Where forgotten Icelandic recipes meet contemporary culinary artistry, Matur og Drykkur Reykjavík transforms traditional Nordic cuisine into an extraordinary fine dining experience that honors the island's culinary heritage while pushing creative boundaries.

Named after Helga Sigurðardóttir's influential 1947 cookbook that shaped generations of Icelandic home cooking, Matur og Drykkur opened in 2015 with a revolutionary mission: to elevate Iceland's overlooked culinary traditions through modern technique and storytelling. Founded by chef Gísli Matthías Auðunsson alongside partners Albert Munoz and the Backman sisters, this Reykjavík fine dining destination earned its Michelin Bib Gourmand recognition in 2017, cementing its status among the best restaurants Reykjavík offers. The restaurant's commitment to cultural preservation through gastronomy has garnered multiple White Guide rankings and the Nordic Prize for Iceland's finest restaurant.

The cuisine philosophy centers on archaeological gastronomy, where historical research meets seasonal innovation. The ten-course tasting menu showcases signature creations like Arctic char with smoked buttermilk and beer mustard, tender lamb sirloin from local pastures, and the remarkable warm rye bread soup with ice cream that bridges nostalgia with sophistication. Each dish incorporates foraged wild herbs, hand-harvested seaweed, and forgotten ingredients like cod liver with rowan berries, creating refined compositions that tell Iceland's culinary story. The kitchen's dedication to sustainability and local sourcing ensures every plate reflects the island's pristine environment and farming heritage.

Housed within a converted fish processing factory in Reykjavík's historic Grandi district, Matur og Drykkur shares its atmospheric space with the Saga Museum, creating an immersive cultural experience. The interior balances modern sophistication with traditional elements, featuring large black-and-white historical photographs that connect diners to Iceland's maritime past. The open kitchen concept allows guests to witness the meticulous plating process, while the carefully curated wine program emphasizes both international selections and local Icelandic ales that complement each course. Service strikes the perfect balance between professional expertise and Nordic warmth, with staff expertly accommodating dietary preferences while maintaining the menu's narrative integrity.

For discerning travelers seeking authentic Icelandic gastronomy beyond tourist expectations, Matur og Drykkur represents an essential reservation. Book well in advance for this intimate dining room where culinary heritage meets contemporary excellence, offering an unparalleled window into Iceland's evolving food culture through the lens of masterful technique and passionate storytelling.