Tides, which has an outdoor terrace and its own waterfront entrance, is helmed by Gunnar Karl Gíslason - the chef behind Dill, Reykjavik’s much-celebrated New Nordic Michelin-starred restaurant. The rich and sophisticated interiors have been thoughtfully considered for a seamless transition from day to night, featuring floor-to-ceiling windows that, during the day, shed natural light onto fluted concrete columns and oiled ash wood details such as the dramatically lit ceiling panels, various furnishings, and a central hexagonal-shaped bar- over which hangs a custom-made bronze and alabaster chandelier by the renowned French artist, Eric Schmitt. In the mornings, breakfast is a fresh, healthy mix of clean juices, pastries, fruit, cereal and skyr (Icelandic yoghurt) supplemented by an à la carte menu of hot dishes and a selection of open-face sandwiches. For lunch and dinner, Gíslason serves modern Icelandic cuisine, with subtle hints of traditional cooking methods, focused on seasonal local products and the highest quality of global ingredients mainly cooked over an open fire. Alongside an extensive global wine list, expect dishes such as a vertical salad topped with fried oyster mushrooms aged soy sauce and roasted almonds, whole Arctic char stuffed with lemon, dill and garlic butter, baked Atlantic cod, grilled potatoes, mixed herbs and butter and lamb shoulder braised and slowed grilled, pickled onions mint and apples, and for dessert, Tides carrot cake, buttermilk ice-cream, carrot and sea buckthorn jam, with roasted caraway oil. There is also a weekend brunch menu and three nights a week, The Counter, overlooking the theatrical open kitchen, will serve an eight-course tasting menu with wine pairings for up to 10 people. Meanwhile those looking for something more casual can pop into the bakery and café for a coffee and a selection of freshly baked crowberry scones to delicious sourdough or rye bread sandwiches where guests can dine in or take away.