Mimir Restaurant

Hotel restaurants carry a stigma. They are often generic, overpriced, and designed for guests too tired to venture outside. Mimir, housed in the Radisson Blu Saga Hotel, defies this pattern with a genuinely compelling approach — it is owned by the Farmers Association of Iceland, which gives it something most restaurants cannot claim: direct, institutional connections to the country's food producers.

The Food

The menu reads like a love letter to Icelandic agriculture. Lamb from specific farms, fish from named boats, dairy from cooperative producers — the provenance is not just marketing, it is the foundation of the kitchen's identity. Dishes change with the seasons, which means return visits offer genuinely different experiences.

Execution is polished without being precious. A well-prepared Arctic char with seasonal vegetables, a lamb dish that honours the ingredient rather than burying it in technique — Mimir's kitchen understands that when your ingredients are this good, restraint is a virtue.

The Space

The restaurant occupies the first floor of the Radisson Blu Saga with a modern, airy design that avoids the corporate blandness typical of hotel dining rooms. The bar area offers a solid selection of Icelandic beers and cocktails alongside a wine list with genuine depth.

The Location Question

Mimir's one genuine drawback is its location. Hagatorg is about a 15-minute walk from downtown, which puts it outside the casual strolling range of most tourists. You need to make a deliberate decision to eat here, rather than stumbling upon it.

That said, the walk along the university area is pleasant, and the separation from the tourist-dense centre means you are dining in a quieter, more local atmosphere.

Practical Tips

Reserve for dinner. The lunch menu offers better value if budget matters. Do not dismiss it because it is a hotel restaurant — this is a destination worth the detour. Ask about the seasonal specials, which are typically the kitchen's strongest work.