Kol Restaurant

On a street best known for tourist shops and the walk up to Hallgrimskirkja, Kol stands out as something more substantial. This is a restaurant with genuine culinary ambition — a New Nordic approach to Icelandic ingredients that manages to be creative without being pretentious, and modern without losing sight of where it is.

The Philosophy

Kol's kitchen operates on a principle that sounds simple but is hard to execute: take the best Icelandic ingredients and prepare them in ways that are both respectful and surprising. Arctic char, langoustine, free-range lamb, and seasonal vegetables form the foundation. The treatment is where things get interesting — influences from Japan, South America, and elsewhere appear in preparations and garnishes, but always in service of the central ingredient rather than competing with it.

The Food

The menu changes seasonally, which is both a feature and a minor frustration if you return hoping to repeat a specific dish. The Arctic char is a consistent highlight — prepared with the kind of delicate touch that brings out the fish's natural sweetness. The lamb, in its various incarnations, showcases why Icelandic lamb has such a strong reputation. Starters are designed for sharing, and the tasting menu, when available, provides the most complete expression of what the kitchen can do.

Lunch offers a more accessible entry point, with lighter dishes and lower prices. If budget is a consideration, the lunch service delivers much of the same quality at a friendlier price point.

The Cocktails

The bar at Kol deserves attention beyond its supporting role. The cocktail list draws on Nordic botanicals, Icelandic herbs, and the kind of creative ingredient combinations that work because someone clearly tested them thoroughly first. The bartenders are knowledgeable and happy to guide you through the list. Arriving thirty minutes before your dinner reservation for a cocktail at the bar is the correct approach.

The Space

The interior is modern and warm — clean lines, natural materials, and lighting that manages to be atmospheric without being dim. The Skolavordustigur location provides a front-row seat to Reykjavik's foot traffic, and the walk back to your accommodation after dinner is scenic regardless of direction.

Practical Tips

Reserve ahead, particularly for dinner on weekends. Lunch is easier to walk into and offers excellent value. The split service means the restaurant closes between 14:30 and 17:00 — plan accordingly. Kol is a strong choice for a special dinner in Reykjavik, delivering the kind of experience that justifies a higher price point without the stiffness that sometimes accompanies it.