Designed to look like a rustic Icelandic fishing shed retrofitted with sleek, dark modern comfort, it features raw textures, dramatic dim lighting, and an intimate open kitchen. Dill is the birthplace of modern New Nordic cuisine in Iceland. The kitchen operates on a philosophy of extreme respect for raw ingredients. They challenge themselves to use every single part of an item—whether it's a root, a bone, or a wild leaf—to ensure zero waste. A single, multi-course blind tasting menu that changes constantly based on what can be wild-foraged or sourced from tiny local farms. Traditional preservation methods like dung-smoking, heavy salting, whey-pickling, and drying are used to pull intense, complex flavors out of classic Icelandic ingredients like Atlantic cod, seaweed, root vegetables, and mountain lamb.