A 30-year old chef from the relatively-isolated Faroe Islands whose restaurant there had earned two stars from Michelin has moved his restaurant, at least for now, to an even more-isolated location in Greenland.
So isolated, in fact, that it’s in a village with 50 residents reachable only by boat or helicopter, which means, naturally, not that many customers—which is a good thing, because at his new location in one of Greenland’s oldest houses, Poul Andrias Ziska only has room for 20 diners. But it is located near a luxury resort, only an hour away by boat.
His restaurant, KOKS, was already the world’s most-isolated Michelin-starred restaurant at its old location, but now he’s topped it, telling reporters that he wanted to try new things in a new territory.
One where fresh produce is almost impossible to find, leaving him to rely heavily on locally-sourced foods including whale and seaweed. “We try to focus on as much Greenlandic products as possible, so everything from Greenland halibut to snow crabs to musk ox to Ptarmigan, different herbs and different berries,” he told AFP.
He’s cooking in a kitchen set up in a trailer outside the house with the dining room, and says his “menu is exquisite and sends you to the far north and back. And it’s not a cheap journey: the only choice is a 20-course tasting menu for $280, not including wine and drinks.
