Reykjavik Kitchen blends in with the nearby shops and hotels. Inside, the setup is straightforward: tables fill most of the room, with a bar running along one wall for solo diners or anyone waiting on a table. Staff shift tables around as needed – groups sometimes push a few together, or swap out a smaller table if it looks tight. Decor stays simple, with clean lines and a few Icelandic touches – nothing flashy, but it feels put together.
The menu leans on local ingredients and Icelandic standards, with a few modern twists. Lamb is a staple – grilled, served as carpaccio, or as ribs – usually paired with vegetables cooked right into the dish instead of set on the side. Fish is always in rotation, with arctic char and cod among the regulars, and coffee-cured salmon showing up at times. Starters include traditional soups and salads, and there’s usually a pasta with fish option as well. Vegan, vegetarian, and gluten-free choices are clearly marked, and the kitchen is used to working around dietary needs. For dessert, expect skyr cheesecake, a flourless chocolate cake with white chocolate and raspberry sauce, or cherry cheesecake. Local beers round out the drinks list.
Most nights, the room hums with conversation – sound carries, so it’s not the spot for a quiet meal, but it’s comfortable enough to settle in for a couple of hours. The crowd is a mix of locals and travelers, and the place manages to feel both unfussy and just a bit polished. The menu changes with the seasons, so there’s always something new, especially with fish and vegetables. Traditional dishes like the Icelandic soup sometimes come with small fish bones – worth noting if you’re not used to it.
Reservations are a good idea for groups larger than two, but there’s usually space for walk-ins, especially at the bar. The kitchen’s focus on fresh, local flavors shows up across the menu, and the setup is straightforward – just a solid spot for a meal in the middle of town, with enough flexibility to suit most groups.
