7 Postcards
Nestled above Reykjavík's bustling streets, DILL offers a Michelin-starred journey through innovative New Nordic cuisine, where local ingredients shine in a cozy, intimate setting.
"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
"A strong sustainability ethos drives the kitchen at this moodily lit and atmospheric first floor restaurant. The internationally experienced chef uses traditional Icelandic methods alongside modern techniques to produce a multi-course menu of creative, diminutive dishes that really pack a punch – and they’re served and explained by the chefs themselves." - Michelin Inspector
"Chef Gunnar Karl Gíslason’s Reykjavík-based restaurant, DILL, has changed the global perception of Icelandic cuisine. DILL earned Iceland its very first MICHELIN star in 2017, paving the way for a rebranding of what constitutes Icelandic cuisine. The restaurant provides an intimate environment with mood lighting, natural wood walls, and black-stained tables. DILL serves an artfully crafted prix fixe meal built from locally-sourced Icelandic ingredients, including a playful amuse bouche, dishes that speak to the Icelandic palate, and a heady, atmospheric experience soaked in the Icelandic spirit." - Ali Wunderman
"Food is one of the city's huge draws as options span from the Michelin-star Dill to dives that are surprisingly delicious."
