The Best Pizza in Reykjavik (2026)

Pizza in Iceland is expensive. There is no getting around it. A decent pie in Reykjavik will cost you ISK 3,000-5,000 (EUR 20-33), and a proper sit-down pizza dinner with a drink can easily clear ISK 7,000 (EUR 46) per person. That is the bad news. The good news is that the pizza itself has become genuinely excellent -- far better than you might expect from a volcanic island in the middle of the North Atlantic.

The explanation is partly cultural and partly practical. Icelanders have embraced pizza as enthusiastically as any European nation, and the country's clean water and high-quality dairy produce dough and cheese that are difficult to fault. Over the past decade, a wave of wood-fired pizzerias has elevated Reykjavik's pizza scene from adequate to genuinely impressive. Whether you want a blistered Neapolitan margherita or a late-night slice to soak up a night on Laugavegur, the city has you covered.

Here is where to find the best pizza in Reykjavik -- and one option beyond the capital.

Wood-Fired and Artisan

Eldsmidjan

Eldsmidjan is the pizza that serious food people in Reykjavik recommend first. Tucked into a small, atmospheric space on Bragagata, it operates a proper wood-fired oven that produces pizzas with a charred, blistered crust and a soft, pillowy centre. The dough is fermented for 48 hours, and you can taste the difference -- it has a complexity and chew that faster doughs simply cannot match.

The menu is not enormous, but it does not need to be. The margherita is a near-perfect expression of the form: San Marzano tomatoes, fior di latte, fresh basil, and good olive oil on that extraordinary crust. The diavola adds a proper kick of heat. Toppings are high-quality and applied with restraint -- this is a kitchen that understands that great pizza is about balance, not pile-on.

The space is small and does not take reservations for smaller parties. Expect a wait during peak hours, especially on Friday and Saturday evenings. Arrive early or late.

Best for: The best wood-fired pizza in Iceland Price: ISK 2,800-4,200 (EUR 18-28) per pizza Try: The margherita -- the truest test of any pizzeria

Flatey Pizza

Flatey Pizza takes a different approach from Eldsmidjan and is equally successful. Where Eldsmidjan channels Naples, Flatey draws more from the Roman tradition -- thinner, crispier, with a sourdough base that has a distinctive tang. The restaurant occupies a bright, modern space in the Hlemmur Matholl food hall (and has a standalone location), and the open kitchen lets you watch the pizzas being assembled and fired.

The toppings are more adventurous here. Smoked Arctic char with creme fraiche works better than it has any right to. Mushroom and truffle oil is rich without being overwhelming. And the classic pepperoni is executed with the precision of a kitchen that takes even simple things seriously. The sourdough crust is the star, though -- tangy, crisp, and light enough that you could reasonably eat a whole pizza and not feel defeated.

Best for: Sourdough-crust pizza with creative toppings Price: ISK 2,600-4,000 (EUR 17-26) per pizza

Eldofninn

Eldofninn is Reykjavik's most traditionally Italian pizzeria. The chef trained in Italy, and it shows in every aspect of the operation: the dough, the imported ingredients, the wood-fired oven that dominates the small kitchen. The pizza napoletana is textbook -- leopard-spotted cornicione, just the right amount of sauce, fresh mozzarella that melts into pools. The pasta dishes are strong too, making Eldofninn a good choice if your party includes someone who does not want pizza (such people exist, apparently).

Best for: Authentic Italian pizza and pasta Try: The pizza napoletana or the four cheese

Casual Pizza

Gamla Smidjan Pizzeria

Gamla Smidjan is one of the oldest pizzerias in Reykjavik, and its longevity is well-earned. Located in a characterful basement on Lekjargata, it serves thick, generous, American-influenced pizza -- the kind with a substantial crust, generous toppings, and enough cheese to satisfy the hungriest traveller. This is not refined pizza-making, and it does not pretend to be. It is hearty, reliable comfort food in a cosy setting, and it fills the gap perfectly after a long day of sightseeing in cold weather.

The lunch special -- a pizza slice with a drink -- is one of the better value meals in central Reykjavik.

