The Most Desolate State of Fine Dining

Welcoming their customers with their special and unique recipes, fine-dining restaurants focus not only on tastes, but also on the atmosphere they offer in order to really make a difference and leave a mark in the memories. Koks, located in the Faroe Islands, took this one step further and is located in a valley far from the main road. Eating at this restaurant, located in a very remote corner of the Faroe Islands, where even trees hardly grow, strong winds, desolate and wild nature, means eating in a truly different mode, away from traffic noise, lights and other people.

The restaurant experience starts on the lake shore with other guests, and the guests picked up from there are taken to the restaurant far from anywhere. Koks offers its guests a tasting menu consisting of 17 different gourmet delicacies. All the flavors on the menu bring the flavors and smells of the nature of the Faroe Islands to the plate by distilling them. The signature behind these Koks flavors is chef Poul Andrias Ziska. Working entirely with local ingredients, Ziska sources almost all of its menu from the ocean surrounding the islands. There are some extremely special ingredients such as the mahogany oyster, which can live for 500 years, added to its dishes; “Only us and scientists use these oysters,” Ziska says.

Koks' cooking methods are also extremely traditional. Meals prepared with methods such as salting, smoking, drying and fermentation offer a complete Scandinavian flavor feast to its guests. Right next to Koks, which transforms old methods into modern and delicious bites, there is a tiny house where meats are fermented by traditional methods by hanging them outside.

The unique atmosphere and tastes of Koks have been crowned with awards such as Scandinavian restaurant of the year in addition to 2 Michelin stars.