New menu from the Michelin chef at Haust Restaurant
The star chef Mr. Jónas Oddur Björnsson started cooking at Haust Restaurant, Fosshotel Reykjavík’s restaurant, late last year. Now he and other chefs at Haust have created a very innovative and flavorful al a carte menu for the spring. It is Jónas’ aspiration that Haust will have its own “taste“ as the restaurant has already made headlines for its creative style and appearance.
Jónas Oddur, often called Jónas, has cooked at three Michelin-starred restaurant in France and Denmark and worked as a sous chef at cruises and luxurious tours around the world. Moreover, he has also gained experience by staging at well known Michelin Restaurants in Copenhagen and France.
Jónas believes that the French cuisine is the foundation of the art of cooking. Over the last decades, the best restaurants have been building upon their French cuisine while using inspiration and vibes from all over the world. One clear example of that is the popular New Nordic kitchen. Jónas himself finds it very pleasant to do some experiments in the kitchen. Nowadays, he is very fond of the black garlic which has been slowly cooked for 30 days under low heat. The the garlic is used in all kinds of spices, sauces, other creams or by its self.
Haust is located inside Fosshotel Reykjavík.