The starting point of KOKS style is Poul Andrias Ziska’s culinary creations. Head chef at KOKS, he has the ability to put Faroese landscape in a pot. Pioneer of the New Nordic Kitchen in the Faroe Islands, KOKS is characterized by its unique Faroese identity and by its commitment to sustainable and local products. Its cuisine style is earthy and refined, ancient and modern. Instead of the new, it emphasizes the old (drying, fermenting, pickling, curing and smoking) with a larger goal of returning balance to earth itself. At KOKS, the cuisine is about seasonality, seriously engaging with agriculture and history and of making age-old food delightful to modern palates.

Poulcontinues to simply enjoy the uniqueness and richness of the Faroe Islands. Fan ofræst, (local preservation method) he supports and defends this technique that captures and boosts flavour.For Ziska,“The infrastructure of the Faroe Islands is amazing and with a distance to continental Europe of only 2 hours by direct flight, the islands and the restaurant are very accessible. Furthermore, few restaurants can boast of such wonderful view of the ocean and the surrounding islands”.KOKS’ style can be defined as pure, fresh, simple and ethic.

Recipes

Awards
  • #17 by the White GuideNordic 2017
  • 4 hands dinner with Magnus Ek
  • Nomination to “The Bestrestaurant in Denmark”
Koks

Í Geilini 13

175 Kirkjubøur

koks.fo