• Worth trying

    KOKS

    Global Masters Level 90
    Chambre separéeBanqueting roomsParkingWheelchair accessVegetarian dishesRooms availableMedlem af Horesta

    KOKS explores and experiments with the untapped possibilities inherent in the surrounding Faroese landscape of sea, fjords, fields, meadows, and beaches, while practicing traditional fermentation methods and seeking sublime culinary experiences with respect for vulnerable species and the environment. The restaurant decor features plank flooring, lambskin on the chairs and oak tables free of tablecloths or pressed napkins, with a breathtaking panoramic view to the surroundings outside. All of the dishes are rooted in local traditions and ingredients. Fish, sheep, seaweed (complete with parasites) and herbs are caught, harvested or fermented daily, just a few hundred metres from the kitchen. Live shellfish are kept in the restaurant’s underwater pantry. The menu comprises 19 unforgettably delicate courses, all of which demonstrate extreme Faroese gastronomic savvy, in addition to a wine list stocked with superbly paired top wines from renowned winemakers in strong vintages. Head Chef Poul Andrias Ziska presents the dishes himself, while Head Sommelier Karin Visth selects and presents the drinks, including wines and the incomparable range of non-alcoholic drinks that she brews herself to match the menu’s potpourri of unconventional flavours. Ocean quahog garnished with dried elderflower is served on the shell in a purée of its own meat and mushroom sauce. The taste of sea from the raw clam is counterbalanced by the oily morel notes and elderflower acidity of the sauce. Fried swim bladder of cod with a cream of leek and ramson is decoratively served on cod vertebrae. The swim bladder is crisp and light as a pork rind without the fat, offering the generous pure flavour of cod, while the ramson’s notes of garlic and the leek’s creaminess hold contrasts in taste and texture. Both fish and lamb are traditionally fermented in the Faroe Islands in a so-called hjallur (a wind-blown shed) where they change in structure, aroma and flavour. “Ræstur” is the half-dried stage this meat reaches after three months. A soup of ræst lamb is served with roasted mealworms, crisp slices of kohlrabi, radish, onion and carrot. The aromas in the steam bash through one’s senses with notes of rancid lamb fat, while the strong flavour packs deep umami tones. Garnatálg is the lining surrounding the lamb’s intestines and stomach, fermented for three months in a net of the lamb’s caul fat. It is served as a bright and appetising layer atop the fermented then boiled ræst fish. These delights are eaten on a traditional Faroese biscuit called a góðarað. The flavour is intense, pure cod with the garnatálg serving as an able substitute for butter in both taste and texture. Northern fulmar is a sea bird that breeds on the wind-blown cliffs of the Faroese coastline. When they fly from the nest, the chicks are so fat that they splash into the sea and can then be fished up by boat. As the flapping of wings has not yet toughened the breast, the pink roasted meat is extremely tender, with a coarse fibre structure and distinctive fish flavour, while the fat cap has strong notes of whale oil. These flavours are matched well by boiled, burnt and dried beetroot. Crisp candied stalks of angelica, which grows and thrives on the windy islands, is served as candy under the moniker confiture d’angélique. These so-called "candies" full of vitamin C, aromatically spiced and fresh, yet sweet with notes of fresh quince and candied citrus peel. One is rarely on familiar grounds here, yet a secure feeling of being safely in the hands of a master reigns throughout this culinary voyage.

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    More information about KOKS
The Nordics

The Nordics

By White Guide

The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic...


White Guide selects Sweden's top-ranking hotels and bars

White Guide selects Sweden's top-ranking hotels and bars

Sweden is known for its progressive dining and café culture, there are great experiences to be had across the whole country, from bravely innovative newbies to successfully redefined, extraordinary classics. A wave of new and revamped hotels are quickly catching up, just like a slew of new and noteworthy cocktail, beer and wine bars are upping the drinking game.


The Baltics restaurant scene continues to evolve through passion and drama

The Baltics restaurant scene continues to evolve through passion and drama

The 2019 Top 30 Baltic restaurants were announced by White Guide Nordic on November 12 in Tallinn, Estonia. The list features eight new entries, five of which opened this year and three of which made it all the way to the Top 8. In all, across Estonia, Latvia, and Lithuania, the Masterclass Level increased from 10 to 16 restaurants. On the flipside, three of last year’s Top 30 are no longer in business.


THE GLOBAL GASTRONOMY AWARDS 2018

THE GLOBAL GASTRONOMY AWARDS 2018

With Enrique Olvera as its 2017 laureate, the Global Gastronomy Awards were presented at his Mexico City restaurant Pujol on September 23rd, 2018. For ten consecutive years the awards ceremony was hosted in Stockholm, last year, however, it became a movable feast and relay race, traveling to the home turf of the previous year’s winner. The first global stop was New York where 2016 awardee Dan Barber handed over the baton to Enrique Olvera. Chef Olvera in turn passed it on to David Thompson, making Bangkok the next destination.


David Thompson is awarded the Global Gastronomy Award 2018

David Thompson is awarded the Global Gastronomy Award 2018

GLOBAL GASTRONOMY AWARD:
A pioneer in culinary anthropology, bringing the past into the future.

For the 12th year running, the White Guide proudly presents the Global Gastronomy Award. Awarded to a chef or other figure within the world of gastronomy whose effort and vision has made him or her a role model and source of inspiration to others, the prize recognizes individuals who are moving gastronomy forward – and beyond.

With Australian-born, Bangkok-based chef David Thompson as its 2018 laureate, the Global Gastronomy Awards will take place in Mexico City on September 23 and 24.


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