Restaurant in Reykjavík, Iceland
Iceland's one Michelin star. Book early.

DILL holds Iceland's only Michelin star and is the clearest answer to what serious Icelandic cooking looks like — seasonal, foraged, and tightly connected to local producers. Chef Gunnar Karl Gíslasson runs a no-standard-menu format on Laugavegur, Reykjavík's central artery. At €€€€ with hard-to-get reservations, book weeks ahead and flag dietary needs at the time of booking.
If you are comparing DILL to any other restaurant in Reykjavík, the comparison ends quickly: DILL holds Iceland's only Michelin star, and nothing else in the city operates at this level of formal creative cooking. The more useful comparison is whether DILL belongs in the same conversation as New Nordic peers across Scandinavia. Against Geranium in Copenhagen or RE-NAA in Stavanger, DILL is less technically elaborate and more grounded in Icelandic identity — which is precisely its argument for existing. If you are visiting Reykjavík and serious about food, this is where you book. If you want tasting-menu fireworks above all else, you may find more technical ambition at VYN in Simrishamn or Grön in Helsinki. But for cooking that is specifically, deliberately Icelandic, DILL has no local rival.
DILL sits on Laugavegur 59, Reykjavík's main commercial artery. The address sounds central and busy, and it is — but the dining room itself works against the street outside. The space is deliberately spare. Dried plants foraged by the kitchen team serve as decoration: this is not an aesthetic shortcut but a direct statement about what the cooking is doing. The room reads intimate rather than grand, which matters for first-timers to calibrate expectations. You are not walking into a hotel-scale showroom. You are walking into a room that has been arranged around the idea that the food and the place it comes from are enough.
Chef Gunnar Karl Gíslasson runs a seasonal, ingredient-led kitchen with a strong orientation toward Icelandic producers and foraged material. There is no standard printed menu , the format shifts with what is available and what the team has sourced. Vegetarian arrangements are possible, but the awards data notes clearly that you should mention dietary requirements in advance rather than assume the kitchen can pivot on the night. For a first visit, the most practical advice is to communicate any restrictions at the time of booking, not on arrival.
DILL has held its Michelin star continuously through 2024 and 2025, and appears on La Liste's Leading Restaurants rankings , 85 points in 2025, 77 in 2026 , as well as Opinionated About Dining's European rankings (ranked 364th in 2024, 466th in 2025). The Google rating sits at 4.5 across 590 reviews. For context, this is a restaurant where the critical consensus and the civilian consensus are broadly aligned, which is not always the case at this price point. Star Wine List ranked DILL number one in Iceland in 2022, indicating the drinks programme has received independent attention alongside the food.
The price range is €€€€ , at this level in Reykjavík, expect to spend significantly per head before drinks. Iceland's cost base is high, and tasting-menu restaurants at Michelin level here are priced accordingly. This is not a place to test whether you enjoy tasting menus. Come in knowing the format suits you.
DILL's position on Laugavegur places it at the physical and cultural centre of Reykjavík's dining identity. For visitors, the street is already a reference point , it is where most people orient themselves in the city. Booking DILL as part of a Reykjavík trip is not a detour to a remote location; it is a decision to eat at the leading of the city's food culture while remaining in the middle of it. The restaurant has anchored serious Reykjavík dining for long enough that it functions as a benchmark: other creative kitchens in the city are implicitly measured against what DILL does with local ingredients and Nordic technique.
For a first-timer to Reykjavík, DILL is also the clearest single answer to the question of what Icelandic cuisine looks like when it is taken seriously at a fine dining level. The foraged decorations, the seasonal sourcing, the chef's documented connection to Icelandic producers , these are not background details. They are what the restaurant is about, and they make it more useful as an introduction to Icelandic food culture than a more generic tasting menu would be. If you want to understand what this country actually produces and how a skilled kitchen uses it, this is the most concentrated version of that answer available in Reykjavík.
For more on eating and drinking across the city, see our full Reykjavík restaurants guide, our full Reykjavík bars guide, and our full Reykjavík hotels guide. If you want to compare DILL to the only other Michelin-recognised experience outside Reykjavík, Moss in Grindavík is the relevant reference.
