Pakkhús occupies an old packing warehouse by the harbour and has been the town's most celebrated restaurant for years. The menu covers Icelandic fish and lamb, but the langoustine tail with garlic butter is the dish that made the place famous — and it deserves the reputation. The langoustine are hauled from the waters just outside, cooked simply, and served in a way that lets the sweetness of the meat do the work. There is nothing complicated about it. It is just very, very good.
The restaurant has a direct connection to Höfn's annual Humarhátíð festival, where Pakkhús has long been central to the langoustine celebrations. In June the town fills with visitors specifically for the festival, and the restaurant is fully booked for most of it. Book well ahead for summer visits. In the off-season the same quality is available at a fraction of the effort to secure a table.