Sumac draws inspiration from the Middle East and North Africa. The restaurant is characterized by fire, exotic spices and variety.
Sumac: Grows in clusters of small deep-red berries – then handpicked and lingered in the sun to dry. The bright fragrant spice brings clean astringency and citrus tang to the dish.
Kitchen: Led by Chef and owner Thráinn Freyr Vigfússon and Chef Tómas Jóhannsson. Together they have created an Icelandic cuisine seduced by flavors and flair from the coastline of North Africa to Lebanon – yet with the quintessential Reykjavik mood.
Menu: Icelandic pristine seasonal ingredients subtly immersed in exotic spices – adding luscious and inspiring influences from Lebanon and Morocco. An eclectically seductive culinary affair brought to the Icelandic dining experience.
Space: Interior is inspired by the nostalgic atmosphere of the city of Beirut, Lebanon. Where muted colors and deteriorated texture of todays Beirut meets the finesse of elegance of the cities past, formerly nicknamed: Paris of the the East.
Bar: Taking inspiration from Middle eastern countries, where flavours are fresh and exotic, making new and exciting cocktails for your enjoyment.
The wine list is made with a mixture of European , Moroccan and Lebanese wines to pair perfectly with our sensational food
Tuesday to Saturday
Open from 5.30PM
Sunday and Monday