Hereford Steikhús ehf

Hereford steikhús leggur einkum áherslu á tvennt: annars vegar að þú fáir góðan mat úr úrvals hráefni og hins vegar að verðlagning veitingastaðarins spilli ekki fyrir þér matarlystinni.

Hereford steikhús leggur allan sinn metnað í að bjóða aðeins upp á besta fáanlega hráefni sem til er hverju sinni og bjóða fjölbreytt úrval aðalrétta, forrétta og eftirrétta.

Matreiðslumeistarar Hereford steikhús hafa áralanga reynslu af steikhúsum að baki bæði hérlendis og erlendis og gera miklar kröfur til góðs hráefnis. Steikurnar okkar koma frá Kjarnafæði og eru þær sérvaldar, fituofnar og sérverkaðar eftir óskum yfirmatreiðslumeistara Hereford steikhús. Kjarnafæði í samvinnu við Hereford og íslenska nautgripa ræktendur gera miklar gæðakröfur til að ná fram hámarksgæðum út úr hverjum munnbita.

We are the most renowned steak­house in Iceland. Our hallmark is a var­ied selection of carefully chosen parts of beef, lamb and chicken along with deli­cious seafood. The specially provided raw-material is always of a high quality, homogenized and prepared in a certain way by ambitious cooks, for demanding customers.

Coming to the Hereford Steakhouse is a curious experience where you can find “democracy in action”. Every customer begins his visit by filling out a special ticket, where he / she chooses from a six dif­ferent ways of roasting the steak, ranging from “bleu” to “well-done”. Other options on the tickets concern the choice of po­tato, butter, sauce and vegetables. The Hereford Steakhouse also offers a numer­ous brands of wines for a reasonable prices and the “wine-of-the-month” always brings a special price.

One other interesting fact about the Her­eford Steakhouse is that the kitchen is partly positioned in the restaurant hall. While waiting for the meal you can al­ways follow the preparation of the cook­ery. All the cooks are very experienced in their field, coming from steakhouses, both in Iceland and abroad and they claim high demands for a good quality raw-material.

One might ask about the origins of the special name of the Hereford Steak­house. The prototype of the restaurant comes from Copenhagen in Denmark, but its real origins are related to a special kind of beef cattle, developed in the Her­efordshire in England.

We have a room for up to 150 guests and the after dinner bar provides a space for 40-50 people.