Moss Restaurant

The story

Crafted with passion, served with love

A Michelin Star on Iceland's Lava Fields

Moss Restaurant sits within the Retreat at Blue Lagoon, set against the raw volcanic landscape of the Reykjanes Peninsula. The setting alone is arresting — but it is the food that has placed Moss firmly on the map of serious Scandinavian dining. In 2023, the restaurant earned a Michelin star, and its wine program has since earned Wine Spectator's Best of Award of Excellence for 2024, recognition that reflects the depth and ambition of what happens here on both plate and glass.

The Chef Behind the Menu

Executive Chef Aggi Sverrisson is Icelandic by birth and shaped by decades at the highest levels of international cooking. Before returning home in 2020, he was chef patron of London's Texture Restaurant & Champagne Bar, which held a Michelin star for ten consecutive years from 2010. Raymond Blanc OBE has called him "a genius" with values "even more pure" than his own — a rare endorsement from one of Europe's most celebrated chefs.

At Moss, Sverrisson channels an encyclopedic knowledge of Iceland's ingredients into a tasting menu that moves, in the restaurant's own words, "seamlessly from mountains to rivers to seas." He weaves in Asian influences alongside the Scandinavian foundations, keeping the approach inventive without losing sight of the landscape that inspires it. In 2024, he became a Dom Pérignon ambassador — the only chef in the Nordic countries to hold that distinction — and Moss joined the invite-only Dom Pérignon Society, granting access to rare vintages from the house.

The Tasting Menu and Kitchen Table

The seasonal tasting menu, priced at EUR 279 per person, changes with the rhythms of the Icelandic year. A vegan menu runs alongside it. Wine pairing options range from a classic selection at EUR 209 to a prestige pairing at EUR 419, with a non-alcoholic alternative also available — a thoughtful range that reflects the seriousness with which the sommelier program is run.

For a more immersive experience, the Kitchen Table is offered on Thursdays and Fridays for a maximum of six guests. The evening begins in the wine cellar and unfolds as the chef prepares each course in full view, paired with exceptional wines. It is intimate, unhurried, and deliberately grand.

The Wine Cellar

Descending into the cellar at Moss means entering a volcanic chamber carved from centuries-old lava. The walls, once molten, are now lined with bottles from producers across the world. It is a genuinely unusual space — part geological spectacle, part serious wine library — and it anchors the Scandinavian fine dining experience here in something entirely specific to Iceland.

Atmosphere and Practical Notes

The dress code is fine casual, the minimum age is twelve, and the restaurant opens Wednesday through Sunday from 18:00. Stunning views, timeless design, and a kitchen that earns its star on every service — Moss is not incidental to a Blue Lagoon visit. For many guests, it is the reason to come.