[1] It was located in the Nordic House in Reykjavík, a modernist building designed by the Finnish architect Alvar Aalto, and was named for the herb dill, which plays a major role in Scandinavian cuisine.

[2] Gunnar Karl was one of the first proponents of New Nordic cuisine in Iceland;[1] he gathered herbs and vegetables both in a kitchen garden and in a greenhouse, and although the restaurant is not vegetarian, focussed his dishes on them rather than on meat or fish, which he did not always include.

[2] He sourced barley from Eymundur Magnússon, a farmer who runs a company called Módir Jörð (Mother Earth) with his wife, and blue mussels from Simon Sturluson, a fisherman in Stykkishólmur who credits him with creating the restaurant market for them.

[3] In 2016 a restaurant review highlighted the dried puffin and trout smoked in the traditional Icelandic manner over straw impregnated with sheep excreta.

[4] The restaurant moved in 2015 to the centre of Reykjavík, where in 2016 a reporter for the Boston Globe described it as "evoking a fisherman's cottage retrofitted in a medieval church", with natural stone walls, a ceiling of wooden slats, and low lighting.