Koks Part 2: the food — This is by no means an ordinary meal given the restaurant’s proximity to the North Pole and access to rare ingredients such as minke whale, ptarmigan and muskox. All the dishes were prepared meticulously with Japanese level of attention to detail. To some extent it reminded me of the Harbor House Inn in Mendocino but a lot more exotic. Some highlights: capelin with mountain sorrel; ptarmigan with black currant and reindeer lardon; braised muskox with celeriac. Can’t wait to visit again when the restaurant is back to Faroe Islands! •
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