Video: Koks on the Faroe Islands The World's Most Remote Dining Destination

The Faroe Islands have become a popular tourist destination for food and nature lovers alike. The islands are technically owned by Denmark, but the setting is like nowhere else in Scandinavia. The landscape is filled with breathtaking sights such as waterfalls, gorges, mountains, puffins, and lighthouses, and the sea is filled with some of the world’s most delicious fish. If you’re a destination diner, like us, the main reason you’re visiting the Faroe Islands is probably to eat at restaurant Koks. That’s right – tucked away in this unspoiled, natural paradise is a two Michelin-starred restaurant, with chef Poul Andrias Ziska at the helm. This restaurant is one-of-a-kind, and indeed worth a special journey to the Faroe Islands.

Looking for more great spots for food and drinks on the Faroe Islands? Check out our Faroe Islands guide!

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KOKS

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Frammi við Gjónna, Leynavatn, Faroe Islands
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Restaurant Koks, Frammi við Gjónna, Leynavatn, Faroe Islands
Restaurant Koks, Frammi við Gjónna, Leynavatn, Faroe Islands
Chef Poul Andrias Ziska of Koks.
Chef Poul Andrias Ziska of Koks.
Is this the most remote dining destination in the world?
Is this the most remote dining destination in the world?
The Koks experience starts at Skerpi, the fermentation house turned portable dining room, situated by Leynavatn.
The Koks experience starts at Skerpi, the fermentation house turned portable dining room, situated by Leynavatn.
The old farm that houses Koks lies just below this gorge.
The old farm that houses Koks lies just below this gorge.
Egg yolk marinated in sake, raw sea urchin, parsley oil, and a sauce of egg white foam.
Egg yolk marinated in sake, raw sea urchin, parsley oil, and a sauce of egg white foam.
Halibut tartare and GASTROunika caviar.
Halibut tartare and GASTROunika caviar.
Langoustine head and liver.
Langoustine head and liver.
Langoustine tail and lumpfish roe.
Langoustine tail and lumpfish roe.
Steamed deep-sea crab, pickled elderflower, elderflower gel, and a caramelized onion sauce.
Steamed deep-sea crab, pickled elderflower, elderflower gel, and a caramelized onion sauce.
Bacalao (salted cod filet) in a sauce of blue mussels and parsley.
Bacalao (salted cod filet) in a sauce of blue mussels and parsley.
Three types of cod: 1) Crispy skin & a dip of the liver and bladder. 2) Cod roe & root vegetables. 3) Cod skin sandwich with cod cheeks and herbs.
Three types of cod: 1) Crispy skin & a dip of the liver and bladder. 2) Cod roe & root vegetables. 3) Cod skin sandwich with cod cheeks and herbs.
Potatoes, lamb tallow, fermented fish ("ræst"), and cheese sauce.
Potatoes, lamb tallow, fermented fish (“ræst”), and cheese sauce.
Fulmar (a type of seagull) head, tempura, black garlic, and lemon thyme.
Fulmar (a type of seagull) head, tempura, black garlic, and lemon thyme.
Lamb terrine, lamb jus, and Jerusalem artichoke.
Lamb terrine, lamb jus, and Jerusalem artichoke.

Have you been to Koks yet? Let us know how your experience was in a comment below.

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