"Chef Gunnar Gíslason is a foundational figure in Icelandic cooking. In 2009, he opened Dill, which went on to earn the first Michelin star in the country and completely energized Reykjavík’s entire food scene. After spending several years in New York, earning another star at Agern inside Grand Central Station, Gíslason returned and rebuilt Dill in a new location, hidden away up a spiral staircase on the city’s main shopping street. The restaurant’s menu highlights small producers (seaweed foragers, organic barley farmers) and seasonal ingredients (lumpfish roe, crowberries), and the kitchen continues to break new ground with a superb attention to detail and flavor." - Nicholas Gill
Nicholas Gill