OTO

OTO is the restaurant Reykjavik needed but did not know it was missing. In a dining scene dominated by seafood and lamb, OTO puts vegetables at the centre of the plate — not as a concession to dietary trends, but as a genuine creative statement. The result is one of the most interesting and forward-thinking restaurants in the city.

The Food

The menu is built around small plates designed for sharing. A roasted celeriac might arrive with the depth and complexity you would expect from a slow-braised meat dish. A beetroot preparation could rival any starter at a fine dining restaurant. Carrots, turnips, and cabbage — ingredients most kitchens treat as supporting cast — become the main event here, treated with technique and imagination that elevates them beyond what you thought root vegetables could achieve.

Fish and occasional meat dishes appear alongside the vegetable-focused plates, and they are excellent. But the vegetables are why you come, and they are why you will come back.

The Wine

OTO's natural wine list is among the best in Reykjavik. The selection leans towards smaller European producers working with minimal intervention, and the staff are knowledgeable enough to guide you towards something that complements what you are eating. It is a wine list that rewards curiosity.

Practical Tips

Order three to four plates per person and share everything. Let the staff guide you if you are unsure — they know the menu intimately. Reserve for weekends; weekday walk-ins are usually fine. The atmosphere is relaxed and informal, with a soundtrack that leans towards good taste without trying too hard.

OTO is essential for anyone who believes vegetables deserve better than side-dish status.