Nature is a fridge waiting to be opened. So says KOKS, a two-Michelin-starred restaurant located on the Faroe Islands. This remote archipelago can be found in the northern Atlantic ocean, inside a triangle encompasses Scotland, Norway, and Iceland. A group of chefs at the restaurant put on their boots and go out to collect fresh ingredients every day. They forage on the banks of tiny rivers and lakes, brave the forests for berries and mushrooms, and visit the local fishermen for freshly caught shellfish and crustaceans. On a jetty in a fjord they pull up the pods and collect their fill of horse mussels, sea urchins, and scallops.
MICHELIN-STARRED RESTAURANT KOKS
Chef Poul Andrias Ziska (29) and his brigade are true masters of distilling flavor, structure, and aroma from the lands and waters of the Faroe Islands. The flavor palette is new nordic, with a focus on fish, shellfish, and crustaceans.
REPORTAGE
4 min
True masters of distilling flavor
Floris Heuer Frank Lindner
Sander van der Meij
Nature is a fridge waiting to be opened. So says KOKS, a two-Michelin-starred restaurant located on the Faroe Islands. This remote archipelago can be found in the northern Atlantic ocean, inside a triangle encompasses Scotland, Norway, and Iceland. A group of chefs at the restaurant put on their boots and go out to collect fresh ingredients every day. They forage on the banks of tiny rivers and lakes, brave the forests for berries and mushrooms, and visit the local fishermen for freshly caught shellfish and crustaceans. On a jetty in a fjord they pull up the pods and collect their fill of horse mussels, sea urchins, and scallops.
MICHELIN-STARRED RESTAURANT KOKS
Chef Poul Andrias Ziska (29) and his brigade are true masters of distilling flavor, structure, and aroma from the lands and waters of the Faroe Islands. The flavor palette is new nordic, with a focus on fish, shellfish, and crustaceans.
4 min