TIDES Restaurant

One of our favorite meals we had in Iceland...everything was great. Restaurant had cool decor and vibe. Service was fun and attentive. The food was delicious and well presented. Drinks were great. No complaints. Would definitely go back.

The food was really good. Was it value for money? Probably. This was our most expensive meal in Iceland. It was a great meal on the whole. And the food was excellent. The plating was also very good. Everyone was satisfied. Except for the volcano white chocolate dessert which was actually not worthy of being on the menu. We left it uneaten. It was too sweet and rich to enjoy. The flavors were very good. The Atlantic crab could be skipped. Maybe Sumac on the whole was a better experience and our best in Iceland for food.

Wonderful experience at Tides restaurant, located on the first floor of the Reykjavik EDITION hotel. This was our first meal in Iceland, and since we were not familiar with some of the local delicacies, we needed help. The staff was super friendly and patiently walked us through the various options, and we ended up having one of the best meals on the trip!

I am in love with this place, elegant, beautiful atmosphere and the service was incredible since the hostess welcomed me to my server Nabila, she is super nice, friendly and knowledgeable about the menu and hospitality. I decided to order the testing menu and a cocktail 10/10, she also recommended to me to order a red wine (Malbec) to pairs with the main course, it was lamb, she definitely wasn’t wrong with that advice, because elevated all the flavors. If you go to Iceland I highly recommend to get a special diner here.

I stayed at The Reykjavik Edition for a week and ate at Tides every day, which let me run through most of what the kitchen does. The style is modern Icelandic with very clean flavors, great seafood and lamb, and a clear focus on top local produce. Evenings run a tasting format while breakfast and lunch are simpler, which keeps the quality high across the day. Execution was consistently precise. Raw plates were bright and well seasoned, cooked plates showed good heat control, and seasoning stayed disciplined. One night a kitchen equipment issue meant the team pivoted to a tartare led service and it turned into a memorable, creative dinner rather than a compromise. Menu touches like 1,000-day aged Feykir cheese, careful use of the Josper grill, and well judged desserts fit the concept. For me this was the most complete hotel restaurant experience in Reykjavik, and easily worth planning into a stay.