A dish from Koks and chef Poul Andrias Ziska
Courtesy of Koks


Leynavatn, Faroe Islands

When Poul Andrias Ziska became head chef at this modest eatery in 2013, he set out to elevate the cuisine of his native archipelago. Since then, he’s been serving up fresh takes on Faroese favorites—everything from fermented lamb tallow to stuffed seabird—to international acclaim. Last year, Koks became the first Faroe Islands restaurant to receive a Michelin star. —Wilder Davies

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