Agnar Sverrisson

The Retreat at Blue Lagoon, Iceland is delighted to announce that Icelandic Chef Agnar (Aggi) Sverrisson has taken up the role of Executive Chef at the hotel's fine dining restaurant, Moss.

Born in Iceland, Aggi's cooking career began at the age of 18, leading him from Reykjavík to London to Luxembourg and back to England in 2002, where he joined Raymond Blanc at Le Manoir aux Quat'Saisons, the oldest two Michelin-starred restaurant in the country. Aggi was Chef Patron and owner of Michelin-starred Texture Restaurant and Champagne Bar in London, which received its first Michelin star in 2010 and retained for ten years, until earlier this year when Aggi took the decision to close the restaurant and return home to his native country.

Located on the highest point of the UNESCO Global Geopark on which The Retreat at Blue Lagoon sits, Moss restaurant reimagines Iceland's culinary traditions through three tasting menus; five course, seven course, or vegan - leading guests through the country's seas, mountains, rivers, and farms, highlighting the purest seasonal and regional ingredients.

Moss Restaurant also features a 10-seat Chef's Table made of lava rock that was quarried onsite, and the Wine Cellar, which was built into a cavern of multi-hued, frozen-in-time lava that erupted in 1226. Anchored by Old World wines - with a focus on Bordeaux and Burgundy - the Wine Cellar also houses New World wines from the Americas and Australia.

Chef Aggi, who created the concept of the menu at Moss when it opened in 2018, will now be at the property full time and will work closely with Chef Ingi Thorarinn Fridriksson to evolve Moss into one of the best restaurants in Scandinavia.