The Steakhouse

The story

Crafted with passion, served with love

Steak, fire, and a serious wine list in downtown Reykjavík

Since opening in 2012, The Steakhouse on Tryggvagata has built its reputation around one clear ambition: serving quality steaks suited to every taste. That focus has remained consistent, and it shows — Wine Spectator recognised the restaurant with its Award of Excellence in 2025, a distinction that speaks to the depth and care behind the drinks programme as much as the food.

The fire behind the flavour

At the heart of the kitchen sits a Mibrasa charcoal oven — the only one of its kind in Iceland. The restaurant uses high-grade Yakitori charcoal specifically for its ability to maintain steady, even heat, which translates directly into consistent results on the plate and maximised flavour in the meat. It is a deliberate, technically minded approach to what is, at its core, a classic American steakhouse format.

A drinks list that earns its recognition

The bar programme matches the ambition of the kitchen. The wine list spans reds, whites, sparkling, dessert wines, and magnum bottles — the kind of range that earns international attention. Beyond wine, the spirits selection is extensive: single malt Scotches from across the regions, Japanese whiskies, a broad bourbon selection, aged cognacs, and a cocktail menu that draws on the full depth of the back bar. Icelandic spirits, including Brennivín and the local gin Ólafsson, sit alongside international names, grounding the list in its setting.

The room and the occasion

With outdoor seating, a proper bar, private party options, and full wheelchair access, The Steakhouse works equally well for a quiet dinner for two or a larger celebration. The steakhouse format — unhurried, table-service, dinner-focused — makes the pacing feel right. It is the kind of place where the meal is the evening.