Nestled within the luxurious Retreat at Blue Lagoon, Moss serves up imaginative New Nordic cuisine with stunning volcanic views, perfect for a memorable dining experience.
"Located in The Retreat at Blue Lagoon, Moss features New Nordic food by chef Agnar Sverrisson. Known for dishes like langoustine with black lava salt and a 900-label wine cellar." - Lauren Mowery
"Moss is a fine-dining restaurant located inside The Retreat at the Blue Lagoon in Grindavík. The restaurant's innovative tasting menu features the best of Icelandic meat and produce, and it was awarded its first Michelin star earlier this year. With breathtaking views of the mystical Blue Lagoon, a meal at Moss makes for an unparalleled culinary experience." - Travel + Leisure Editors
"At the popular Blue Lagoon geothermal spa, the Retreat luxury hotel not only features its own private lagoon, but also the dinner-only, Michelin-starred restaurant Moss. The restaurant made a splash with its wine cellar, which is carved out of volcanic rock and features lots of Bordeaux and Burgundy, as well as seasonal tasting menus with Asian touches from Icelandic chef Aggi Sverrisson, formerly of London’s Texture." - Nicholas Gill
"At Moss, the newly minted Michelin-starred restaurant in Grindavík, Iceland, the dining room looks out over a scenic black lava field. On the ever-changing seven-course tasting menu, star ingredients might include local sea urchin collected by a diver off the west coast, pungent Icelandic wasabi grown in one of the world’s most technologically advanced greenhouses, and some of the freshest lamb in the country. The wine cellar is built into 800-year-old volcanic rock, and guests can arrange a tour before dinner, descending the steps to sip a glass of Dom Pérignon amid rows of rare and vintage bottles. But the real highlight of a dinner at Moss may be the butter. Concocted in-house when the restaurant first opened in 2018 at the Retreat at Blue Lagoon Iceland, the signature butter is made by whipping skyr, a thicker Icelandic version of yogurt, into soft butter and finishing it with a sprinkling of Atlantic dulse seaweed and sea salt. Both the butter and skyr are made using milk from local farmers." - Regan Stephens
"Next to the Blue Lagoon, one of Iceland's most famous attractions, sits this modern restaurant. The tasting menu (also available in vegan form) showcases the best of Iceland’s produce in a series of exacting and visually stunning dishes. The moss-covered rocks and lava fields visible outside add to the character and atmosphere, whilst a chef's table is available if you want to watch the team in action." - Michelin Inspector
