DILL

The story

DILL Restaurant Reykjavík – Michelin-Starred Icelandic Nordic Cuisine

Inspired by the landscape

From its founding in 2009, DILL set out to share an authentic taste of Iceland. The team's guiding philosophy is simple: respect the raw materials, use everything, and let the ingredients speak. Sourcing from farmers whose families have worked the land for generations, DILL's kitchen forages wild herbs, berries, and seaweed from the Icelandic countryside, bringing a genuine sense of place to every plate.

Nordic cooking, reimagined

DILL’s approach is a deliberate expression of Nordic cooking, but one that sidesteps cliché. "Simplicity is key," the team says, allowing each ingredient to reach its full potential. The result is a procession of dishes that feel both elemental and surprising — as dynamic as the island's own weather. Founding chef Gunnar Karl Gíslasson continues to lead the kitchen, constantly exploring new methods to transform native ingredients. This dedication earned DILL a Michelin star, a recognition of its uncompromising quality and singular vision of Icelandic cuisine.

The dining experience

The menu at DILL is a fixed tasting format, priced at 39,900 ISK. Guests may choose a wine and beverage pairing (21,300 ISK), a mixed beverage pairing, or an alcohol-free option. The wine list is described as "organic and provocative," selected to match the unorthodox flavours on the plate. Counter dining is available, offering a front-row view of the brigade at work, and the restaurant is wheelchair accessible. DILL notes that due to the intricacy of its menu, it cannot accommodate vegans or dairy-free diets — but will work around other allergies if informed in advance.

A meal that tells a story

More than a meal, DILL offers a journey through Iceland’s nature and culture. Every course respects the ingredient, the farmer, and the tradition. For anyone seeking a profound taste of Icelandic cuisine, this is a destination — refined, honest, and deeply rooted in the land.