A refined Nordic fine-dining concept located right on the edge of the breathtaking Eyjafjörður fjord. It was founded as a passion project by Chef Gunnar Karl Gíslason—the visionary chef who earned Iceland its very first Michelin star at Dill in Reykjavík. Located on the ground floor of the historic Hotel Akureyri Skjaldborg, the space is intimate, warm, and thoroughly rooted in modern Icelandic aesthetics, framing stunning views of the fjord outside. North focuses entirely on a hyper-local hyper-seasonal tasting menu. It operates with a strict philosophy of sustainability, foraging, and "maximal usage" (zero waste), working directly with small-scale farmers, fishermen, and producers in the North of Iceland. Traditional Nordic preservation techniques (like smoking, pickling, and fermenting) meet avant-garde execution. You will find intensely creative interpretations of local arctic char, regional lamb, wild game, and native herbs.