Planning an Iceland trip? Don’t skip Reykjavík’s food scene. For a city of just over 130,000 people, it punches well above its weight when it comes to restaurants. Geography plays a big part—fresh seafood comes straight from the North Atlantic, and geothermal energy powers greenhouses that grow herbs and vegetables year-round. Even in winter, local produce stays on the menu. This guide rounds up some of the best Reykjavík restaurants, from longtime favorites to newer spots making waves.
This is Reykjavík’s oldest restaurant, opened in 1935. It actually started as a food truck (a literal “coffee wagon”) and eventually moved to the harbor, where it’s still going strong. It’s open daily for breakfast, lunch, dinner, coffee, and pastries. The crowd’s a mix of harbor workers and students, and there’s a deck where you can sit outside and look out over the water and Harpa in the distance.
What to try: Fish and chips
They usually use haddock or cod, fried in a light, crispy batter. The fish is flaky, the fries are thick-cut, and the tartar sauce is house-made. It’s a straightforward dish, done really well. If you come early in the day, you might even see fishermen grabbing breakfast.
This restaurant is set in an old salt-fish factory near the harbor. The name translates to “Food and Drink,” and that’s exactly what it focuses on—old Icelandic recipes with a modern approach. A lot of dishes are based on a 1950s Icelandic cookbook, with the chef giving them new life. The space feels industrial but warm, and many dishes come with a bit of backstory.
What to try: Cod’s head
This is the dish they’re best known for. The cod head is braised in chicken stock, glazed with sugar or sometimes berries, and torched until the skin crisps a little. The meat around the cheeks and tongue is especially tender. It’s served with dulse and hollandaise, and sometimes potato salad.
This restaurant sits downstairs in one of the older buildings downtown and has a quiet, cozy feel with stone walls and soft lighting. The menu is set up by country, but most ingredients are Icelandic—especially the seafood. Each dish has a bit of an international twist without feeling too experimental.
What to try: Netherlands – Chives (grilled fillet of lemon sole)
This one’s delicate and balanced. The lemon sole is grilled and served with a chive beurre blanc, trout roe, capers, green beans, and potato foam. Everything on the plate complements the fish without overpowering it.
Grillmarkaðurinn (The Grill Market) was founded by chef Hrefna Rósa Sætran and focuses on ingredients sourced directly from Icelandic farmers and fishermen. The interior reflects the country’s natural landscape, with volcanic rock, dark wood, and warm lighting giving the space a grounded, earthy feel.
At the center of the kitchen is a custom-built wood and charcoal grill. It’s used for everything from lamb and beef to wild game and fish, adding a distinct smoky flavor to each dish. Some meats, like local beef, are dry-aged on site to deepen the flavor even further. Most of the menu is modern Icelandic cooking, but without losing sight of traditional roots.
What to try: Grilled Puffin
Grilled puffin still appears on the menu and is one of the more traditional items you’ll find here. The meat is dark, lean, and gamey—somewhere between duck and liver—and is usually served rare with a berry sauce to balance the richness.
This hot dog stand has been a Reykjavík landmark since 1937. Originally on Austurstræti, it moved in the 1960s to Tryggvagata, right by Harpa Concert Hall. There are now seven locations in Reykjavík, plus a few at Keflavík Airport. The sausages are a mix of Icelandic lamb, pork, and beef—real, locally-raised lamb makes it stand apart.
What to try: "Eina með öllu" (one with everything)
This is the go-to order. It comes loaded with raw and crispy fried onions, ketchup, sweet brown mustard (pylsusinnep), and remoulade—a creamy mix of mayo, mustard, capers, herbs—on a steamed bun. A hot dog like this runs around 600 ISK (about €4.2). Expect a short but fast-moving line—locals and tourists alike get through quickly.
And yes—Clinton's 2004 visit is legendary. He reportedly ate there three times and asked for “mustard only,” a combo that now gets jokingly called “The Clinton”.
Reykjavík Kitchen is a family-run restaurant right in the center of town. It has a modern but welcoming feel, with an open kitchen and a focus on seasonal Icelandic ingredients. The atmosphere is relaxed and unpretentious, and the menu changes depending on what’s fresh and available. They serve both lunch and dinner, and reservations are a good idea—especially in the evenings.
The menu usually includes a mix of fish, lamb, and vegetarian or vegan mains. They also do fixed three-course menus (including vegan options). Portions are balanced, and the staff are known for being friendly and helpful without being overbearing. It’s a nice choice if you’re looking for something thoughtful but not too formal.
