New Nordic kitchens work with a short local season — foraged herbs, fermentation, seafood — and usually serve one long tasting menu with no à la carte.
In Reykjavik the Nordic list is led by Dill Restaurant in Hafnarhús (One MICHELIN Star, ISK 25,000-35,000 | USD 180-250 per person). If you want the same cooking for less, Matur og Drykkur at ISK 10,000-15,000 | USD 75-110 is the value pick.
- 1.
Dill Restaurant
One MICHELIN StarNew Nordic · Hafnarhús · ISK 25,000-35,000 | USD 180-250
Kári Þorsteinsson
Dill is an intimate, influential pioneer of New Nordic cuisine in Iceland, focusing on foraged and meticulously sourced ingredients. The tasting menu offers a narrative of the Icelandic landscape, presented in a minimalist yet warm setting. It's a journey through the country's unique flavors and culinary heritage, highlighting fermentation and ancient cooking techniques.
Order: Dried fish, Angelica schnapps
- 2.
ÓX
One MICHELIN StarModern Icelandic · Laugavegur · ISK 28,000-38,000 | USD 200-270
Þráinn Freyr Vigfússon
ÓX offers a highly exclusive, interactive dining experience for a mere 17 guests around a chef's counter. The focus is on exceptional Icelandic ingredients, prepared with precision and flair, often right before your eyes. It's an evening of stories, culinary artistry, and perfectly paired wines, feeling more like a private dinner party than a restaurant.
Order: Crayfish and Scallops, Lamb with Juniper
- 3.
Moss Restaurant
MICHELIN SelectedModern Icelandic · Blue Lagoon (Grindavík - near Reykjavik) · ISK 20,000-30,000 | USD 145-215
Agnes Sigurðardóttir
Located at the iconic Blue Lagoon, Moss Restaurant offers an elevated dining experience celebrating Icelandic produce within a stunning volcanic landscape. The tasting menu thoughtfully showcases seasonal ingredients with refined technique. The minimalist design and panoramic views create a serene and memorable atmosphere, complementing the inventive dishes derived from nature.
Order: Langoustine with Arctic Herbs, Reindeer Tartare
- 4.
Matur og Drykkur
Bib GourmandModern Icelandic · Old Harbour · ISK 10,000-15,000 | USD 75-110
Gísli Matthías Auðunsson
Matur og Drykkur revives forgotten Icelandic culinary traditions with a modern twist, drawing inspiration from old cookbooks. Located in a renovated salt fish factory, the atmosphere is cozy and unpretentious. Dishes are creative, flavorful, and often feature lesser-used ingredients, offering an authentic taste of Iceland's culinary past reimagined for today's palate.
Order: Cod's Head, Grandma's Fish Soup
- 5.
Apótek Kitchen + Bar
MICHELIN SelectedModern European/Icelandic · Downtown · ISK 10,000-18,000 | USD 75-130
Snædís Júlía Jóhannesdóttir
Housed in a beautiful historic building that was once an apothecary, Apótek offers a sophisticated yet energetic dining experience. The menu features a fusion of Icelandic and European flavors, with a strong emphasis on cocktails and an impressive wine list. It’s a stylish choice for both casual bites and a full-course meal, known for its consistency and vibrant atmosphere.
Order: Icelandic Char, Lamb Fillet
- 6.
Fiskmarkaðurinn (Fish Market)
MICHELIN SelectedAsian-Icelandic Fusion · Downtown · ISK 12,000-20,000 | USD 90-145
Haukur Már Örvarsson
Fiskmarkaðurinn is a pioneer in Icelandic-Asian fusion, offering exquisitely prepared fresh seafood alongside innovative sushi and other creative dishes. The vibrant, multi-level dining room provides a dynamic backdrop to the culinary artistry. It's a consistently popular choice for those seeking high-quality, inventive seafood preparations and a buzzing atmosphere in the heart of Reykjavik.
Order: Crispy Crab, Sushi and Sashimi Selection
- 7.
Kol Restaurant
MICHELIN SelectedModern Icelandic · Skólavörðustígur · ISK 10,000-18,000 | USD 75-130
Kjartan Einarsson
Kol Restaurant offers a stylish and modern setting, known for its creative approach to Icelandic ingredients, often incorporating global influences. The cocktail bar is a highlight, serving innovative drinks. Dishes are beautifully presented and full of flavor, making it a great spot for a contemporary dining experience in a trendy part of the city. The atmosphere is upscale yet relaxed.
Order: Lobster & Crab Salad, Lamb Ribeye
Booking a Nordic table in Reykjavik
- · For Michelin-starred restaurants like Dill and ÓX, book 1-3 months in advance, especially for weekend evenings. Cancellation policies are strict, often requiring full payment or a significant deposit upon booking.
- · Consider weekday lunch menus at fine-dining establishments, if offered, as they often provide a more accessible price point to experience the chef's cuisine. Availability is typically better than dinner.
- · Be aware of no-show policies. Many top restaurants require credit card details to secure a booking and will charge a significant fee for no-shows or late cancellations, so plan accordingly.
- · For MICHELIN Selected restaurants, booking a few weeks ahead is usually sufficient, though spontaneous walks-ins might be possible during off-peak hours. Always check the restaurant's website directly for the latest availability.
And the local dishes in Reykjavik
Kjötsúpa (Icelandic Lamb Soup)
A hearty, traditional lamb soup, rich with chunks of tender lamb, potatoes, carrots, and various root vegetables, seasoned with Icelandic herbs. It's a warming and comforting dish, particularly popular during colder months. Find authentic versions at Icelandic Street Food or most traditional Icelandic restaurants.
Pylsur (Icelandic Hot Dog)
More than just a hot dog, Iceland's version is typically made from a blend of lamb, pork, and beef, often served with raw onions, crispy fried onions, sweet mustard, and remoulade. It's a beloved fast-food staple. The most famous place to try it is Bæjarins Beztu Pylsur.
Plokkfiskur
A traditional Icelandic fish stew made from boiled fish (often cod or haddock), potatoes, and onions, mashed together and often bound with béchamel sauce. It's usually served with dark rye bread and butter. Messinn is renowned for its delicious and authentic Plokkfiskur.
Hákarl (Fermented Shark)
A challenging but iconic Icelandic delicacy. Greenland shark or basking shark is fermented for several months and then hung to dry. It has a very strong ammoniacal taste and pungent odor. Often served in small cubes with a shot of Brennivín. You can sample it at some traditional restaurants or local markets like Kolaportið.
Seven days in Reykjavik
Pair these Nordic tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Reykjavik travel guide