Dill Restaurant
Icelandic restaurant · Reykjavik
Laugavegur 59, 101 Reykjavík, Iceland
Highlights
Michelin-starred New Nordic cuisine, focused on local ingredients
Michelin-starred New Nordic cuisine, focused on local ingredients
"Excitement builds as you ascend the spiral staircase and are greeted by the chefs in the open kitchen at this contemporary restaurant. Environmental considerations drive everything they do here and the team's pride in this is clear, with palpable enthusiasm emanating from the chefs as they present their dishes. The cooking isn’t showy or overcomplicated, but soars thanks to clever combinations and the team’s ability to elevate simple ingredients into something truly special. You’ll find the likes of free-range Icelandic pork cheek with warm spiced cream and belly with pine, cabbage and mushrooms." - Michelin Inspector
"Led by chef Gunnar Karl Gíslasson, this pioneering spot distills Iceland’s rugged bounty into refined, inventive plates: think a pure, creamy hand-harvested scallop from Swan Fjord, woodsy spruce oil drizzled over tender whelk, and a potato cake crowned with dill ice cream. Celebrated as the country’s first Michelin-starred restaurant and recently awarded a Green Michelin star, the kitchen emphasizes sustainable sourcing, foraging, upcycling, and recycling to reflect the hard but beautiful life of Iceland’s foodways." - Lauren Mowery
"Make this an evening to remember, with dinner at One Michelin Starred DILL. Overlooking Laugavegur, it serves a modern take on Icelandic classics, all prepared in front of your eyes in the open kitchen. The set menu changes with the seasons to offer the finest, freshest, locally sourced produce; sustainability drives everything they do here and they hold a Michelin Green Star in recognition of their excellent sustainability credentials. An excellent wine pairing is available and is highly recommended." - The MICHELIN Guide Nordic Editorial Team
"Chef Gunnar Gíslason is a foundational figure in Icelandic cooking. In 2009, he opened Dill, which went on to earn the first Michelin star in the country and completely energized Reykjavík’s entire food scene. After spending several years in New York, earning another star at Agern inside Grand Central Station, Gíslason returned and rebuilt Dill in a new location, hidden away up a spiral staircase on the city’s main shopping street. The restaurant’s menu highlights small producers (seaweed foragers, organic barley farmers) and seasonal ingredients (lumpfish roe, crowberries), and the kitchen continues to break new ground with a superb attention to detail and flavor." - Nicholas Gill
"Chef Gunnar Karl Gíslason’s Reykjavík-based restaurant, DILL, has changed the global perception of Icelandic cuisine. DILL earned Iceland its very first MICHELIN star in 2017, paving the way for a rebranding of what constitutes Icelandic cuisine. The restaurant provides an intimate environment with mood lighting, natural wood walls, and black-stained tables. DILL serves an artfully crafted prix fixe meal built from locally-sourced Icelandic ingredients, including a playful amuse bouche, dishes that speak to the Icelandic palate, and a heady, atmospheric experience soaked in the Icelandic spirit." - Ali Wunderman
