Dill

When the Michelin Guide awarded its first star to an Icelandic restaurant in 2017, no one was surprised the honour went to Dill. Now at its new home on Laugavegur 59, Dill has been the standard-bearer for New Nordic cuisine in Iceland since it opened in 2009 — and it remains the country's only Michelin-starred restaurant to this day.

What to Expect

Walking into Dill, you immediately sense that this is somewhere special. The dining room is intimate and understated — raw wood, soft lighting, and the kind of quiet confidence that only comes from a kitchen that knows exactly what it's doing. Tables are spaced generously, conversation flows easily, and the service strikes a rare balance: knowledgeable without being stiff, warm without being intrusive.

Chef Gunnar Karl Gíslason is the creative force behind Dill. Having trained in some of Europe's finest kitchens before returning to his homeland, Gíslason built Dill around a single guiding principle: use only what Iceland provides. That means no imported truffles, no Spanish olive oil, no French butter. Everything on the plate — every herb, every cut of meat, every dairy product — comes from Icelandic soil or Icelandic waters. It sounds like a constraint. In practice, it reads as a revelation.

The Menu

Dill offers a single tasting menu of seven to ten courses, changing with the seasons and the availability of ingredients. On a typical evening you might encounter:

• Skyr and dill oil: a cool, refreshing amuse-bouche that sets the tone for what follows — deceptively simple, startlingly precise
• Langoustine from Höfn: barely cooked, served with a broth of fermented barley and wild herbs gathered from Icelandic hillsides
• Lamb from the highlands: slow-cooked shoulder or rack from sheep that roam free in Iceland's interior, paired with preserved crowberries and a sauce built from roasted bones
• Skate with brown butter: a nod to Iceland's centuries-old tradition of preserving and fermenting fish, reimagined with French technique
• Skyr parfait: a dessert that closes the circle — the same ingredient that opened the meal, transformed into something rich and deeply satisfying

A curated wine pairing is available and strongly recommended. The sommelier works with natural and biodynamic producers who share Dill's philosophy of minimal intervention.

Practical Tips

Reservations are essential. Dill seats just 30 guests per service and books out weeks — sometimes months — in advance. Reserve online through the restaurant's website or email directly. Walk-ins are not accepted.

Budget accordingly. The tasting menu runs approximately ISK 25,000–30,000 per person (around €175–€210), with the wine pairing adding a similar amount. It is a significant investment, but for a once-in-a-trip meal, most guests leave feeling it was worth every króna.

Timing matters. Dill opens Wednesday through Saturday only, with a single evening service beginning at 18:00. Allow at least three hours for the full experience — this is not a place to rush.

If you visit Iceland with even a passing interest in food, a dinner at Dill should be at the top of your list. It is not just the best restaurant in Iceland. On its best nights, it is one of the most compelling dining experiences in Northern Europe.