Matur og Drykkur

The ten-course meal is very overpriced and the wine pairing is not worth it. The portions are comically small (pictures for reference). The first four courses are really one. Most of the dishes tasted fine except the carrot cake. The gelatin added a strange texture and the ice cream was a little bitter. and the staff was cold. It felt as if the restaurant staff did not want to be there. Perhaps there was something going on behind the scenes but the maître d’ was constantly disappearing and at one point the chef was serving me because the sous chef/secondary waiter also disappeared. I was there celebrating the end of a momentous trip to iceland to celebrate my birthday (on my birthday) and this experience was very underwhelming and flat. Especially given the amount of publicity this restaurant receives from Icelandair and local travel blogs, I was expecting something more akin to the friendliness of the Icelandic people. This felt pretentious and capitalistic. I would not recommend this restaurant. It falls short on many levels. Honestly surprised they received a nod from the Michelin guide.

Truth has to be told, bad comments on this place have to be written from unbearable people. We got the christmas menu and it was absolutely stunning. Flavors are deep and magical. Small portions but in the end you end up full. Wonderful experience go for it eyes closed.

We had an absolutely fantastic experience at Matur og Drykkur in Reykjavik. The 10-course tasting menu was simply outstanding – every dish was perfectly balanced, with components that came together to create an incredible flavor journey in every bite. The wine pairing was equally impressive, with every single glass hitting the mark. For the non-alcoholic option, the sparkling teas were a brilliant alternative and just as enjoyable. Most importantly, the service was exceptional. Every single member of the team made us feel truly welcome and taken care of, creating a warm and relaxed atmosphere throughout the evening. The vibe was wonderful, and we left after about two and a half hours feeling fully satisfied, extremely happy, and with memories of a night we won’t forget anytime soon. A must-visit in Reykjavik – highly recommended!

What an amazing experience; tasting each menu was like reading a keen essay of every ingredients that Icelandic season has to offer. My husband and I almost had to miss this experience due to scheduling conflicts, but what a mistake that would have been. It was a perfect summary of the end of our trip to Iceland. I love to take notes and learning about the new flavors, and the staff was so accommodating and eager to teach me! Service/Staff: Hania was my absolute favorite and a gem to the restaurant's entire vibe. She taught me of so many new herbs (chervil, angelica, lovage, etc.), and let me try them along with delightful stories for each; she even told me that she often picks chervil on her way to work, which was very cool to me. I highly recommend her Chervil Gimlet! She was so considerate and made us her specialty drink that was off the menu to celebrate our anniversary- based on her first drink recipe "Pink Panther." I highly recommend asking her for it if you are fortunate to spot her during your visit. I've been to some of the finest restaurants around the world, but the service I got from Hania was the absolute pinnacle of restaurant hospitality :) She was so personable, funny, knowledgeable, and passionate! She was the one who told us that we would've made such a mistake had we cancelled our reservation, and she was absolutely right. One of our servers, Sam, was amazing and memorable as well. When I asked about the black lime, she kindly brought out a jar of lime that was dried slowly to give it a black color and rich flavors. I highly recommend asking the servers or staff on any foreign ingredients you see on the menu. They are so knowledgeable and passionate about what goes into the tasting menu. Hania told me that the staff often forage together to find the natural herbs and ingredients, so they are integral authors to the beautiful story and intent told in every bite. I would come back to Iceland for vacation or for a layover just to come back to this restaurant and to laugh and learn about new things with Hania and the rest of the staff while eating the best food I've had in Iceland. Food: Each season, the restaurant features a 10-course tasting menu. Autumn 2025 menu's appetizers featured (1) Ricotta, dulse (seaweed), and capelin roe; (2) cured halibut and angelica - this menu was amazing because it featured all the parts of the Angelica herb: seeds, pickled stems, leaves; (3) horse fillet, sea truffle, roast pumpkin seeds, and black currents; and (4) rutabaga and cheese. What was the most amazing about this selection of food was its wine pairing. It must have been so hard to curate a single glass of wine that marries all of the diverse flavors/textures together, and the selection was perfect. Entrees were filled with flavors that I hadn't tried before. The black lime with the cured egg yolk and scallops was one of my husband's favorites. The cod dish with carrots was divine; I didn't know that carrot had this diverse of texture and flavor, and the presentation of the carrot slices to mimic the fish scale was genius. Lovage/goat was a new discovery for me as well, but its pairing with the selected white wine was absolutely my favorite. Sheep/liver/pine jelly showed interesting combination with the clear pine jelly (also something I've never tried). If you visit, I absolutely recommend getting the wine pairing. They compliment and enhance the flavors so well, with some of the pairings being mind-blowing and unexpected.

I cannot think of enough or the right words to describe how good this meal was. The dishes the Chef is producing in this kitchen are 😋!! I am now obsessed with lovage. Her ability to take something that is new to me and turn it into a dish I will dream about, applause 👏 🙌. The servers were perfect. Attentive but leaving me to enjoy each course with no interruptions. Knowledgeable but also willing to ask the Chef when I had a question about my new obsession. This is a meal I will think about for a long time after my visit is over.

Opened in 2015 Matur og Drykkur is found in the Saga Museum with its name based on an Icelandic cookbook, and toqued by Helga Haraldsdóttir the focus is on historic recipes reinterpreted while using exclusively regional ingredients. Awarded One Michelin Star in the past, a demotion from the likes of Dill and OX suggesting very high standards for Icelandic judges, diners are greeted warmly by an informed staff who are happy to discuss the Chef’s vision and process. Originally a Fish processing facility, the eleven-plate menu also offering a limited number of Chef's signature Cod heads prepared and served whole, Cocktails riff on tradition with seasonal Herbs such as Licorice in the Espresso Martini or a Chervil Gimlet. Beginning with small bites, Rapeseed Focaccia and Mushroom Butter preceding Canapes of smoked Lamb, Mushroom Broth and Ankimo Crackers, the tiny Tart of Lumpfish Roe and Sea Truffle on Ricotta is most memorable thanks to its texture and complexity. Well-paced and portioned, the price roughly half that of other Icelandic Tasting Menus, Crab begins larger plates in Buttermilk broth brightened by herbs prior to a meaty filet of Cod breaded in Rye and two servings of faultless Lamb including slices of Heart dressed slightly sweet. Electing to add the signature Cod’s Head, an invitation to the pass witnessing Chef Haraldsdóttir finish crispy skin with a torch, bites of Cheek and Throat feature Meat plus melted Collagen before rounding out the experience with three Desserts from which Sago Pudding shines brightest.

We expected more from a Michelin guide restaurant. Even though the food was really good, the portions are borderline rude and offensively small. We paid 300€ for just dinner, because we honestly thought the wine pairing was too expensive, and left the restaurant still hungry. Staff was nice, and dishes are definitely presented very pretty. For reference, everything we ate is in the pictures. The capelin roe (first picture) is the size of my pinky, and the following 3 pictures which are the first three courses are bite size as well, for reference.

Absolutely outstanding restaurant and worth every penny. The food was amazing, so varied and honestly better than most places I've eaten in London. Would recommend this restaurant to anyone visiting Iceland. With a special shout out to Sam, who's service was outstanding - they really made a great meal become outstanding with professional but also friendly service