Reykjavík Kitchen

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.

The menu includes vegan options for starter, main, and dessert courses. Staff can assist vegan diners in identifying suitable choices. Because the kitchen is shared, cross-contact with animal products may occur during busy service. Committed vegans should confirm their selections with staff.

Several vegetarian options are available including salads, soups, and a dedicated vegan menu. Staff are helpful with dietary needs. Shared kitchen environment.

Reykjavík Kitchen marks multiple menu items as dairy-free (LF), and staff can adjust dishes to avoid dairy. Several diners report being dairy-free and having excellent experiences. Confirming specific requirements with the kitchen is recommended.

Some menu items carry a (N) label to indicate nuts. The vegan pavlova and the sweet potato main, for example, contain cashews. Staff can address other nut allergies if asked, though the restaurant does not follow a nut-free protocol or use dedicated equipment. Guests with severe nut allergies should discuss their needs directly with the kitchen.