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Free-from restaurants in Reykjavík
34 Reykjavík restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
Guides for Reykjavík
All venues in Reykjavík
The restaurant is entirely plant-based and uses no animal products of any kind. This makes it verifiably safe for vegetarians, as no meat, fish, or animal-derived ingredients are present on the premises.
Mama Reykjavik is a 100% plant-based kitchen. No animal products are used anywhere on the menu—all stews, salads, smoothies, cakes, and sides are vegan. This is a structurally dedicated vegan kitchen.
Plantan Kaffihús is a 100% plant-based café and bakery. The HappyCow listing and the venue's own website confirm that everything served is vegan, meaning no animal products (meat, dairy, eggs, honey) are used anywhere in the kitchen. This dedicated plant-based setup makes it a reliably safe choice for vegans.
Multiple vegan options including a vegan burger, jackfruit burrito, broccoli wings, and vegan cheesecake are available. The venue is a gastropub that serves meat, but has clear vegetarian-friendly dishes on the menu. The HappyCow listing and multiple reviews confirm several lacto-ovo friendly choices.
The restaurant is named Chickpea and its website domain is ilovechickpea. ca, strongly suggesting a plant-based focus. FindMeGlutenFree reviews mention vegan options and the venue is described as vegetarian and vegan friendly. The kitchen is not dedicated vegan (shared with gluten-containing items), but the menu is inherently plant-forward, making it a reliable choice for vegans.
Dedicated gluten-free fryer and knowledgeable staff. Most curries and tikka masala can be made gluten-free. Menu marks GF items. Shared kitchen with gluten-containing dishes. Multiple coeliac diners report no symptoms.
Almost all daily dishes and soups are gluten-free (marked *G on the menu), and several coeliac/GF reviewers report no symptoms and knowledgeable staff. A separate toaster is used for GF toast. However, the kitchen is shared—one reviewer noted 'no dedicated kitchen'—and at least one older review mentions getting glutened. The menu is not 100% GF across the board (one spinch tart has a 'gluten free option' rather than being always GF, and a carrot cake was reported as not GF). Given the strong positive signal from multiple coeliac diners but the shared kitchen and one historical incident, this is best classified as Tier A—strongly trusted but not a dedicated facility.
Owned and run by a Polish couple who actively cater to vegans. HappyCow reviews consistently confirm multiple vegan pierogi fillings (smoked tofu, black lentil, chilli sin carne, etc.), vegan sour cream, vegan cheesecakes, and daily-changing vegan specials. The majority of the menu is vegan by design, with the owner proactively offering vegan swaps. A very reliable choice for plant-based diners.
Brass Kitchen & Bar is well-regarded by the coeliac community for its dedicated gluten-free fryer, knowledgeable staff, and willingness to adapt most menu items — including burgers, fish and chips, and desserts — to be gluten-free. The kitchen is shared (it is not a dedicated gluten-free facility) but guests report clear protocols: a separate fryer for chips and pan-fried fish coated in cornstarch, staff who clean surfaces and change gloves, and a waiter who is himself coeliac. A few reviewers note that the 'gluten-free beer' is actually gluten-reduced, so coeliacs should ask before ordering. Overall, a popular, confident choice for safe gluten-free dining in Reykjavik.
A 100% vegan restaurant as part of the international Loving Hut chain. Every dish on the menu is plant-based, with mock meats and dairy-free alternatives throughout. The HappyCow listing confirms it is fully vegan and all reviews describe it as an all-vegan venue. No meat, fish, eggs, or dairy are used in the kitchen.
GF items marked on the menu (cross-grain symbol on menu boards) with a knowledgeable staff trained to discuss cross-contamination; the kitchen is not dedicated and no dedicated fryer exists, so cross-contact is possible. Several coeliac diners report positive experiences, but one documented reaction from shared fryer oil (lotus root chips). Good option for GF in a shared food hall, but call ahead and confirm procedures for coeliac.
