The hotel offers a variety of dining options.
Our Super Breakfast Buffet is served each morning with a delicious selection of breakfast items ideal to start the day. Every evening we offer a mouthwatering dinner buffet, with a variety of local and international dishes as well as vegan and gluten-free options that caters to all types of guest and dietary needs.
Grillið our top floor restaurant offers a panoramic views of Reykjavik city. The restaurant’s award-winning chefs craft gourmet dinners with fresh, local ingredients from Wednesdays to Saturdays. Grillið is featured in top fifteen of the best local restaurants according to TripAdvisor and is mentioned in the famous Michelin guide.
In the fall of 2018 will be an opening of a new restaurant at the first floor of the hotel. The restaurant will focus directly on our relationship with farmers, it will emphasize on the “head to tail” food policy and to provide the freshest raw material on the market. Exciting dishes and live mood will characterize the place that will also highlight pleasant drinks and cocktails.
Detailed information and the opening hours for our restaurant is found under the restaurants selection here below.
We are currently refurbishing our hotel and apologize for any inconvenience this may cause you during your stay with us. Please reach out to us via the ONE TOUCH button on your phone if we can in any way enhance your stay with us. Opening hours for our restaurants during the renovations is found under the restaurants selection here below.
The chefs refresh the menu each month, so please review the current menu on the restaurants website grillid.is.
Grillið is mentioned in the Michelin Guide as one out of 5 best restaurants in Reykjavik and featured in TripAdvisor’s list for the top fifteen best restaurants in Reykjavík.
Advanced booking is recommended. We remind you that 8 people or more are defined as a group and will join our four course menu..
OPENING HOURSWednesdays to Saturdays 18:00 - 22:00
ContactTel: +354 525 9960
Super Breakfast Buffet
Super Breakfast Buffet
Opening Hours06:00 – 10:30 (Daily)
Opening HoursEvery day 18:00 – 21:00
Tel: +354 525 9930
Hótel Saga's Food Concept
Hótel Saga's Food Concept
Our food concept's link to agriculture and the hotel's ownersBændahöllin (The Farmers' Palace) and Hótel Saga are owned by the Farmers Assocation of Iceland and strongly linked to agriculture in the public's minds. The menus and cuisine of Hótel Saga are designed with reference to modern, Icelandic culinary traditions. The menus and cuisine of Hótel Saga are intended to impress upon our guests the fact that they are enjoying the very best that Icelandic farmers and manufacturers have to offer.
Origin of ingredients and traceabilityWe educate and inform Hótel Saga's guests of the products we offer. We take great care to always speak truthfully and correctly. We do not advertise certain producers if we are not absolutely sure that their products are available. We make a point of informing our guests and telling stories of manufacturers and ingredients, their origin and how they have been processed. When selecting ingredients, it is important to always give prominence to Icelandic products and manufacturers. Depending on supply, quality and origin, Hótel Saga will also use ingredients from overseas. When selecting ingredients we must always choose carefully, with a keen awareness of quality and origin. Hótel Saga requires its suppliers to inform us of the origin of ingredients whenever possible. We want to know where our ingredients come from, whether we are dealing with a domestic or overseas product.
A deep respect for nature and ingredientsThe owners and staff of Hótel Saga are passionate about respecting nature. We want to minimize the carbon footprint of all ingredients served in the hotel. In order to limit food waste, at Hótel Saga we seek to make full use of all ingredients whenever possible. We want to use every part of the product, “from head to tail”. In this way, Hótel Saga is carving out a unique position for itself in the restaurant industry. Hótel Saga operates in accordance with a clear environmental policy and its staff work according to the Green Key standard of environmental exellence. Environmentally-friendly packaging should be used when packing food that is sold in the hotel. Hótel Saga requires its suppliers and producers to adhere to laws on animal welfare in their production.
The 1st floor restaurantThe restaurant on the 1st floor of the hotel is the heart of Hótel Saga. Here, guests enjoy top-quality food and drink, professional service and events of various kinds. The restaurant's menu is diverse and its courses offered at an affordable price. The restaurant's theme and priorities are linked to Icelandic products. There will be an emphasis on the best available ingredients at each time, in harmony with the seasons. Its cuisine is at once energetic and simple. Exciting and exotic combinations are our goal. We place great emphasis on quick service and short waiting times. The restaurant's kitchen is also an experimental kitchen for Icelandic agriculture and local manufacturers. This gives Hótel Saga's chefs the opportunity to work in an innovative manner, for instance by using ingredients that are otherwise underused in Iceland. The restaurant features a bar that offers drinks which correspond with its food concept. A wide selection of Icelandic beers and cocktails is available, as well as foreign wines with an emphasis on origin. The restaurant offers a diverse selection of wines at a good price. The intention is to import our own wines and feature products that can be traced to winemakers overseas.
Meetings and eventsThe meetings and events team at Hótel Saga offer a wide range of services. They provide the perfect facilities for meetings and an all-round, all-day catering service. Diversity is the motto of the meetings and events team, who tailor their services to suit the needs of our guests. All sorts of food and drink can be served in the hotel's conference rooms. We offer a choice of simple meals at an affordable price, any time of the day; anything from morning refreshments to luxury gala feasts with set menus, as well as anything inbetween. Much like elsewhere in the building, our drive is the connection to owners/farmers, origin of products, a deep respect for ingredients, inhouse production and professional service. We take great pride in preparing most of our food inhouse.
CafeteriaA cafeteria operates on the 1st floor of Hótel Saga, offering light refreshments which can be enjoyed there or as a takeaway. The food at the cafeteria is prepared within the hotel, while other products, such as sweets, are also available for purchase. The hotel's bakery plays a key role at the cafeteria with its freshly-baked bread and pastries. The cafeteria is open to hotel guests and the public, 24/7.
BakeryHótel Saga's bakery lends the building a special character, vastly increasing the quality of the baked goods we offer. The bakery serves all of Hótel Saga's culinary services, from breakfast and refreshments for meetings to the hotel's restaurants. Guests and the public can buy whole loaves of bread at the 1st floor cafeteria. The intention is to import our own traceable flour for the bakery. We also seek to use Icelandic grains and other cereals in our bread, in accordance with the hotel's food policy.
Production kitchenHótel Saga's production kitchen is where we process our products: meat, fish and more. In our special refrigerator, located by the production kitchen, we slowly tenderize our meat in order to increase the quality of the products we offer.
Earlier this year we opened our own bakery at Radisson Blu Hotel Saga. Every day we bake fresh bread and pastries and whether you have a weakness for fresh loaves, crunchy sourdough bread or feathery soft croissants, our wide selection of delicious bread and pastries will definitely hit the spot.
We use top quality ingredients in authentic recipes to produce excellent bread with maximum freshness.
We are especially proud of our sourdough, but we cultivate our own yeast called „Sour Siggi“ We have been feeding him with flour and water every day for 10 years. He is treated with tender loving care, and therefore he gives our bread its unique flavor.