Mousse of seaweed, syrup of seaweed, blueberries, crystallized chocolate
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Koks Restaurant, Faroe Islands (Aug 2017)
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Sorbet made from flower current, gooseberry, flowers and herbs from the Faroe Islands
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Koks Restaurant, Faroe Islands (Aug 2017)
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Pan fried lamb, lamb and red currant stock, carrots with thyme. The lamb from the islands are very special - they climb high mountains and face the salty winds of the ocean from all around. We loved the taste and texture - it was amazing!
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Koks Restaurant, Faroe Islands (Aug 2017)
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Whale heart, pan fried, beetroot, chervil, elderberries
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Koks Restaurant, Faroe Islands (Aug 2017)
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Cabbage, grilled over burning juniper, brushed with fermented garlic
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Koks Restaurant, Faroe Islands (Aug 2017)
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Salted cod, herbs, sauce of parsley and blue mussels
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Koks Restaurant, Faroe Islands (Aug 2017)
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Mahogany clam, raw and sliced, emulsion of herb, sauce made of cream dill oil
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Koks Restaurant, Faroe Islands (Aug 2017)
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Tartare of halibut, baked buckwheat, cucumber, pine wheat powder, flowers
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Rhubarb compote in between nasturtium leaves
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Koks Restaurant, Faroe Islands (Aug 2017)
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Traditional Faroese cookie made of cheese, cream of fermented lamb and grated fermented codfish
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Koks Restaurant, Faroe Islands (Aug 2017)
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Fermented lamb leg (since September 2016), topped on lichen, cream of lingonberry, seaweed
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Koks Restaurant, Faroe Islands (Aug 2017)
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Ræst taco made of rye, fermented lamb, fermented cabbage, fried flower worms
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Koks Restaurant, Faroe Islands (Aug 2017)
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Pan fried langoustine, smoked in the turf. Rumor has it that the Faroe Islands has some of the best langoustines in the world. ? These ones are really the best we’ve ever had period. So plump, juicy and full of flavor. ?
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Koks Restaurant, Faroe Islands (Aug 2017)
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Clams - made into a cream and steamed served with peas with lemon verbena and foam with smoked curd
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Koks Restaurant, Faroe Islands (Aug 2017)
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Sandwich of cod's skin, dried and fried, parsley, watercress, grated egg white
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Koks Restaurant, Faroe Islands (Aug 2017)
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Sea urchin, pickled parsley stems, lemon. The quality of ingredients from these islands is incredible. ?
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Koks Restaurant, Faroe Islands (Aug 2017)
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We had a much anticipated meal at KOKS, the first and only Michelin-starred restaurant in the Faroe Islands. We visited the restaurant last year in August 2017. At the young age of 27, Chef Poul Andrias Ziska has put an entire land with only a population of 50k on the world culinary map. The menu focuses on innovative traditional Faroese food, giving its guests the chance to taste the Faroes and its seasons through local produce.
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The setting for dinner was perfect. The restaurant is located on top of a hill in the southern tip of the Faroe Islands overlooking the the coastal village of Kirkjubøur. We had a corner window with unbelievable views. And wow, what a meal. There was a combination of the freshest and tastiest seafood we've ever had along with Ræst. Ræst is fermented food that derives its distinctive flavor from mould, creating umami bombs that we've never experienced before.
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Koks Restaurant, Faroe Islands (Aug 2017)
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