news
The Nordic Hub
Stockholm is Europes
third-biggest hub for global headquarters.
legacy language
BestCities
unveil new Impact Measurement research for global associations.
planning for the future
Copenhagen
to host BMX World Championships 2025.
joining forces
Meet in Reykjavík
is now under the umbrella of Promote Iceland.
New knowledge
Brain research
shows added value live events.
Covid-19
BTM World 2020
transitions to virtual.
post-pandemic momentum
Dubai Tourism forms Business Events Stakeholders committee,
host first meeting as industry resumes activity.
hotel news
Scandic expects
occupancy of 30-35 percent for September.
Covid developer
Scandic Hotels
launches the largest network of coworking spaces in the Nordic countries.
planned for 16-17 Sep
Update on GIAF
- New dates set for 5-6 November 2020.
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.