The only reason why I wanted to come to Faroe Islands is because this country has this Michelin Star restaurant that gives us seasonal dishes that use as much Faroese produce as possible.. I ate so many creatures such us lamb broth, scallops, capelin, cod, mahogany clam (500 years old muscle shell), halibut, watercress, crab, leek, bacalao, blue mussel, raest kjot, razorbill, meadowsweet, wild thyme, etc. And after I tasted from 1st dish until the 17th dish, it was truly left a lasting impression on me! No wonder why @koks_restaurant achieved the star!
#michelin3stars #17tastingmenus #tastingmenu #michelinguide 🌟