I’m told KOKS is a Faroese word for “ adding something outstanding,” though there are varying reports of the translation. Regardless, with regards to creativity, purity of concept and vision, execution, service, as well as view — taken as a blended whole — I ca. KOKS is still spotless and on the way upward, and the guiding star is the Poul Andrias Ziska that is extremely personable and very young.
The dining room seats just 20, and Ziska is additionally the pastry chef, without any lack of quality. You’ll find food descriptions and photos on their Facebook page. Here is the shaved horsemussel on cod skin that is dried: