Overview of the menu
At 101 Hotel in Reykjavík, the culinary philosophy revolves around a modern twist on classic dishes, emphasizing locally sourced ingredients. The menu reflects a commitment to quality and sustainability, showcasing the vibrant flavors of Icelandic cuisine.
Signature dishes
- Hamburger - A juicy beef patty topped with fresh lettuce, tomato, onion, and cheese, served on a soft burger bun.
- Fish and Chips - Crispy cod fillet served with golden potato fries, tartar sauce, and a lemon wedge.
- Vegetarian Burger - A flavorful vegetable patty with lettuce, tomato, onion, and cheese, all nestled in a fresh burger bun.
- Caesar Salad - Crisp romaine lettuce tossed with parmesan cheese, croutons, and Caesar dressing.
- Chocolate Cake - A rich dessert made with dark chocolate, flour, sugar, eggs, and butter.
- Apple Pie - A classic dessert featuring sweet apples, flour, sugar, butter, and cinnamon in a flaky pie crust.
Beverages and pairings
The beverage menu at 101 Hotel complements the food offerings with a selection of local beers, fine wines, and expertly crafted cocktails. Pair your meal with a refreshing Icelandic lager or indulge in a signature cocktail that highlights the unique flavors of the region.
Dietary options
101 Hotel offers a variety of dietary options to cater to different preferences. Vegetarian and vegan dishes are available, along with gluten-free alternatives. The staff is knowledgeable about allergens and can assist in customizing meals to meet specific dietary needs.
Chef recommendations
For a truly memorable experience, the chef recommends the Fish and Chips, which showcases the freshness of Icelandic seafood, or the Hamburger, a classic that never disappoints. Seasonal ingredients ensure that the menu remains dynamic and exciting.
Experience the menu
Join us at 101 Hotel in Reykjavík to savor a delightful culinary experience that celebrates the essence of Icelandic cuisine. Whether you're here for a casual meal or a special occasion, our menu promises to satisfy your cravings.
