Perlan sits under a glass dome on a wooded hill above Reykjavik, and its dining room slowly revolves so every table gets the full sweep of the city, the Atlantic and the Esja range. For a sunset dinner in the North, the setting is hard to beat.
Revolving glass domeÖskjuhlíð, ReykjavikUpdated May 2026
At a glance
Perlan is a fine-dining restaurant under the landmark glass dome on Öskjuhlíð hill in Reykjavik, where the dining floor completes a slow 360-degree rotation roughly every two hours. Head chef Stefán Eli Stefánsson — who trained at the one-Michelin-star Domaine de Clairefontaine in France and the two-Michelin-star Hibiscus in London — cooks a New Nordic menu of Icelandic ingredients. The four-course seasonal menu starts from around 7,390 ISK (roughly $55), with an à-la-carte option and a wine pairing from about 6,500 ISK.
Reykjavik's revolving glass-dome room, facing the Atlantic sunset — book the four-course Icelandic menu for the city's most improbable sunset table.
Food8/10
Ambience9/10
Value8/10
Why Perlan works for the sunset
A sunset dinner needs a view and a clean line of sight to the horizon. Perlan has both: the dome sits high on Öskjuhlíð, above the treeline, with its dining room oriented to the northwest across the Atlantic and toward the Esja mountains. Because the floor revolves, you do not need to fight for a window seat — every table comes around to the sunset over the course of the meal.
Iceland's light makes the timing unusual. In June and July the midnight sun barely sets, so dinner runs under a long golden glow; from September to April the dome frames the aurora borealis on clear nights, with sunset itself arriving as early as mid-afternoon in December. That range is the reason Perlan reads as a sunset destination year-round rather than a summer-only one.
What to order at Perlan
The four-course seasonal menu is the way to eat here. It opens with smoked Arctic char, moves through a cream of lobster soup, and reaches a main course that usually offers a choice between the fish of the day and Icelandic lamb cooked two ways — fillet and slow-cooked shank — finished with hazelnut and celeriac purée. Dessert is often a two-layer chocolate mousse. The cooking is New Nordic in spirit: Icelandic producers, classic European technique, restraint over fireworks.
At around 7,390 ISK for four courses, with a wine pairing from roughly 6,500 ISK, it is also reasonable value for a landmark fine-dining room in an expensive city. Icelandic lamb, globally prized for its flavour, is the order to prioritise if it appears on the menu.
How to book Perlan
Book a window table several weeks ahead for the sunset slots, which are the first to go, especially in the aurora months from September to April and across the summer peak. Reservations are taken through the restaurant and Icelandic booking platforms; specify that you want the sunset seating and ask for the rotation timing so your table reaches the western view as the light drops.
Perlan sits outside the city centre on its hill, so plan a taxi or a car for the ride up — it is a short trip from downtown Reykjavik but not a comfortable walk after dinner. The same building houses a museum of Icelandic nature with an observation deck, worth arriving early for to catch the panorama before you sit down.
Who it is not for
Perlan is not for a diner chasing avant-garde, Michelin-tasting-menu fireworks — its draw is the revolving view and honest Icelandic cooking, not culinary theatre, and a purist after Reykjavik's most experimental food should look to the city's tasting-counter rooms instead. It is also not for anyone without transport: the dome sits on a hill outside the centre, so you will need a taxi or car.
Frequently Asked Questions
Is Perlan in Reykjavik a revolving restaurant?
Yes. Perlan's dining room sits under a glass dome on Öskjuhlíð hill and slowly revolves, completing a full 360-degree rotation roughly every two hours, so every table moves past the view of Reykjavik, the Atlantic and the Esja range during the meal. The setting is the main event, which is why it is a popular choice for a sunset or aurora dinner.
Who is the chef at Perlan?
Perlan's head chef is Stefán Eli Stefánsson, who trained at Michelin-starred kitchens abroad — the one-star Domaine de Clairefontaine in France and the two-star Hibiscus in London — before leading the kitchen under the dome in Reykjavik. He cooks a New Nordic menu built on Icelandic ingredients, including smoked Arctic char, lobster soup and Icelandic lamb.
How much does dinner at Perlan cost?
Perlan's four-course seasonal menu starts from around 7,390 ISK per person, roughly $55, with an à-la-carte option and a wine pairing from about 6,500 ISK. For a landmark fine-dining room with a 360-degree view in an expensive city, it is reasonable value. Prices vary by season and menu, so confirm the current rate when you book a sunset table.
When is the best time to dine at Perlan for the sunset?
It depends on the season. In June and July the midnight sun keeps the sky lit late, so a dinner runs under a long golden light. From September to April, sunset comes much earlier — as early as mid-afternoon in December — and clear nights can bring the aurora borealis across the dome. Book a window seating and time it to the rotation so your table faces northwest as the light drops.
How do you get to Perlan in Reykjavik?
Perlan sits on Öskjuhlíð hill, just outside central Reykjavik, surrounded by woodland. It is a short taxi or car ride from downtown — a few minutes — but too far and too uphill for a comfortable walk after dinner, so plan transport. The building also houses a nature museum and an observation deck, worth visiting before your table for the daytime panorama.
