Vínstofa Friðheima - Winebar & Bistro — Restaurant in undefined

1st visit: Nice and short menu keeping the quality high rather than lots of dishes with lower quality. That being said, some things were hit and miss. Service forgot our dessert too. Soup good, salads good, bread on our bruschetta a little stale. Cheesecake needs to give me a more pronounced tomato flavour. Some room temperature butter for the bread would be nice too.

Came last year when it had just opened and was empty. Nice to see it was full now and doing well.

*Gotta edit it to say the second time we went in, they forgot our food order and left us waiting for 45/50 minutes for any food. No one checked on the table after ordering, had to go and ask for everything. Also served food with additional garnishes on second visit which made me feel rather short changed about the first visit . And no apology for the...

An unforgettable farm to table experience in Iceland. Vínstofa Friðheima is one of the best restaurants I’ve ever visited in Iceland. Everything is centered around their beautiful tomato inspired garden, and you can truly taste the freshness in every dish. From cocktails to the tomato cheesecake, each bite was simple yet bursting with incredible flavor. The atmosphere is warm and unique, and the passion for fresh ingredients shines through.

Did you know Vínstofa Friðheima is located in one of Friðheimar’s oldest greenhouses, and the bar inside weighs about 10 tons, making it the heaviest in Iceland? Just another reason this place is unlike anywhere else. If you’re in Iceland,...

Way overpriced food for the quality, staff needs coaching on introducing themselves and any recommendations. For the chef: -Please switch to an actual squid ink and regular pasta cooked in, pre-made squid ink pasta maybe has 30 % of taste and texture comparing to the real one -bread which you server with tomato soup is greatly disappointing and compares to store bought one, there are a lot of great sour doughs in Iceland, I’m sure you can find some -lamb salad : has to be reworked almost from scratch, way to much nuts , no creamy components (goat or sheep cheese), lamb should be cut either much thinner or in a smaller slices, also you would be better off with fattier cuts for...