Matarkjallarinn / Foodcellar
An atmospheric grill and cocktail bar in a 160-year-old cellar on Adalstraeti, where Icelandic brasserie cuisine meets live music and expertly mixed drinks.
Some restaurants are about the food. Some are about the space. Matarkjallarinn manages to be convincingly about both. Set in the cellar of a 160-year-old building on Adalstraeti — quite literally the oldest street in Reykjavik — this grill and cocktail bar has turned what could be a gimmicky location into something genuinely atmospheric.
The Setting
Walking down the stairs into Matarkjallarinn feels like descending into a different era. The stone walls, candlelight, and low ceilings create an intimacy that is difficult to manufacture. Art hangs on the walls, live piano drifts through the room, and the overall effect is something between a sophisticated dinner party and a very good speakeasy. It works remarkably well.
The Food
The kitchen operates in what might be called Icelandic brasserie style — high-quality local ingredients treated with respect and a touch of flair. The grilled lamb is consistently excellent, with that particular richness that Icelandic free-range lamb provides. Seafood dishes are equally strong, drawing from whatever is fresh and available. The homemade bread that arrives at the start of your meal sets an early high standard that the rest of the menu consistently meets.
Portions are generous enough that you will not feel shortchanged, but refined enough that this clearly is not casual dining territory. The tasting menu, when available, is worth considering for a special occasion.
The Cocktails
The bar programme deserves its own mention. The cocktails are inventive without being absurd, and the bartenders clearly know their craft. If you arrive early, starting with a drink at the bar before moving to your table is the right call. The cocktail list changes seasonally, incorporating Icelandic herbs and berries when available.
Practical Tips
Reservations are not technically mandatory, but showing up without one on a Friday or Saturday evening is optimistic at best. Book ahead, particularly during summer months when every restaurant in central Reykjavik fills up. The location at Adalstraeti 2 is shared with several other establishments, so look for the cellar entrance specifically. Expect to spend ISK 10,000 to 15,000 per person for a full dinner with drinks — not cheap, but this is Reykjavik, and for this quality of food and atmosphere, it represents fair value.
Come for dinner, stay for a cocktail. Or come for a cocktail and end up staying for dinner. Either way works.
Frequently Asked Questions
- What kind of restaurant is Matarkjallarinn?
- Matarkjallarinn, also known as Food Cellar, is a grill and cocktail bar serving Icelandic brasserie-style food. The menu features local ingredients like lamb, seafood, and game, prepared with skill and presented elegantly.
- Should I make a reservation at Matarkjallarinn?
- Yes, reservations are strongly recommended, especially on weekends and during the summer tourist season. The restaurant is popular with both locals and visitors, and walk-in availability can be limited.
- Does Matarkjallarinn have live music?
- Yes. Live piano music is a regular feature, adding to the atmosphere of the candlelit cellar space. The combination of food, art, and music is central to the experience.
- How expensive is Matarkjallarinn?
- Main courses range from approximately ISK 4,000 to 8,000. With cocktails and starters, expect to spend ISK 10,000 to 15,000 per person. It is on the higher end for Reykjavik, but the quality and atmosphere justify the price.
- Where exactly is Matarkjallarinn located?
- The restaurant is in the cellar of the building at Adalstraeti 2, one of the oldest buildings in Reykjavik. The entrance is at street level, with stairs leading down to the dining area.
- Does Matarkjallarinn have vegetarian or vegan options?
- Yes. The menu includes vegetarian and vegan-friendly options, as well as gluten-free dishes. The kitchen is accommodating to dietary requirements if you inform them in advance.
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