Traveling to the Faroe Islands is more than breathing in the scent of the salty wind or listening to the rain patter against the windows; it’s about dining with the landscape, a journey through the flavors offered by the sea and the land. A sensory experience that tells, in every dish, the story of a people who have learned to engage with the harshness of their environment and preserve their traditions.
We travel to the remote Faroe Islands, an archipelago of 18 islands in the North Atlantic that have become a culinary benchmark for the Nordic countries. Their ecosystem and gastronomy are part of their cultural heritage, and many visitors are curious to taste and explore their unique dishes. The islands are famous for their passion for experimentation, and their dishes reflect this, giving rise to new and exciting taste sensations.
Showplate Faroese seafood from the fjord Photo credits: Young Mee Rim
The faroese have always had a deep-rooted sense of preserving their environment and traditions due, to their unique geography, harsh climate, and economy centered on fishing and aquaculture, sustainability has become crucial, not only for preserving the environment but also for ensuring the economic and social viability of the current population.
The gastronomy of the Faroe Islands is part of their heritage, and its flavors embody centuries of an identity that they now champion in order to preserve the environment.
Raest: Sustainability in Gastronomy
In the Faroe Islands, sustainability has always been a fundamental pillar of local gastronomy, especially in fine dining restaurants that combine traditional recipes with respect for the natural environment.
During our stay on the islands, we visited some of the most internationally renowned restaurants, such as Raest—which means “fermented” in Faroese—and which, since 2019, has been run by Mexican chef Sebastián Jiménez, who has earned a recommendation from the Michelin Guide.
Pastry chef Fernanda Hernandez and Head Chef Sebastián Jiménez. Photo by Beinta á Torkilsheyggi. Right: Prawns in Red Pipian Sauce. Photo: Young Mee Rim
Located in a historic house over 400 years old in the heart of Tórshavn, the capital, with a turf roof and a cozy interior that creates an intimate atmosphere, Raest specializes in dishes that celebrate fermentation (fish, meats, vegetables), a traditional Faroese culinary technique. Its tasting menu features traditional dishes reinterpreted with modern techniques and international touches, such as the Mexican influence brought by its chef.
Outdoor barbecue. Photo: Young Mee Rim. Right: Grilled mackerel, fermented gooseberries, caviar, and preserved local wild blackberries. Photo: Beinta á Torkilsheyggi
Raest, which means fermented, specializes in traditional dishes reinterpreted with modern techniques and international touches.
Skerpi Experience: The Mobile Restaurant by the Fjord
For those seeking a unique culinary experience, Raest Restaurant offers a mobile dining space designed to resemble traditional Faroese fermentation barns or sheds.
Just a 15-minute drive from Tórshavn, where the landscape is dominated by rugged mountains and tranquil fjords, you’ll find an exclusive experience combining tradition with the finest seafood. With a maximum capacity of 8 diners (reservations required), the menu features 5 or 6 courses of local seafood: sea urchins, mussels, crabs, and other products harvested through artisanal diving, served raw or lightly cooked.
Roks: el hermano pequeño de Raest
Junto a Raest está su hermano pequeño, Roks, un restaurante especializado en pescados y mariscos del día para compartir en un ambiente más desenfadado, relajado y moderno.
Karin Visth, head sommelier and restaurant manager. Right: Bloody Mary, Faroese prawn, and sea urchin. Photo credit: Beinta á Torkilsheyggi
Led by Mexican chef Carlos Andrade, who is responsible for creating the restaurant’s two tasting menus, the focus is on showcasing local seafood: sea urchins, prawns, crabs, mussels, cod, salmon, and more. He blends modern and classic techniques to enhance the natural flavors of the fish and shellfish, allowing the ingredients to speak for themselves. They also boast an extensive wine list, curated by sommelier Karin Visth, whose discerning eye always seeks to amplify the dining experience by offering inclusive pairings that go beyond traditional wines. But her role extends beyond wine; her hospitality and experience in the dining room create a relaxed atmosphere, combining culinary excellence with a personal touch.
Áarstova: A Classic Worth Visiting
We couldn’t leave the Faroe Islands without dining at this restaurant, located in a building that was once a family home, Áarstova House (the house by the stream), where the famous poets Janus and Hans Andrias Djurhuus grew up. The rustic interior is elegant, and in one of the rooms, a wooden table shaped like a boat stands out as the most popular choice among customers. Among their specialties, we couldn’t pass up the opportunity to try their famous lamb shoulder braised in beer, accompanied by local vegetables and root vegetables.
The exterior of the Áarstova restaurant is a small, old, traditional Faroese house. Right: Slow-cooked tender shoulder of lamb.
Among their specialties, we couldn’t pass up the opportunity to try their famous lamb shoulder braised in beer, accompanied by local vegetables and root vegetables.
Leaving the Faroe Islands after experiencing their cuisine is like leaving behind a landscape that will stay with you forever.
Not only do the memories of those fermented, intense dishes, or those North Atlantic fish and seafood that showcase their purity, remain, but one also leaves with a deep gratitude for the people who are faithful to their traditions and to a cuisine that cannot be replicated anywhere else in the world.