Reservations: Hard to book , plan several weeks ahead minimum, especially for weekend evenings. Hours: Closed Monday and Tuesday. Wednesday and Thursday dinner only (6–9:30 pm). Friday and Saturday lunch (12–3 pm) and dinner (6–9:30 pm). Sunday lunch only (12–3 pm). Budget: €€€€ , tasting menu pricing; confirm current price per head at booking. Dietary requirements: Vegetarian menus are available but must be flagged in advance; no standard menu is on offer so the kitchen needs notice to accommodate. Dress: Smart casual is the safe default at Michelin level in Reykjavík , no strict dress code is documented, but the room and format call for something above streetwear. Address: Laugavegur 59, 101 Reykjavík.
If DILL is part of a broader Scandinavian trip, the regional peers worth knowing are Kadeau Bornholm in Åkirkeby and Ræst in Tórshavn , both operate with a similar philosophy of place-specific ingredients and Nordic technique in non-metropolitan settings. DILL sits comfortably in that company.
| Venue | Awards | Price | Value |
|---|---|---|---|
| DILL | Here, at the only Michelin-star restaurant in Iceland, chef Gunnar Karl works seasonally with local ingredients and traditional flavours. Decorations like dried plants foraged by the team, and wooden...; La Liste Top Restaurants (2026): 77pts; Chef Gunnar Karl Gislasson is proud of his country, its products and its culture. You can feel this in everything he does, shows and lets taste. His connection with the beautiful nature is strong and it brings him many vegetable ingredients. Creative vegetables can therefore without problems, but best to mention beforehand because there is no standard menu available.; Opinionated About Dining Top Restaurants in Europe Ranked #466 (2025); La Liste Top Restaurants (2025): 85pts; Michelin 1 Star (2025); Opinionated About Dining Top Restaurants in Europe Ranked #364 (2024); Michelin 1 Star (2024); Opinionated About Dining Top New Restaurants in Europe Highly Recommended (2023); Star Wine List #1 (2022) | €€€€ | — |
| Matur og Drykkur | €€€€ | — | |
| ÓX | Michelin 1 Star | €€€€ | — |
| 3 Frakkar | — | ||
| Brút | €€€€ | — | |
| OTO | €€€ | — |
Comparing your options in Reykjavík for this tier.
DILL is a tasting menu restaurant, which tends to favour smaller parties. Groups of 4 or more should check the venue's official channels well in advance, as the format and room size constrain flexibility. Solo diners and pairs are the most straightforward fit for the counter or table experience. If you are planning a group dinner in Reykjavík, confirm availability before building plans around it.
DILL holds a Michelin star and runs a structured tasting menu at €€€€ pricing, so dress with that context in mind. Business casual or neat evening wear is appropriate. No formal dress code is documented, but turning up in outdoor hiking gear would read as out of place for a dinner at Iceland's most decorated restaurant.
Bar seating is not documented for DILL. The restaurant operates a tasting menu format with no standard à la carte option, so walk-in bar dining is unlikely to be available. If counter seating exists, it would still follow the tasting menu format. Book a table through normal reservation channels rather than planning a casual drop-in.
For a shorter, more accessible dinner, ÓX offers a creative tasting format in Reykjavík. Matur og Drykkur is the go-to for traditional Icelandic cooking without the fine-dining price point. Brút and OTO are worth considering for lower-commitment evenings, and 3 Frakkar handles classic fish dishes at a fraction of DILL's price. None hold a Michelin star, so if that credential matters for your occasion, DILL is the only option in Iceland.
Lunch runs Friday through Sunday (12–3 pm) and is the easier reservation to land compared to weekend evenings. If availability is the priority, Friday or Saturday lunch is your best entry point. Dinner likely offers the fuller experience given the 6–9:30 pm slot and the occasion it attracts, but both services run the same Michelin-starred kitchen under chef Gunnar Karl Gíslasson.
Yes, DILL is the clearest special-occasion choice in Iceland. It holds the country's only Michelin star and chef Gunnar Karl's seasonal approach means the meal is built around a specific moment in time rather than a static menu. For a significant dinner in Reykjavík, nothing else in the city carries the same level of formal recognition. Book several weeks out, especially for weekend evenings.
At €€€€ pricing, DILL is the most expensive restaurant in Iceland, and it is also the only one with a Michelin star — so the value equation is straightforward if fine dining is your format. La Liste ranked it among Europe's top restaurants in both 2024 and 2025. If you want Icelandic cooking with serious technique and sourcing behind it, DILL justifies the price. If you want a good meal in Reykjavík without the commitment, Matur og Drykkur or 3 Frakkar deliver at a fraction of the cost.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.