KOKS aims to represent the unique identity of these islands and their culture. Our cuisine is both ancient and modern, earthy yet refined. As pioneers of the New Nordic Kitchen movement in the Faroe Islands we are respectful of strong local traditions: wind drying, pickling, curing, smoking and – above all – fermenting. Our ingredients are in tune with the seasons, sustainably sourced and blending the tastes and scents of this North Atlantic environment to create dishes which combine age-old foods in inventive ways for the contemporary palate.

Poul Andrias (b.1992, Tórshavn, Føroyar) never tires of the unusually rich natural resources of his home islands. He loves experimenting with ræst the historic Faroese method of wind-drying for meat and fish which is made possible by our unusual climate. “I want you to taste these wild islands,” he says, “relish our incredible seafood, freshly foraged herbs and the best lamb in the world. I hope eating at Koks brings you an understanding of what being Faroese means on a deeper level.”

Ziska studied Gastronomy at the Food College in Aalborg (Denmark), before starting his professional career at KOKS. He has worked in Copenhagen at Geranium (Michelin 3*, #28, ‘World’s 50 Best Restaurants 2016’) and Mugaritz (Michelin 2*, #7, ‘World’s 50 Best Restaurants 2016’) in Errenteria (Spain).