In the realm of Nordic cuisine, PAZ Restaurant stands out as a culinary gem in the Faroe Islands, recently earning its prestigious two Michelin stars just weeks after its opening. Nestled within the 62N Hotel in Tórshavn, this elegant dining establishment reflects the rich local food culture through its innovative menus crafted by the visionary Chef Poul Andrias Ziska.
Chef’s Journey
Chef Ziska’s rise in the culinary world is both inspiring and unconventional. Born and raised in the Faroe Islands, he began his career in a humble pizzeria before pursuing formal culinary training. His expertise blossomed while working in renowned kitchens such as Geranium in Denmark and Mugaritz in Spain, which provided him with a robust technical foundation. His return to the Faroe Islands saw him co-leading KOKS, which earned its first Michelin star in 2017 and a second in 2019, solidifying its status among the world’s elite restaurants.
The Location
The understated exterior of 62N Hotel may lead visitors to overlook its treasures, but inside lies the award-winning PAZ Restaurant. Opened in April 2025, PAZ has quickly made a mark as the only Michelin-starred restaurant in the Faroe Islands and stands as the most remote Michelin star restaurant globally. The restaurant’s facade exudes a minimalist charm, aligning with the natural beauty of the surrounding landscape.
Ambiance and Interior Design
Inside, PAZ boasts a Scandinavian minimalist design, accentuated by natural materials like wool and stone, creating an inviting atmosphere that parallels the islands’ natural allure. The open kitchen design promotes a sense of transparency and interaction between diners and chefs, enhancing the dining experience. With just eight tables, including a communal one catering to solo diners, the setting fosters a sense of intimacy, encouraging connections among patrons.
The Tasting Menu Experience
The tasting menu at PAZ is a 16-course exploration of the unique bounty of the Faroe Islands. Each dish echoes the island’s rich culinary traditions while showcasing modern techniques. Signature ingredients, such as fresh seafood, lamb, and local vegetables, consistently delight the palate.
Fermentation, a time-honored technique in Faroese cuisine, plays a pivotal role in many of the offerings. Techniques like ræst, which involves cold fermentation, allow for deep and layered flavors, as evident in dishes featuring lamb and seafood. The visual presentations are artful yet minimalist, emphasizing the natural elegance of the ingredients themselves.
Highlights from the extravagant tasting menu include:
- Scallop, caviar, hazelnut: A rich, flavorful start that melds sea and land.
- Sea urchin, cod, wasabi: Bringing umami to the forefront with a gentle heat.
- Lagoustine, celeriac, brown butter: Luxurious and comforting, showcasing local seafood.
Other remarkable dishes feature fermented meats and vegetables, including the Ræstur fiskur og garnatálg, which highlight traditional preservation methods with a modern twist. Each dish builds on the last, creating a progression of flavors and textures that resonate with both tradition and innovation.
The Final Touch
Dining at PAZ is not merely about the food; it’s a holistic experience where every element appears crafted intentionally. The restaurant marries sustainability and modern Nordic culinary art, creating a profound connection to the land and its historical cuisine traditions. Visitors to Tórshavn should consider this exclusive journey through flavor and tradition, offering an unforgettable taste of Faroese identity.
For more details or to plan your visit, check out PAZ Restaurant’s official website or explore additional culinary recommendations in the Faroe Islands through Visit Faroe Islands.
This unique dining experience is a testament to the rich, evolving culinary landscape of the Faroe Islands, ensuring that travelers leave with lasting memories and a deeper appreciation for Nordic cuisine.
