news
9-11 June
CCMG announces
new dates for The Nordic MICE Summit 22.
Hard work ahead
Dubai captures 120 international business events
Goal: 400 global economic events annually by 2025.
next-gen platform
mci group
opens a creative technology studio in Brazil.
23,000 participants
Eighteen International Conferences
Selected Seoul to be the Destination.
over 300 programmes
Helsingborg, southern Sweden
invites the world to a 35-day innovation fest with H22 City Expo.
hotel news
Scandic to open
climate-neutral hotel in Sundsvall, Sweden, in 2024.
airline news
China blocks some flights from the U.S. as Covid precautions rise
United canceled flights from San Francisco to Shanghai on six days in late January.
could be 8,000 delegates
The World’s Largest Congress on Allergy
Heads to Prague, Czech Republic.
hotel news
Germany’s first Radisson Collection hotel
opens in the heart of Berlin.
business & meetings
Beijing North Star Convention and Exhibition
and GainingEdge Enter into Strategic Partnership.
RSS
rss_icon
Links
KOKS wins the Faroe Islands’ first Michelin star

Since opening its doors in 2011, restaurant KOKS has won the hearts of food lovers in the Faroe Islands and beyond.

Now six years on, it has won the ultimate foodie accolade – its first Michelin star, propelling it onto the world stage of top dining experiences. KOKS is the first restaurant in the Faroe Islands, which has a population of 50,000, to receive a Michelin star.

Run by 26-year-old Faroese chef Poul Andrias Ziska, KOKS focuses on innovative traditional Faroese food, giving its guests the chance to taste the Faroes and its seasons through local produce.

“At KOKS, our aim is to create the ultimate dining experience. An experience strongly influenced by our deep-rooted Faroese traditions and the remarkable local produce found at our doorstep. This is our strength, and often our job is simply to let the extraordinary produce speak for itself,” says Poul Andrias Ziska.

The young avant-gardes at KOKS use Faroese produce, both coarse and fine, ancient and modern, whilst ensuring that the gathering and consumption is sustainable. Rather than blazing new culinary trails, every effort is put into exploring the ancient Faroese practices of drying, fermenting, salting and smoking.

KOKS’ menu is determined by the various seasons and what they have to offer, transforming ancient culinary tradition into modern delicacies. Simple and pure, fresh and traditional.