Dill

Emily Sprague★★★★★★★★★★5.06 months ago

Fill was such a fun experience and had awesome food! About 17 different courses and took around 3-3.5hours. Didn’t give it a five star review only because I didn’t like every single course but I would say I liked about 12 out of the 17. Did a non-alcoholic pairing with it and it was incredible the kombucha that they had did not taste bad like it normally does and went so well with the food. Was very surprised and pleased. Made a reservation A week in advance during the off-season (November).

Ran Nahmias★★★★★★★★★★5.04 months ago

Dinner at Dill was truly extraordinary. The kitchen table experience elevated the evening entirely—open communication with the team, watching the kitchen at work, and seeing the craft up close was both inspiring and deeply engaging. The meticulous attention to detail, the precision behind every course, and the warmth of the chefs and servers alike made the experience feel personal and immersive—thoughtful, deeply Icelandic cuisine delivered with confidence and care. An exceptional experience from start to finish—and one I won’t soon forget.

Kevin Allen★★★★★★★★★★5.02 months ago

Based on other starred places I've been to, this is clearly 2** level food, which makes the price more sensible. Enjoyed all of the 16ish courses; several were really tremendous. Best mignardise at the end of any restaurant I've been to, wonderful barley-sake-based dessert, the reindeer was one of the top 2 pieces of meat I've ever had. Huge focus on Icelandic ingredients - the wasabi dessert/palate cleanser, the barley sake, the juniper and birch and angelica, all the proteins. So many unique flavors, everything very interesting but nothing overly challenging/weird. Mixed feelings on the N/A drink pairing - the only real standout was the kohlrabi/wasabi drink with haddock; all the kombuchas were good but not memorable. I wouldn't do it again, not worth the price.

Alex★★★★★★★★★★5.09 months ago

Incredible experience! The ambience is soft and relaxing, the service was excellent and the different courses were so delicious. We sat at the counter and watching the chefs, interacting with them, discussing the dishes is something I'd absolutely recommend. They even gave us an extra apple tart when they heard how much we loved it. Overall the food was very delicious, varied, well thought out and perfectly cooked (or perfectly raw). I think maybe some of the flavors were a little subtle for me but that may be that I'm inexperienced in Icelandic cuisine. It was a wonderful introduction. Would absolutely recommend.

Matt Ide★★★★★★★★★★5.06 months ago

It's Thanksgiving Day here in the States, and this review has been haunting me in the best ways for 3 months; nearly 19 weeks my feed says. I've been waiting to find the proper energy and focus to pen this review, to find the words that truly capture this whole experience: their attention to detail, the service and of many courses, THE FOOD. It was one of the most incredible meals of my life and there really hasn't been more than a day or two that has gone by that we haven't mentioned that meal since July. I'm sure the tasting menu has changed a bit, maybe seasonally, but it only inspires me to book a return trip to Reykjavik and Dill. Immediately received with an amuse-bouche of dirt-smoked lamb prosciutto at the first floor entrance, we then transitioned to an elegant staging room with cocktails and more hand-crafted small bites. Being shown our table, we saw an opening at the chef's counter and had to ask. It's borderline Taylor Swift ticket madness online to secure a 'chef's table' reservation, and we were lucky enough to take advantage of this great timing. This was such an interactive experience, each step of the way, describing the composition of each dish. Were we able to chat between courses with most of the chefs throughout the kitchen, and I wrote the following on our FB travel vlog: "Incredible, seamless and nearly silent flow to their teamwork...it was a joy to watch and a masterclass on LEADERSHIP. Encouraging, helpful reminders and constant, positive reinforcement for each dish. We couldn't tell who the head chef was, and that's a testament to their organization and training." No use describing each dish in detail (minus the captions), I'd need many more characters. The concentration of flavors, intricacy in the details and the creativity to catapult lesser-known ingredients to center stage was impressive. It was a very fish-forward tasting menu, as you should expect at a traditional Icelandic eatery, even incorporating elements from the sea into dessert. Fascinating and fantastic all around; this day, I'm grateful for our experience at DILL. It was informative and fun and tasty and romantic. Thank you!