KOKS awarded by the 2017 Michelin Guide Nordic Countries. KOKS prima stella Michelin delle Isole Faroe. Johannes Jensen, restauranteur and owner of KOKS, said: “We are truly humbled and honoured to have been awarded the Faroe Islands’ first Michelin star.
Redazione
KOKS Michelin star on the stage. This is the first time that a Faroese Haute Cuisine restaurant has been awarded the prestigious accolade, which recognizes KOKS’ contribution to enhancing the unique and fascinating local culinary culture.
Since his appointment as chef in January 2014, Poul Andrias Ziska has advocated a contemporary Faroese cuisine that draws its strength from its strong heritage, but is also ambitious in its creativity.
“On behalf of the team at KOKS, I would like to express our sincere gratitude and appreciation to the Michelin Guide Nordic Countries for this wonderful award. At KOKS, our aim is to create the ultimate dining experience. An experience strongly influenced by our deep-rooted Faroese traditions and the remarkable local produce found at our doorstep.
This is our strength, and often our job is simply to let the extraordinary produce speak for itself,” says 26-year-old chef, Poul Andrias Ziska.
Johannes Jensen, restauranteur and owner said: “We are truly humbled and honoured to have been awarded the Faroe Islands’ first Michelin star. KOKS’ identity is founded on the distinctive and unique Faroese food traditions, on an accessibility to the world’s best local produce, and on the expertise of Faroese chefs who embody the unparalleled Faroese food culture.”
Aperto nel 2011, riceve quest’anno la sua prima stella Michelin, inserendosi a giusto titolo nella lista delle migliori esperienze gastronomiche al mondo. Si tratta della prima stella Michelin per Isole Faroe.
“Al KOKS, vogliamo creare un’incredibile esperienza culinaria basata sulle nostre origini e sulle nostre tradizioni Faroesi, utilizziamo solo prodotti locali. Questa è la nostra forza, spesso i nostri prodotti parlano per noi”, afferma Poul Andrias Ziska il ventiseienne chef.
Ziska esplora le sue origini e la trazione Faroese adottando le tecniche di affumicatura, fermentazione e salagione.
Il menu è rigorosamente stagionale e unisce tradizione e modernità nei suoi piatti delicati con una cucina semplice, pura, fresca e tradizionale.
Redazione
(23/02/2017)
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