The rooms worth a reservation in Reykjavik, from neighbourhood bistros to the new classics.
The restaurants worth the trip in Reykjavik. bistros, neo-classics, neighbourhood favourites, and the rooms locals book first.
Austur-Indiafjelagid has cooked regional Indian food with Icelandic produce on Hverfisgata since 1994, the Grapevine's repeat pick for Reykjavik's best.
Signature: Tandoori salmon, Regional curries
Order: The tandoori salmon, the dish that bridges Icelandic fish and a Delhi tandoor.
Tip: Reykjavik's oldest Indian kitchen and a repeat Best of Reykjavik winner. Dinner only, book a table.
Skal, a former Hlemmur food-hall favourite now on Njalsgata, plates inventive Icelandic small plates and natural wine, a past Bib Gourmand in Reykjavik.
Signature: Seasonal small plates, Natural wine
Order: Order several small plates to share, and let the staff steer the natural-wine list.
Tip: Relocated from Hlemmur Mathöll after seven years; chef Thomas Lorentzen is now a partner here.
Snaps Bistro on Thorsgata is Reykjavik's enduring French-Danish bistro, a glassed-in room serving moules frites, onion soup and the day's fish to a crowd.
Signature: Moules frites, Fish of the day
Order: The moules frites, or the fish of the day off the chalkboard.
Tip: Brunch runs till 16:00 and the room fills fast at weekends. Walk-ins possible early; book for dinner.
Messinn on Laekjargata built its name on the fish pan, fresh catch fried in butter and served sizzling in a cast-iron skillet to half of Reykjavik.
Signature: Fish pan, Pan-fried Arctic char
Order: A fish pan, the cast-iron skillet of butter-fried catch with potatoes.
Tip: Lunch is the value sitting and the room is small, so arrive early or expect a wait at dinner.
Hosilo on Hverfisgata runs a weekly-changing globe-trotting menu of small plates, a Michelin Guide listed Reykjavik room for vegans and carnivores alike.
Signature: Lamb tartare, Butternut squash ravioli
Order: Whatever the rotating menu offers; the lamb tartare is a recurring standout.
Tip: The kitchen rewrites the menu every week, so no two visits match. Book ahead, the room is small.
ROK faces Hallgrimskirkja from a turf-roofed house on Frakkastigur, a Reykjavik small-plates kitchen built for sharing Icelandic ingredients at lunch.
Signature: Small plates, Mussels
Order: Build a meal from several small plates; the mussels and lamb are reliable.
Tip: The terrace under the church is the seat to ask for in summer. Open from 11:30 for lunch.
Sjavargrillid, the Seafood Grill, plates grilled Icelandic fish and langoustine on Skolavordustigur, a colourful Reykjavik room with full a la carte choice.
Signature: Grilled langoustine, Seafood skewers
Order: The grilled langoustine, or a mixed seafood skewer off the open grill.
Tip: A short walk down from Hallgrimskirkja. Good for a la carte when you want fish without a set menu.
Tapas Barinn on Vesturgata has run Spanish-style tapas on Icelandic ingredients since 2000, best known for its multi-course Icelandic Gourmet Feast.
Signature: Icelandic Gourmet Feast, Tapas
Order: The Icelandic Gourmet Feast, a tasting run through local fish, lamb and skyr.
Tip: The Gourmet Feast even includes adventurous bites like puffin and minke for the curious. Dinner only.
Hornid opened in 1979 as Iceland's first Italian restaurant and still works a yellow corner house on Hafnarstraeti, making Reykjavik pizza and pasta to order.
Signature: Wood-fired pizza, Fresh pasta
Order: A 12-inch pizza made to order, or the daily fresh pasta.
Tip: Family-run for over forty years and open all day from 11:00. A dependable break from fish and lamb.
Skreid on Laugavegur is a Basque tapas room from the Sagardi Group, a small Reykjavik counter pouring natural wine alongside pintxos and bacalao a few steps off the main shopping street.
Signature: Manchego with honey and walnuts, Salted bacalao
Order: Manchego with honey, salted bacalao and a few small plates to share, with a Basque txakoli pour.
Tip: From the brothers behind Spain's Sagardi Group. Tapas-and-wine pace, evenings only into late.
Mat Bar on Hverfisgata is a chef-driven Reykjavik kitchen blending Icelandic produce with Italian sensibility, a thirty-seat room of small sharing plates that the Grapevine ranks high.
Signature: Sharing-plate tasting menu, Pasta of the day
Order: The three-course or five-course Best of Matbar sharing menu, or the pasta of the day.
Tip: Seven-time Best of Reykjavik medal winner. Open kitchen, intimate room, book ahead.
Forrettabarinn, the Starters Bar, on Nylendugata builds a meal entirely from small plates, a relaxed Reykjavik room near the harbour made for grazing.
Signature: Starters and small plates, Mussels
Order: Pick four or five starters across fish, meat and veg to make a meal.
Tip: Down in the old west-end harbour streets, away from the Laugavegur crush. Good shared-plate value.
Kopar sits over the water at the Old Harbour on Geirsgata, a Reykjavik seafood room that leans on local langoustine and cod with vegan plates too.
Signature: Langoustine, Cod
Order: The langoustine, or the signature cod with whatever is in season.
Tip: Ask for a window table over the harbour. Lunch is the cheaper way into the same kitchen.
Sushi Social on Thingholtsstraeti blends sushi with a South American grill, a dim Reykjavik basement pouring cocktails alongside Nikkei-style rolls.
Signature: Nikkei sushi, South American grill
Order: A mixed sushi selection, then something off the South American grill.
Tip: Dinner only from 17:00, with a strong happy hour early on. Book for weekends, it fills up.
Kol on Skolavordustigur grills modern Icelandic plates over charcoal a minute from Hallgrimskirkja, a polished Reykjavik room best known for its steaks.
Signature: Grilled steaks, Charcoal-cooked fish
Order: A charcoal-grilled steak, or the catch cooked over the same coals.
Tip: The cocktail bar is a destination on its own. Lunch is the value sitting before the dinner rush.
Kaffivagninn on Grandagardur has fed harbour workers since 1935, billed as Iceland's oldest restaurant, where the catch of the day is the meal in Reykjavik.
Signature: Catch of the day, Plokkfiskur
Order: The catch of the day, eaten where the fishermen themselves still eat.
Tip: Started as a coffee cart on the docks in 1935. Open from 08:00 for breakfast by the water.
Hofnin, The Harbour, fills a 1930s house on Geirsgata with family-run Icelandic seafood, a Reykjavik room for shellfish soup and plokkfiskur by the marina.
Signature: Shellfish soup, Plokkfiskur
Order: The shellfish soup, or plokkfiskur, the creamy Icelandic fish-and-potato stew.
Tip: Window tables look out on Mount Esja across the water. Popular, so book ahead in summer.