Best Tasting Menus in Reykjavík

Apotek Kitchen + Bar

Apotek Kitchen + Bar belongs to Reykjavík’s central dining circuit, where North Atlantic seafood, lamb, dairy and greenhouse-grown produce shape the city’s modern restaurant identity. Its kitchen-and-bar format suits travellers who want a polished downtown meal without committing to a tasting-menu evening, while its Austurstræti location places it in the capital’s compact restaurant core.

Brút

Exceptional wine program

Inside the Radisson Blu 1919 Hotel on Pósthússtræti, Brút operates at the upper end of Reykjavík's modern dining tier, holding a 2025 Michelin Plate and back-to-back Star Wine List recognition in 2022. The kitchen works primarily with Icelandic seafood in purity-forward preparations, while a wine list spanning established labels and more unconventional selections makes it a credible destination for serious drinkers as much as diners.

DILL

1 Michelin star

Iceland's only Michelin-starred restaurant, DILL on Laugavegur 59 holds a single star (2024–2025) and a La Liste score of 77 points for 2026. Chef Gunnar Karl Gíslasson builds tasting menus around foraged and farmed Icelandic ingredients, with décor — dried plants gathered by the kitchen team — that extends that foraging logic into the room itself. No standard menu is available; vegetarians should notify on booking.

Fiskmarkaðurinn / Fish Market

Fiskmarkaðurinn sits on Aðalstræti 12, one of Reykjavik's oldest streets, positioning it squarely within the capital's serious seafood dining tier. The restaurant draws on Iceland's fishing heritage as both ingredient source and cultural context, making it a considered choice for milestone meals where provenance and setting carry equal weight to the plate.

Grillmarkaðurinn

Grillmarkaðurinn sits on Lækjargata in central Reykjavik, making a case for Icelandic ingredients as a serious culinary framework rather than a tourist novelty. The kitchen draws on Arctic seafood, free-range lamb, and geothermal-grown produce to build a menu that reads as a precise argument about what Icelandic cooking can be at its most considered.

Hjá Jóni

Hjá Jóni serves contemporary Icelandic with international influences at the Iceland Parliament Hotel, with Jón's langoustine soup and an extensive wine list.

Hosiló

Hosiló holds a Michelin Plate (2025) and sits at the summit of Reykjavík's price tier, at Hverfisgata 12 in the city's central dining corridor. The kitchen works in the modern cuisine register, with a 4.. Booking ahead is advisable at this price point.

Kopar

On Reykjavik's old harbour front, Kopar occupies a converted warehouse where the sourcing logic runs from local fishing boats to plate with unusual directness. The restaurant sits inside the city's broader shift toward ingredient-led cooking that treats Icelandic waters and volcanic terrain as the menu's organizing principle — a position that places it in serious company among the capital's most considered dining addresses.

Matur og Drykkur

Matur og Drykkur operates from the old harbour district of Reykjavík, applying historical Icelandic recipes and preserved ingredients to a modern dinner format. Recognised by La Liste and the Michelin Guide with a Plate designation, it sits in the city's serious dining tier without the omakase rigidity of peers like ÓX. The kitchen works Thursday through Sunday, evenings only, drawing a crowd that wants tradition with substance rather than spectacle.

Monkeys

A Nikkei restaurant in downtown Reykjavik with a 1920s-inflected interior, Monkeys occupies an interesting position in Iceland's dining scene: where Japanese precision meets South American latitude. Housed on Klapparstígur 28, the room carries a deliberately playful spirit alongside a drinks program that includes both by-the-glass options and a more committed list for those who want to go deeper.

OTO

On Hverfisgata, Reykjavík's most concentrated stretch of serious dining, OTO holds consecutive Michelin Plate recognition (2024 and 2025) at a price point that sits one tier below the city's omakase-style flagships. The modern cuisine format places it in a growing cohort of Reykjavík restaurants pursuing international technique without the premium-tier price barrier.

ÓX

1 Michelin star

ÓX holds a Michelin star for the second consecutive year, placing it firmly in Reykjavík's upper tier of modern Nordic dining. Located on Laugavegur, the city's main thoroughfare, it operates under chef Rúnar Pierre Herivaux and draws on Iceland's larder through a contemporary lens. A 4..

Sümac

On Laugavegur, Reykjavík's main commercial artery, Sümac brings Lebanese-rooted Middle Eastern cooking into a dining scene dominated by New Nordic and Icelandic seafood.

TIDES

Wine Spectator Award of Excellence

Inside the Reykjavík EDITION hotel on Austurbakki, TIDES holds a 2025 Michelin Plate and a wine list built around 110 selections across 620 inventory positions. The kitchen focuses on Icelandic seafood and produce — arctic char, celeriac, smoked almonds — cooked with a precision that places TIDES firmly in the mid-to-upper tier of the city's modern dining scene. Dinner only; reserve ahead.