SOE Kitchen 101
Hosted by Marshall Restaurant + Bar
11 August – 28 October 2018
11 August – 28 October 2018
THANK YOU!
Victoría Elíasdóttir, Ólafur Elíasson, and the SOE Kitchen 101 team would like to say thank you for the past three months at Marshall Restaurant + Bar. We very much enjoyed cooking for all our guests. Many thanks for following our food concept as well as all the impromptu encounters, including music, talks, family activities, workshops, screenings, art, and everything in between. It has truly been a pleasure to host you! Stay tuned to our SOE Kitchen Instagram account!
Chef Victoría Elíasdóttir and artist Ólafur Elíasson warmly invite you into this space for eating and thinking, for food experimentation and impromptu encounters. Inspired by the menu and the atmosphere of the Studio Olafur Eliasson (SOE) Kitchen in Berlin, Elíasdóttir and the SOE Kitchen 101 team are taking advantage of the harbour location and the Icelandic resources, serving a locally-sourced pescatarian menu combined with vegetarian recipes popular with the Berlin studio team. A number of artworks by Ólafur Elíasson, old and new, that incorporate materials harvested from the shores of Iceland are installed in the restaurant. You are cordially invited to join the program of events, which includes music, talks, family activities, and art, and is open to all.
The Studio Olafur Eliasson Kitchen
The SOE Kitchen team runs the kitchen at the studio of artist Ólafur Elíasson in Berlin. Four days a week, the team prepares organic, vegetarian meals that are shared by the full 100-person studio team as well as guests and collaborators who happen to be visiting at the time. The kitchen provides sustenance, a healthy diet, downtime, and social glue. It was established in 2005 at Elíasson's former studio on Invalidenstrasse, Berlin, run by Asako Iwama and Lauren Maurer. Since then, Lauren Maurer has continued to be a core member of the team, alongside Christine Bopp, Montse Torredà Martí, and Nora Wulff. The SOE Kitchen has grown in scale and ambition, driven by the interests of the cooks, who have backgrounds in dance, theatre, film, and art, as well as gastronomy. Between 2009 and 2014, the kitchen team often collaborated with the Institut für Raumexperimente (Institute for Spatial Experiments, raumexperimente.net) on food experiments, and they have continued to engage in research on cooking practices and food preparation. In 2016, they launched the series Studio Kitchen Tastes. At these events, experiments and research into topics like fermentation and microorganisms are presented and shared with the rest of the studio team over lunch. The SOE Kitchen team collaborates with the biodynamic farm Apfeltraum, located just outside of Berlin, and has conducted research trips to, among other places, a fermentation lab in Copenhagen and le potager de la reine, an experimental garden behind the scenes at the Palace of Versailles.
Victoría Elíasdóttir
Chef Victoría Elíasdóttir was introduced to good food at an early age by her father, who was also a chef. After her training, Elíasdóttir started out by taking over a summer restaurant in the south of Iceland, where she served local trout and tomatoes from the farm next door to tourists and curious farmers. In 2012, she headed to Berkeley for a four-month period at Chez Panisse, where her ambitions shifted to looking for a deeper meaning in cooking. In 2015, she opened the restaurant Dóttir in Berlin, whose menu is rooted in the meals she ate at home as a child. Since 2017, Elíasdóttir has focused on further developing the kitchen at Studio Olafur Eliasson as a platform for exchange with food activists, chefs, and others to share inspiration and ideas.
SOE Kitchen 101 Team, Reykjavík
Andri Heimir Vignisson, Anna Isabel Luntley, Arianna Plevisani, Birkir Freyr Gudbrandsson, Christine Bopp, Elena Müller, Elín Margot, Gareth Embling, Hildur Ylfa Jóhannesdóttir, Hrefna Ingibjörg Jónsdóttir, Jóhanna Margrét Halldórsdóttir, Jón Sigurdsson Norddal, Jónína Kristjánsdóttir, Julia Lutz, Karvel Ágúst Schram, Kotryna Varnaité, Kristín Harpa Sigurfinnsdóttir, Lauren Maurer, Leifur Kolbeinsson, Melkorka Stefánsdóttir, Montse Torreda, Nikulás Yamamoto Barkarson, Nora Wulff, Patrick Wodni, Sam Luntley, Sandra Løve Daðadóttir, Victoría Elíasdóttir
Venue – The Marshall House
The Marshall House was built in 1948 as a fish-meal factory. In 2017, the house was re-designed and renovated to be used as a cultural centre. Today, the Marshall House is home to three art venues: Gallery Kling & Bang; the Living Art Museum, a non-profit, artist-run museum and association; and Studio Ólafur Elíasson. On the ground floor, the Marshall Restaurant + Bar, by Leifur Kolbeinsson, is a culinary destination that hosted Victoría Elíasdóttir and the SOE Kitchen for three months. The House is located at Grandi, an up-and-coming district in Reykjavík, originally the city's main fishing industry district with a direct view of one of Reykjavík’s landmarks, the Harpa Concert Hall and Conference Centre, and the old harbour.
