Denver’s love of Reykjavik, Iceland, continues at Zeppelin Station when the newest “Made in Reykjavik” popup dinner partners with Dill, the first Iceland restaurant recognized with a Michelin star.
Chef Gunnar Gíslason uses ingredients found in the wild in Iceland and other Nordic countries.
The four-course dinner features arctic char with salt-baked celeriac, dill, goat cheese, rye bread, and cress; baked cod with apples, potatoes, brown butter, and burned cod head soup; braised lamb shank on crispy dough with smoked mayonnaise and lamb fillet with crispy fat, arctic thyme, and Nordic wasabi; and foamy skyr with rhubarb, tarragon, and hjónabandssæla.
Both nights, Big Trouble, the east meets west cocktail lounge at Zeppelin Station, holds a post-dinner party open to everyone at 11 p.m.
Attendees of the Dill pop-up can shop the 17 Icelandic makers, designers, and artisans of the “Made in Reykjavik” retail shop for an additional 15 percent off purchases with ticket presentation.
Tickets for the four-course dinner go for $85 per person. The dinners on April 20-21 start at 7, 7:30, or 8 p.m. both nights.
Skál! ends its residency at Zeppelin Station on April 10. The seasonal fast-fine food spot run by three friends at Reykjavík’s first food hall, Hlemmur Mathöll, was the first in Zeppelin Station’s Made in Reykjavík series pop-ups with art exhibits and live music.
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