Having returned from Greenland, celebrated local chef Poul Andrias Ziska settled into his own restaurant in an unassuming Faroese hotel. Ring the bell at reception to initiate an immersive and memorable experience where the talented team deliver a series of spectacularly crafted dishes formed around produce from the surrounding land and sea, which pay homage to local traditions with outstanding reinterpretations of local recipes. The wine and non-alcoholic drinks pairings are a perfect match for refined dishes that are filled with personality, such as cod on cabbage mousseline with seaweed ‘tare’.