“Musicians are often very interested in high-quality food and drink, which is why the concert hall is a good place for a restaurant,” says Sigurdur Runar Ragnarsson, Spiseriet’s managing director. “We have many guests who come to eat before or after a concert, and because of the varied music at the venue, including rock, metal, classical, children’s music and symphony orchestras, our clientele is very varied.” But the star of the show is no doubt the food, with its quality ingredients and the restaurant’s experienced chefs. “