Iceland's culinary declaration of independence. Fifteen courses of foraged terroir, fermented traditions, and flawless technique. A meditation on what Arctic abundance means when interpreted by a master.
10
Food
9
Ambience
8
Value
About Dill
Dill was opened in 2009 by Chef Gunnar Karl Gislason and immediately established itself as Iceland's most important restaurant. In 2017, it became the country's first Michelin-starred establishment, a recognition that felt inevitable to anyone familiar with the work being done in that Hverfisgata kitchen. This was not a restaurant chasing international trends—it was a restaurant that had discovered something true about its place and its people.
The fifteen-course tasting menu is a conversation about Icelandic terroir. Gislason sources from the landscape itself: foraged wild herbs, berries picked at their peak, fish and seafood from Arctic waters, lamb raised on volcanic soil. The cooking technique spans centuries—fermentation, smoking, preservation methods recovered from old cookbooks alongside contemporary precision. Every course arrives with a story. Every element belongs to this island in a way that feels almost sacred.
This is not comfort food. This is not food designed to satisfy hunger. This is food designed to change how you think about the relationship between place and plate. The portions are small, the courses numerous, the progression deliberate. By the final course, you will have traveled through Iceland's geography without leaving your seat.
Chef Gislason himself is a quiet presence—he will emerge periodically to explain a course, to answer a question, to ensure that the intention behind each dish is understood. The front-of-house staff operates at a level of care that suggests they understand the significance of what is happening at their tables.
The Occasion Fit
Perfect for Solo Dining
Dill is the ultimate solo dining destination. The chef's counter seating (when available) places you in conversation with the kitchen. Even at a regular table, the progression of courses creates a meditative rhythm perfectly suited to solitary contemplation. This is not a restaurant that makes solo diners feel uncomfortable—it makes them feel honored. A reservation for one at Dill is an act of self-love.
The Experience
A meal at Dill lasts approximately three to three and a half hours. The dining room is intimate but not cramped—perhaps forty seats arranged so that each table maintains its privacy while participating in a larger ritual. The interior is refined but not precious: pale wood, soft lighting, the visible kitchen adding energy without distraction.
The wine pairings (should you choose them) are exceptional. Gislason has spent considerable effort understanding how Iceland's food demands different wine approaches than conventional fine dining. Expect pairings that include natural wines, smaller producers, and selections that honor the food rather than compete with it. The non-alcoholic pairing option is equally thoughtful—fermented beverages, wild plant infusions, non-traditional approaches to the pairing ritual.
What makes Dill remarkable, beyond the technical excellence, is its refusal to compromise. In an era when Michelin restaurants often become more conservative, Dill has become more ambitious. The menu changes seasonally (sometimes more frequently) based on what the landscape offers. In winter, the restaurant specializes in preservation and fermentation. In summer, the abundance becomes visible on every plate.
