Restaurant KOKS is a little restaurant that just moved up to a new location on Faroe islands called Leynavatn.
They have been rewarded a michelin star in 2017. And took Faroe Islands to a whole new culinary level.
12 questions for Poul Andrias Ziska
1. Your name, age and work title.
Poul Andrias Ziska
2. How long have you been working as a chef.
10 years in professional kitchens, but have been on and off in the industry sense i was 14
3. Why did you choose to become a chef?
In my opinion there are two main reasons why people become chefs.
One being that a close relative has passed their love for cooking on to you.
The other one being that you are dead tired of school, and just want to do anything else.
For me it was the second one.
4. Whats the best and the worst about being a chef?
I get to do what i truly love, and at the same time inspire and make people happy.
The worst is all the sacrifices you have to make. Because being a chef is not exactly a 9 to 5
job. But i feel that this is a aspect of our work that is slowly changing, which is good.
5. What dish are you most proud of and why?
That is very difficult to answer, but I think it would be our interpretation of a faroese dish
called “Ræstur fiskur við garnatálg” which is fermented fish (often codfish) served with a
sauce of fermented lamb intestines.
This is a dish that foreigners often find very challenging to eat because of its intense smell,
But we have managed to make this serving into one of the most interesting serving on the
menu at the moment, by making the sauce into creme and grating the fish over it and
serving it with a cheese cracker! When you add a cheese note to this combination you
will immediately associate it with some kid of blue cheese.
6. Where do you find your inspiration?
Inspiration can be found everywhere.
Eating from other great chefs, visiting farmers and fishermen, talking to knowledgeable
people and taking a walk in the faroese wilderness.
7. What defines and makes your cooking-styke stand out?
The closeness to the sea makes it possible to get the freshest seafood you can imagine.
And the old food culture gives us some unique flavors from the traditional fermented foods.
8. What is the most memorable experience you’ve had as a chef?
Probably my first fine dinning experience whichh was at restaurant NOMA back in 2009
right before they where awarded the 1st place on the W50B list.
I still remember most of the servings and the way the service
was. Absolutely amazing experience.
9. What is your favourite season for cooking and why?
Autumn is called “Heyst” in faroese which comes from the word harvest. It is called “Heyst”
because it is the time for year that most for the vegetables are ready to be harvested.
Also it is the season for lamb, which we on the Faroe Islands love more that anything in the
world. Most of the wild herbs we use in our cooking are still available this time of year. so
the autumn is for sure the most interesting time of year when it comes to cooking and food.
10. What is it like to be cooking on the Faroe Island?
The restaurant/cafe culture is still very young on the Islands which means that there are not
a lot for people working with vegetables, wild herbs mushrooms, etc. So we have to forage
most of the thing our selfs, and that can be time consuming.
11. What is your favorite faroe island ingredient?
What ever ingredient that i have been absent from the longest. That is the beauty of
cooking with the seasons, you always have something to look forward to
12 If you could cook with only one ingredient – what would it be and why?
Potato, simply because we have so many of them here, and the cooking possibilities are