The story
On Hverfisgata, in the heart of Reykjavík, Hosiló operates with a precise, almost radical simplicity. It is a small place – the kind where the kitchen’s reach is directly felt at the table. The menu changes every Thursday, ensuring that even regulars encounter something new. A Saturday brunch runs from 11:30 to 16:00, extending the week’s rhythm into the weekend.
The cooking is modern cuisine, grounded in clear, bold flavours. A recent selection included chilli cakes with split peas, coriander, and lemongrass; smoked Arctic char with blood orange, asparagus, and spring onion; tagliatelle all’aglio orsino with eringi mushroom, peas, and tomatoes; Argentinian red shrimps with chilli, garlic, mango, and tenderstem; and flank steak with green chilli sauce, fries, and side salad. Desserts are equally direct: walnut pie with whipped cream, vanilla ice cream with chocolate and Italian meringue, or a simple Comté with rye bread.
The wine list is concise, with a glass starting at 1,750 kr., and cocktails include a Sbagliato, Gin Sour, Margarita, Old Fashioned, and Espresso Martini, each 3,200 kr. The space is intimate, the service unpretentious. In 2026, Hosiló received a Michelin recommendation, which fits naturally: the kitchen’s confidence in its weekly turnover and its ability to deliver clean, contemporary plates without fuss.
The restaurant is open Thursday through Saturday from 11:30. For larger parties, bookings are handled by email or phone. The takeaway tag on the listing simply means Hosiló is also available for pick-up, though the real draw is sitting in that small room and letting the week’s menu surprise you.
Recognition
Ambience
Details
Location
