DILL Restaurant
Harðfiskur From Finnbogi
Palate Cleanser – Dill, Currant, Garum
2023 Peter Jakob Kuhn Alte Reben Riesling
Haddock, Kohlrabi, Dill
Onion Cake, Juniper, Carrots
Grilled Vegetable Tops Soup, Wasabi
Reindeer, Celeriac Caramel
Bread & Butter, Caramelized Cabbage
Barley, Rutabaga, Fresh Cheese
Whelk, Brown Butter
Scallop, Turnip, Pine, Kohlrabi, Whey, Smoked Oil
Ocean Perch Broth, Horseradish
Fillet of Ocean Perch, Chives, Milk Bread
Svið, Celeriac
Fillet of Lamb, Fermented Potatoes, Lovage
Wasabi, Yoghurt
Rhubarb, Skyr, White Chocolate
Lovage, Skyr, Apple / Birch, Fermented Bilberry / Lamb Fat, Ginger
Founded in 2009 and operating in the current location since 2019 DILL sees Chef Gunnar Karl Gíslasson and team pursuing a new sort of Icelandic Cuisine, focused on terroir but widely informed in terms of form and technique.
Begun downstairs before the lounge and Chef’s counter, or tables for guests less interested in the action, each dish is meticulously created from local ingredients with a zero waste ethos such that items occasionally appear more than once as a result of using different parts.
Benefited by invariably pleasant service, Chefs presenting several plates while a man who appears to be the Maître d’ circulates Drinks and discusses everything from art to music with diners, opening snacks are mostly one or two bites highlighted by a delicate Pastry with Haddock and near-raw Reindeer in Celeriac “Caramel.”
Awarded one star from Michelin, though DILL certainly feels like more, dining room courses begin with housemade Bread and Butter with Salad before proceeding to a sort of Whelk Chawanmushi bolstered by a lot of Brown Butter.
Ever-evolving, only the Onion Cake with Carrots a permanent fixture, Scallops come sliced as a sort of Crudo in smoky Oil before Perch in two forms sees the guest Sauce their flaky Filet with a broken emulsion of Buttermilk, Chives and Mushrooms.
Next using Lamb Offal for an upscale version of Svið, the Saddle arriving next with Potatoes, “Comfort Food” immediately turns challenging via Wasabi Granita before culminating in a complex Dessert of Rhubarb and Mignardises including a Lamb Fat Gingersnap Cookie.
www.dillrestaurant.is