At the two Michelin starred restaurant KOKS, chef Poul Andrias Ziska and sommelier Karin Visth and the team are focusing on a menu that is all about tasting the Faroe Islands gastronomic glory and heritage. The terroir of the islands plays a key role. What grows in this cool climate grows slowly and takes its time to ripen. The local food culture are based on dried, smoked, salted and fermented produce. Together with modern and innovative dishes it becomes pure yet complex and have an excellent balance of flavours. Let´s meet the team and experience the distinctive Faroe cuisine heritage; Simple, pure, fresh and traditional at the same time.