What to try: Lamb ribeye
The lamb here comes from free-roaming Icelandic sheep that graze on wild herbs, which gives the meat a distinct flavor. The ribeye is pan-seared and typically served with pumpkin and potato gratin, charred romaine, carrots, parsnip chips, and a truffle-butter glaze.
Skál! started inside Hlemmur Food Hall (Reykjavík’s former bus terminal) and has since moved to Njálsgata 1. It was founded by three friends—two chefs and a fermentation expert—who wanted to bring high-quality Icelandic food into a relaxed, walk-in setting.
The kitchen is open, so you can see everything being made while you eat at the counter. The focus is on small plates made with local ingredients, including a lot of foraged and fermented elements. The food changes seasonally but always sticks to the idea of simple flavors done with care.
What to try: Raw Icelandic scallops with mussel broth and buttermilk
The scallops are served raw, super fresh, and lightly dressed with a mussel broth and buttermilk. They usually add herbs that are in season. It’s a straightforward dish but really highlights how they use local ingredients without overcomplicating things.
Le Kock is a fun, casual place that takes comfort food seriously. It’s run by chefs who decided to apply their fine dining backgrounds to burgers, wings, and fries.
The restaurant is at Tryggvagata 14, and it’s connected to their own bakery and bar, so everything’s made in-house—from the buns to the ice cream. The space is part diner, part industrial hangout, with neon lights and a laid-back crowd. It’s an easy choice for lunch or late-night cravings.
What to try: The "Big Red Machine" burger & dulce de leche shake
This burger is made with dry-aged beef, caramelized onions, bacon jam, and a house sauce, all in a soft potato roll. The dulce de leche shake is made with their own ice cream and blended until smooth and rich. It’s a comfort food combo that’s clearly been fine-tuned.
Austur Indíafélagið opened in 1994 and was Iceland’s first Indian restaurant. It’s located on Hverfisgata and still keeps a low profile, but the interior is warm and classic, with carved wood and deep colors. The menu sticks to traditional Indian recipes but works in Icelandic ingredients—like local lamb or langoustine—depending on the dish. It’s been around for decades and still draws regulars who appreciate well-made food with steady quality.
What to try: Kalimirchi lobster or Gosht Chutneywala
The Kalimirchi lobster uses langoustine in a creamy garlic and black pepper sauce that doesn’t overpower the shellfish. The Gosht Chutneywala features slow-cooked lamb in a mint and coriander curry that’s rich without being too heavy. Both dishes are good examples of how the kitchen brings Icelandic ingredients into Indian dishes in a natural way.
Sægreifinn (The Sea Baron) opened in 2003 when retired fisherman Kjartan Halldórsson turned his harbor-side fish shop into a small grill shack. Tourists would ask him to cook what they’d bought, so he started serving simple, home-style seafood from a green wooden hut right by the water.
Kjartan stayed closely involved until he passed away in 2015. Since then, the restaurant has stayed true to his original concept—grilled fish skewers, no-frills seating, and a small but focused menu built around fresh catch from the nearby docks.
What to try: Lobster soup
This is the go-to dish. It’s a rich, creamy bisque made from langoustine shells, halibut and salmon trimmings, white wine, cream, and warm spices. The soup is served with bread for dipping, and it’s been drawing people in for years. It’s one of the most recognizable dishes in Reykjavík—simple, hearty, and deeply satisfying.
Dill was the first Icelandic restaurant to earn a Michelin star and remains one of the most well-known names in Reykjavík’s food scene. It’s set in a historic wooden building and known for its modern take on Icelandic cooking.
The kitchen draws heavily on traditional techniques—fermenting, pickling, smoking—and works with foraged or seasonal ingredients. The overall approach is to reflect the Icelandic landscape and way of life through food, one course at a time.
What to try: New-Nordic tasting menu
The tasting menu changes regularly but typically includes dishes like Arctic char with skyr whey, lamb with berries, or cod with burnt butter and pine. Each course is small and thoughtful, pulling from old Icelandic methods and pairing them with creative touches.
Íslenski Barinn (The Icelandic Bar) is a casual, pub-style place that leans into traditional Icelandic cooking. Inside, you’ll find old photographs, vintage signs, and a menu that reflects everyday Icelandic meals. It’s a comfortable way to try ingredients like smoked lamb, dried fish, root vegetables, and local herbs—without it feeling like a tourist gimmick.
