As far as possible KOKS uses Faroese produce. What is not locally available is sourced from the other Nordic countries. Our produce is drawn from wild sea, seabed swept clean by strong currents, surf-washed seaweed forests and steep green-carpeted hills.

At first the selection seems meagre, but an unexpected diversity is found in the produce’s exceptional quality. What grows in this cool climate grows slowly and takes its time to ripen. The result is an exceptionally rich taste—a difference even the untrained palate can notice.

Our chefs 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.