Gísli Matt

SLIPPURINN, Vestmannaeyjar

The story of Slippurinn began in 2011, when I, together with my parents and one of my sisters, had the idea of opening a small restaurant in the place we’re from. What started as a simple vision — a casual but modern restaurant rooted in the local community — quickly grew into something much bigger, and ended up shaping our lives in ways we never expected.

Slippurinn is located on Heimaey, in Vestmannaeyjar (the Westman Islands), inside an old machine workshop called MAGNI. The building once served the local shipyard and is the oldest concrete structure on the island. When we took it over, it had been abandoned for more than 40 years. Bringing it back to life became part of the story.

From the beginning, Slippurinn has been a family project — and also a deeply personal one. I know I will never create something closer to my heart. Building a restaurant from your own terroir, together with your family, gives it a meaning that goes beyond food.

We opened our doors in the summer of 2012 and never really looked back. From day one, the goal has been clear: to serve local, seasonal food of the highest quality, and to create an atmosphere people remember — while still welcoming many guests, every day, throughout the season.

Our guests have always been a mix of locals, proud to have a restaurant like this on the island, and both Icelandic and international visitors who come to experience it.

Each summer, we’ve built on what we learned the year before. Because we were only open 4–5 months a year, the winters became a time to travel, work on other projects, and gather inspiration. That rhythm shaped how Slippurinn evolved over time.

Our cooking has always been rooted in what surrounds us. We work closely with fishermen, farmers, and small producers, using what is available at each moment. Much of the produce is harvested locally, and we have continuously worked towards becoming more sustainable in how we operate.

My father, Auðunn Arnar Stefnisson, is a fisherman and a skilled craftsman. He supplies us with exceptional fresh fish and prepares our dried bacalao using traditional Icelandic methods, while also playing a key role in restoring and maintaining the building.

My mother, Katrín Gísladóttir, grows herbs and edible flowers in her greenhouse, many of which find their way onto the plate. She has also always been at the heart of the dining room, welcoming guests with warmth and care.

My sister, Indíana Auðunsdóttir, designed the space and leads the front of house — shaping everything from the atmosphere to the cocktails and overall guest experience.

Slippurinn would not exist in the way it does without them. It has always been rooted in family, place, and the people around us.

After 14 seasons, we decided to close Slippurinn in 2025. It was not an easy decision, but it felt like the right moment to end this chapter while it still felt true to what we had built. The final season became a celebration — of the people, the ingredients, the stories, and the community that formed around it.

Slippurinn may be closed, but its spirit continues to shape everything we do moving forward.