The Best Fine Dining in Reykjavik (2026)

Reykjavik is not a city you associate with fine dining. There are no Michelin inspectors permanently stationed here, no culinary schools pumping out graduates by the hundreds, and the entire metropolitan area has fewer residents than a mid-sized European suburb. And yet, this small capital on the edge of the Arctic has produced one of the most compelling high-end restaurant scenes in Northern Europe — built on extraordinary raw ingredients, a willingness to experiment, and a generation of chefs who trained abroad and came home with ambition.

Iceland's only Michelin star has belonged to the same restaurant since 2017. But the story does not end there. A handful of kitchens now operate at a level that would earn recognition in any city, pushing tasting menus that draw on fermentation, foraging, geothermal cooking, and a deep connection to the landscape. If you are planning a special evening in Reykjavik, you have more excellent options than you might expect. For those who want to experience the scene with some guidance, a Reykjavik food and culture walking tour provides useful context on the city's culinary evolution.

The Michelin Star

Dill

Dill is where Reykjavik fine dining begins and ends — or at least, where the conversation must start. Iceland's only Michelin-starred restaurant has held that star since 2017, and chef Gunnar Karl Gislason has used the years since to refine rather than reinvent. The format is a seven-to-ten course tasting menu built exclusively from Icelandic ingredients: highland lamb, langoustine from Hofn, foraged herbs from the Westfjords, fermented dairy, wild Arctic char. No imported truffles, no Japanese wagyu — everything on the plate comes from this island.

The dining room seats around 30 guests in an intimate, pared-back setting. Service is knowledgeable without being stiff. Expect to pay ISK 25,000-30,000 (EUR 165-200) per person for the tasting menu before wine pairings.

Book well in advance. Reservations open months ahead and fill quickly, especially during summer.

The Contenders

These restaurants operate at a level that puts them firmly in the same conversation as Dill — and on any given evening, you might prefer one of them.

OX

OX is the restaurant that most chefs in Reykjavik name when you ask them where they eat on their night off. The concept is deceptively simple: a small, open-kitchen space serving a set tasting menu that changes with what arrives from the harbour and the farms each morning. There is no printed menu — you sit down and the kitchen feeds you. The cooking is precise, Nordic-influenced, and built around texture and contrast. Portions are generous for a tasting format. It feels less performative than Dill, more like being invited into a particularly talented friend's kitchen. Expect to pay around ISK 22,000-26,000 (EUR 145-170) per person.

Nostra

Nostra has quietly become one of the most exciting kitchens in the city. The tasting menu — typically seven or eight courses — leans into fermentation and preservation techniques with a confidence that borders on obsession. Pickled, cured, smoked, dried: the flavours are intense and layered in ways that reward attention. The wine pairings are thoughtfully chosen and include some unexpected natural wines. The restaurant occupies a handsome space on Laugavegur, and the atmosphere strikes a good balance between serious and relaxed. Around ISK 20,000-24,000 (EUR 130-160) for the full experience.

Tides

Tides at the Reykjavik Marina hotel represents the newer wave of Reykjavik fine dining — polished, confident, and focused on sustainability without making it a marketing exercise. The menu draws heavily on seafood from Faxafloi bay and seasonal produce, presented with a clean, modern Nordic aesthetic. The harbour-side location adds atmosphere, particularly during the long summer evenings. A relative newcomer that has earned its place among the city's best. Tasting menus run ISK 18,000-22,000 (EUR 120-145).

Seafood-Focused Fine Dining

Iceland sits in some of the richest fishing waters in the North Atlantic. It would be strange if the fine dining scene did not reflect that — and it does, emphatically.

Sjavargrillid

Sjavargrillid — the Seafood Grill — does exactly what the name promises, but at a level that elevates it well beyond a simple fish restaurant. The langoustine tails, grilled simply with butter and herbs, are among the best things you can eat in Reykjavik. The catch of the day is always worth ordering. The wine list is impressive and the service is polished. Housed in a charming old building on Skolavordustigur, the setting matches the ambition. Main courses run ISK 6,500-9,500 (EUR 43-63).

