The Retreat at Blue Lagoon in Iceland, has announced that Icelandic chef Agnar Sverrisson has taken up the role of Executive Chef at the hotel’s fine dining restaurant, Moss.
Born in Iceland, Sverrisson’s cooking career began at the age of 18, leading him from Reykjavík to London to Luxembourg and back to England in 2002, where he joined Raymond Blanc at Le Manoir aux Quat’Saisons.
Sverrisson was Chef Patron and owner of Michelin-starred Texture Restaurant and Champagne Bar in London, which received its first Michelin star in 2010 and retained for ten years, until 2020 when the chef took the decision to close the restaurant and return home to Iceland.
Located on the highest point of the UNESCO Global Geopark on which The Retreat at BlueLagoon sits, Moss restaurant reimagines Iceland’s culinary traditions through three tasting menus; five course, seven course, or vegan – guiding guests through the country’s seas, mountains, rivers, and farms, highlighting the purest seasonal and regional ingredients.
Moss Restaurant also features a 10-seat Chef’s Table made of lava rock, and the Wine Cellar, which was built into a cavern of multi-hued, frozen-in-time lava that erupted in 1226. Anchored by Old World wines – with a focus on Bordeaux and Burgundy – the Wine Cellar also houses New World wines from the Americas and Australia.
Chef Sverrisson, who created the concept of the menu at Moss when it opened in 2018, will now be at the property full time and will work closely with chef Ingi Thorarinn Fridriksson to continue to evolve Moss into one of the most compelling restaurants in Scandinavia.
