Matur og Drykkur.

Housed in a former salt fish factory in Reykjavík's Grandi harbor district, Matur og Drykkur takes its name and inspiration from a seminal 1934 Icelandic cookbook. The kitchen specializes in historical "grandmother" recipes reimagined through modern techniques, turning once-homely staples into refined, conceptual plates. While the atmosphere is relaxed with dark wood paneling and an open kitchen, the execution is precise. The menu is famous for its bold use of traditional ingredients, most notably the whole cod’s head braised in chicken stock and the fish soup brightened with green apples. Diners typically opt for the seasonal six-course tasting menu, which highlights wild-foraged herbs and local seafood. It is a thoughtful bridge between Iceland’s frugal culinary past and its contemporary gastronomic ambitions.