Friðgeir I. Eiríksson
30 September – 3 October 2026
In brief
- Owner and head chef, Eriksson Brasserie, Reykjavík
- Former head chef, Domaine de Clairefontaine (one Michelin star), near Lyon
- Represented Iceland at the Bocuse d'Or, 2007
- Food & Fun Turku 2026
About the visit
Friðgeir I. Eiríksson is the owner and head chef of Eriksson Brasserie and one of the best-known figures in Icelandic gastronomy. He previously led the kitchen of the Michelin-starred Domaine de Clairefontaine near Lyon and represented Iceland at the Bocuse d'Or in 2007.
Since then he has shaped his home country’s restaurant scene, among other things as head chef of Hótel Holt in Reykjavík. Eriksson Brasserie’s menu is European in style, with an emphasis on Italian and French cooking.
He came to OOBU as a guest of the Food & Fun festival in autumn 2026. Over four evenings a festival menu was served in which his kitchen met OOBU’s.
Photographs from the evening
The menu
30 September – 3 October 2026
Langoustine bisque and pan-fried langoustine
Palmer Brut Réserve
Salmon sashimi, yuzu-truffle ponzu and shaved fresh black truffle
Pflüger Biodynamite Cuvée 2022
Steamed halibut, crispy bacon, porcini, Medjool dates and vanilla glaze
Pannonhalmi Hemina 2024
Herb-crusted rack of lamb, duck liver and slow-braised lamb shoulder wrapped in puff pastry, basil potato purée and thyme sauce
Château Grand Sorillon 2022
Valrhona chocolate praline mousse, red-wine-poached cherries, soft meringue and kirsch ice cream
La Gironda Brachetto d’Acqui