Head chef Poul Andrias Ziska, will be closing the #17 ranked restaurant in the White Guide Nordic to open a temporary pop-up in the Danish capital, Copenhagen.
In a bid to spread the word (and taste) about the delights of mysterious Faroese Islands, Chef Ziska will offer an array of uncompromisingly Faroese fare in the 9 week pop-up.
KOKS will turn 5 years old in April 2016, an occasion we want to celebrate with our guests and friends from all over the world. Since Copenhagen is one of the world’s food capitals, it is the perfect place to share our passion for our roots.” says Poul Andrias Ziska, chef at KOKS”
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, engaging with agriculture and history and of making age-old food delightful to modern palates.
Instead of the new, it emphasizes the old (drying, fermenting, pickling, curing and smoking) with a larger goal of returning balance to earth itself. The chefs at KOKS know how to treat local meat and fish, both fresh and ræst (a unique local method of fermentation). They understand ræst, how the flavour is best developed and how to incorporate it in new dishes.
We will design a special menu for our stay in Copenhagen, one that captures the unique and rich characteristics of Faroese ingredients. It will be all about presenting and enhancing our distinctive flavours,explains Chef Ziska.
The orginal KOKS in Tórshavn will be closed from 11 December 2015 until May 2016, withKOKS Copenhagen opening from 3 March 2016 until 30 April 2016. The openings times will be: Wednesday to Sundays, only for dinner and closed on Monday and Tuesday. The tasting menu will be pirced at DKK 1,085 with the option of wine pairing for DKK 985, or juice pairing for DKK 485.
Find out more about Chef Ziska
“Den Vandrette” Havnegade 53 A.
1058 Copenhagen K,