About

Dill Restaurant is located in the Nordic House (Norræna húsið) cultural center in Reykjavík, Iceland. It opened in 2009 and quickly established itself as Iceland's premier fine-dining destination. In 2017, Dill became the first restaurant in Iceland to receive a Michelin star — recognition it has maintained since. The restaurant is led by chef Gunnar Karl Gíslason, one of Iceland's most respected culinary figures. The menu philosophy centers on New Nordic cuisine principles: - Seasonal, local ingredients - Sustainable sourcing - Traditional techniques reimagined - Minimal waste - Focus on Icelandic terroir Dill operates a tasting menu format (typically 5 or 7 courses), which changes regularly based on seasonal availability. Dishes might include Icelandic lamb, langoustine, Arctic char, wild herbs, seabirds (puffin, guillemot), dairy from small farms, and foraged ingredients. The dining experience is intimate and refined, with a focus on storytelling around Icelandic food culture. The restaurant seats approximately 40 guests and operates Wednesday–Saturday evenings. Reservations are required and should be made well in advance (often 1–3 months). Dill is expensive by Icelandic standards but considered exceptional value for Michelin-level dining.

📖 Story

When Dill opened in 2009, it pioneered a new direction for Icelandic cuisine — moving away from traditional preserved foods and toward fresh, seasonal, locally-sourced ingredients prepared with modern techniques. The restaurant earned Iceland's first Michelin star in 2017, putting Reykjavík on the global fine-dining map. Chef Gunnar Karl Gíslason creates tasting menus that change with the seasons, featuring Icelandic lamb, seafood, wild herbs, seabirds, and foraged ingredients. Reservations are essential and often booked months ahead.

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