Ræst

Tórshavn, Denmark

The Faroe Islands, hovering between Scotland, Iceland and Norway in the lonely North Atlantic, perhaps don’t seem the most obvious place for culinary fireworks. But then, limitation is what breeds creativity. Fermented food was once a necessity here to make it through the long, harsh winters – but now it’s the basis for innovative multi-national cuisine deftly wrought by head chef Sebastian Jiménez. From mutton to fish, innards to outards, he ferments the lot and combines it with flavours of his Mexican heritage; think pipian rojo, mole and chilli spice. Fittingly, the setting is as singular as his one-of-a-kind menu, in a traditional stone-built house under a turf-lined roof, overlooking the waterfront in quaint capital Tórshavan. This is easily the Faroe Island’s most essential – and certainly one of its most insightful – dining experiences, not to be missed if you find yourself in this part of the world.

Key Information

• Tasting menu from $270
• Dinner: Weds – Sat
• Visit Ræst's Website

Location

Gongin 8, Tórshavn, Faroe Islands, 100