Messinn

If there is one restaurant in Reykjavik that captures the essence of Icelandic seafood without the fine dining price tag, it is Messinn. The concept is beautifully simple: fresh fish, pan-fried in butter, served in sizzling cast-iron skillets with roasted potatoes and seasonal vegetables. No unnecessary complexity, no pretension — just exceptionally good fish, cooked well and served generously.

The Fish Pans

The fish pans are Messinn's calling card, and they have earned a devoted following among locals and visitors alike. Each pan arrives at your table still sizzling, filled with the catch of the day — which might be cod, haddock, Arctic char, or salmon depending on what the boats brought in — alongside butter-fried potatoes, fresh vegetables, and a sauce that varies with the season.

The simplicity is deceptive. Getting fish this right requires excellent ingredients and careful timing. The fish is cooked precisely — flaky and moist, never overdone — and the butter sauce that pools at the bottom of the pan has the kind of richness that makes you reach for bread to soak it up.

Beyond the pans, the plokkfiskur (traditional Icelandic fish stew with potatoes, onions, and béchamel) is worth ordering, particularly on a cold day. It is comfort food in its purest form.

The Setting

Messinn occupies a bright, unpretentious space on Lækjargata, close to the centre of town. The interior is simple — wooden tables, clean lines, and the kind of friendly bustle that comes from a restaurant that is nearly always full. There is no dress code and no ceremony. You sit down, you order, the pan arrives, and you eat until it is gone.

Why Locals Love It

In a city where restaurant prices can make your eyes water, Messinn offers genuine value. The portions are large enough that most people leave satisfied from a single pan, and the prices — while not cheap by global standards — are remarkably fair for central Reykjavik. This is the place locals bring visiting friends and family when they want to demonstrate what Icelandic seafood is all about without spending a week's wages.

Practical Tips

Walk-ins are welcome, but during peak tourist season the wait can stretch. A quick reservation by phone is the safest approach. Lunch is a smart move — same menu, smaller crowds, and you get the rest of the afternoon to walk off a very satisfying meal. The restaurant is open seven days a week and easy to find on foot from anywhere in the city centre.

Messinn will not give you a Michelin-starred revelation. What it will give you is the best honest plate of Icelandic fish you are likely to find in Reykjavik, at a price that makes it easy to come back for a second visit.