Dill Restaurant in downtown Reykjavik earned Iceland’s first Michelin star, marking a milestone for the country’s culinary scene. Under the direction of Chef Ragnar Eiríksson, the kitchen focuses on traditional Icelandic techniques and seasonal, locally sourced ingredients from the surrounding seas and highlands. Menus change regularly to reflect the freshest produce and seafood available.
The dining experience at Dill highlights pure flavors and careful presentation. Recent dishes have included combinations such as cod tusk with kale and black garlic, and desserts pairing pear with almond and birch. The restaurant offers both five- and seven-course tasting menus, with optional wine pairings chosen to complement the flavors of each course.
Dill’s recognition extends beyond Michelin. The restaurant has previously been named Best Restaurant by White Guide Nordic and received the Nordic Prize, as well as a nomination for excellence in interior design. Founder Karl Gíslason has also seen success abroad: his New York restaurant Agern, located at Grand Central Terminal, was awarded a Michelin star.
For anyone who wants to explore Icelandic flavors at home, the cookbook North: The New Nordic Cuisine of Iceland by Gunnar Karl and Jody Eddy offers recipes and insight into the region’s culinary approach. If you plan to visit Reykjavik, Dill is open for dinner Wednesday through Saturday from 6 p.m., and reservations are recommended to secure a table.