KOKS serves a mind-blowing, Michelin-starred tasting menu deep in the Faroes, spotlighting local wild ingredients and traditional Nordic techniques.
"THIS RESTAURANT HAS RELOCATED TO GREENLAND FOR TWO SEASONS AND PLANS TO RETURN TO THE FAROE ISLANDS IN 2024.Meet at the lakeside fermenting hut for an aperitif with a view; you’ll then be delivered to the picturesque and energy-efficient former farmhouse and forge for an intimate dining experience. The creative menu uses sustainably farmed seaweed, organic vegetables, locally caught seafood and free-range Faroese meat, with an emphasis on traditional techniques." - Michelin Inspector
"Eating at Two-MICHELIN-Starred KOKS, the world’s most remote MICHELIN-rated restaurant, is like going to a dinner party at a rustic cabin." - Sophie Friedman
"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
"When the Faroe Islands were added to the Nordic Countries guided in 2017, KOKS entered with One Michelin Star. In the sixth edition, launched on February 18th 2019, it was promoted to Two Michelin Stars. At the launch event head chef Poul Andrias Zisca was also presented with the Michelin Nordic Countries Young Chef 2019 award. We take a closer look at what makes KOKS so unique… 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 out over the water and mountains. Then a Land Rover transports you via a bumpy gravel track to a picturesque 18C turf-roofed former farmhouse and forge. It’s an intimate, romantic place with three wood-clad rooms which 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 line-up. Seafood is a highlight – particularly the Faroese scallops and the halibut with watercress – as is the 2 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 flavours. The service is charming – relaxed, detailed and engaging – and as much effort goes into creating the juice pairings as the wine flights. As always, the Michelin Inspectors’ made several visits throughout the year. Here are some of their favourite dishes: Jákupsskeljar, Skerpikøt, Ræst Kjøt og Leykur, Søl og Bláber." - The MICHELIN Guide Nordic Editorial Team
"The Michelin Award for the Nordic Guide Young Chef of the Year 2019 went to Poul Andrias Ziska of KOKS restaurant in the Faroe Islands. After a brief stint at Geranium in Copenhagen, Ziska returned to the Faroe Islands in January 2014 to take over as head chef of KOKS, a picturesque 18th century former farmhouse in a beautiful yet remote location high in the mountains. In 2017, the Faroe Islands were added to the MICHELIN Guide Nordic Countries for the first time and KOKS entered the selection with one Michelin star. Two years later in the 2019 guide, KOKS has been awarded two stars, an award held by only 10 restaurants across the Nordic countries. Michelin inspectors were hugely impressed by Ziska’s maturity, forward-thinking creativity and respect for the wonderful ingredients grown, fished and foraged from the unique Faroese landscape." - The MICHELIN Guide Nordic Editorial Team
