Sumac Grill + Drinks

The story

Crafted with passion, served with love

Fire, Spice, and the Spirit of Beirut on Laugavegur

Sumac takes its name from the deep-red berry — handpicked, sun-dried, fragrant — and that same attention to character runs through everything on the plate. On one of Reykjavík's busiest streets, the restaurant has built a reputation as one of Iceland's most consistently sought-after tables, drawing on the flavors of Lebanon, Morocco, and the broader North African coastline to create something that feels genuinely unlike anything else in the city.

The space itself sets the tone immediately. Slate flooring with timber inlay, distressed concrete walls, and brown leather seating give the room an industrial warmth — an interior the White Guide described as having a "bon vivant flair," bookended by an open bar at one end and an open kitchen grill at the other, the clink of glasses filling the space between. It's a room that encourages staying longer than planned.

The Kitchen: Icelandic Ingredients, North African Soul

Chef and owner Thráinn Freyr Vigfússon, alongside Chef Eyþór Freyr Haraldsson, has shaped a menu where pristine Icelandic seasonal produce meets the spice traditions of Lebanon and Morocco. The philosophy is clear: let the ingredient lead, then seduce it with urfa, za'atar, harissa, and chermoula.

The menu is built for sharing. Snacks arrive first — crispy falafel with tahini and herb yoghurt, fried halloumi with sumac honey and kumquats, chicken wings with harissa and hazelnuts. From there, the table might move to grilled flatbread with za'atar, labneh, and almond pepper dip before larger plates: grilled lamb ribs with lentils, grapes, and almonds; chicken shawarma with celeriac and dates; or a grill platter of lamb, chicken, and shrimps for two. Desserts carry the same regional logic — date cake with date caramel and coffee ice cream, or a tahini tart with strawberries and mint.

For those who want the full experience in one sweep, the seven-course Meze — designed for the whole table — offers a wine pairing drawn from a list that mixes European, Moroccan, and Lebanese bottles.

Bar, Cookbook, and Guest Chefs

The bar is no afterthought. Cocktails take their cues from Middle Eastern flavors — fresh, exotic, and made to complement the food rather than compete with it. The wine list is curated with the same cross-cultural logic as the kitchen.

The restaurant has also published its own cookbook, signed by Thráinn, which reflects the same emphasis on fresh, quality ingredients interpreted through a North African and Middle Eastern lens. The kitchen occasionally opens its doors to guest chefs — past collaborations have brought in talent shaped by Michelin-starred kitchens and farm-to-table philosophies, extending the restaurant's reach without losing its identity.

Recognized by the White Guide at Fine level, Sumac has earned its place as one of Reykjavík's defining dinner destinations — a room where the food is serious, the atmosphere is alive, and the evening tends to take care of itself.