{"id":2185,"date":"2025-04-17T08:05:23","date_gmt":"2025-04-17T08:05:23","guid":{"rendered":"https:\/\/choosychou.com\/?p=2185"},"modified":"2025-06-17T06:58:10","modified_gmt":"2025-06-17T06:58:10","slug":"dill-iceland-fine-dining","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/dill-iceland-fine-dining\/","title":{"rendered":"One-Michelin-starred restaurant in Iceland\uff5cDill\uff5cA must-visit green star restaurant recommendation in Iceland"},"content":{"rendered":"

Dill \u662f\u51b0\u5cf6\u7b2c\u4e00\u9593\u7c73\u5176\u6797\u4e00\u661f\u4e5f\u662f\u552f\u4e00\u4e00\u9593\u69ae\u7372\u7c73\u5176\u6797\u7da0\u661f\u7684\u9910\u5ef3\uff0c\u81ea 2017 \u5e74\u8d77\u4fbf\u7ad9\u4e0a\u4e16\u754c\u6599\u7406\u5730\u5716\u3002\u9664\u4e86\u6458\u661f\u4e4b\u5916\uff0cDill \u4e5f\u7372\u5f97\u4e86\u7c73\u5176\u6797\u7da0\u661f\uff0c\u4ee3\u8868\u5176\u5c0d\u53ef\u6301\u7e8c\u98df\u6750\u3001\u74b0\u5883\u53cb\u5584\u7684\u5805\u6301\u3002\u4e3b\u5eda Ragnar Eir\u00edksson \u64c5\u9577\u5c07\u51b0\u5cf6\u539f\u751f\u98df\u6750\u8207\u5317\u6b50\u65b0\u6599\u7406\u6280\u6cd5\u7d50\u5408\uff0c\u7528\u6700\u5929\u7136\u3001\u7c21\u7d04\u537b\u5145\u6eff\u54f2\u5b78\u7684\u65b9\u5f0f\uff0c\u5448\u73fe\u300c\u51b0\u5cf6\u300d\u7684\u5473\u9053\u3002<\/p>\n\n\n\n

Iceland's first Michelin star was dedicated to Dill. Among the new Nordic cuisine, one of my most amazing experiences-the true flavor from the land of the sea and volcanoes, is refined to the extreme here. From smoked sheep, sea urchin, scallops, to fermented blueberries, Skyr yogurt, each dish is not only telling a story, but also making me re-understand the taste of the word "Iceland".<\/p>\n\n\n\n

This article will introduce the dining experience in detail, including the details of the cuisine, the pairing of wine and food, and the overall dining experience. It will provide a reference for friends who are going to Iceland.<\/p>\n\n\n\n

Icelandic cuisine, Icelandic restaurant recommendation, Icelandic cuisine, Dill Restaurant, Icelandic Michelin restaurant, Michelin Green Star, New Nordic Cuisine, Icelandic travel cuisine, Icelandic Fine Dining, Dill menu, Dill wine List, top Icelandic cuisine, Sustainable Cuisine, Icelandic Michelin-starred restaurant, Dill experience, Nordic Cuisine recommendation, Must-eat restaurants in Iceland<\/h6>\n\n\n\n

(Dining in February 2025)<\/p>\n\n\n\n\n\n\n\n

Admission opening\uff5cSlow-smoked lamb at the bar<\/mark><\/h1>\n\n\n\n
\"\u4f86\u81ea<\/figure>
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Dirt Smoked Lamb From Sk\u00fatustadir<\/mark><\/h3>\n\n\n\n

The smoked lamb from Sk\u00fatustadir is slowly smoked and matured with soil, then ground into fine grains and wrapped in goat milk cheese. The entrance is rich and complex, and the smoky smell is like the warmth by the fireplace and the smell of a sheep farm. Immediately afterwards, the waiter cut a piece of smoked lamb. The smoky flavor is more unrestrained when eaten alone, the aroma level is obvious, and the salinity is extremely low, leaving a natural meaty finish. There is also a drink at the end to help clear the mouth, but because the waiter has a heavy accent, it is impossible to determine what it is, but it has a fruity fragrance and acidity.<\/p>\n\n\n\n

\"\u4f86\u81ea<\/figure>\n<\/div><\/div>\n\n\n\n

Living Room<\/mark><\/h1>\n\n\n\n

Then move to the Living Room on the second floor, there is a sense of ease of entering the living room from the entrance, and it also makes people feel settled and ready to welcome the formal package. Here I will choose whether to match alcoholic or non-alcoholic drinks, and I can also choose a mix and match method. This time I chose the pairing of alcohol and non-alcohol staggered, which can better experience the level of interaction between drinks and meals.<\/p>\n\n\n\n

