Head chef Ingólfur Piffl builds each menu around foraged wild ingredients and organic Icelandic produce from the Borgarfjörður area. His cooking fuses Nordic tradition with Japanese influences, reshaping familiar ingredients into something unexpected. The dining hall opens onto sweeping views across Húsafell, grounding every meal in the surrounding highland landscape. Foraging drives the kitchen's identity, moss, herbs, and berries gathered from nearby lava fields and birch woodland appear across courses. Húsafell Bistro offers a lighter daytime menu of soups, fresh bread, and waffles. A private dining room is available for groups seeking a more intimate setting.