Fiskfelagid

Fiskfelagid — The Fish Company — occupies a beautiful cellar space and takes Icelandic seafood on a journey through global flavours. The menu is structured by world regions, with dishes inspired by South American, Asian, and Scandinavian traditions, all built around local catch. The combination sounds gimmicky on paper, but works remarkably well in practice. The pan-fried arctic char with Japanese-inspired accompaniments is a standout. A strong choice if you want seafood with creativity. Expect ISK 6,000-9,000 (EUR 40-60) for mains.

Fish Market

Fish Market blends Icelandic seafood with Japanese technique in a way that has attracted a loyal following since its opening. The sushi and sashimi use impeccable local fish — the langoustine nigiri is exceptional — while the hot dishes draw on both Nordic and East Asian traditions. The restaurant is stylish without being pretentious, and the bar programme is excellent. Mains and sharing platters run ISK 5,500-8,500 (EUR 36-56).

The Establishments

Grillid

Grillid has been a fixture of the Reykjavik fine dining scene for decades. Perched on the eighth floor of the Saga Hotel, it offers panoramic views across the city and Faxafloi bay that would justify the visit even if the food were ordinary — but the food is far from ordinary. The kitchen takes a classic European approach to Icelandic ingredients, with particular strength in beef and seafood. The wine cellar is one of the deepest in Iceland. This is where Icelanders go for milestone birthdays and anniversaries. Mains ISK 7,000-12,000 (EUR 46-80).

Grillmarkadurinn

Grillmarkadurinn — The Grill Market — sits in a dramatic subterranean dining room with exposed stone walls and moody lighting. The open grill is the centrepiece, and the kitchen uses it with confidence: dry-aged Icelandic beef, whale (controversial but traditional), langoustine, and lamb all benefit from the live-fire treatment. The atmosphere is more energetic than some of the other restaurants on this list, making it a good choice when you want fine dining without the hush. Mains ISK 6,000-10,000 (EUR 40-66).

Apotek

Apotek occupies the former pharmacy building on Austurstræti — hence the name — and operates as a stylish brasserie that blurs the line between fine dining and smart-casual. The menu covers a broad range, from excellent burgers to refined fish dishes and well-executed steaks. It is the kind of place where you can dress up or keep it relaxed and feel equally at home either way. The cocktail programme is strong, and the weekend brunch has a following. Mains ISK 5,000-8,000 (EUR 33-53). A versatile pick.

What to Expect

Pricing. Fine dining in Reykjavik is expensive by most standards, though not outrageous by Scandinavian metrics. A tasting menu at the top restaurants runs ISK 20,000-30,000 (EUR 130-200) per person before wine. A three-course dinner at the other restaurants on this list will typically cost ISK 12,000-18,000 (EUR 80-120) per person with a glass or two of wine.

Dress code. Reykjavik is relaxed. Smart-casual is appropriate everywhere on this list — dark jeans and a nice top will not look out of place even at Dill. That said, Icelanders do like to dress up for a night out, and you will not feel overdressed in a blazer or cocktail dress at Grillid or OX.

Booking. Reserve ahead for Dill (weeks or months), OX, Nostra, and Sjavargrillid. The others can often accommodate walk-ins on weeknights, but booking is always safer, especially in summer.

Wine. Alcohol in Iceland is taxed heavily. Expect to pay ISK 2,000-3,500 (EUR 13-23) per glass. Wine pairings with tasting menus range from ISK 12,000-18,000 (EUR 80-120). If budget matters, the house wines are usually well-chosen and offer the best value.

If you would like someone to guide you through the fine dining scene, a Reykjavik dinner experience tour can be a good introduction — particularly if you are visiting for the first time and want to sample several restaurants in a structured way.

How We Chose

This list was compiled through repeated visits across multiple seasons, conversations with local food professionals, and close attention to consistency over time. We focused on restaurants where the ambition is matched by execution — where the ingredients, technique, and service all operate at a level that justifies premium pricing. We did not accept complimentary meals or payment from any restaurant listed. The order within each section reflects our assessment of overall quality, but all ten restaurants here are places we would confidently recommend for a special evening.

Last updated: February 2026.