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Overview
Average rating from 2 meals
9.5 / 10
Photo Views: 1,416
Restaurant Views: 3,245
Restaurant Views: 3,245
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Awards
- Restaurant Ranking
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Restaurant Ranking 2024, #337, PRO #18.50, USER #18.50
Chef
Poul Andrias Ziska
Cuisine
Creative, New Nordic
Foodle Reviews
on 10 Sep 2024
Greenlandic experience at KOKS restaurant
- Mattak, whale skin, blubber -
- Amassat, green gooseberries -
- Halibut, sugar kelp, horseradish, dill oil -
- Squid, kombu, dulce, parsley -
- Arctic char, sweet potato, pine needles, carrot -
- Raw shrimps, burnt cream, bisque, milk tartlet -
Foodtastic experience by @poulandrias ✨
on 17 Aug 2024
in ilimanaq, greenland (july’24)
talking about destination restaurants, this experience exceeds most if not all the crazies i’ve done for food so far. flew all the way up north to greenland, with 2 flights and another boat ride before arriving to the restaurant i’ve been anticipating since their last season.
on top of the breathtaking scenic journey, was extremely impressed with the food from this small team originating from faroe islands. utilising and promoting greenlandic produce and... More
in ilimanaq, greenland (july’24)
talking about destination restaurants, this experience exceeds most if not all the crazies i’ve done for food so far. flew all the way up north to greenland, with 2 flights and another boat ride before arriving to the restaurant i’ve been anticipating since their last season.
on top of the breathtaking scenic journey, was extremely impressed with the food from this small team originating from faroe islands. utilising and promoting greenlandic produce and culture, presenting unique flavours which were all simply mind-blowing in tastes as well as presentation.
began with a modernised inuit delicacy, muktak (whale blubber) beautifully braided with its skin and tendon with an immense depth of flavour. followed by a local fish capelin, almost resembling sardines, complemented with the gooseberry acidity. their tarts were the star of the show, from the sweet shrimp tart to the sea cucumber tart featured from head to tail. their signature ptarmigan served on a feather, comprised of layers and two sauces, the components just blend seamlessly, one of the best bites this year. the meal of constant highs, ended with unique desserts which didn’t disappoint either.
can’t wait to see where the koks team ventures to next, still stunned by their efforts and talent to turn a place which is rather isolated and barren to a full tasting menu of surprise. catch them before their season ends this september, truly worth the journey for your sight and tastebuds.
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tasting menu: (3200dkk)
+ ✨non alcoholic pairing
✨mattak
✨capelin, green gooseberries
halibut with sugar kelp and horseradish
squid with dulce & parsley
arctic char with fermented sweet potato
✨raw shrimps & burnt cream
✨snow crab & mushroom
✨sea cucumber & fermented leek
cod with scallop glaze
✨ptarmigan, black currant, reindeer fat
✨guillemot, reduced beetroot and mussel jus
reindeer with rhubarb, smoked bone marrow
✨bog labrador, angelica
bladderwrack seaweed & blackcurrant
limpet
mushroom with the brewery's spent grain
blue mussel candy
whale blubber with beetroot, currant leaf
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📍KOKS RESTAURANT
location: ilimanaq, greenland
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#2feastingpigs_greenland Less
on 18 Jan 2021
SEYÐARHØVD OG JARÐKNEYSAR
Sheep's Head and Jerusalem Artichoke
RÓSUBLØÐ OG RÓYKTUR RÓMI
Rosehip and smoked Cream
SØL OG BLÁBER
Dulse and Blueberries
SØTT AFTURVIÐ
Sweets
.
One of the highlights of my recent restaurant tour was another visit to the Faroe Islands and to ⭐️⭐️ restaurant Koks @koks_restaurant But one of the highlights of any of the travelling and eating that I’ve done was when chef Poul Andrias Ziska of Koks @poulandrias picked me up from... More
SEYÐARHØVD OG JARÐKNEYSAR
Sheep's Head and Jerusalem Artichoke
RÓSUBLØÐ OG RÓYKTUR RÓMI
Rosehip and smoked Cream
SØL OG BLÁBER
Dulse and Blueberries
SØTT AFTURVIÐ
Sweets
.
