Where to Eat in Reykjavik

It seems like everyone we know is heading on an Icelandic escape these days, and we can totally understand why. The island nation is brimming with beautiful scenery (see: lava landscapes, ice-blue thermal pools and the Northern Lights) and boasts a coastal cuisine to match.

Local favourites can be a bit controversial: minke whale, puffin and fermented shark are all common menu items. But Icelanders more often tuck into meals based on less polarizing seafoods and meats – the local lamb is particularly special. And then there’s skyr – it’s similar to yoghurt but technically a type of cheese, and it’s everywhere. The following restaurants, cafes and street stands will have you set up with the chance to taste any typical dish you wish. All you’ll have to know is what to order.

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WHERE TO EAT IN REYKJAVIK

GRILLMARKADURINN This downtown stunner is decked out in nature-inspired local materials like shimmering fish skins, lava, basalt columns and moss. The chef-owners at Grillmarkadurinn work with local farmers to source produce like lamb, beef, trout, quail, skyr and honey, which they then use fire, smoke and coal to cook. The space was originally built as an Art Nouveau cinema in the 1920s, and today, a massive original staircase leads down to a dark dining room where guests can choose between set or a la carte menus.

DILL RESTAURANT Frequently referred to as Reykjavik’s best restaurant, Dill is known for its ingredient-driven dishes and “new Nordic fare” – Chef Gunnar Karl Gislason is focused on using his Icelandic surroundings and letting each component of his dishes shine. Combinations from the short menu include “lamb tartare, sea textures, thyme,” “crispy chicken skin, smoked eel, onion powder,” and “skyr, celery, roasted oats”. The restaurant looks out over a wildlife reserve and offers guests a choice of three, five or seven courses.

BAEJARINS BEZTU PYLSUR Yes, Icelanders are obsessed with hot dogs.

So obsessed that almost three quarters of the country’s population has eaten at this famous stand near Reykjavik’s harbour.

The stand’s name translates to “the best hot dog in town,” and you won’t likely find anyone to disagree. Icelandic dogs are made from a combination of lamb, pork and beef, and here they’re topped with ketchup, sweet mustard, fried onion, raw onion and a mayo remoulade. To order anything less would be treason.

Image: Kristinn MagnĂşsson

REYKJAVIK ROASTERS This trendy cafe is the spot to be seen at if you’re looking for a fair trade brew with records playing in the background. The team behind Reykjavik Roasters does their best to remain committed to sustainability in the

coffee trade while roasting only the highest quality seasonal beans in house and offering a variety of brewing methods like espresso or hand-brewed drinks. Non-coffee options include a mean homemade chai and hot chocolate, and a selection of light breakfasts, cakes and pastries will take the edge off any urge to snack.

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ISLENSKI BARINN The Icelandic Bar has a history of serving as a meeting place for locals during historic unrest in the country, but the spot now serves a selection of Iceland’s delicacies to a diverse group of diners. A creative menu offers a modern take on hot dog sandwiches (the country’s national food), burgers and a list of combinations that come in jars like puffin with blueberry, onion and lemon skyr dressing, minke whale with deep fried shrimps and blueberry glaze and fermented shark with dried haddock and butter.

SJAVARGRILLID The menu at the Chef Gustav Axel Gunnlaugsson-helmed Sjavargrillid boasts freshly grilled seafood (the pride of the country) and other local favourites like lamb and puffin. Guests can choose whether to go with the restaurant’s set “grillparty” menu, where options include a “lobster feast,” “fish feast” and “taste of Iceland,” or to order a la carte.

Driftwood decor in the space was sourced by the chef himself during a nine-month menu research trip around the country.

SNAPS BISTRO A favourite with locals, this busy spot takes on classic French dishes with the use of local ingredients. Think French onion soup topped with bubbling Icelandic isbui cheese, moules marinieres made with locally sourced mussels and even a famous caesar salad. Guests can also expect fresh fish of the day offerings and a list of Danish smorrebrod – openfaced sandwiches. Portions are sizeable and prices reasonable.