What to try: Puffin skonsa
The puffin skonsa is a rye bread open-faced sandwich topped with smoked puffin and a tangy blueberry sauce. Puffin is a traditional ingredient in Iceland, and this preparation keeps it simple while softening the gamey flavor. It’s not something you’ll find everywhere.
This small, family-run place in downtown Reykjavík is all about straightforward, traditional Icelandic comfort food. They focus on soups like Icelandic Grandma Meat Soup (Kjötsúpa), seafood soup, lobster soup, and fish & chips. The owners are often behind the counter, serving up bowls and chatting with customers — locals and visitors alike seem to appreciate the relaxed vibe. Portions are generous, and the prices are more reasonable than most sit-down restaurants in the area.
What to try: Traditional Icelandic Grandma Meat Soup (Kjötsúpa)
This lamb-and-root-vegetable soup is made the old-school way, with bone-in lamb, potatoes, carrots, rutabaga, and herbs. It’s served with bread, and you can usually get a refill. It's a simple but comforting dish that really reflects how Icelanders eat at home.
Sjávargrillið, which means “Seafood Grill,” focuses on local fish and shellfish prepared with a mix of Icelandic tradition and global inspiration. The kitchen works with small-scale fishermen and aims to keep sourcing sustainable. Inside, the restaurant has a warm, slightly rustic atmosphere with wooden features and nautical touches. It’s casual enough for a relaxed dinner but feels thoughtful in its execution.
What to try: Lobster tacos or catch of the day
The lobster tacos are made with Icelandic langoustine, mango salsa, avocado, and chili aioli in soft corn tortillas. If you're more in the mood for fish, the catch of the day is a reliable option — it varies depending on what’s freshest and comes with seasonal sides that keep the focus on the quality of the seafood.
Apotek is set inside a former pharmacy that still retains its original marble, woodwork, and Art Nouveau details. It’s an elegant setting but not stuffy, with a menu that draws from Icelandic ingredients while incorporating Mediterranean and South American influences. The chef has roots in Argentina, and that background shows up in a few of the flavor profiles. The cocktail bar is also a draw, with house drinks that nod to the building’s past.
What to try: 7-course tasting menu
The tasting menu takes you through a full range of dishes — usually starting with seafood, moving into meat, and finishing with dessert. Each course builds on the last, and the kitchen puts real care into balancing flavors and textures throughout. There’s an optional wine pairing that works well, but the menu also stands on its own if you prefer to choose your drinks separately.
Sümac is a Middle Eastern–inspired restaurant from chef Thráinn Freyr Vigfússon, located on Laugavegur. The menu focuses on grilled dishes and shared plates, using Icelandic ingredients seasoned with North African and Levantine spices. The space has a laid-back energy, with colorful décor and an open kitchen where you can watch flatbreads being pulled from a wood-fired oven. It’s designed around communal dining, so the plates are made to be passed around the table.
What to try: Chicken kebab
The chicken is marinated in yogurt and a custom spice blend, grilled over open flames until lightly charred, then served with fresh flatbread, pickled vegetables, and tahini. It’s a simple dish done thoughtfully, with the right balance of smoke, tang, and richness.
Hornið has been serving Italian-style food in Reykjavík since 1979, making it the oldest of its kind in the city. It’s still family-run and keeps things casual, with wooden walls, vintage photos, and a cozy layout that hasn’t changed much over the years. The menu combines Italian classics with Icelandic ingredients, and regulars come back for reliable comfort food that’s stayed consistent for decades.
What to try: Eyfi’s Special or a calzone
Eyfi’s Special is a thin-crust pizza named after a longtime regular and topped with ham, mushrooms, black olives, and extra cheese. The crust is light but sturdy, and the toppings are well-balanced. If you want something more filling, the calzones are a good pick—crisp on the outside, molten on the inside, and packed with familiar flavors.
Matarkjallarinn, or The Food Cellar, is tucked into the basement of a historic building in downtown Reykjavík. The setting combines stone walls, arched ceilings, and warm lighting, creating a relaxed but polished atmosphere. The menu leans into seasonal Icelandic ingredients like fresh fish, foraged herbs, and local veg, presented in creative but unfussy ways. It’s a good pick for a slightly elevated dinner that still feels approachable.
What to try: Panfried Arctic char
Arctic char is a mild, clean-tasting fish that’s native to Iceland. At Matarkjallarinn, it’s pan-fried so the skin turns crisp without drying out the inside. It’s usually served with whatever vegetables are in season and a herb butter that adds richness without overwhelming the fish. It’s a well-executed dish that highlights the freshness of the ingredients.
written by
Tamara Hinson
updated 16.07.2025
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