Gate-side carbs before an overnight? La Pasteria is KEF’s pasta stop.
La Pasteria sits airside in Terminal 1 at Keflavik, the airport’s main concourse, and people know it as “the pasta place” when they want a big bowl of carbs before or after a red-eye. Expect basic dishes like spaghetti bolognese and carbonara, ordered at the counter and picked up on a tray. It’s casual, fast, and planted right in the middle of the main flow of gates rather than tucked into a quiet corner.
Prices run in the mid-range for Iceland, roughly $$, but reviews keep calling out how expensive it feels for simple pasta at a 2.5-star spot. Portions are large enough that one big bowl can easily carry you through a five-hour transatlantic leg. Parmesan and chili flakes sit at the counter, so you can tune the salt, fat, and heat a bit once you taste the sauce.
Menu coverage is narrow: think a handful of shapes and sauces rather than 20 options, with spaghetti and penne showing up most in recent reviews. Travelers mention that the red sauces lean bland and that pasta sometimes arrives overcooked, soft rather than al dente. If you care about texture, ask them to pull it a little firmer when you order; staff usually understand a “not too soft, please” request.
Parents flying through KEF say this place works best with kids who just want familiar spaghetti before a six-hour hop to North America. Regulars who connect here a few times a year say they skip the heavy cream-based sauces before long flights and go for tomato-based bowls instead, especially before overnight segments departing around 19:00–01:00. Figure on 20–30 minutes total from order to last bite based on multiple Google reviews.
Tip: If you’re price-sensitive, share one large pasta between two people and use the free parmesan and chili flakes to stretch it; put the savings toward coffee elsewhere in Terminal 1.