Dill is considered by many to be the best culinary experience in Reykjavík. This intimate New Nordic cuisine resturant with stone walls and dim lighting is the first in Iceland to receive a Michelin star. Icelandic cooking traditions and local ingredients are at the heart of the menu, but Head Chef Ragnar Eiríksson is able to reinvent the cuisine while allowing the freshness of the ingredients to shine.
The dinner is prix fixe, with a 5 course or 7 course option. We opted for the 7 course option with a wine pairing, which began with blue mussels, celeriac & dulse. This was a remarkable dish with subtle flavors allowing you to truly appreciate the quality of the mussels.
One of our favorite dishes of the night came next; the sunchockes served with skyr and dill. The sunchokes were prepared in three different ways, which added a few layers and textures to really enhance the flavor. This was a delightful dish from beginning to end.
The dung-smoked trout with carrots & fennel dish followed. Farmers in Iceland have historically smoked meats, such as lamb, with sheep dung and this dish is a nod to that tradition.
We would be remiss not to mention how perfectly the wines were paired with each course. One of the most enjoyable pairings was the Lammidia Anfora Bianco with the cod, cabbage & onion. This light wine with a subtle hay notes worked so well with pickled flavor of the cabbage and the simplicity of the cod.
The milk and cookies course was a playful, yet sophisticated homage to childhood. This was one of two dessert courses, both of which were savory and sweet.
Exploring New Nordic cuisine at Dill, guided by a friendly and attentive staff, was a fantastic experience. If you're curious about the new wave in Icelandic cuisine, we recommend going to Dill to see what Chef Ragnar Eiríksson is up to!
http://dillrestaurant.is/en/