DILL
Reykjavík, Iceland
⭐1 Star
The Experience
From Michelin Guide
Palpable enthusiasm emanates from the chefs as they serve the dishes at this first-floor restaurant which overlooks the city's main pedestrianised shopping street. You enter via an unassuming door, before ascending a spiral staircase and being greeted by the chefs in their open kitchen. Sustainability drives everything they do and the team's pride in this is clear. The cooking is not showy or overcomplicated, but soars thanks to clever combinations and an ability to elevate seemingly simple ingredients like the humble potato to something truly special.
Unique Things
From Visitor Experiences
1. Unique Dining Progression Experience
Dill offers an unconventional dining journey that begins with a nibble and drink in the foyer, followed by small bites in the lounge, before guests finally sit down for a multi-course meal. This staged progression enhances the overall experience beyond a traditional sit-down dinner.
2. Emphasis on Icelandic Fermentation Techniques
The restaurant incorporates traditional Icelandic fermentation, smoking, and pickling methods into its dishes, showcasing local ingredients in innovative ways. This approach reflects a deep respect for Icelandic culinary heritage while applying modern New Nordic techniques.
3. Moody Industrial Ambiance Complementing the Cuisine
Dill's interior features moody hues and industrial decor, creating an enveloping atmosphere that pairs with its vibrant, nature-inspired dishes such as winter dried catfish with angelica butter and barley with salt-baked golden beets. This setting enhances the sensory experience of the meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Dill in Reykjavík reflect its strong emphasis on local Icelandic and Nordic produce, traditional techniques, and hyper-local sourcing. Here are 4 key ingredients and their significance or use in signature dishes:
Arctic Char: This fish is featured prominently in multiple dishes, both raw and smoked. The smoked Arctic Char is noted for its melt-in-your-mouth texture and smoky flavor, often paired with elements like crème fraîche, bread crumb, skyr puree, and dill oil to highlight Icelandic dairy and herbs.
Nordic Wasabi: A unique ingredient grown locally in Iceland by a startup, Nordic wasabi is used to add a distinctive spicy note to dishes like the raw Arctic Char. Its inclusion exemplifies Dill’s commitment to hyper-local ingredients and innovative Nordic flavors.
Pink-footed Goose: This locally common bird is used in meat courses, showcasing seasonal and regional game. Dill serves it in paired dishes, such as stewed preparations, emphasizing traditional Icelandic protein sources beyond lamb and beef.
Dung-Smoked Ingredients (Butter, Lamb, Fish): Dill employs an old Icelandic smoking tradition using animal dung due to the scarcity of wood on the island. This technique imparts unique smoky flavors to butter, lamb, and fish, connecting modern fine dining with Iceland’s culinary heritage.
These ingredients collectively illustrate Dill’s philosophy of rediscovering old Icelandic traditions through local, seasonal, and often obscure Northern flavors, presented with modern fine dining techniques.