Basic components of Faroese cuisine, including fish and mutton, are consumed after undergoing fermentation. When paired with other ingredients, they yield a distinctive flavor profile that some may find surprising and exciting.
Traditional cuisine made using fermented foods, characteristic of the Faroe Islands.
This dish is a traditional part of the Faroe Islands’ culinary heritage, and it brings to mind the era when this process was the primary method for preserving meat and fish.
Ræst Fermented is featured at a few guest farms and high-end restaurants in Tórshavn, the capital of the Faroe Islands, catering to tourists. This is certainly the case with Ræst Fermented. Situated in a charming small wooden cottage with a rustic interior design, just a short walk from the port, this venue offers an exclusive culinary experience. The opportunity to sample an assortment of fermented dishes over the course of a 14-course tasting menu awaits. On the menu are dishes such as sea urchins, mutton, and fulmar, a sea bird.
On the Faroe Islands, fish hold a position of superiority.
As you’ve probably gathered, fish is the primary food source, whether it’s cod, salmon, or herring. This is no surprise, given that fishing is the country’s main resource. As you travel around the 18 islands in the archipelago, you’ll confirm this for yourself. Fish processing plants and modern ships are found at the ports, while each fjord has at least one salmon farm, which can be identified by its circular pools and barges. To experience the most traditional species of the region, you might want to try plaice, halibut, or haddock. Fish is commonly enjoyed at the table in various forms, including dried, cold, smoked, and as an ingredient in dishes like blinis with prawns and eggs, etc.
Mutton, the main dish
, an unleavened bread.
Visit Harriet Olafsdóttir and John av Gørðum’s farmhouse inn, Hanusarstova, in Æðuvik, Eysturoy, the island. Harriet cares for 150 sheep and lambs outdoors, just like all Faroese sheep. Approximately 80,000 sheep roam freely on the archipelago’s lush, grassy hills, compared to 54,000 island inhabitants.
There is no text to paraphrase.
A type of crumbly rhubarb compote served with cream, inspired by a unique plant native to the archipelago, well adapted to its damp climate. Rhubarb is a ubiquitous ingredient in many sweet treats, appearing in tarts, chutneys, or jams.
Faroese drinks range from beer to aquavit.
Try the local beer, Föroya Bjór, which has been brewed on the island for over a century and can be identified by the ram on its label. Aquavit, the Nordic countries’ version of brandy, is also well-liked on the archipelago. Akvavitt Havid is even distilled from spring water from the Faroe Islands, which is believed to have healing properties (be cautious, it is extremely potent!). Please drink responsibly, of course!
Restaurant Ræst Fermented
Ræst Gongin 8
Tórshavn 100
+298 41 13 00
raest.fo
Æðuvíkarvegur 1
645 Æðuvík
+298 26 01 93
hanusarstova.com