Guests are warmly invited to stay after dinner at the restaurant, or to come specially for our series of events, which range from dinner concerts and performances to talks and family workshops. The event program will host a wide range of activities, choreographed by Daníel Björnsson and Christina Werner, with input and participation from Studio Olafur Eliasson, i8 Gallery, Mengi, Institut für Raumexperimente, the Iceland University of the Arts, Kling & Bang, the Living Art Museum, and other local initiatives.
DINNER MENU
THE HARBOUR — 8800
SLOW-COOKED BEETROOT
cured yolk, horseradish,
smoked cheese
ICELANDIC TOMATO THREE-WAYS
hot smoked mackerel, sunflower seeds
BLACK
VENERE RISOTTO
shellfish from Breidafjördur,
wild broccoli from Luba, salted lemon
CATCH
OF THE DAY
daily assortment of sides – served
family-style
PAVLOVA
Omnom chocolate,
strawberries, rhubarb
+ CHEESE — 1600
malt
crisp bread, mustard, rhubarb
THE LAND — 7800
SLOW-COOKED BEETROOT
cured yolk, horseradish,
crispy bread
ICELANDIC TOMATO THREE-WAYS
smoked cheese, sunflower seeds
BLACK VENERE
RISOTTO
wild broccoli from Luba, cherry tomatoes,
salted lemon
GRILLED HISPI CABBAGE
miso
glaze, daily assortment of sides
– served
family-style
PAVLOVA
Omnom chocolate,
strawberries, rhubarb
+ CHEESE — 1600
malt
crisp bread, mustard, rhubarb
WINE PAIRING — 7900
matching
selection by our sommelier
BRUNCH MENU
SMALLER
TOMATOES & STRAWBERRIES
fresh cheese, basil —
1600
BIRCHER MÜSLI
almond, birch syrup,
berries — 800
EIER IM GLASS
two soft-boiled
eggs, hollandaise, sourdough toast — 1100
+ Rogn
caviar — 1800
LARGER
SHAKSHUKA
grilled bell peppers, soft-boiled eggs,
basil, sourdough — 2400
BERLIN BOWL
brown
rice, poached egg, tahini yoghurt, kimchi, carrots —
2400
+ catch of the day — 2900
WAFFLE
parmesan, chives, poached egg, mushrooms from
Flúdir — 2600
OUR SEAFOOD SOUP
scallops,
saffron, crispy brioche
half — 1800 | full — 2900
ROGN CAVIAR
WHITE STURGEON
rye blinis, skyr, chives
choice of 15 g — 5800 | 30 g — 9800 | 50 g — 14800
OSCIETRA WHITE
rye blinis, skyr, chives
choice of 15 g — 6800 | 30 g — 11600 | 50 g —
17800
[(KIDS BRUNCH ALSO AVAILABLE)](https://marshallrestaurant.is/brunch-en/?lang=en)
OTHER MENUS INCLUDE:
[DINNER À LA CARTE](https://marshallrestaurant.is/dinner-soe/?lang=en)
Suppliers
Brennholti – farm run by Tómas Ponzi & Björk Bjarnadóttir
Fridheimar – farm for horses and horticulture
Hafid – fish company
Icelandic Blue Mussel & Seaweed company
Sjöfiskur – fish company at Grandi
Sigrun Nordahl – ceramic artist
The Kinn Greenhouse
Omnom Chocolate company
Íslensk hollustu – health-food company
Fischer – concept shop
Lady Brewery
Foss Distillery
Reykjavík Distillery
In the Press
Phaidon UK: Olafur Eliasson is opening a pop-up restaurant in Iceland
Grapevine Iceland: Olafur Eliasson & Victoria Eliasdottir bring SOE Kitchen project to Reykjavik
Phaidon UK: From seaweed to strawberries, Olafur Eliasson is going local
Morgunbladid Iceland: Ólafur Elíasson yfirtekur Marshall Restaurant ásamt systur sinni