\"Dill<\/figure>\n\n\n\n

Appetizers and appetizers<\/h2>\n\n\n\n
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\"\u856a\u83c1\u642d\u914d\u5496\u5561\u3001\u8fa3\u6912\u8207\u9999\u83dc\u7684\u958b\u80c3\u83dc\"<\/figure>
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Rutabagas, Coffee, Chilli, Coriander<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Turnip, coffee, chili, coriander<\/p>\n\n\n\n

Turnips are processed into a soft and crispy taste. The coffee sauce brings a bitter rhyme and aroma similar to black soil, while chili and coriander appear in the finish. The overall taste is distinctive and visually impactful. It is a stunning dish at the beginning.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\"\u9ed1\u7dda\u9c48\u9b5a\u642d\u914d\u5927\u982d\u83dc\u8207\u8494\u863f\u7684\u524d\u83dc\"<\/figure>
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Haddock, Kohlrabi, Dill<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Haddock, kohlrabi, dill<\/p>\n\n\n\n

It is said that it is a haddock caught by the family for generations. The meat is delicate and firm, and the outer layer remains moist after being crispy and fried. Paired with pickled kohlrabi slices and dill, the salty and slightly sour balance is good, and the taste level is good. It is a classic Nordic style reinterpret.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u6d0b\u8525\u86cb\u7cd5\u642d\u914d\u675c\u677e\u5b50\u5976\u6cb9\u8207\u80e1\u863f\u8514\u7684\u524d\u83dc\uff0c\u70ad\u70e4\u852c\u83dc\u6e6f\u642d\u914d\u8fa3\u6839\u8207\u5c71\u8475\u7684\u6e6f\u54c1\"<\/figure>
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Onion Cake, Juniper Berries, Carrots<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Onion cake, juniper berries, carrot<\/p>\n\n\n\n

This is a dish from the Dill grass-roots period. It is a small cake made of salty onions. It is crispy on the outside and moist on the inside, like the taste of a Madeleine. The juniper berry cream is squeezed next to it, which has a forest flavor; the carrot slices are slightly crispy, and the carrot sauce brings a warm sweetness. The three are intertwined into a rich layer.<\/p>\n\n\n\n

Grilled Vegetable Soup, Horseradish, Wasabi<\/mark><\/strong><\/h3>\n\n\n\n

Charcoal grilled vegetable soup, horseradish, wasabi<\/p>\n\n\n\n

This soup uses the remaining vegetable residues from the restaurant throughout the week to regroup, adding wasabi and horseradish grown in Iceland, but it is gentle and not choking. On the contrary, it brings out the natural sweetness of vegetables. It is a good example of rethinking "soup" from a sustainable perspective.<\/p>\n<\/div><\/div>\n\n\n\n

Dining Room<\/mark><\/h1>\n\n\n\n

Appetizer<\/h2>\n\n\n\n
\"\u81ea\u88fd\u9eb5\u5305\u642d\u914d\u7159\u71fb\u6d0b\u8525\u5976\u6cb9\u7684\u524d\u83dc\"<\/figure>
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Bread & Butter<\/mark><\/strong><\/h3>\n\n\n\n

The homemade bread on the table is crispy on the outside and soft on the inside, and the matching cream has particles of smoked onion, which enriches the aroma and salty feeling. It is not just a dipping sauce, but more like a complete dish.<\/p>\n\n\n\n

\"\u81ea\u88fd\u9eb5\u5305\u642d\u914d\u7159\u71fb\u6d0b\u8525\u5976\u6cb9\u7684\u524d\u83dc\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\u70d8\u70e4\u5927\u9ea5\u642d\u914d<\/figure>
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Roasted Barley, Tindur, Kale, Tomatoes<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Roasted barley, Tindur cheese, kale, tomato<\/p>\n\n\n\n

At the top are dried kale chips, at the middle are fragrant barley grains and sweet and sour tomatoes, and at the bottom is the Icelandic specialty Tindur cheese. The taste is like a concentrated Gruy\u00e8re, with a nutty flavor and a deep fermented flavor. The whole is salty, fragrant, sour and crispy.<\/p>\n<\/div><\/div>\n\n\n\n

Shell Section<\/h2>\n\n\n\n
\"\u6d77\u87ba\u642d\u914d\u9e7d\u7117\u856a\u83c1\u3001\u6d77\u87ba\u9ad8\u6e6f\u8207\u96f2\u6749\u8449\u7684\u524d\u83dc\"<\/figure>
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Whelk, Salt Baked Turnip, Whelk Broth, Spruce<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Conch, salt-baked turnips, conch stock, spruce leaves<\/p>\n\n\n\n

