SearchReykjavíkCoeliac · Gluten-free
Best gluten-free restaurants in Reykjavík
19 venues in Reykjavík rated S to B for coeliac · gluten-free, every tier backed by cited sources.
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.
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.
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.
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 kitchen uses bread (the only gluten-containing item) but most dishes are naturally gluten-free. Staff are knowledgeable about coeliac needs, will clean surfaces and change gloves on request, and multiple coeliac diners report no reactions. No dedicated fryer and no formal GF menu marking, so cross-contamination risk exists—confirm with staff when ordering.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Chickpea in Vancouver marks GF items on its menu and has a dedicated gluten-free fryer, but the kitchen is shared and not dedicated. Multiple coeliac reviewers report mixed experiences: some feel fine, others have had mild to strong reactions from cross-contamination. Staff are described as knowledgeable, but the inconsistent outcomes mean coeliac diners should confirm protocols each visit and be cautious with delivery orders.
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.
Several menu items are marked gluten-free on the Wolt menu, and the owner states the venue is suitable for gluten-free customers. Two FindMeGlutenFree reviews describe staff as knowledgeable about GF needs. However, the kitchen is shared (the menu includes pasta dishes and wontons made with wheat noodles) and there is no mention of a dedicated fryer or separate prep area. Cross-contamination is a real risk for coeliac diners. Best to call ahead and discuss your specific needs.