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.