for a long time and the water froze so we had to herd all the money back into the house. Those were difficult days because of course the sheep continued to carry.
What are your interests? The people and the social work in the countryside, I am in the local government and I feel ambitious that we stand together and help each other instead of being in our own corner. For example, we quarrel a lot about herding, about dogs, horses and sheep. I am also a great wanderer by nature and enjoy traveling.
The magic in
the raw material
Part of Grillmarkaður's successful work is rooted in good cooperation with Icelandic producers who provide Grillmarkaður with quality ingredients. The barbecue market is in collaboration with farmers who are engaged in a variety of production and farming and the local farmers provide, among other things, lamb, honey, dairy products, heather, cheese, skyr, beef and char, to name a few.
When you eat at Grillmarkaður, you can make sure that the ingredients are excellent and also prepared with care and attention, both for nature, the taste buds and the tradition.
lambs raised on Hvönn, The cattle exported to islands
Interview with Halla Sigríður Steinólfsdóttir and the farm Ytri-Fagradal
Halla Sigríður Steinólfsdóttir breeds lambs on the farm Ytri-Fagradal together with her husband, Guðmundur Gíslason. The lambs are raised on angelica during the summer months and this is reflected in the taste of the meat. Halla takes an active part in the social life of the countryside and sits on the local council, among other things.
Why did you raise the lambs on angelica? We started this summer in 2007 after coming across a study that clearly showed that the animals' food had a great effect on the taste of the meat. It is considered enough to raise lambs on angelica for four weeks to achieve the taste and it is clearly felt on our lamb. We move the sheep to the islands in the middle of July where they stay for a month and live on angelica, then they are slaughtered in the autumn. What happens when the animals have been slaughtered? We allow the carcasses to hang longer than usual. We have a facility at Hvammstangi where we process all the meat in collaboration with a meat craftsman. I then take the meat home and pack it.
Are you raised here on the farm? Yes, I have lived here since birth but moved away when I was sixteen and it took me seven years to return. It is wonderful to be here as the environment is beautiful. In addition to the sheep, we keep a few chickens to ourselves and have three dogs. Our children have grown up and are studying in Reykjavík, so there are only two of us left.
Do you fish? Yes, we fish. From here it is very far to the next store so I like to ask people who are visiting to shop a bit for us. When the children come to visit, I always send them to Bónus. We try to grow all our vegetables ourselves and then of course we have the lamb. There are also plenty of seals here and I have been processing it. I know various old methods of cooking and can therefore process seals and smoke them or put them in salt. Seal is not my favorite food but it is nice in between. I also take grayling.
What ingredients do you enjoy cooking the most? My favorite is the lamb loin, but I also like to keep experimenting with the offal. I use a lot of clay pot for cooking. The pot is made by an artist from Stykkishólmur who uses clay from me. I provide her with ingredients and she makes bowls, cups and other beautiful things for us.
Is your homework the only job? I used to work as a butcher and graduated as a guide this spring. I am diligent in telling people about my village and now the flow of tourists is constantly increasing. My village is my favorite place in the whole country, so it is also a short distance from here to the world.
Did you grow up in this house? Yes, and nothing has changed since then. There is always plenty to do here, we have also thought about going all out to organic farming. Recently an assessor came here to take us out, we only feed the sheep hay so they are already organic, only the stamp is missing. The assessor had little to put on and we should get the stamp next year.
Do you have any family members with you? I've completely dropped them off and put them on the islands with the other lambs. Home remedies tend to get tedious and boring and damage everything around the house. During lambing, we stay awake all day for three to five weeks. Care must be taken to ensure that all lambs are breastfed. This year it was cold for a long time and the water froze so we had to herd all the money back into the house. Those were difficult days because of course the sheep continued to carry.
What are your interests? The people and the social work in the countryside, I am in the local government and I feel ambitious that we stand together and help each other instead of being in our own corner. For example, we quarrel a lot about herding, about dogs, horses and sheep. I am also a great wanderer by nature and enjoy traveling.
