Traditional Faroese fare features fish and lamb that have undergone fermentation, resulting in an exceptional flavor profile when combined with other ingredients, and is enjoyed in elaborate dishes at modern eateries on the Danish islands or in local homes.
Traditional cuisine made by fermenting ingredients, characteristic of the Faroe Islands.
Preserving traditional dishes like this is greatly rooted in the culinary history of the Faroe Islands, echoing the era when this preservation method was the primary means of preserving meat and fish.
This establishment is featured in various tourist-friendly guest farms and high-end restaurants located in Tórshavn, the capital of the Faroe Islands, as seen in the case of Ræst Fermented. Located in a charming little wooden house with a rustic interior design, near the port, this dining establishment offers a distinctive culinary experience. During a 14-course tasting menu, you have the chance to enjoy dishes made from ingredients such as sea urchins, mutton, and fulmar, a type of sea bird.
Fish are the undisputed kings of the Faroe Islands!
Fish is the primary food source in the Faroes, consisting of various species such as cod, salmon, and herring; fishing being the main resource of the area is therefore not surprising. As you traverse the 18 islands of the Danish archipelago, you’ll find confirmation of this fact in the state-of-the-art ships and salmon farms located in each fjord, which are characterised by their circular pools and barges. To experience the local specialty, you should consider trying plaice, halibut, or haddock. Fish is a staple in the Faroese diet, served in numerous forms: dried, chilled, smoked, or served on blinis with prawns and eggs, among other preparations.
Mutton, the main dish
, an unleavened bread.
Try it at Hanusardstova, the farmhouse inn managed by Harriet Olafsdottir and John og Gordum, in Aeðuvik on the island of Eysturoy. Harriet cares for 150 sheep and lambs outdoors, as is the practice for all Faroese sheep. Approximately 80,000 of them roam freely on the archipelago’s lush, wet grassy slopes, outnumbering the region’s 54,000 residents.
I found this information, the national rhubarb-based dessert has a variety of names, which can change based on the region. Some of the well-known desserts in this category are “naturally” the Apple Rhubarb Crisp (in the United States).
A rhubarb compote, similar to a crumble topping, served with cream. Rhubarb is the emblematic plant of the archipelago, and its damp climate makes it a good match for the area. It can be found in many desserts, presented in forms such as tarts, chutneys, or jams.
Faroe Islanders Enjoy 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 the label. Aquavit is also popular in the Nordic countries, and it’s a type of spirit that’s enjoyed on the archipelago. Akvavitt Havid is even made from pure spring water from the Faroe Islands, which is said to have health benefits (please note that it’s very potent!).
Restaurant Ræst Fermented
Ræst Gongin 8
Tórshavn 100
+298 41 13 00
raest.fo
Æðuvíkarvegur 1
645 Æðuvík
+298 26 01 93
hanusarstova.com
