What to Eat at Two-Michelin-Starred KOKS in the Faroe Islands

"A singular, sense-of-place dining experience begins at a lakeside fermenting hut with an aperitif and fortifying lamb broth before a bumpy Land Rover ride to a picturesque 18th-century turf-roofed former farmhouse and forge. Inside, three wood-clad rooms mix traditional and modern design—sheepskins on benches, Faroese art on the walls, and low timbers that make you duck—creating an intimate, romantic atmosphere. A creative, highly seasonal menu of around 20 courses champions Faroese terroir through drying, fermenting, salting, and smoking, with foraged produce and occasional unusual ingredients like gannet and razorbill. Seafood shines (notably Faroese scallops and halibut with watercress), and the two-month fermented lamb with onion has become a staple; dishes are pure yet complex, with superb balance. Service is charming—relaxed, detailed, and engaging—and the thoughtful juice pairings receive as much care as the wine flights. Highlights have included Jákupsskeljar, a raw scallop served in its shell with barnacles still alive, tasting sweet and buttery with remarkable purity; Skerpikøt, wafer-thin air-dried lamb with a creamy lingonberry mayonnaise and a sprinkle of finely shredded dried seaweed; Ræst Kjøt og Leykur, roast lamb and onion with lightly pickled onion leaves each holding a pickled lingonberry, warm fermented lamb shoulder and a rich glossy reduction; and Søl og Bláber, fine flakes of dulse over smooth blueberry-infused cream with crisp buckwheat. Having entered the guide in 2017 with one Michelin star, it was promoted to two in the sixth edition, and head chef Poul Andrias Zisca received the Michelin Nordic Countries Young Chef 2019 Award." - The MICHELIN Guide Nordic Editorial Team