Reykjavík · Est. 2024
Paris and Périgord,
on Laugavegur.
We opened Hyalin in 2024 because we couldn't find what we wanted to eat in Reykjavík. That's still the reason we're here.
Why we exist
Reykjavík sits at a strange remove from European food culture — close enough in time zone, far enough in logistics. Most good things don't arrive here, and the things that do often arrive badly.
Six to eight times a year, we consolidate orders from suppliers in France, Italy, Spain, and Greece. Everything is palletised, consolidated through Bordeaux, and shipped via Rotterdam. Nothing we sell is an afterthought.
The catalog is small. It's supposed to be. Every product here has a reason to exist on that shelf, and we can tell you what it is.
The standard
We don't buy by category. We buy by producer. If we can't tell you where it was made, who made it, and why it's worth eating, it doesn't come in.
That means the selection changes. Producers retire, harvests fail, import conditions shift. We'd rather have fewer things we believe in than more things we don't.
If you're looking for something specific and don't see it, ask us. We may be able to bring it in on the next order.
Where it comes from
France
Spices, olive oil, confits, charcuterie, fine vinegars, honey, preserved vegetables. The Périgord, Provence, Corsica.
Italy
Artisan pastas, antipasti, aged condiments, Sicilian olive oils, truffle preparations.
Spain
Tinned seafood, jamón, smoked paprika, premium olive oil. Producers who have been doing the same thing for generations.
Greece
Mountain honey, olives, wine vinegar, EVOO from traditional estates in Crete and the Peloponnese.
“Reykjavík has always been further from everything than it should be. We're working on that.”
Find us
Address
Skólavörðustígur 4a101 Reykjavík
Iceland
Hours
Monday – Saturday: 11–18
Sunday: closed
Contact
For special orders, sourcing requests, or general questions — email is the best way to reach us.