Hosiló
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What people say
Nally Preseault
"Hosiló (Small Room) might be the hardest reservation to make in Reykjavík. The restaurant isn't on Dineout, Iceland's main reservation website. Their phone is rarely answered. Your best bet is to send an email and hope they get back to you. You're in for a delicious meal if they do.
The chefs--there are three of them--took over Dill's (Iceland's first Michelin-starred restaurant) old location. Literally. Everything from the chairs to the dishes to the light fixtures is the same in the barn-like space. But the food is very, very different. Hosiló's menu changes weekly. Each one features two appetizers, three entrees, and two desserts. The portions are big, by fine-dining standards. The flavors are bold. Pescatarians and vegetarians are always taken into account. While the beverage list is short and sweet.
Recent offerings included baked beets and lamb bao buns, rava dosa and Argentinian red prawns, and burrata with parma ham (for dessert!). So, have you emailed them yet?
Open: Tuesday - Saturday for lunch and dinner "
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