Dill

Dill is a New Nordic restaurant at Laugavegur 59 in central Reykjavik, Iceland, and holds both a Michelin star and a Michelin Green Star for its sustainability-minded approach. The kitchen is built around a seasonal tasting menu that draws on Icelandic produce, with fermenting, pickling, smoking and foraging playing a large part in how ingredients are prepared and preserved through the long northern winter. The menu changes with what is available, so no two visits are identical, and the cooking is often credited with helping put Icelandic cuisine on the international fine-dining map.

The tasting menu is the centrepiece of the experience, typically priced around ISK 24,000-32,000 per person before drinks. Fermented and foraged Nordic ingredients feature throughout, and dishes tend to be small, precise and plated with restraint. The restaurant has traditionally served dinner only, usually Wednesday to Saturday from about 18:00, though visitors should confirm current days and times on the restaurant website because schedules shift with the season.

The dining room is compact, calm and understated, with a Scandinavian design sensibility rather than a formal dress code. Noise levels are low, conversation carries easily, and service is attentive without being stiff. Smart-casual clothing is the norm, and most diners treat the evening as a special occasion. Beverage pairings are a significant part of the programme, with wine, juices and other Nordic-inflected pours chosen to match the menu.

Reservations are essential. Tables fill several weeks ahead, and Friday and Saturday evenings and the summer months book out earliest. Visitors planning a Reykjavik trip around Dill are advised to reserve as soon as dates are fixed, and to mention allergies or dietary needs at booking, since the tasting format limits last-minute substitutions. The location on Laugavegur, the city's main shopping street, makes it easy to reach on foot from most central hotels and from Hallgrimskirkja, which is a short walk uphill.