Morgunbladid Iceland: Myndlist svífur yfir borðum
Artsy: Olafur Eliasson on how cooking fuels his art practice
Food&Wine: An Icelandic chef is lost and found
The Guardian: ‘It’s not just food being shared, but ideas’: Lunch with Olafur Eliasson
Artnet News: How artist Olafur Eliasson is trying to change the world with his cookbook
MAD: Artist Olafur Eliasson on the importance of cooking and the kitchen
Wallpaper: Olafur Eliasson’s new Reykjavik restaurant fuses art, food and community
Elle DECOR Italia: A cena da Olafur Eliasson, circondati dai ghiacci dell'Islanda
Corriere della sera – Living: A cena da Olafur Eliasson
FAZ: Ein gutes Gefühl, wieder hier zu sein
Grapevine Iceland: SOE Kitchen: Ólafur Elíasson and Victoria Elíasdóttir fuse dining with art
WOW magazine: The art of eating: Olafur Eliasson and Victoria Eliasdottir
AD Magazin: Elíasson und Elíasdóttir bitten zu Tisch
DW: Euromaxx – Highlights der Woche
The New York Times: The chef-and-artist sibling duo feeding both body and soul
Cultured Magazine: Artist Olafur Eliasson celebrates two firsts: His Reykjavík restaurant and Tanya Bonakdar's L.A. outpost
Modern Magazine: Food, fjords, and fine art
Reykjavik Grapevine: A hyperlocal feast: SOE Kitchen adds colour to the Reykjavík restaurant scene
RÚV TV: Menningin – 25.10.2018
Artzine: Saman í SOE Kitchen 101
NY Times: The Chef-and-Artist Sibling Duo Feeding Both Body and Soul
1. Dig in! Family-style dinner at SOE Kitchen 101, Marshall House, Reykjavík. Photo: Ari Maag
2. Marshall House, Reykjavík. Photo: Ari Maag
3. Ólafur Elíasson, Leifur Kolbeinsson, and Victoría Elíasdóttir, Marshall House, Reykjavík, 2018\. Photo: Ari Maag
4. A warm meal at SOE Kitchen 101 in Reykjavík, enjoyed family-style. Photo: María del Pilar García Ayensa
5. Visit to our local suppliers. Archive photo: Eyjólfur Fridgeirsson, Islensk Hollusta, Iceland
6. Lunch at the studio, Berlin. Photo: Studio Olafur Eliasson
7. Christine Bopp and Lauren Mauer at the studio, Berlin. Photo: María del Pilar García Ayensa
8. Kraut-making workshop at the studio, Berlin. Photo: María del Pilar García Ayensa
9. Installation at Stúdíó Ólafur Elíasson, Marshall House, Reykjavík, 2018\. Photo: Vigfus Birgisson
10. Visit to our local suppliers Tómas Ponzi and Björk Bjarnadóttir, Brennholt, Iceland. Photo: Christina Werner
11. Kite-flying workshop for families, led by Raul Walch in Reykjavík. Photo: Raul Walch
12. Brewing wild herbs and berries picked during a local foraging workshop just outside of Reykjavík. Photo: Anna Luntley
13. Ólafur Elíasson, Christine Bopp, Lauren Mauer, Montse Torreda, Victoría Elíasdóttir, Leifur Kolbeinsson, and Nora Wulff at the studio, Berlin. Photo: María del Pilar García Ayensa
14. For dessert, delicious Pavlova with local Omnom chocolate, strawberries, and rhubarb. Photo: Timothée Lambrecq
15. For dinner, savoury black Venere risotto with fresh scallops from Breidafjördur. Photo: Timothée Lambrecq
16. Otherworldly marinated raw fish and green strawberries, garnished with fresh-picked herbs. Photo: Timothée Lambrecq
