Úlfar Eysteinsson

The Climb

That continuity gives his career a rare kind of clarity: rather than moving from one stage to the next, he built his reputation in one place, returning day after day to the same kitchen, the same dining room, the same name on the door. Over time, the restaurant and the chef became nearly interchangeable in the public imagination, with his ownership and leadership anchoring the identity of 3 Frakkar in Reykjavík.

Today

That role keeps the career rooted in the same restaurant that appears in his profile. It is a simple fact, but an important one: his work is defined less by movement than by steadfastness, by the accumulation of years in a single setting and the steady refinement that can come only from that devotion. In a city where restaurants often change shape and direction, this long-held position at Þrír Frakkar gives his career its enduring line.

Signature

Úlfar's signature dishes include Hashed Fish Úlfar’s Style with Black Bread. The dish itself suggests the cooking for which he is known: direct, grounded, and unmistakably tied to the traditions that his name carries in Reykjavík. Among the signatures associated with him, this preparation is notable as one of the clearest markers of his kitchen identity, a dish whose name alone evokes both specificity and place.

Recognition

His craft specialty is Traditional Icelandic seafood. The concrete signatures are fish courses and puffin. Those are the terms that define his culinary range in the most direct way: a focus on the sea, on longstanding Icelandic foodways, and on dishes that speak plainly to that tradition.

FAQ What is Úlfar Eysteinsson known for? Traditional Icelandic seafood.