8 Iceland Restaurants to Book in 2025

Forget fermented shark and whale meat – Reykjavík has evolved into a culinary destination worthy of a week’s exploration. Beyond the island’s iconic Blue Lagoon, the capital’s food scene boasts a handful of restaurants recommended in the Michelin Guide. Whether you’re going for a geothermal soak or to stroll Rainbow Street, here’s your guide to Reykjavík’s best eats.

Dill Restaurant

Courtesy of Dill

Some wonder why the Vikings settled on this rocky, enigmatic island; after you sample the groundbreaking food of Gunnar Karl Gíslasson, the chef behind Reykjavík’s most famous restaurant, a nuanced picture of the country’s bounty emerges. From a pure, creamy hand-harvested scallop from the remote Swan Fjord in northwest Iceland, to the woodsy aroma of spruce oil drizzled atop a tender taste of whelk, to a bite of potato cake topped with dill ice cream, the food at Dill captures the hard but beautiful life Iceland’s denizens have lived. Gíslasson, who landed the country’s first Michelin star, recently earned a Green Michelin star for his commitment to sustainable sourcing, foraging, upcycling, and recycling.

Oto

Courtesy of OTO

A pink neon swirl suspended from the ceiling at Oto evokes the purple-tinted edges of the Northern Lights. Or perhaps the light plays into the trendy look of this new, contemporary restaurant merging Japanese techniques and flavors with Italian and Icelandic dishes. Start with the tender Hokkaido milk bread and trio of dips, including a whipped tofu that will change your mind on soy milk spread. End with the Amalfi lemon – give it a quick crack to reveal the lemon, almond, and mint sorbet inside.

Skál!

Courtesy of Skal!

This wine bar, restaurant, and community hangout started in a Reykjavík food hall. Immense popularity pushed the owners to upgrade into a cozy corner space on Njálsgata street, just a short stroll from Laugavegur, the city’s main drag. On a cold Monday night, Skál! buzzes, with patrons sipping on funky and fun natural wines like A-Miami Vice, an unusual blend of Pinot Noir and Aligoté from Burgundy. The food is as big a draw as the drinks, thanks to head chef Thomas Lorentzen, whose pedigree includes Kadeau in Copenhagen. Don’t miss the cod wing slathered in hot sauce.

Keimur Café

Courtesy of Keimur Cafe at Sky Lagoon

Iceland’s bathing culture dates back 800 years to the time of the Sagas when Vikings settled its rocky shores in the Middle Ages. Ever since, Icelanders have enjoyed socializing in geothermally heated waters, including at Reykjavik’s Sky Lagoon. After a soak in the lava rock infinity pool or completing the seven-step Skjól Ritual, guests gather at Keimur Café to sip beer, wine, or coffee. The café features an all-day menu with fresh baked goods from Sandholt, one of Iceland’s oldest bakeries, including croissants, tarts, and a gravlax bagel that rivals New York City’s finest.

ÓX and Amma Don

Courtesy of Ox

To find Michelin-starred Óx, seek out the subterranean speakeasy, Amma Don. Whisper the password through the intercom, and the gates reveal a mid-century lounge replicating an Icelandic living room from the ‘70s. This vibe is precisely the intent of chef Thráinn Freyr Vigfússon who sourced furniture from his grandmother’s house for the setting. While anyone can make an appointment for an inventive cocktail or glass of Champagne at Amma Don, the lounge serves as a prelude to ÓX’s 17-seat, 17-course experience on the opposite side of a second hidden door. At the center of Óx sits Vigfússon’s ancestral family kitchen. The layout allows chefs to interact with guests, cooking while explaining the provenance of some of the freshest produce and seafood served in Reykjavík.

Moss

Courtesy of Moss Restaurant

The Michelin-starred restaurant at upscale hotel The Retreat at Blue Lagoon features the inventive New Nordic food of chef Agnar Sverrisson. Go for the tasting menu and premium wine pairing (which costs premium money in Iceland) for the ultimate dining experience. Dimly lit by slender golden pendants hovering above each table, the elegant yet spare room features transporting views over the nearby lava fields (except in winter, when the sun sets early.) Dishes at Moss blend superlative Icelandic ingredients like langoustine seasoned with black lava salt or seared cod topped in caviar, with little Italian luxuries from white Alba truffles to Sicilian olive oil. Carved out of the lava rocks, the wine cellar has an incredible 900 labels and 5,000 bottles in one of the world’s most unusual settings.

Tides and Tolt

Courtesy of Tides

In the city’s swankiest new hotel, The Reykjavik EDITION, Tides attracts both travelers and locals to its convivial bar and cozy interior. The menu leans heavily on Icelandic seafood from arctic char, cod, and salmon to langoustines, while satisfying meat eaters with local lamb and large cuts of steak, including an eye-popping dry-aged grass-fed Icelandic Tomahawk steak. Housemade pasta, a nod to the international clientele, stays rooted in local flavors, whether gnocchi smothered in braised Icelandic lamb sauce or lobster ravioli with feykir cheese.

Don’t miss a drink at the hotel’s secret cocktail bar, Tolt, where locals linger in festive dress after a night at the nearby Harpa concert hall.

Sümac

The boisterous little sibling to ÓX, Sümac has proven to be a hit with Icelanders since opening in 2017, even inspiring a cookbook from chef Thráinn Freyr Vigfússon. The concept weaves Eastern Mediterranean and Middle Eastern techniques and spices with Icelandic ingredients, served in a bustling, semi-industrial space thanks to open views of the kitchen and grill and exposed ductwork. Standout dishes include grilled flatbread with hummus, sweet and savory brussels sprouts seasoned in mustard molasses and dukkah seeds, salmon topped in Aleppo butter, and tender lamb ribs. The wine list meanders from Lebanon to Sicily to Spain.

Source link