Tucked inside a former salt fish factory in Reykjavík’s harbour district, Grandi, Matur og Drykkur is a restaurant where history and modern gastronomy go hand-in-hand.
I recently visited the team behind this ambitious yet welcoming culinary venture. Stepping inside, I was struck by how carefully designed and aesthetically pleasing the space felt.
While modern, clean, and charming, there was a definite feeling that this property has long been of importance to not just the local neighbourhood, but the city as a whole.
Constructed in 1924, this building once echoed with the work of women salting bacalao by hand. It is a reminder that the entire district boasts deep ties to the sea; a heritage that is still very much celebrated by those living and working there.
Quite fittingly, the building is shared with the Saga Museum, which provides deep insights into Iceland’s past. (In fact, it’s a great place to visit after eating at Matur of Drykkur.)
The past is still very much present in the restaurant too: an imposing black-and-white photograph of the factory floor hangs in the dining room, watching over as diners sample a menu that reimagines Icelandic heritage for today.
Founded on the principle of making the most of every ingredient, the restaurant embodies a sustainable approach to Icelandic cooking.
“We want to use as much as possible, and waste as little as we can,” explains head chef Helga, who first joined the restaurant as an intern in 2016 and returned in 2024 to lead the kitchen.
Alongside her team, Helga crafts a ten-course tasting menu that evolves with the seasons, blending nostalgia with innovation.
Journey Through Icelandic Flavours
At just over 20,000 ISK, the menu is one of the most accessible tasting experiences in Reykjavík’s fine dining scene.
There are not many other restaurants in Iceland that have the confidence to strip their customers of choice, but instead provide food they know is good… true quality and expert preparation has no need to be oversold, after all.
The opening courses introduce guests to Iceland’s ingredients and food culture: house-made ricotta with dulse seaweed, capelin roe (a rare Icelandic product), or cured halibut treated with angelica and aquavit.
Wild herbs are foraged in spring, from tender angelica stems to fresh pine shoots, which later flavour oils, jams, and even smoke for grilling.
Seafood features prominently: small, sweet Icelandic scallops, delicate cod served with chervil and carrot vinaigrette, or razorbill eggs from Grímsey, their yolks smoked and grated like parmesan.
Local meats are treated with equal reverence.
Goat, sourced from Háafell farm, is slow-cooked with lovage and buttermilk, while sheep (often overshadowed by lamb in Iceland) emerges as a star dish, grilled and rested in pine smoke, served with liver butter for depth.
Even horse fillet, a traditional Icelandic staple, is presented respectfully in small portions.
Desserts carry a note of nostalgia, even among those who have not sampled such dishes before.
For example, guests might encounter mysingur, a caramelised whey with echoes of Norwegian brown cheese, paired with angelica; or rhubarb and sago milk pudding, an old-fashioned dish with roots in Icelandic households.
Many of these ingredients are sourced from close-knit producers, such as rutabaga seeds that are grown exclusively by a single farmer in Sandvík, or rhubarb from the garden of Ágústa, who just happens to be the mother of one of the co-owners of the Saga museum next door.
Literary Inspirations
Local foodies know all too well that the restaurant takes its name from a classic Icelandic cookbook. Matur og Drykkur (“Food and Drink”) has been a great source of inspiration for the team.
Using it as their foundation, they continue to experiment with old recipes and forgotten ingredients, resulting in a dining experience that is at once rooted in history and alive with creativity.
The atmosphere at Matur og Drykkur is designed to be as inviting as it is inspiring. Wooden tables and felt chairs sit beneath low-hanging, mismatched lights.
A bar lined with jars of fermenting herbs and spirits reflects the kitchen’s curiosity.
For Helga, it is also about creating a safe, collaborative space in an industry often associated with pressure and harshness. “We don’t slack on standards because we’re not yelling,” she says.
With 90% of its guests being tourists, the restaurant remains dedicated to introducing visitors to Iceland’s culinary heritage in a way that is both approachable and surprising. For locals, it is a reminder of flavours from childhood, rediscovered in new forms.
Practical information
Eager to experience traditional Icelandic flavours with a modern twist?
Matur og Drykkur offers both an inviting atmosphere and a menu deeply rooted in local heritage.
Whether you’re planning a special evening out or searching for a way to experience the very best cuisine this island has to offer, the restaurant is easy to find and even easier to enjoy.
Grandagarður 2, 101 Reykjavík (next to the Saga Museum)+354 571 8877info@maturogdrykkur.isGift cards available: Matur og Drykkur online shop
A taste of tradition, reimagined
In the end, Matur og Drykkur is more than just a restaurant; it’s a thoughtful continuation of Iceland’s culinary heritage.
By reinterpreting traditional recipes for a modern audience, it offers diners a chance to experience the country’s history in a way that feels both accessible and fresh.
For locals, Matur og Drykkur stands as a reminder that Icelandic food culture is not static, but evolving, just like the city around it.
Meanwhile, travellers in search of casual fine dining quickly realise that few restaurants in Iceland offer as intimate a journey through authentically Nordic flavours as this one.
For that, the team behind Matur og Drykkur should feel incredibly proud.