Gísli Matthías Auðunsson

Gísli is a well-known food activist and a champion of traditional Icelandic food culture.

Born into a family of hardworking fisherman and cooks on
Heimaey – the oldest, largest and only inhabited of the Westman
Islands archipelago, Gísli moved to Reykjavík when he was six.
After training as a chef and staging in mostly NYC and France, he
opened Slippurinn in 2012 together with his family. A modern
Icelandic eatery with the aim of crafting an enchanting,
sustainable and seasonal high-end restaurant that pays homage
to tradition while simultaneously incorporating modern
techniques.

In 2017, together with friends, Gísli opened SKÁL!, a food hall that
received a Michelin Guide ‘BIB-gourmand” award in 2019.
His first cookbook SLIPPURINN: Recipes and Stories from Iceland,
cowritten by Nicholas Gill was published worldwide by Phaidon and
released in 2021.

With similar ingredients and being equally familiar with the
mighty Skrei (migrating cod), we’re incredibly excited to
experience Gísli’s creative and evocative cooking style here at
Holmen Lofoten.

  • Joining us on: 20-24 March 2025
– Who else is joining us for Kitchen on the Edge of the World –

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Mark Lord

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Jimmy Øien

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Albert Franch Sunyer

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Ana Roš

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Ola Klepp

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Simon Rogan

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Mia Hjorth Hansen

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