Best for: Hearty, filling pizza in a cosy basement setting Price: ISK 2,400-3,600 (EUR 16-24) per pizza

Karolina Craft Bar & Cafe

Karolina is primarily a craft beer bar, but the pizza menu is strong enough to stand on its own. The pies are made fresh and serve as ideal accompaniments to the rotating tap list of Icelandic and international craft beers. The crust is thin and crisp, the toppings are straightforward, and the portions are generous. If you are looking for a place where you can have two or three excellent beers alongside a proper pizza in a lively atmosphere, Karolina is hard to beat.

Best for: Pizza and craft beer together Try: Whatever is on the seasonal tap list alongside a pepperoni

Kexland

Kexland sits inside the KEX hostel, which gives it a young, energetic atmosphere and an international crowd. The pizza is solid rather than spectacular -- good dough, decent toppings, fair portions. What makes it worth including is the combination of quality, price, and vibe. This is a good place to eat alone (the bar seating is sociable), to meet people, or to refuel between activities without breaking the bank. The brunch is also good.

Best for: Casual, sociable pizza in a hostel bar setting Price: ISK 2,200-3,400 (EUR 14-22) per pizza

Rossopomodoro

Rossopomodoro is a Neapolitan chain that has expanded to Reykjavik, and it delivers consistent, if unsurprising, pizza. The dough is imported (in a sense -- they use the same recipe and techniques as the Naples original), the oven is proper, and the margherita is perfectly competent. It will not change your life, but it will never disappoint you either. If you know Rossopomodoro from elsewhere in Europe, you know exactly what to expect, and that predictability has value when you are hungry and pressed for time.

Best for: Reliable Neapolitan chain pizza, no surprises Location: Laugavegur, Reykjavik

Budget Pizza

Domino's Pizza Reykjavik

Let us be honest: Domino's makes this list not because the pizza is remarkable, but because it is the most affordable option in a city where affordable pizza barely exists. A large pizza here runs ISK 2,000-3,000 (EUR 13-20), which is genuinely cheap by Reykjavik standards. The quality is exactly what you expect from Domino's -- consistent, inoffensive, available for delivery. If you are on a tight budget, staying in an apartment, or simply need food at midnight without leaving your accommodation, it serves a purpose. No shame in it.

Best for: Late-night delivery or budget-conscious travellers

Beyond Reykjavik

Blackbox Pizzeria (Akureyri)

If your travels take you north, Blackbox Akureyri Pizzeria is the best pizza in Iceland's second city. The wood-fired oven produces properly blistered Neapolitan-style pies, and the toppings make clever use of local ingredients. It is a welcome discovery after hours of Ring Road driving, and the quality would hold up well against the best Reykjavik has to offer.

Best for: Excellent pizza on the Ring Road

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Tips for Pizza in Reykjavik

Lunch deals are your friend. Several pizzerias offer lunch specials between 11:30 and 14:00 that are significantly cheaper than evening prices. Gamla Smidjan's lunch slice-and-drink deal is particularly good value.

Sharing works. Most Reykjavik pizzas are large enough for two people, especially if you order a side. Splitting a pizza and a salad at Flatey or Eldsmidjan is one of the more affordable ways to eat well in central Reykjavik.

Book for Eldsmidjan. The other pizzerias listed here are usually walk-in friendly, but Eldsmidjan fills up fast. If you have your heart set on it, arrive before 18:00 or resign yourself to a wait.

If you want to explore the wider Reykjavik food scene, including pizza stops, a Reykjavik food tasting tour is a good way to sample several places in one evening and pick up local recommendations from your guide.

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How We Chose

We ate a lot of pizza to compile this list -- more than was probably necessary, but we believe in thoroughness. Our criteria were straightforward: crust quality, ingredient sourcing, value relative to price, and the overall experience of eating there. We weighted crust heavily, because crust is where the real skill lies. A pizzeria can hide behind toppings; it cannot hide behind dough. Every restaurant on this list was visited at least twice, on different occasions, to ensure consistency. We paid for every meal ourselves.

Last updated: February 2026.