Reykjavik’s 10 Best Restaurants

Nestled on the edge of Vatnsmyri, Reykjavik’s urban wetland and wild bird reserve, DILL Restaurant serves New Nordic fare, a cuisine that promotes local food cultures and seasonal ingredients. The brainchild of chef Gunnar Karl Gislason and sommelier Olafur Orn Olafsson, DILL is situated in Nordic House, one of Reykjavik’s premier cultural venues designed by Finnish architect Alvar Aalto. Guests can expect classic Nordic ingredients with a contemporary twist at lunchtime, such as meatballs and plokkfiskur, a hearty fish stew. The dinner menu changes weekly with three, five and seven courses available, as well as the option of a matching wine menu. Some of DILL’s most innovative recipes include baked rutabaga with cheese foam and crispy millet and a celeriac and herb cream with lojrom caviar, cress and goats cheese.

Grillmarkadurinn, or The Grill Market resides in a faithful reconstruction of Reykjavik’s art nouveau Nyja Bio (New Cinema), which stood in the restaurant’s location from 1920 until 1998 when it was destroyed by a fire. Grillmarkadurinn’s artistic and luxurious design, based on Icelandic elements like rock and water, provides a modern but comfortable setting, while its comfortable lounge area offers a range of cocktails and wines. Top Icelandic chefs Hrefna Rosa Saetren and Gudlaugur Frimannsson serve up a range of meat, fish and game grill dishes. Those with an adventurous palate may like to sample the minke whale steak or puffin and reindeer mini burgers.

Grillmarkadurinn, Laekjargata 2A, 101 Reykjavik, +354 571 7777

A trip to Reykjavik wouldn’t be complete without sampling some of Iceland’s world class seafood. Fiskfelagid, a cozy restaurant in the basement of the Zimsen building serves not only Icelandic seafood but also fish dishes from across the globe. The historic Zimsen building dates back to 1884 and was originally located a couple of streets away before it was moved to its current location underneath a quaint bridge. While the building was undergoing renovation, part of Reykjavik’s old harbor was unearthed and transformed into a work of art within the restaurant grounds by local artist Hjorleifur Stefansson. Patrons can relax in Fiskfelagid’s comfortable booths while snacking on Icelandic salted cod and burnt langoustines or the Malaysian inspired blackened monkfish with lobster spring roll.

Just a short walk away from Reykjavik’s old city main square and the Icelandic parliament is Skolabru, a contemporary restaurant serving Icelandic cuisine with Mediterranean influences. Skolabru is located in a large, traditional wood clad house dating back to 1907, built by Iceland’s then Surgeon General Jonas Jonassen for his daughter Sophia. Try the seawolf with mango, chilli and ginger sauce or the grilled rump of lamb with Bernaise sauce followed by the popular chocolate soufflé.

Skolabru, Posthusstraeti 17, 101 Reykjavik, +354 511 1690

Located in Reykjavik’s scenic Old Harbor, which is fast becoming a vibrant quarter of the city, MAR Restaurant features a menu inspired by South American and southern European cuisines. Dishes such as the beef tenderloin with truffle Madeira glaze and mushroom risotto with pan fried lobster have proved popular with customers, as has the restaurant’s extensive wine list. Taking its name from the Latin word for ‘sea’, MAR’s interior was conceived by Reykjavik-based designers Hafsteinn Juliusson and Karitas Sveinsdottir and features black treated wood panels faithful to the décor of old harbor houses in the area. Ceramic designer Gudny Hafsteins created MAR’s custom tableware, while graphic designer Siggi Odds designed marine-inspired artwork for the restaurant. Works by both artists are available for purchase in the neighboring design store, Myrin.

Since it first opened its doors in 1965, the Gallery Restaurant in Hotel Holt has established itself as a mainstay in Reykjavik’s fine dining scene. Named after the numerous traditional Icelandic paintings that adorn its walls, it won the title of Best Restaurant in Iceland 2012, awarded by The Nordic Prize. Chef Fridgeir Ingi Eiriksson, who has worked at several Michelin starred restaurants,  concocts Icelandic fare such as reindeer with fresh cep and truffle honey and Hlidarberg duck with honey glazed melon, as well as dishes with a more international feel like the kangaroo steak, red beetroot dumplings and fried bok choy. Light snacks, including cured salmon tapas, are available from the bar from 4pm each day.

Gallery Restaurant, Hotel Holt, Bergstadastraeti 37, 101 Reykjavik, +354 552 5700

Perlan, the striking glass dome structure situated on Oskjuhlio hill, is one of the city’s most recognizable buildings. Over 176,000 trees have been planted on the hillside surrounding Perlan, creating a rare woodland setting in urban Reykjavik, complete with bicycle and walking paths. The restaurant itself sits on a revolving floor on top of the city’s hot water storage tanks and provides breath taking 360-degree views of Reykjavik. Head chef Stefan Eli Stefansson and his team serve a seasonal four course menu as well as varied, buffet style food featuring local Icelandic delicacies including reindeer meatballs, wild goose breast and Skyr cake.

© Perlan