Koks is the most ambitious restaurant in the Faroes and one of the most talked-about in the North Atlantic. Chef Poul Andrias Ziska serves a long tasting menu built almost entirely from Faroese ingredients — fermented lamb, dried fish, sea urchin, foraged herbs, and the occasional puffin — at a remote farmhouse by Leynavatn lake, an hour by shuttle from Tórshavn.
Two Michelin stars and an international waiting list mean booking weeks in advance is essential. The restaurant has spent recent years operating partly from other locations (including Greenland), so check the current site before committing — but if you can secure a seat, this is one of the most distinctive eating experiences in northern Europe.