Slippurinn

The debut from rising star chef Gisli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands.

Chef Gisli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt s fascinating culinary world and island life.

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'[Gísli Matt] has garnered international attention for his modern, inventive cuisine, which respects the local volcanic terroir. The book takes the reader into rising star Matt's cuisine and shares the realities of island life.' - Fine Dining Lovers

'Expect involved recipes ... that might just lure you to Iceland.' - Time Out

'A celebration of traditional Icelandic cuisine and culture.' - Daily Beast

Gisli Matt hails from a long line of Icelandic cooks and fishermen. After training as a chef and working in restaurants including Eleven Madison Park and Aska in New York, he decided to return to Iceland and open the restaurant of his dreams: Slippurinn.

Nicholas Gill, the co-founder of the web site New Worlder, is an acclaimed food and travel writer, who divides his time between New York and Peru.

The debut from rising star chef Gisli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands. Chef Gisli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt s fascinating culinary world and island life.

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