Reykjavík's food scene runs from the Icelandic hot dog stand to New Nordic tasting menus, built on local lamb and seafood such as cod, haddock, Arctic char, and langoustine. Most of the eating happens in the compact centre, along Laugavegur and in two food halls, with more restaurants down at the Old Harbour in Grandi. This guide covers the styles of food and the main areas, not prices.
Reykjavík restaurants at a glance
Short on time? Here is the quick version.
| Reykjavík restaurants | |
|---|---|
| Main street | Laugavegur, most restaurants and cafes |
| Food halls | Hlemmur Mathöll and Grandi Mathöll |
| Local meat | Icelandic lamb, grazed on wild herbs |
| Local seafood | Cod, haddock, Arctic char, langoustine |
| Quick classic | The Icelandic hot dog |
| Old Harbour | Grandi, dining by the water |
What Icelandic food is built on
Traditional Icelandic cooking grew out of preservation, so smoking, fermenting, drying, and pickling still shape the flavours. The raw materials are the strong part: cold, clean water gives seafood such as cod, haddock, Arctic char, and langoustine, and Icelandic lamb grazed on wild herbs and open pasture has a distinct, faintly sweet taste. A newer generation of cooks has taken those same ingredients and turned them into a modern kitchen, but the base has not changed.
Laugavegur and the city centre
Laugavegur, the main shopping street, has the highest concentration of places to eat in the city, and most of the walkable centre sits within a few minutes of it. Along and just off the street you will find seafood restaurants, bistros working with Icelandic lamb and fish, cafes, and bars that stay busy into the evening. It is the natural place to start, since you can wander and choose rather than plan every meal in advance.
The food halls: Hlemmur and Grandi
Two food halls make it easy to try several styles in one sitting. Hlemmur Mathöll sits on Laugavegur in a repurposed bus terminal and has been running since 2017, with stalls covering Icelandic dishes alongside international street food under one roof. Down at the Old Harbour, Grandi Mathöll fills a renovated fish factory in the Grandi district and adds harbour views to a similar spread of stalls. Both suit groups who cannot agree on one cuisine.
The Icelandic hot dog and quick bites
The quickest local classic is the Icelandic hot dog. Bæjarins Beztu Pylsur has served them since 1937 using a blend of lamb, pork, and beef, usually ordered "eina með öllu," meaning one with everything: raw and crispy onions, ketchup, sweet mustard, and remoulade. It is the cheap, fast option that most visitors try at least once, and the stand itself has become a small landmark near the Old Harbour.
Traditional dishes and New Nordic
For sit-down meals, look for the staples that show up on Icelandic menus: lamb soup, plokkfiskur (a fish and potato stew), skyr as a thick dairy dessert, rye bread, and, for the adventurous, hákarl, the fermented shark. At the other end sits the New Nordic movement, with tasting-menu kitchens such as Dill, often cited as the first of its kind in Iceland, building set menus around Icelandic produce. A guided Reykjavík food walk is one way to sample several local dishes; for other outings, compare Reykjavík tours and day trips.
Pack with the trip in mind
The Iceland Packing List helps you choose practical layers and essentials for a day that includes Reykjavík restaurants: where to eat in the city.
