Dill is a New Nordic restaurant in Reykjavík that opened in 2009. It was the first restaurant awarded a Michelin star in Iceland in 2017. It was opened by Chef Gunnar Karl Gíslason, who left in 2015 and was followed by Ragnar Eiríksson as Head Chef for two years. The current Head Chef Kari Thorsteinsson (Kári Þorsteinsson) took over the reins at the beginning of 2018. The chef continues Dill’s pursuit of serving contemporary Icelandic flavours and traditional ways of preparation.

Be prepared to taste unique and delicious dishes with ingredients like skyr-based desserts, dung-smoked lamb, angelica and sea truffles. The dishes are delicate in taste and are nicely focused with a good balance of texture and flavor. All ingredients can be found in Iceland and are often foraged in the morning. You can tell that Kari, who comes from a small town in Iceland, knows his roots but also has experience from cooking in kitchen abroad like Noma and Le Manoir aux Quat’Saisons.

There is a choice of either a 5 or 7 course menu which will contain a mix of plants, seafood and meat but they can also cater to vegans if needed. There is a well-matched wine pairing which is mainly focused on natural wines.

The restaurant is small and cozy and has a beautiful cracked concrete interior. It gives a feeling of the Icelandic landscape, where you often see beautiful windswept building with paint worn off, just like the centerpiece door in the restaurant. The atmosphere is relaxed and the staff is very friendly and attentive. There is a nice background music mixed by Kari himself. The kitchen is in the center of the restaurant so you will be close to the action the whole meal if seated in the main room. There are even four counter space seats right up front of the kitchen if you want to get real close.

If you visit Iceland and want to understand more about their ingredients and traditional way of cooking in a contemporary style then Dill is a must. If you come to Iceland and just want to have a delicious meal then Dill is a must as well!

Gastronomy

Exterior/interior

Chef Kari Thorsteinsson

Written by Joakim