Dill was the first restaurant in Iceland to win a Michelin star (in 2017) and remains the touchstone of the country's New Nordic cooking. Chef Gunnar Karl Gíslason builds tasting menus of seven to twelve courses around foraged Icelandic ingredients: angelica, dulse, charred onion, langoustine, smoked lamb, skyr.
The dining room is small, dark and minimal; you sit and watch the kitchen at work through a glass screen. Reservations are essential and need to be made weeks ahead. Expect to spend 20,000–28,000 ISK per person on the menu before wine pairings.