What to Eat at Two-Michelin-Starred KOKS in the Faroe Islands
"KOKS is the very definition of a 'dining experience'—you meet at a lakeside fermenting hut where you enjoy an aperitif and a bowl of fortifying lamb broth accompanied by a truly jaw-dropping view over the water and mountains. Then a Land Rover transports you via a bumpy gravel track to a picturesque 18th-century turf-roofed former farmhouse and forge. It’s an intimate, romantic place with three wood-clad rooms that blend traditional elements with more modern designs. Sheepskins cover the benches in the lounge, Faroese art adorns the walls and low timbers force you to duck. The creative, highly seasonal menu—of around 20 courses—champions the finest Faroese produce, with an emphasis on traditional techniques such as drying, fermenting, salting and smoking. The terroir of the Island plays a key role, with plenty of foraged produce as well as some more unusual ingredients such as gannet and razorbill featuring in the lineup. Seafood is a highlight—particularly the Faroese scallops and the halibut with watercress—as is the two-month fermented lamb with onion, which has established itself as a staple on the menu. Dishes are pure yet complex and have an excellent balance of flavors. The service is charming—relaxed, detailed and engaging—and as much effort goes into creating the juice pairings as the wine flights." - The MICHELIN Guide Nordic Editorial Team