Take out the conch meat and mix it with salt-baked turnips, add cheese and beat it into a mousse to make a hot appetizer, then fill the conch meat stock back into the conch shell, the conch shell is also stained with spruce leaf powder, the smell is very forest, the combination is complex but the taste is flat.<\/p>\n\n\n\n

\"\u6d77\u87ba\u642d\u914d\u9e7d\u7117\u856a\u83c1\u3001\u6d77\u87ba\u9ad8\u6e6f\u8207\u96f2\u6749\u8449\u7684\u524d\u83dc\"<\/figure>\n<\/div><\/div>\n\n\n\n
\"\u5e72\u8c9d\u642d\u914d\u4e73\u6e05\u8207\u7159\u71fb\u6cb9\u7684\u524d\u83dc\"<\/figure>
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Scallops, Whey, Smoked Oil<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Scallops, whey, smoked oil<\/p>\n\n\n\n

Raw scallops are cut into thick slices, the fat and whey are balanced with sour flavor, and the homemade cod sauce is served. The seafood is rich, the overall delicacy and the maturity are appropriately adjusted.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u6d77\u81bd\u642d\u914d\u584a\u6839\u82b9\u8207\u70e4\u9178\u9eb5\u5305\u7684\u524d\u83dc\"<\/figure>
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Sea Urchin, Celeriac, Toasted Sourdough<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Sea urchin, root celery, toasted sourdough bread<\/p>\n\n\n\n

The sea urchin and foam are stacked on the root celery puree and sour bread cubes. The taste contrast is obvious. Although there is a fermented aroma and seafood flavor, the overall preference is for the familiar route, which is less innovative than the previous few dishes.<\/p>\n<\/div><\/div>\n\n\n\n

Fish main meal<\/h2>\n\n\n\n
\"\u9c48\u9b5a\u81a0\u642d\u914d\u7518\u85cd\u83dc\u8207\u5317\u6b50\u98a8\u5473\u71d2\u70e4\u91ac\u6c41\u7684\u4e3b\u83dc\"<\/figure>
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Cod Gelur, Cabbage, Nordic BBQ<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Cod gummy, cabbage, Nordic barbecue<\/p>\n\n\n\n

Cod gummy is extremely rare. It is a cartilage gummy part obtained from the inside of the lower jaw of cod. It has a silky texture and a rich taste. Roasted with kale and Nordic BBQ sauce, the charcoal flavor combined with gum is very special, and it is a very creative one in this set meal.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u9c48\u9b5a\u6392\u642d\u914d\u5c71\u8475\u8207\u5927\u897f\u6d0b\u7d05\u85fb\u7684\u4e3b\u83dc\"<\/figure>
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Cod Fillet, Wasabi, Dulse<\/mark><\/strong><\/h3>\n\n\n\n

Cod steak, wasabi, Atlantic red algae<\/p>\n\n\n\n

The main body of cod is delicate, with Icelandic wasabi and seaweed frozen slices. It is full of seafood, but the overall is light and the taste is a bit conservative.<\/p>\n<\/div><\/div>\n\n\n\n

Meat main course<\/h2>\n\n\n\n
\"\u8c6c\u81c9\u9830\u8089\u642d\u914d\u6eab\u71b1\u9999\u6599\u5976\u91ac\u7684\u4e3b\u83dc\"<\/figure>
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Pork Cheek, Warmly Spiced Cream<\/mark><\/strong><\/h3>\n\n\n\n

Pork cheek meat, warm spice milk sauce<\/p>\n\n\n\n

Use slowly stewed shredded pork cheeks with vegetable puree, and cover with a layer of fresh cream with cinnamon and a variety of winter spices. The mouth is warm and mellow, and the finish is warm with cinnamon. Finally, add winter white truffle titian, and a small piece of bread can be dipped in sauce to eat, the level and aroma are very good.full.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u4e94\u82b1\u8089\u642d\u914d\u677e\u6a39\u91ac\u6c41\u3001\u7518\u85cd\u83dc\u8207\u8611\u83c7\u7684\u4e3b\u83dc\"<\/figure>
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Pork Belly, Pine, Cabbage, Mushrooms<\/mark><\/strong><\/h3>\n\n\n\n

Pork belly, pine, cabbage, mushrooms<\/p>\n\n\n\n

The fat and tender pork belly is paired with a sauce boiled with pine branches. It has a strong rosin. It is paired with berries and cabbage to balance the fat and mushrooms to add taste. It is a pork dish with a heavy mouth.<\/p>\n<\/div><\/div>\n\n\n\n

