Kok's Fabric Awnings
Awning supplier · Glenolden ·
Custom awnings, rolling curtains, outdoor enclosures
Custom awnings, rolling curtains, outdoor enclosures
"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
"Promoted to two Michelin Stars in 2019, this is the very definition of a dining ‘experience’: you meet at a lakeside fermenting hut for an aperitif and a bowl of fortifying lamb broth while gazing over the water and mountains, then a Land Rover carries you along a bumpy gravel track to a picturesque 18th‑century turf‑roofed former farmhouse and forge. Inside, the intimate, romantic setting spans three wood‑clad rooms that blend traditional and modern touches—sheepskins on benches, Faroese art on the walls, and low timbers that make you duck—while a creative, highly seasonal menu of around 20 courses champions Faroese produce and traditional techniques like drying, fermenting, salting, and smoking. The islands’ terroir leads the way with foraged elements and unusual ingredients such as 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 excellent balance, service is charming—relaxed, detailed, and engaging—and as much care goes into the juice pairings as the wine flights. Inspector favorites underscore the style: Jákupsskeljar (a raw scallop served in its shell with barnacles still alive) tastes sweet and buttery with remarkable purity; Skerpikøt offers wafer‑thin, air‑dried lamb with a lingonberry mayonnaise and a sprinkle of finely shredded dried seaweed for saline lift; Ræst Kjøt og Leykur layers warm fermented lamb shoulder with fine, lightly pickled onion ‘leaves,’ pickled lingonberries, and a rich glossy reduction; and Søl og Bláber sets fine dulse flakes over blueberry‑infused cream with crisp buckwheat for a beautiful play of textures and flavors. Head chef Poul Andrias Zisca was also named Michelin Nordic Countries Young Chef 2019." - The MICHELIN Guide Nordic Editorial Team
Mae C.
Mary T.
