Hosilo is an international restaurant in 101, Reykjavik.
Editorially verified May 28, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Lamb tartare, Butternut squash ravioli
Must 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.
Address: Hverfisgata 12, 101 Reykjavik
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.
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.
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.
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.
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.
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.
