Wednesday newsletters always feature a hotel or flight review.
I recently enjoyed my first cruise holiday—a fabulous trip around Iceland and the Faroe Islands aboard the Seabourn Venture, the world’s most luxurious expedition cruise ship. You can read my trip reports here:
Review: PAZ Restaurant, Faroe Islands
This is only the second restaurant review on my blog—the first being Central in Lima—and I’m excited to share my experience at PAZ Restaurant, the culinary crown of the Faroe Island. Led by Chef Poul Andrias Ziska, PAZ is a modern, elegant restaurant, which earned two Michelin stars just weeks after opening in April 2025. Raised in the Faroes, Ziska trained at world-renowned kitchens like Geranium and Mugaritz before redefining Nordic fine dining at KOKS. At PAZ, he brings that ambition back home—crafting a multi-course tasting menu rooted deeply in local traditions, focusing on sustainability and storytelling through flavor. His dishes honor a time-honored technique called ræst—fermentation in the cold, salty Faroese air—which imparts fermented depth, like blue-cheese notes on meat and seafood. Impeccable service, intimate ambiance, and thoughtfully curated wine and non-alcoholic pairings complete the experience. PAZ doesn’t just serve food—it conjures the Faroe Islands on a plate.
A dinner at PAZ Restaurant features in my top 10 list of the best things to see & do in the Faroe Islands.
Have you ever had dinner at PAZ Restaurant? If so, what was your experience? Leave a comment.
Here’s my review of PAZ Restaurant, which I predict will soon appear on many of the world’s best restaurants lists. You can also watch my dining experience at PAZ in the YouTube video which I made about the Faroe Islands (the dining scene begins at 32:28). In this review:
The Chef’s Story
PAZ Restaurant is the vision of Chef Poul Andrias Ziska, a Faroese-born culinary talent whose journey has brought modern attention to the archipelago’s rich food culture. Raised in the Faroe Islands, Ziska’s path into fine dining was unconventional. He stumbled into the field almost by chance—starting out working at a pizzeria during his school years, and later deciding to attend culinary school based on that early experience.
Following his formal training, he honed his craft in some of Europe’s most prestigious kitchens, including Geranium in Denmark and Mugaritz in Spain. These experiences forged his technical foundation and deepened his culinary perspective. Returning to the Faroe Islands, Ziska co-led KOKS, earning the restaurant its first Michelin star in 2017 and a second in 2019, establishing it as one of the most revered Michelin-starred establishments in the world.
In 2022, Ziska embarked on an adventurous detour—relocating KOKS to Ilimanaq, Greenland, a tiny settlement on the 69th parallel north accessible only by boat or helicopter. There, he experimented with Greenlandic ingredients such as musk ox, snow crab, whaleblubber, and local berries, offering diners an Arctic tasting menu set against a backdrop of fjords and icebergs.
By early 2025, Ziska returned to the Faroe Islands and redirected his culinary energy into opening PAZ. In a bold move that demonstrated both consistency and ambition, the restaurant secured two Michelin stars within a few weeks of its April debut—making it one of the few restaurants in the world to earn this distinction so soon after opening.
Location
PAZ Restaurant is located inside 62N Hotel in Tórshavn, the capital of the Faroe Islands. It’s an unassuming property which just 13 rooms you could almost miss from the street, with minimal signage and a modest façade. The understated setting makes the transition from outside to the dining room feel deliberate and low-key. The restaurant, situated on the hotel’s ground floor, opened as recently as April this year and was awarded two Michelin stars just a few weeks later, making it the only Faroese restaurant currently holding this distinction and the most remote Michelin star restaurant in the world. The famous KOKS restaurant, now closed, was the first in the Faroe Islands to receive a Michelin star.
Interior & ambiance
The dining room – which has an open kitchen at its center – reflects a minimalist Scandinavian aesthetic with subtle Faroese touches. Light wood, clean lines, and a restrained palette create a calm, uncluttered space. Local materials such as wool and stone add warmth and create a connection to the surrounding landscape, while large windows allow plenty of natural daylight to enter. The result is both contemporary and distinctly rooted in the islands.
