The moment I opened the website, my stomach did something — not quite hunger, more like a low hum of anticipation. “Wind up your senses and start your journey,” it announced, giving nothing visual away about what was actually on offer. Behind the text, a faded medieval map of Iceland came to life with mythical creatures urging visitors to “step… dive… play” and “consume” the treasures of this gastronomic expedition. Dining at ÓX is truly an adventure through an Iceland you’ve never envisioned.
Our party of five embarked on a 12-course meal, trusting the culinary vision of our hosts entirely.
The meal was crafted by Hafsteinn Olafsson, the esteemed 2018 Icelandic Chef of the Year, while sommelier Hrói artfully paired each course with wine. We started with a crisp rosé champagne and a run of small bites — first, a layered blend of cheese, onion, and celeriac served in a glass bowl, its lid lifted to release a brief, charred-grass scent. Then came a delicate arrangement of tomato, lovage, and salmon, packed with quiet precision.
- Discover The Reykjavík Food Walk Tour here.
A spicy scallop arrived back in its shell, sharpened with a wasabi kick, followed by a glass of Piemonte Chardonnay. Then an Icelandic pancake with lumpfish roe — our local answer to blini — with crème fraîche swapped out for Icelandic skyr soaked in cream. But the most memorable course of the evening — a delightful pairing of rutabaga, grapes, and horseradish — genuinely caught me off guard. It looked like a donut slathered in chunky jam, yet the flavour was cold, savoury, and unlike anything I’d had before.
Next, an unfiltered, naturally sparkling Italian wine arrived alongside a foamy mushroom and egg yolk preparation — slow-cooked at 67°C for three hours. I assumed bread was off the cards by that point, but then came geothermally baked rye bread, pulled from a milk carton and sliced into half-moons, resting on seeds with salty butter infused with pickled angelica seeds. A robust amber beer from Lady Brewery cut through it all cleanly — the kind of depth you’d associate with a fine Guinness.
As I neared my limit, they saved the best for last.
A dry German Riesling lifted the Icelandic baked cod, which arrived with mussel purée, caramelized miso, and onion sauce plated on handcrafted pottery by Icelandic artisan Aldis Bára. The so-called ‘main’ came ninth: tender Icelandic lamb with chanterelles, red beets, and local raspberries, paired with a glass of Terlan Lagrein. Three desserts followed — carrots, lactose-free hazelnut ice cream, and a thick slice of chocolate sandwich — harmonised with a sparkling orange Greek wine and a birch-flavoured ‘Björk’ liqueur. The brewing process for the latter was something else entirely: hot water rising upward through a chemistry-style apparatus, oddly hypnotic to watch.
Every course was presented with real intent — beautiful without being fussy, rooted in both Japanese and local culture. The plates made from stone, lava, shell, and wood reflected the significance of nature in Scandinavian design while making the experience of eating from handmade ceramics feel genuinely special rather than performative. At the close of the meal, each guest received a carefully printed menu and a wooden spoon branded with ÓX — burned right there in front of us.
Though they had promised a two-and-a-half-hour experience, three hours later we lingered, still sipping on three barely touched glasses of wine and picking at bowls of lava rocks filled with sweet bites, none of us particularly eager to leave. Some at the table were pushing for an after-party at Kaffibarinn, but I went home and let the food coma take me.
In truth, I may be the first regular at ÓX, possibly breaking a client record with my third visit — an accomplishment they claimed no other guest has matched since they opened in March. It’s an enticing reality, as the menu frequently evolves, offering a unique journey with each visit, different companions, and a trio of chefs — Haffi, Georg, and owner Thrainn — whose collaborative artistry demands constant renewal.
Although ÓX seats only 11, don’t let that deter you.
There are often seats available on Thursday, Friday, and Saturday nights. With only one seating per night, booking online at www.ox.restaurant is straightforward, and you’re likely to find availability sooner than you’d expect. If you’re planning a gathering of 10 or 11, a private dining experience is well worth considering — a genuinely good option for a bachelor or hen party. Get in touch by emailing ox@ox.restaurant or calling their sister restaurant Sumac at +354.537.9900 if you find yourself in Iceland.
For glimpses of their culinary artistry, follow ÓX on Instagram: @ox.reykjavik. Photos and text by Katrín Sif @nomadic_cosmopolitan.