Multiple coeliac diners report safe experiences with the Arctic char and salmon, which staff can prepare gluten-free. The menu is not marked for gluten-free items and there is no dedicated fryer, but staff are generally knowledgeable and can guide you to safe options. A few isolated reports mention possible cross-contamination. The kitchen is shared so always confirm your needs with the server.
The kitchen is not dedicated gluten-free, but staff are knowledgeable and can adapt most dishes. A symptomatic coeliac reviewer reported no issues across multiple visits, and another noted a dedicated kitchen space. The menu is not marked with GF codes, so always confirm your needs with the waiter.
The venue's own menu marks two main courses as 'Glútenlaust / Gluten free' (the slow cooked lamb shank and the sheep's head), and the menu header asks guests to consult their waiter about allergies. An aggregator listing confirms gluten-free buns and beer are available, and describes the staff as trained and knowledgeable. However, the kitchen is shared and gluten-free items are not systematically marked across the full menu. Cross-contamination risk is managed by staff awareness but no dedicated equipment is mentioned. Coeliac diners should verify procedures on the day.
Le KocK offers a clearly labelled vegan burger (shitake mushroom patty with vegan bacon and cheese) and the kitchen can adapt sides like potatoes on request. Multiple HappyCow reviews confirm staff knowledge about vegan options, including a dedicated vegan milkshake. The menu is not fully vegan and the kitchen is shared, but the consistent positive reports from vegan diners suggest a reliable best-effort setup.
Staff will modify dishes to be gluten-free on request, but the menu is not marked with GF codes and no dedicated fryer or kitchen was noted. Some GF items like salad and tacos are available; one reviewer with coeliac had no reaction after a dish was modified, while another coeliac-friendly diner reported a friend's GI upset after a customised GF/vegan meal.
Forrettabarinn has trained staff who can adapt most dishes to be gluten-free, including fresh GF bread and a coconut crème brûlée. The kitchen is shared, so there is some cross-contamination risk. Options are not marked on the menu, so speak to your server about your needs.
Skál! is a shared-kitchen restaurant with knowledgeable staff who can guide you to gluten-free options. Most menu items can be made gluten-free, but the kitchen is small and shared, so cross-contamination is possible. Several coeliac diners report no symptoms, but one reviewer was advised that cross-contact is likely. No dedicated fryer is noted. Call ahead to discuss your needs.
Several menu items are marked as gluten-free (lamb soup, steamed cod, lamb shank, healthy cake) and staff are reported as knowledgeable. The kitchen is shared and not dedicated gluten-free, so cross-contamination is possible. Gluten-free bread (Schär) is available. Call ahead to confirm your specific needs.
The menu lists multiple vegetarian options including bruschetta, caprese salad, many pasta dishes, and vegetarian pizza. Several FindMeGlutenFree reviews flag 'good vegetarian options'. The menu is clearly labelled, though there is no dedicated vegetarian preparation area.
The menu always includes a vegetarian soup option alongside a meat-based one, served in a bread bowl. The kitchen is shared and no dedicated equipment is mentioned, but the daily vegetarian choice is a clear, reliable option.
Gluten-free items are clearly marked on the with a dedicated symbol. The kitchen is shared and uses a fryer, so cross-contact is possible. Staff are knowledgeable about coeliac needs and will flag orders to the kitchen, but one recent reviewer was warned by staff themselves that flour dust is present in the air, and a small number of coeliac diners have reported mild reactions. GF bread is served but comes from a shared oven. The restaurant is not a dedicated GF facility.
Honest caveat, Staff have warned diners that flour is present in the air and cross-contamination happens constantly.
The menu marks several dishes with a Gluten free icon — the Beef tataki, Icelandic lamb soup, Beef tenderloin, Lamb fillet, and Fish of the day all carry the GF symbol. There is no mention of a dedicated gluten-free kitchen, a dedicated fryer, or specific cross-contamination protocols. The menu also lists gluten-containing items (Wheat icon on tacos, burgers, and fish and chips), so shared fryers and prep surfaces are likely. A coeliac diner should speak directly with staff about risks before ordering.
