02/01/2026
What a year! We leave 2025 with full hearts and salute this new year with great anticipation and excitement while working on new projects and welcoming our guests for the upcoming season.
Thank you to each and every one who was a part of making 2025 one of the most memorable years so far—our guests, collaborators, team, and friends of the house who have been a vital part in every way.
Let’s journey on together!
Jan / Connecting the dots
Feb / Long hours
March / Testing, tasting, testing, tasting, testing // No rush, only a week until the staff arrives
April / Preparing the darlings for photoshoot // Humbled to see it in print
May / That feeling of first day of service // Flow
June / Thank you - good too see you again
July / They’re not lost - only friends visiting // 1 family, 1.500 sheep island, Stóra Dímun // Great to be part of the local community for the National Holidays, Ólavssøka
Aug / Always a joy to see our wee country through the awe of our guests, and few have been as curious and enchanting as Xanthe
Sept / Collab with my good friend, Gunnar Gíslason ,
chef and owner of Dill, Reykjavík // The best of the best when you can combine forces
Oct / It was a pleasure to bring Paz to Madrid for the In-Residence // The I-will-be-back-smile
Nov / The privilege to visit the best restaurants in the world // …. And to be invited to these events within the establishment
Dec / Experimenting (and tasting ofc) for next season
nordics
