Best Team Dinner Restaurants in Reykjavik: 2026 Guide

Hrefna Saetran's flagship grill room. Iceland's best long-table team-dinner address — book it for up to 24 guests.

Grillmarkadurinn (Grillmarket) sits one street south of Laugavegur in a basement-and-ground-floor space that the design team treated as a small market hall — warm timber, copper accents, a long open kitchen with a wood-fired grill at the centre. Chef Hrefna Saetran has run the room since 2011 and remains one of Iceland's most recognisable culinary figures. The restaurant takes group bookings as a default mode rather than as an exception, and the long-table arrangement at the back of the ground-floor seats up to 24 guests in a single party.

The kitchen's sharing menu (16,900 ISK per person) runs through Icelandic produce in a sequence designed for group rhythm: a starter flight of langoustine soup, smoked Arctic char, and beef tartare; a main course of grilled Icelandic lamb shank and butter-basted halibut to share; a dessert flight including a skyr panna cotta with Arctic blueberries. The wine programme includes a sommelier-led pairing at 9,800 ISK per person. A la carte runs 12,900 to 22,000 ISK per person without wine — typical Reykjavik pricing for the level of cooking.

Grillmarket is the team-dinner restaurant for a corporate group of 8 to 24 where the brief calls for showpiece Icelandic cooking without the formality of a tasting menu. The long-table format means the conversation flows across the table rather than getting trapped in pairs; the sharing courses provide constant low-stakes interaction points. The basement-level private room (the Grillmarket Cellar) seats 18 in a more enclosed setting and is the better choice for confidential off-site discussions. Book 2 to 3 weeks ahead via email; mention dietary requirements at the booking stage.

The most exciting Levantine sharing kitchen north of Berlin. Try it once for a team off-site with dietary range.

Sumac Grill opened on Laugavegur in 2015 and remains Reykjavik's most distinctive non-Icelandic kitchen — a pan-Levantine sharing room with a wood-fire grill, a stone oven, and a tight cocktail bar at the front. The dining room is mid-sized (76 covers) and uses heavy timber communal tables in the centre flanked by smaller four-tops along the walls. The room's sound floor is warm; a 12-person party in the middle does not have to compete to be heard.

The kitchen's sharing menu (8,400 ISK per person) operates around the central grill: a flight of mezze with hummus, muhammara, and house-made pita; charcoal-grilled lamb kebab with sumac yoghurt and tahini; a whole fire-roasted cauliflower with date molasses; a wood-oven flatbread with za'atar and ash-roasted aubergine. Dessert is a Persian rose-and-cardamom semifreddo. A la carte settles between 9,800 and 16,500 ISK per person. The cocktail programme uses sumac, pomegranate, rose, and Icelandic juniper in unusual combinations.

Sumac is the team-dinner restaurant for a group with mixed dietary requirements. The Levantine sharing format is structurally vegetarian-friendly without being a vegetarian restaurant; the grilled-protein contingent is well served; gluten-free guests have legitimate sharing options rather than substitutions. The room is also the city's most natural fit for a less ceremonial corporate dinner — the sharing format lowers the stakes of the conversation and the cocktail programme provides a useful prelude. Book 1 to 2 weeks ahead for groups.

Iceland's seafood specialist in sharing format. The off-site dinner that costs less than the team expects.

Sjavargrillid sits on Skolavordustigur in a converted timber townhouse, and its seafood programme has been Reykjavik's most consistent for over a decade. The dining room is small (52 covers) but the ground-floor private room takes a single party of 14 with no upcharge. The interior uses driftwood, stone, and a heavy black iron grill along the back wall as the room's visual centre.

The kitchen's seafood-led sharing menu (12,400 ISK per person) traces the Icelandic catch: gravlax with mustard-dill sauce; a whole-grilled langoustine flight with brown butter and Arctic seaweed; charcoal-grilled monkfish with caramelised onion; a salt-baked Atlantic cod with potato-and-leek beurre blanc; and a dessert of Icelandic skyr with juniper-honey foam. A la carte settles between 10,500 and 18,000 ISK per person. The wine programme is short but precisely matched, with strong German Rieslings and Austrian Gruner Veltliners.

Sjavargrillid is the team-dinner restaurant for a group whose brief includes seafood as the spine. The sharing format lets the table sample across the Icelandic catch without committing eight individual orders; the private room provides the acoustic separation a sensitive off-site conversation requires; the pricing remains modest relative to what comparable seafood costs in Norwegian or Danish capitals. Book 2 weeks ahead for groups; the private room requires a single set menu commitment.

A 1932 pharmacy turned dining room. The most photographed team-dinner address in Reykjavik — book it for the showcase evening.

Apotek occupies a 1932 pharmacy on the corner of Austurstraeti and Posthusstraeti — the building is on the Icelandic national heritage register and the dining room preserves the original tile floors, plaster ceilings, and one of the original mahogany pharmacy cabinets running along the back wall. The room is the most architecturally distinctive in central Reykjavik and takes group bookings as part of its core business. Capacity is 110 across the main floor and a mezzanine; long-table arrangements seat up to 22.

