The story
Moss Restaurant sits at Nordurljosavegur 11 in Grindavik, part of the Retreat at the Blue Lagoon in Reykjanesbær. It holds one Michelin star (2026) for a modern Scandinavian kitchen built around Icelandic ingredients.
Aggi Sverrisson took over as executive chef in 2020, after a decade in London at Texture, which kept its Michelin star for ten years. At Moss he cooks a seasonal menu that follows Iceland's landscape from mountains to rivers to sea. Asian flavors appear alongside familiar local ones.
The tasting menu is EUR 279 per person, with a vegan version available. Pairings run from a classic wine selection (EUR 209) to a prestige one (EUR 419), plus a non-alcoholic option (EUR 160). On Thursdays and Fridays at 17:45, the Kitchen Table seats a maximum of six guests and begins in the wine cellar.
Guests descend into a chamber of centuries-old lava, its walls lined with bottles from around the world. Upstairs, the White Guide (Fine level, 2026) describes expansive windows that frame the lava landscape. Green and grey seating echoes the mossy rock outside.
Recognition
Ambience
Details
History
It’s hard to say which Icelandic national treasure is more famous, Björk or the Blue Lagoon; the former a mystical, singing fairy, the latter a mythical, geothermal bath resort whose latest expansion, The Retreat features not only a luxe hotel and spa but also a striking fine dining restaurant. Moss is plush as a forest carpet in the mist; its dining room is endowed with expansive windows that frame the otherworldly landscape beyond. Green and grey seating cleverly echoes mossy lava and brings the outdoors in. If the scenery and warm service didn’t already floor you, then the exquisite wine selection and skillful wine pairing certainly will.
High quality cooking
Location
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