fridrikv.is

Friðrik V Restaurant

Fridrik V

   GASTRONOMIA

The FRIÐRIK V cuisine emphasizes fresh Icelandic ingredients
and the best seasonal products.
The freshest ingredients available are the basis for the menu
which consequently varies from day to day.
Guests are therefore invited to enjoy a new journey into
the world of Icelandic cuisine
and they can choose from three or five course surprise menus.

The restaurant has a seat for 32 persons.
Here can you see photos
http://fridrikv.is/en/gallery/fridrik_v_laugavegi_60/

Opening hours is:
  Monday to Friday from 11.30-13.30 and from 17.30
Saturday from 17.30
Closed  Sundays


The story

 
 
FRIÐRIK V
opened first on July 25, 2001, in Strandgata 7, Akureyri.
The name FRIDRIK V is a word play. The chef's name is Fridrik Valur and he has worked as a chef in five (V) restaurants in Akureyri. Fridrik and his wife are easily spotted in the restaurant, and they like to chat with their guests. The restaurant has also used King Frederik (Icelandic: Fridrik) the fifth (V) of Denmark in its advertisements and logos

The owners are Fridrik Valur Karlsson and his wife, Arnrún Magnúsdóttir. The restaurant has tables for 50 guests in a non-smoking room, and 15 in a lounge. The restaurant specializes in fresh, local Icelandic raw materials, cooked in a modern European way. The menu has a wide variety of seafood, meat and vegetable dishes.
The "Gourmet Menu" is an interesting touch. The guest gets a five-course menu and the chef then cooks innovative dishes and presents them to the guest.
The restaurant is on the second floor above one of the most popular cafés in town, Kaffi Akureyri. The rooms are bright, and the view of the town center is excellent. FRIDRIK V often hosts exhibitions of artists, mainly from North Iceland.

In the summer of 2007 Friðrik V moved the restaurant to a rebuilt house in Kaupvangsstræti 6 in the centre of Akureyri. The house is more than a century old and previously served various functions, both in terms of industry and food production, in the operations of the Eyjafjörður Cooperative Society. It is particularly fitting that a restaurant specializing in using local raw materials for modern cooking is now located in the house where food production in Eyjafjörður once started.
After thecrisis 2008 it wastrickybusiness andit was the only way to closetherestaurantinMarch 2010.

 
In May 2012 the open agen the restaurant FRIÐRIK V on Laugavegur 60 in Reykjavík