PAZ’ dining room features 8 tables, including a communal dining table with eight seats, reserved exclusively for solo travelers. The latter is a thoughtful arrangement that allows individuals to enjoy the full tasting menu in the company of others, fostering conversation and a sense of inclusion without compromising the intimacy of the experience. I chose this option myself and highly enjoyed it, as it added an extra layer of connection and made the evening even more memorable.
On arrival, guests are first welcomed at the open kitchen. The team explains the structure of the menu, key ingredients, and any seasonal variations. This brief introduction sets expectations and establishes a direct connection between diners and the cooks preparing the meal.
The tasting menu at PAZ is a precise exploration of the Faroe Islands’ natural bounty, balancing local tradition with contemporary technique. Dishes prominently feature seafood, lamb, seaweed, and seasonal vegetables, all sourced from the islands’ pristine environment. The menu is structured as a carefully curated progression, guiding diners from lighter, fresher flavors to more robust and earthy notes.
A signature element of the cuisine is the use of fermentation, a method deeply rooted in Faroese culinary tradition. Ingredients such as lamb, fish, and vegetables are fermented to develop complex umami flavors, adding depth and a subtle tang to the dishes. This approach allows the chef to highlight the islands’ unique climate and environment, which naturally shapes the fermentation process.
Plates are visually minimalist, reflecting Nordic aesthetics, yet each bite delivers layered textures and contrasts—crispy seaweed paired with tender fish, or fermented lamb complemented by seasonal herbs. Occasional international influences and modern techniques—such as sous-vide cooking or smoke infusion—are applied sparingly, always in service of the local flavors.
During my visit, this was the 16-course menu at PAZ Restaurant:
-
Scallop, caviar, hazelnut – a delicate beginning combining rich seafood flavors with a subtle crunch.
-
Sea urchin, cod, wasabi – an umami-driven course with gentle heat and fresh ocean notes.
-
Horse mussel, varot, sweet potato – local shellfish paired with sweet and earthy elements.
-
Sea snail, skate, root vegetables, gooseberry – a dish balancing briny flavors with tartness and texture.
-
Lagoustine, celeriac, brown butter – luxurious seafood complemented by nutty, roasted flavors.
-
Cod, cabbage, seaweed – a refined nod to traditional Faroese ingredients.
-
Ræstur fiskur og garnatálg – fermented fish and lamb fat, a signature of the islands’ preservation traditions.
-
Fulmar, beetroot, garlic – wild bird prepared with earthy and aromatic accompaniments.
-
Skerpikjøt, rye bread – air-dried mutton served simply yet powerfully.
-
Ræst kjøt, rutuba, lingonberry – fermented meat paired with root vegetables and tart berries.
-
Chervil, rhubarb, burnt cream – a refreshing interlude balancing herbal, tart, and sweet flavors.
-
Seaweed, blackcurrant – a creative pairing highlighting coastal and forest elements.
-
Ice cream, pine – a palate cleanser with aromatic, woodland-inspired flavors.
-
Chocolate, whiskey – rich and warming, a classic dessert combination.
-
Caramel, kombu – an inventive use of seaweed to enhance sweet umami notes.
-
Macaron, crowberry – a delicate, tangy, and local finish to the tasting journey.
While I’m not usually a huge fan of fermented dishes, I found myself genuinely impressed by how the flavors were balanced and executed. The ræstur fiskur and fermented lamb fat—traditional Faroese preparations that might intimidate the uninitiated—were surprisingly approachable and delicious, showcasing the chef’s mastery of technique and his ability to elevate local traditions.
Final thoughts
Dining at PAZ is an experience that lingers long after leaving the restaurant. The combination of the understated setting at 62N Hotel, the minimalist yet warm interior, and the thoughtful presentation of the tasting menu creates an atmosphere that feels both intimate and elevated.
Every course felt deliberate, with a careful progression of flavors, textures, and aromas that highlighted the natural bounty of the Faroe Islands. Even small touches, like the communal table for solo diners, enhanced the sense of connection and made the experience feel personal and engaging.
PAZ is more than just a restaurant—it is a statement of Faroese culinary identity, executed with precision, creativity, and respect for the islands’ ingredients. For anyone visiting Tórshavn, it is an unforgettable journey through flavor, tradition, and modern Nordic technique.
*** Follow me on Instagram, YouTube, Twitter or Facebook for a daily moment of travel inspiration ***
