KOKS pop-up restaurant in the Tivoli Gardens
" the competent experience of the KOKS staff shone through "
KOKS is a Faroese gourmet restaurant located in Frammi við Gjónna [English: Frammi by Gjónna] on the island of Streymoy. The restaurant was awarded a Michelin star in 2017 which was upgraded to two stars in 2019. Using local ingredients is its signature. Head Chef Poul Andrias Ziska in 2017 was Danish Young Chef of the Year.
In 2019, a meeting between three restaurants AOC, NIMB and KOKS resulted in AOC and KOKS taking turns to have a pop-up restaurant in Copenhagen’s Tivoli Gardens. This was planned to start in 2020 but had to be postponed until 2021 due COVID-19. KOKS is no stranger to making pop-ups. In 2016 they created pop-ups in Salzburg and in Copenhagen which probably brought them to the attention of Michelin.
Many of the staff have Faroese roots and have worked at the original KOKS. One of the wine service team told us that she usually works at KOKS in the Faroe Islands in the summer, and Alkymist in Copenhagen (also a Michelin 2-star restaurant) in the winter. When asked for information the competent experience of the KOKS staff shone through.
Faroese seafood platter
northern horsemussel, scallop, blue oysters, sea urchin
Champagne Blanc de Blancs Brut
Robert Barbichon, France
Tartare of halibut, watercress, cucumber, fresh cheese
cod fillet, fermented scallion, peas, caviar
2019 Belondrade y Lurton
Didier Belondrade, Castilla y Leon, Spain
Crab, caramelized onions, elderflower
2018 Weingut Velich Muscat Ottonel
“Ræst” fish (fermented fish)
garnatálg (sauce from fermented caul fat)
1999 Koshu Sake ‘Biden’
Lamb, mushrooms, pearl onions
2010 ‘Carmenet’ - Vin de France
100% Cabernet Franc ~ biodynamic production
Domaine Cosse Maisonneuve (Matthieu and Catherine)
Rhubarb, wild herbs, roasted cream
2019 ‘La Lune’ - Vin de France
100% Chenin Blanc
Domaine Mark & Martial Angeli
Loire Valley, France
Coffee and tea
After dinner, we had the traditional line up of the staff allowing Chancelier Thorbjørn Moy to give his appreciation on behalf of the diners.
He thought it had been an absolutely terrific evening. The fantastic seafood which, as well as sea urchins, included blue oysters which are rarely seen in restaurants. They taste great but can be quite difficult to open. We experienced the Faroese tradition of fermenting meat and fish with the “Ræst fisk”, which is a salt-free preservation method that takes place in a drying house where the sea breeze is allowed to pass through.
The vinous pairing was outstanding taking us around the world with wines from France, Spain, Austria and Japan. The Sake with the “Ræst” fish was a very interesting partnership.
Afterwards, Bailli Délégué Jørgen Krenk, in appreciation of their first-class service, rewarded the staff with the Bailliage of Denmark service pins which are reserved for the best kitchen and service brigades. That was certainly the case here!