Reykjavik eats well — better than its size suggests. The strengths are seafood pulled out of the bay that morning (cod, haddock, langoustine, arctic char) and lamb from sheep that have wandered the highlands all summer. New Nordic cooking has taken hold in the more ambitious kitchens, and there is now a serious craft-beer and natural-wine scene.
For something distinctly Icelandic, queue at Bæjarins Beztu Pylsur for the famous pylsa hot dog with everything ("eina með öllu"); for a proper sit-down meal of langoustine soup and char, the harbour-front restaurants on Geirsgata are reliable. Booking is a good idea on weekends. Eating out is expensive — expect 4,000–6,000 ISK for a main at a mid-range place.