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  • Dill (Reykjavík; tel. 552-1522): With elegant tasting menus that explore native products and techniques, Iceland’s first Michelin-starred restaurant has taken modern Icelandic cuisine to levels far beyond anything the country has ever seen.
  • Fjöruborðið (Stokkseyri; tel. 483-1550): Icelanders drive long distances—and sometimes come by helicopter from Reykjavík—to butter their bibs at this famed lobster house on Iceland’s southwestern coast.
  • Humarhöfnin (Höfn; tel. 478-1200): With Höfn the lobster capital of Iceland, it’s no surprise that this restaurant’s name translates to “lobster harbor.” The special of course is the Icelandic lobster (actually a langoustine), and it’s served every which way you can imagine.
  • Narfeyrarstofa (Stykkishólmur; tel. 438-1119): Just off the Stykkish harbor, this old-fashioned dining room serves some of Iceland’s best seafood. The blue mussels, harvested just offshore, are the specialty, though you won’t go wrong with the lamb, either.
  • Moss Restaurant (Grindavík; tel. 420-8700): The luxe tasting menus change with the seasons at this refined restaurant tucked away in a corner of the Blue Lagoon’s Retreat hotel. Check out the wine cellar, several floors below and carved out of lava.
  • Sægreifinn (Reykjavík; tel. 553-1500): Often called simply “the lobster soup place,” Reykjavík’s ultimate low-budget dining experience offers a spicy, creamy lobster soup along with other local seafood treats in a tiny seafront warehouse.
  • Slippurinn (Vestmannaeyjabær; tel. 481-1515): The Westman Islands are probably the last place you would expect to find one of the country’s best restaurants, but believe it. The chef of this family-run operation incorporates native wild herbs into dishes and cocktails, and he experiments with all sorts of traditional techniques like salting, pickling, and smoking.
  • Tjöruhúsið (Ísafjörður; tel. 456-4419): This no-nonsense Westfjords restaurant serves up generous portions of amazingly fresh and tasty pan-fried fish without the slightest fuss. Ask the cook if the fish is frozen and you’ll get a look of utter horror.
  • Vogafjós Cowshed Cafe (Lake Mývatn; tel. 464-4303): Looking directly into the milking shed, this restaurant redefines the term “farm to table.” Sample the lamb, raised right outside, or the Arctic char, smoked out back.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.