Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.

True masters of distilling flavor

  4 min

REPORTAGE

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.

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. 

Offline: This content can only be displayed when online.

  4 min

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.

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. 

Offline: This content can only be displayed when online.

  Floris Heuer   Frank Lindner
Sander van der Meij