TIDES

12/06/2026

Breakfast at brings together the unexpected and the familiar.

Among the favourites, avocado on toasted sourdough, topped with a perfectly poached egg.

10/06/2026

Time spent at looks a little different from one table to the next.

A long lunch by the harbour. A quick glass of wine that turns into another course. Oscietra caviar shared across the table. Something sweet from the café. However you visit, the best parts are usually shared.

08/06/2026

Set along Reykjavík's Old Harbour, floor-to-ceiling windows connect to the ever-changing landscape beyond.

From breakfast through to dinner, the view is never quite the same twice.

05/06/2026

First courses at set the tone for what follows.

Seasonal ingredients, considered preparation and a menu designed to unfold course by course.

03/06/2026

At , every service begins long before the first guests arrive.

Tables are set, glasses polished and final touches made across the dining room before an evening centred on contemporary Icelandic cooking.

03/06/2026

MATT FRÁ ROOTSTALK Á TIDES🍴
Dagana 11. og 12. júní tekur Matt Vawter frá veitingastaðnum Rootstalk í Denver, Colorado yfir eldhúsið á TIDES með einstökum à la carte matseðli.
Rootstalk er þekkt fyrir hlýlega og aðgengilega matargerð þar sem gæði og vönduð tækni eru í forgrunni. Þessi tvö kvöld sameinast tvö eldhús í einstöku samstarfi þar sem staðbundin hráefni, nýjar hugmyndir og ólíkar matarmenningar mætast á einum seðli.
Tökum vel á móti ykkur!

Matt Vawter from Rootstalk

02/06/2026

For the fourth year in a row, TIDES has been recognised by the Michelin Guide.

This recognition reflects the passion, creativity and dedication of our entire team, from the kitchen and restaurant floor to every individual who contributes to the experience each day.

To everyone who has joined us around the table, thank you for being part of the experience and helping shape TIDES into what it is today.

It is an honour to receive this recognition once again, and one we are proud to share with our team, guests and wider community.

01/06/2026

A brasserie classic on the Lunch menu. Black Angus, onion jam, Icelandic tomato and a brioche bun toasted just enough.

27/05/2026

Handmade lobster ravioli with North Atlantic lobster, lemon and Feykir, finished in a rich bisque at .

A dish shaped through careful preparation, layered flavour and the kind of ingredients that speak for themselves once they reach the table.