Reykjavík Kitchen

confidence 85% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

Reykjavík Kitchen is family-run and clearly marks GF items on the menu, with many main courses (cod, lamb, arctic char, beef tenderloin) noted as GF. Multiple coeliac diners report knowledgeable staff who flag coeliac on the till and bring dedicated GF bread. The kitchen is shared — the FindMeGlutenFree listing explicitly states it is NOT a dedicated GF facility — but a dedicated fryer is confirmed by two community reviewers. Over twenty coeliac reviews across multiple sources report no symptoms. The menu itself marks GF per dish (GF symbols on salmon ceviche, soups, fish mains, lamb shank, beef tenderloin, vegan pavlova). One review notes staff verified GF beer with the brand. No accredited-certification evidence was found, so Tier A (strongly trusted) rather than A+.

confidence 80% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

The venue's own website lists a dedicated three-course vegan menu (soup of the day, baked sweet potatoes or vegan tagliatelle, vegan passion pavlova) and marks the vegan tagliatelle and vegan pavlova with a (V) tag on the main menu. Multiple reviews on FindMeGlutenFree mention vegan options, including a 'sweet potato vegan dish' photo and a vegan sweet potato main. One coeliac reviewer specifically ordered the vegan sweet potato dish and praised it. Staff are reported as knowledgeable and able to accommodate modifications. The vegan menu is not a separate kitchen; it's served from the shared kitchen, but the designated menu and staff awareness place it at Tier A.

confidence 80% ·

Strongly trusted, High-care setup. Either someone close to the kitchen (owner, chef, staff) needs to avoid this allergen themselves, OR the menu marks allergens AND dedicated equipment plus trained staff manage cross-contamination.

Reykjavík Kitchen's menu centres on Icelandic fish and seafood — pan-seared plaice, oven-baked cod, arctic char, salmon ceviche, creamy seafood soup — with multiple fish mains clearly marked. The blog review (gfJules) specifically notes the chef was 'very happy to accommodate my gluten-free, dairy-free, pescatarian request' and the meal was delicious. The website states 'Our main focus is serving fresh Icelandic fish and meat.' The menu offers cod, arctic char, and plaice as main courses alongside the lamb and beef. This structural focus on fish makes it strongly trusted for pescatarian diners.

confidence 65% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

FindMeGlutenFree lists 'Good vegetarian options' as a tag, and multiple reviews mention vegetarian options, including a beet and apple salad with cashew cream. The menu itself has a substantial 'Salad' starter (beetroot, avocado, quinoa, smoked cashew cream) marked (V) and baked sweet potatoes as a main. Cheese-containing dishes like the skyr cheesecake and plokkfiskur with Grana Padano broaden vegetarian appeal. No dedicated vegetarian prep area is mentioned; the shared kitchen with meat dishes is standard. Staff are reported as helpful with modifications, which supports Tier B (reliable).

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

FindMeGlutenFree lists 'Good for dairy-free' with 7 community ratings, and an LF (lactose-free) marker appears on several menu items on the venue's own site: salmon ceviche, traditional meat soup, baked sweet potatoes, vegan tagliatelle, and vegan pavlova. Multiple reviews from coeliac diners also mention dairy-free needs being accommodated, with one reviewer noting the kitchen made a special GF and DF sauce. Staff asked about dairy. However, no dedicated dairy-free equipment or kitchen is mentioned, and many dishes contain butter, cream, or cheese. Tier B captures the reliable-but-shared-kitchen setup.

confidence 55% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The venue's menu marks several items with (N) for nuts: the salad starter (smoked cashew cream), the vegan tagliatelle (pistachio pesto), the skyr cheesecake (pistachio base), and the vegan pavlova (cashew cream). One FindMeGlutenFree review mentions a beet and apple salad with cashew cream. A reviewer noted swapping fish to accommodate multiple allergies, suggesting staff engage with requests. However, no source states dedicated nut-free equipment, allergen protocols for nut cross-contamination, or a nut-free designation. The menu itself features nuts prominently. Tier C reflects best-effort accommodation upon asking.

confidence 45% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Several menu items contain shellfish: the creamy seafood soup is 'crafted from a base of Icelandic lobster and mussel broth', and the Reynisfjara black tagliolini includes shrimps. One reviewer noted their wife had other food allergies and was accommodated, and the menu itself marks (GF) and (LF) on several dishes. However, no source mentions a dedicated shellfish-free protocol, allergen segregation for crustacean allergy, or a specific shellfish-free menu. The shared kitchen with shellfish broths throughout suggests cross-contamination risk. Tier C: best effort with advance notice.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

One FindMeGlutenFree reviewer identifies as FODMAP intolerant and reports that 'items on menu are clearly identified gluten free and vegan' and that the restaurant was 'incredibly accommodating' when modifications were needed. The reviewer swapped fish types but kept recipes and sides. This is a single data point from a community review; no source indicates a specific low-FODMAP menu or staff training on FODMAP protocols. Tier C: staff will accommodate when asked, but no structural low-FODMAP setup.