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. Begun downstairs before the lounge and Chef's counter each dish is meticulously created from local ingredients with a zero waste ethos while service is invariably pleasant. Awarded one star from Michelin DILL feels underrated, as dishes range from intentionally challenging to outright comforting with zero missteps or unnecessary over complications.

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