One of the highlights of my recent restaurant tour was another visit to the Faroe Islands and to ⭐️⭐️ restaurant Koks @koks_restaurant But one of the highlights of any of the travelling and eating that I’ve done was when chef Poul Andrias Ziska of Koks @poulandrias picked me up from my hotel and drove me to the spot where the local fishermen and harvesters of seafood drop off their catches and where the chefs at Koks drive by every morning to collect these treasures to take to the restaurant.
Before I knew it, I was standing on a short wooden pier surrounded by incredible scenery watching Poul pulling crates of live shellfish out of the water and selecting a couple of each specimen to enjoy with some shots of warming aquavit. I’ve been to hundreds of Michelin star restaurants in recent years and even the most intricate and luxurious three star meal doesn’t come close to standing in the cold drizzle watching Poul dispatching fresh shellfish with a simple pocket knife and handing over some of the best seafood in the world to pop into my mouth. Horse mussels, langoustine, Queen scallops, razor clams and mahogany clams decades old all washed down with aquavit and conversation. Unbeatable. And the following meal at Koks wasn’t bad either. Actually better than my previous visit I felt. There are exciting times ahead for Koks with new investment found they will hopefully be moving to a brand new premises in the coming years. From what Poul was saying, the plans are very ambitious indeed. Something to keep a close eye on.
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Michelin Guide - ⭐️⭐️
OAD - 97
W50Best - ‘discovery’
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #koks #faroeislands Less
on 13 Dec 2019
RABARBA OG TIMIAN
Rhubarb and Thyme
.
BLÁBER OG SØL
Blueberries and Dulse
.
SOTT AFTURVID
Sweets
Next was a trip to the Faroe Islands and to ⭐️ ⭐️ @koks_restaurant . World famous now as the place to go for pristine seafood and interesting local aging and preserving techniques, this really was a trip I was excited about. And it didn’t let me down. A restaurant and an area of the world that I really can’t wait to get back to. .
Michelin Guide - ⭐️⭐️
OAD - 124
W50Best... More
RABARBA OG TIMIAN
Rhubarb and Thyme
.
BLÁBER OG SØL
Blueberries and Dulse
.
SOTT AFTURVID
Sweets
Next was a trip to the Faroe Islands and to ⭐️ ⭐️ @koks_restaurant . World famous now as the place to go for pristine seafood and interesting local aging and preserving techniques, this really was a trip I was excited about. And it didn’t let me down. A restaurant and an area of the world that I really can’t wait to get back to. .
Michelin Guide - ⭐️⭐️
OAD - 124
W50Best - “discovery”
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #koks #faroeislands #faroeislandseats #seafood #faroesefood Less
10 / 10
on 18 Jun 2019
Some 20 brilliant servings at KOKS (⭐️⭐️) on Faroe Islands.
99% fish & shell fish. All about taste, no theatrical stuff. For me that’s a BIG plus.
Down to earth place with magnificent food and a location to die for.
9 / 10
on 28 Jun 2018
Koks, the World's Most Remote Foodie Destination? Koks is definitely a destination dining, it takes some effort to get there. The Faroe Islands are overwhelming, words can't describe the beauty of this pristine country. In Faroese, koks means a flirt, or someone who fusses over something in pursuit of perfection. (The restaurant’s name was not chosen because of its swaggering phallic connotations in English.)
Poul Andrias Ziska, a twenty-eight-year-old chef and a native of Tórshavn proudly deserved... More
Koks, the World's Most Remote Foodie Destination? Koks is definitely a destination dining, it takes some effort to get there. The Faroe Islands are overwhelming, words can't describe the beauty of this pristine country. In Faroese, koks means a flirt, or someone who fusses over something in pursuit of perfection. (The restaurant’s name was not chosen because of its swaggering phallic connotations in English.)
Poul Andrias Ziska, a twenty-eight-year-old chef and a native of Tórshavn proudly deserved the 2nd star in 2018. Less
on 26 Jun 2018
Mousse of seaweed, syrup of seaweed, blueberries, crystallized chocolate
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Koks Restaurant, Faroe Islands (Aug 2017)
#cityfoodsters_faroeislands
#cityfoodsters_koksrestaurant
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#visitfaroeislands #faroeislands #koksrestaurant
Address
Frammi við Gjónna, Leynavatn 410, Faroe Islands
Hours
Temporarily Closed
Phone
+298 333999