Vegan options are available, including pizza with vegan cheese, bruschetta primavera, salads, and penne all'arrabbiata. Vegan cheese is offered. The menu is not marked, but staff can guide choices. The kitchen is shared, so cross-contamination is possible. A vegan reviewer praised the pizza as one of the best they've had.
The dinner menu clearly marks several dishes as gluten-free—Prawns à la plancha, Beef Pica Pau, Watermelon Gazpacho, Lóa Bacalhau, Braised Arctic Char, Chicken Breast with Picadillo, Lamb Shank, Tenderloin and Chimichurri, and Fig Mousse—using a dedicated 'Gluten free' icon on each item. However, the menu also includes gluten-containing dishes such as Brioche Burger and Fish Soup en Croûte (with puff pastry), and there is no mention of a dedicated fryer, separate prep area, or staff training on cross-contamination. The kitchen appears to be shared, so while marked options exist, the risk of cross-contact is present.
KRÖST is a food-court restaurant in Hlemmur Mathöll with several coeliac-safe options. Multiple diners report GF items clearly marked on the menu (e.g. chicken, lamb roasts, cod, steak) and staff who understand cross-contamination risks. However, the kitchen is shared and small—no dedicated fryer exists—and one sensitive coeliac diner was told the marinated chicken wasn't safe. Staff will clean pans and use the oven to prepare GF meals, but the shared setup means coeliacs must communicate their needs clearly.
Gluten-free items are clearly marked on the menu and staff consistently demonstrate good knowledge about coeliac needs. Multiple coeliac diners report no adverse reactions over repeat visits. The kitchen is shared so cross-contamination is a risk, but the venue takes it seriously — staff ask about coeliac status, mark the order on the system, and can identify safe dishes beyond the marked ones. One review mentions a dedicated fryer, though most note 'no dedicated fryer' so this may vary by shift. A caution: a coeliac in one party did report a reaction. Overall a reliable option for coeliacs who confirm with staff.
Vegan options are clearly listed on the menu, including lasagna, dal, burger, and a holiday nut roast. Vegan milk is available for coffee. HappyCow reviews confirm good vegan choices, but the kitchen also serves meat and dairy, so cross-contamination is possible. Staff are described as understanding vegan and vegetarian needs.
Apotek does not have a gluten-free menu or dedicated fryer, but staff are generally knowledgeable and can adapt most dishes. However, multiple celiac diners have reported getting ill after meals, indicating inconsistent cross-contamination control. Call ahead to discuss your needs and consider risk before dining.
Honest caveat, Multiple celiac diners report gluten-related illness after eating here; cross-contamination risk is documented.
No gluten-free menu, but all soups (lamb, tomato, fish) are naturally gluten-free. Staff are trained and will serve soup from the back kitchen in a regular bowl to reduce cross-contamination risk. No dedicated fryer. Cross-contamination is possible; call ahead to confirm current practices.
The Dineout page mentions 'creative vegetarian options' and the Guide to Iceland page notes a vegan cauliflower steak. Staff can accommodate when asked, but there is no marked menu or dedicated equipment. Quality may vary by shift.
Staff will discuss gluten-free needs and modify dishes, and coeliac diners report no reactions, but the menu isn't marked for gluten and the kitchen handles wheat-based items (bread, tempura batter) in a shared space. Standard practice is to customise on request — call ahead to walk through your order with the chef.
Hygge offers a few gluten-free pastries and brownies, but the kitchen is shared and GF items are stored next to gluten-containing sandwiches. One coeliac reviewer reported a cross-contamination incident where the same spatula was used for a GF brownie and regular food. No dedicated fryer. Staff awareness varies. Call ahead to discuss your needs before visiting.
The menu lists a Vegetable Noodle Soup explicitly labelled as vegan, but no information is available about kitchen practices, cross-contamination, or whether other dishes can be made vegan. Call ahead to confirm.