As the first Icelandic restaurant to receive the coveted Michelin star, the Dill Restaurant has been the talk of the town since the recent event. Subsequently, the place is pretty much fully booked over the next four months and, nota bene, the booking system doesn’t go any further ahead in time than that.
This is not that big of a change though in terms of popularity; “We’ve always been fully booked, only now the bookings go even further ahead in time,” says head chef Ragnar Eiríksson. “This is pretty much the same as it was, the same Dill”. As for the number of no-shows, head chef Eiríksson says it seldom happens.
Yet Dill recently started using a new booking system from SUPERB which requires a credit card number for booking a table, and there is a penalty fee for not showing up of 11.900 ISK, around 100 Euros. “It’s just like when you book a hotel room. We won’t be that strict about it, of course something can come up, and we’ll take that into consideration.
“Of course it happens, people are travelling and something might come up, says head chef Eiríksson, and states that the fee is rather to encourage people to show up and in case something comes up, to remember to cancel the reservation. This booking system is used in 30 other restaurants all over Europe, and the fine has only been collected five times.”
First seen in Iceland Monitor