The kitchen runs a Modern Icelandic card with a Latin inflection — a small Latin-American mezze plate is the unexpected starter the kitchen has been refining for a decade. Icelandic langoustine ceviche with passionfruit; lamb shoulder slow-cooked with smoked paprika; a whole grilled char with chimichurri. The sharing menu lands at 10,800 ISK per person with a 4-course progression. A la carte 9,400 to 17,200 ISK per person. The cocktail programme is one of the strongest in central Reykjavik; the pisco-based aperitifs work as a useful prelude.

Apotek is the team-dinner restaurant for a group that benefits from the building's photogenic register. International visitors who have not been to Reykjavik before find the pharmacy heritage a useful first conversation; the dining room reads as a curiosity that lubricates the rest of the evening. The mezzanine private dining area seats 18 with reasonable acoustic separation from the ground-floor traffic. Book 2 weeks ahead via the bookings email; specify the mezzanine for a closed group.

A stone-walled basement dining room beside the old harbour. Solid Icelandic seafood with a quiet team-dinner format.

Fiskfelagid (the Fish Company) sits in a basement at Grofartorg beside the old harbour, in a vaulted stone room that the original 19th-century merchant's house preserved through three subsequent renovations. The room is small (62 covers) and warm — exposed stone walls, low timber ceilings, a wood-fired oven visible at the back. The cellar's acoustic dampening is unusually good for a Reykjavik room and a 12-person team dinner does not have to project to be heard.

The kitchen runs an Around the World menu that uses Icelandic seafood with a globe-spanning seasoning logic: a Reykjavik-Tokyo course of langoustine with yuzu and dashi; a Greenland-Sicily course of monkfish with tomato and capers; a Faroe Islands-Madagascar course of halibut with vanilla beurre blanc. The structure makes group ordering simple — the 5-course menu lands at 14,200 ISK per person and works across the table. A la carte settles 10,200 to 17,000 ISK. The cellar's wine selection is unusually deep on Loire whites.

Fiskfelagid is the team-dinner restaurant for the group dinner that needs to feel less obvious than Grillmarket or Apotek. The basement setting and the smaller scale provide a more contained register; the menu structure removes the pressure of individual ordering. The cellar can host up to 16 with adequate spacing across two long tables. Book 1 to 2 weeks ahead; the kitchen handles vegetarian and pescatarian alternatives within the same menu structure.

Italian-Icelandic small plates on Hverfisgata. The team-dinner low-stakes counterpoint — try it once.

Mat Bar on Hverfisgata is the city's most accomplished small-plates room and the natural counterpoint to the more theatrical sharing menus across town. The space is compact (44 covers), bright, and built around an open kitchen with a counter that seats 10 directly facing the line. The Italian-Icelandic remit means the menu draws on Lombard and Sicilian technique applied to Icelandic produce in a register that the chef has been refining since 2017.

The menu runs 22 small plates designed for table sharing: a vitello tonnato of slow-cooked Icelandic veal; a hand-cut tagliatelle with langoustine and chilli; a confit lamb shoulder with Sicilian herbs; an Arctic char crudo with capers and lemon zest. Plates land 1,800 to 3,400 ISK; a full dinner shared across four guests with cocktails and wine settles between 8,200 and 14,000 ISK per person. The wine programme leans heavily on Italian natural producers (Frank Cornelissen, COS, Radikon) with fair markups.

Mat Bar is the team-dinner restaurant for a smaller off-site of 4 to 10 that benefits from the looser small-plate framing. The kitchen handles a group of 10 by sequencing dishes in rounds rather than per cover — the experience reads as a long extended bar dinner rather than a formal restaurant evening. The cocktail programme works as the prelude; the counter seats are the right format if the group includes a few diners who would otherwise be quiet at a full table. Book 1 week ahead.

Old harbour seafood with a view of the working dock. The team dinner that doubles as a city walking tour.

Kopar sits in a 19th-century warehouse on Geirsgata in the old harbour and looks out over the working dock — fishing boats coming in, the Sun Voyager sculpture a short walk away, the Harpa concert hall on the south horizon. The dining room is on two floors with a long timber bar on the ground level and a more enclosed restaurant upstairs. Capacity is 88 across both floors; the upstairs room takes a group of 18 with reasonable separation.

The kitchen uses Icelandic seafood with an Asian inflection that distinguishes Kopar from Sjavargrillid and Fiskfelagid. A langoustine yakitori with miso butter; a yellowfin and Icelandic char tartare with yuzu and pickled radish; a salt-baked turbot with dashi beurre blanc; a slow-cooked Icelandic lamb belly with hoisin glaze and pickled ginger. The 5-course menu lands at 13,800 ISK per person; a la carte settles 11,000 to 18,400 ISK. The sake programme is one of two in Reykjavik that work seriously.

Kopar is the team-dinner restaurant for the group whose Reykjavik visit also functions as a city orientation. The harbour location is walkable from the Hilton and the Reykjavik Edition, the upstairs room is acoustically discrete, and the Asian-inflected menu reads as more contemporary than the broader Icelandic-grill template. The kitchen handles vegetarian sequencing within the same menu structure; pescatarian sequencing is the default. Book 2 weeks ahead; mention upstairs room for groups of 12+.