A charcoal-grilled steakhouse in the heart of Reykjavík — since 2014.
Kol opened in 2014 at Skólavörðustígur 28 — built around one idea: that fire, good ingredients, and an honest hand on the grill belong together. Over a decade later, the kitchen still runs on charcoal and the same conviction.
From the dining room you look straight into the kitchen — into the flames, the smoke, the steaks turning over the embers. Nothing hidden, nothing dressed up beyond what the ingredients deserve.
Kol's kitchen is led by Sævar Lárusson — head chef with experience at many of Iceland's most beloved restaurants. His approach is simple: charcoal-grilled steak, dry-aged meat, Icelandic ingredients with international inspiration — cooked at their most appetising without unnecessary flourish.
The bar and floor at Kol are managed by Arnór Haukur Diego, who has been with KOL from the very beginning and knows the heart and soul of the place by heart.
Charcoal, not gas. Every cut sees flame before it sees a plate.
Icelandic when we can, world-class when we must — Wagyu A5+ from Hokkaidō, reindeer from Egilsstaðir.
Cooked at its most appetising. Nothing on the plate that doesn't earn its place.
Skólavörðustígur 28, in the heart of Reykjavík.