The magic in
the raw material
Part of Grillmarkaður's successful work is rooted in good cooperation with Icelandic producers who provide Grillmarkaður with quality ingredients. The barbecue market is in collaboration with farmers who are engaged in a variety of production and farming and the local farmers provide, among other things, lamb, honey, dairy products, heather, cheese, skyr, beef and char, to name a few.
When you eat at Grillmarkaður, you can make sure that the ingredients are excellent and also prepared with care and attention, both for nature, the taste buds and the tradition.
lambs raised on Hvönn, The cattle exported to islands
Interview with Halla Sigríður Steinólfsdóttir and the farm Ytri-Fagradal
Halla Sigríður Steinólfsdóttir breeds lambs on the farm Ytri-Fagradal together with her husband, Guðmundur Gíslason. The lambs are raised on angelica during the summer months and this is reflected in the taste of the meat. Halla takes an active part in the social life of the countryside and sits on the local council, among other things.
Why did you raise the lambs on angelica? We started this summer in 2007 after coming across a study that clearly showed that the animals' food had a great effect on the taste of the meat. It is considered enough to raise lambs on angelica for four weeks to achieve the taste and it is clearly felt on our lamb. We move the sheep to the islands in the middle of July where they stay for a month and live on angelica, then they are slaughtered in the autumn. What happens when the animals have been slaughtered? We allow the carcasses to hang longer than usual. We have a facility at Hvammstangi where we process all the meat in collaboration with a meat craftsman. I then take the meat home and pack it.
Are you raised here on the farm? Yes, I have lived here since birth but moved away when I was sixteen and it took me seven years to return. It is wonderful to be here as the environment is beautiful. In addition to the sheep, we keep a few chickens to ourselves and have three dogs. Our children have grown up and are studying in Reykjavík, so there are only two of us left.
Do you fish? Yes, we fish. From here it is very far to the next store so I like to ask people who are visiting to shop a bit for us. When the children come to visit, I always send them to Bónus. We try to grow all our vegetables ourselves and then of course we have the lamb. There are also plenty of seals here and I have been processing it. I know various old methods of cooking and can therefore process seals and smoke them or put them in salt. Seal is not my favorite food but it is nice in between. I also take grayling.
What ingredients do you enjoy cooking the most? My favorite is the lamb loin, but I also like to keep experimenting with the offal. I use a lot of clay pot for cooking. The pot is made by an artist from Stykkishólmur who uses clay from me. I provide her with ingredients and she makes bowls, cups and other beautiful things for us.
Is your homework the only job? I used to work as a butcher and graduated as a guide this spring. I am diligent in telling people about my village and now the flow of tourists is constantly increasing. My village is my favorite place in the whole country, so it is also a short distance from here to the world.
Did you grow up in this house? Yes, and nothing has changed since then. There is always plenty to do here, we have also thought about going all out to organic farming. Recently an assessor came here to take us out, we only feed the sheep hay so they are already organic, only the stamp is missing. The assessor had little to put on and we should get the stamp next year.
Do you have any family members with you? I've completely dropped them off and put them on the islands with the other lambs. Home remedies tend to get tedious and boring and damage everything around the house. During lambing, we stay awake all day for three to five weeks. Care must be taken to ensure that all lambs are breastfed. This year it was cold for a long time and the water froze so we had to herd all the money back into the house. Those were difficult days because of course the sheep continued to carry.
What are your interests? The people and the social work in the countryside, I am in the local government and I feel ambitious that we stand together and help each other instead of being in our own corner. For example, we quarrel a lot about herding, about dogs, horses and sheep. I am also a great wanderer by nature and enjoy traveling.
| The Grillmarket | Lækjargata 2A | (map) | 101 Reykjavík | Phone 571-7777 | [email protected] | Equal pay policy |
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Naturally delicious
The kitchen is open from 18:00 - 21:30 Sunday - Thursday & from 18:00 - 22:00 Friday & Saturday