Dill Restaurant

Dill Restaurant holds Iceland's first Michelin star, earned under chef Gunnar Karl Gíslason and continued by the kitchen team he trained at Hverfisgata 12 in downtown Reykjavík. The restaurant built its reputation on New Nordic technique applied to Icelandic raw materials — fermented, cured, and foraged ingredients from the island's coastline, highlands, and farms replace imported staples wherever possible. The signature format is a multi-course tasting menu built around seasonal Icelandic lamb, langoustine, and root vegetables, plated with the restrained, ingredient-forward presentation associated with the wider New Nordic movement. The dining room seats a small number of guests in an understated, Scandinavian-styled space with muted tones, wood surfaces, and quiet, attentive service rather than spectacle; dress is smart casual, and the noise level stays low enough for conversation. Wine pairings lean on small European producers and are curated to match the tasting menu course by course. Because Dill operates only a handful of tables across four nights a week and draws visitors from well beyond Reykjavík, securing a seat typically requires booking several weeks ahead, and popular dates can sell out months in advance during the summer high season.