Opened in 2009, Dill was the first restaurant in Iceland to receive a Michelin star. Dill originally was a small eight seat restaurant that couldn’t keep up with demand so the owner and founding Chef Gunnar Gislasson moved it to Laugavegur street in Reykjavik and enlarged his seating to accommodate more guests.
It is a set menu that features local foods and the idea of no waste. The restaurant not only has a Michelin one star but it also has a sustainability star.
Earning a Michelin green star involves sustainability, working with local farmers and fisherman, and uphold ethical and environmental standards voluntarily.
There were more Americans in the restaurant than any other country and there were more Californians than people from other states. It kind of felt like being in a Californian Michelin restaurant from that respect. Pretty funny!
The service was very good and we enjoyed our dinner. The ‘hominess’ of the platings was cozy, though I do like a creative plating. I think the plating matched the sustainable viewpoint of the restaurant. Overall, I preferred Ox over Dill but I wouldn’t hesitate to return.
