We had dinner last night at a small restaurant just off the harbor called ROKS. Hosted in a historic building, the space feels intimate and quietly accessible. The menu is rooted in local food with a Nordic flair. As a special treat, last night they celebrated "earth hour" and turned off all the lights, a nod to the need for more energy conservation worldwide.
The menu is fixed, 11 bite sized courses plus some options if you choose. They're modern takes on traditional Faroese food with a little inspiration from southeast Asia.
Menu Highlights
• Cod skin chips with bagna càuda – Crunchy and salty, with a little kick from the bagna càuda.
• Sea urchin with pickled daikon – Creamy meets earthy.
• Razor clam with angelica – Clean and herbal. The razor clam was perfectly succulent.
• Raw Greenland shrimp with Faroese sprouts – Sweet and simple.
• Scallops with brown butter – The scallops were perfect.
• Chawanmushi with crispy seaweed and horsemussel – Silky custard topped with the most succulent horsemussel. Topped with crunchy seaweed turned this into an incredible dish.
• Halibut kinilaw with oak‑aged rhubarb vinegar – Surprisingly less punchy than a lime based civiche, the jalapeño added a kick but it felt like it was missing something.
• Pine‑smoked langoustine – Light smoke and perfect texture, there's a reason Faroe Islands langoustines are famous.
• Aged cod with Sandoy kale kimchi – The aged cod was wrapped in lettuce and topped with kale Kim hi and guan chao. Delicious.
• Orecchiette with homemade XO sauce – An interesting change from the seafood but mostly unremarkable.
• Roks affogato – Homemade vanilla ice cream topped with espresso and a toffee wafer. A nice sweet bite to end on.
It was a great way to spent the last night on the Faroe Islands.Read more
March 28 in Faroe Islands ⋅ ☁️ 3 °C