HOSILÓ

HOSILÓ

Nordic kitchen · Reykjavík

Seasonal. Volcanic. Calm. — ingredients from land, sea and smoke.

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From the kitchen

Cooked over fire. Plated with intent.

Quail with risotto, chanterelles, roasted tomato and herbs

Quail & Chanterelle Risotto

Creamy risotto with roasted tomato, green olives and fresh herbs — crowned with a crisp potato nest.

QuailChanterelleRisotto
Charred greens with toasted peanuts, sprouts and edamame

Charred Greens & Peanuts

Fire-charred greens with toasted peanuts, fresh sprouts and edamame — umami and crunch.

GreensPeanutSprouts
Seared fish with strawberries, toasted seeds and garden greens

Seared Fish & Garden Greens

Crisp-skinned fish over garden greens, toasted seeds and fresh strawberries.

FishSeedsGreens
Inside Hosiló

A calm room for slow evenings

Concrete, warm wood and natural light — a quiet setting built for gathering, sharing and tasting slowly.

Hosiló dining room with banquette seating and pendant lamps
The story

A Nordic table in Reykjavík.

Hosiló cooks Nordic food shaped by the season — fire-led cooking, produce from land and sea, and plates that change with what the season brings. The room is calm: concrete, warm wood, natural light. Come for a long evening, share plates, and taste slowly.

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Find us

Reykjavík, Iceland

Kitchen

Nordic · seasonal · fire-led

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@hosilo_rvk

Hours and today's plates — on Instagram.