Desserts and snacks<\/h2>\n\n\n\n
\"\u9632\u98a8\u8349\u51b0\u6dc7\u6dcb\u642d\u914d\u9b5a\u5b50\u91ac\u8207\u98a8\u4e7e\u72fc\u9b5a\u8106\u7247\u7684\u751c\u9ede\"<\/figure>
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Parsnip, Caviar, Winter Dried Wolf Fish<\/strong>
<\/mark><\/strong><\/h3>\n\n\n\n

Parsnips, caviar, winter air-dried wolffish<\/p>\n\n\n\n

The parsnip ice cream ball is covered with biscuit chips made of air-dried wolffish fillets, and then decorated with caviar. The taste contrast is obvious. It is a very creative one in pre-dessert.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u85cd\u99ac\u9234\u85af\u86cb\u7cd5\u642d\u914d\u9178\u5976\u6cb9\u8207\u8494\u863f\u51b0\u6dc7\u6dcb\u7684\u751c\u9ede\"<\/figure>
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Blue Potatoes, Dill, Sour Cream<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Blue potato, dill, sour cream<\/p>\n\n\n\n

The cake is made of blue potatoes, wrapped in sour cream mousse, and then put on a ball of dill ice cream. The taste is strange but not conflicting. The opening and ending of the dill highlight the echo of the restaurant's name \u201cDill\u201d.<\/p>\n<\/div><\/div>\n\n\n\n

\"\u5927\u9ea5\u88fd\u6210\u7684\u5de7\u514b\u529b\u98a8\u5473\u9905\u4e7e\u7684\u751c\u9ede\uff0c\u767c\u9175\u85cd\u8393\u5c0f\u7403\u63d2\u4e0a\u677e\u6a39\u679d\u7684\u751c\u9ede\uff0c\u91ce\u73ab\u7470\u642d\u914d<\/figure>
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Barley \u201cChocolate\u201d<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Barley "chocolate" biscuits are thick but have a grain flavor<\/p>\n\n\n\n

Fermented Bilberry, Pine Birch<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Fermented blueberry balls inserted into pine branches have a strong visual impact<\/p>\n\n\n\n

Wild Roses, Skyr, Chervil<\/mark><\/strong><\/h3>\n\n\n\n

The combination of Skyr, parsley and rose has a complex taste, with the aftertaste of lactic acid and plants intertwined.<\/p>\n<\/div><\/div>\n\n\n\n

Drink pairing\uff5cThe choice of wine and non-alcohol is wonderful<\/h2>\n\n\n\n

What I chose isHalf wine and half alcohol-free pairing method<\/strong>, Including natural gas soaked wine from Germany \u201cPet Nat Blanc\u201d<\/em>, And from Denmark Muri<\/em> Fermented drinks, niche wines from Sicily, Italy, and Burgundy, France, echo the nature and level of food from aroma to acidity.<\/p>\n\n\n\n

The non-alcoholic part is very special. Many fermented drinks of fruits and vegetables are more suitable for meals than alcohol, such as Sea buckthorn fruit + fermented carrot<\/strong> The drink is sweet and sour to wake up the stomach.<\/p>\n\n\n\n

The restaurant will also replenish the wine with care. If a glass of pairing is served with two dishes, but it is finished at the first dish, the clerk will pour it for you unlimited and fill it up, and a new glass will be added, which is very intimate.<\/p>\n\n\n\n

\"Dill\u9910\u5ef3\u88e1\u7684\u9152\u7cbe\u53ca\u7121\u9152\u7cbe\u642d\u914d\"<\/figure>\n\n\n\n

Personal feelings<\/mark><\/h1>\n\n\n\n

Dill is not the kind of pompous restaurant with a strong visual impact. The staff are very good at telling stories. It is a "quiet talk" about Icelandic ingredients, techniques and natural philosophy. The place, source, and production techniques of the ingredients are described in great detail. It requires patience and careful tasting, but it will definitely make you remember the flavor of this land. The overall meal creativity and service are very good. It's a pity that some of the clerks really have a heavy accent and don't understand what he is saying in English. In addition, the overall meal is slow. It took about three hours to eat, and I was very tired after sitting in a high chair for too long. It's a pity.<\/p>\n\n\n\n

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\"Dill<\/figure>\n\n\n\n
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\"Dill<\/figure>\n<\/figure>\n\n\n\n

Overall rating and cost<\/mark><\/h1>\n\n\n\n