Matur og Drykkur — Icelandic for "Food and Drink" — is named after a much-loved 1947 cookbook by Helga Sigurðardóttir, and the menu takes that book as a starting point: lamb head stew, salt cod, char in caraway broth, skyr cake. The cooking is more refined than the originals but the references are precise and the result is a satisfying introduction to Icelandic food.
The restaurant is on Grandi inside the same building as the Saga Museum. Lunchtime menu is the best-value way to try it; dinner is a longer tasting affair.