Dill – Iceland’s First Michelin-Starred Restaurant

Dill is Iceland’s most famous restaurant, and the first of its kind in the country. It was first opened in 2009 by chef Gunnar Karl Gíslason, and it received a Michelin star in 2017. Ironically, chef Gíslason moved to New York City in 2016 to open Agern with Claus Meyer (which he also helped earn a Michelin star), so he wasn’t technically the head chef of Dill when it got its star. But when Dill lost the star in 2019, Gíslason took it as a sign to move back to Iceland and help them reclaim the star. (Spoiler alert: they did!) Dill got its star back in 2020.

Looking for more great spots for food and drinks in Iceland? Check out our city map of Reykjavík!

DILL

Address & Contact Information
Laugavegur 59, Reykjavík, Iceland
Website
Instagram
Facebook

Dill has moved locations a few times. It was first located in the Nordic House in Reykjavík, then in 2015 it moved to a small space in the city center that resembled a fisherman’s cottage. You can watch a YouTube video from Anders’ visit to Dill in 2018 here. Dill moved again right before the pandemic, to a kind of funny space. The outside looks like absolutely nothing special, it’s a harsh building with big glass doors in the city center that’s adjacent to a supermarket. But when you open the front door you’re met with a dark wooden facade and a large spiral staircase. Climb the stairs to enter the restaurant, which is on the second floor. There is a big open kitchen, and floor to ceiling glass windows overlooking a main street in the city center.

Dill’s inspiration is to highlight Icelandic food culture and bring it into the spotlight, to preserve time-old traditions that otherwise might disappear. Come with an open mind: you’ll try some dried and fermented foods you might not have tasted before, such as dung-smoked trout (an ingredient that sounds intimidating but actually is quite tasty). Sustainability is a big focus of the restaurant, so the chefs try to use every part of the animal when possible. The wine pairing is all natural, and their non-alcoholic pairing is made of locally produced kombuchas. Dill is a must-visit when in Reykjavík.

Blue mussel emulsion, grilled blue mussel, & blue mussel and beurre blanc sauce.Blue mussel emulsion, grilled blue mussel, & blue mussel and beurre blanc sauce.

Blue mussel emulsion, grilled blue mussel, & blue mussel and beurre blanc sauce.

Öland bread, toasted oats, & spruce vinegar butter.Öland bread, toasted oats, & spruce vinegar butter.

Öland bread, toasted oats, & spruce vinegar butter.

We found our favorite wine from Serragghia on the list!We found our favorite wine from Serragghia on the list!

We found our favorite wine from Serragghia on the list!

Salad, almonds, buttermilk, preserved tomatoes, & Tindur cheese.Salad, almonds, buttermilk, preserved tomatoes, & Tindur cheese.

Salad, almonds, buttermilk, preserved tomatoes, & Tindur cheese.

Chef Gunnar Karl Gíslason presenting a dried fish head.Chef Gunnar Karl Gíslason presenting a dried fish head.

Chef Gunnar Karl Gíslason presenting a dried fish head.

Rye bread with caraway seeds and brown butter, and cod off-cuts.Rye bread with caraway seeds and brown butter, and cod off-cuts.

Rye bread with caraway seeds and brown butter, and cod off-cuts.

Rutabaga sorbet, Icelandic wasabi stems and leaves, & fresh marigold leaves.Rutabaga sorbet, Icelandic wasabi stems and leaves, & fresh marigold leaves.

Rutabaga sorbet, Icelandic wasabi stems and leaves, & fresh marigold leaves.

Coffee and sugar roll, caramels, and pickled rhubarb chocolate ganache.Coffee and sugar roll, caramels, and pickled rhubarb chocolate ganache.

Coffee and sugar roll, caramels, and pickled rhubarb chocolate ganache.

Have you been to Dill? Let us know in a comment below.

Hungry for more?

Connect with us daily by joining our food community, The Hungries, and follow us on social media for more food inspiration!

Join The Hungries