Maggots in fermented lamb broth and blobs of whale blubber: On the wild frontier of cooking at the Faroe Islands' first Michelin-starred restaurant - michelin star restaurants dishes

Mag worm is not usually what you expect to eat in a Michelin star restaurant, but that's exactly what I think of such a restaurant.
The little dried worm lay motionless in a plate of Fermented mutton broth, sending out a white smell, reminding me of my childhood and playing on a farm with fertilizer under my feet.
This is only the fifth of 19 courses --
On the far-flung, wind-blowing Faro islands, crowned Cokes, but my stomach has begun to grumble in a state of slight confusion.
The main purpose of tasting meals is to feed food. at first, a large piece of pilot whale fat was wrapped in a pile of straw medicine.
Thankfully, the nutrition of translucent fat is covered up with green, which is a bit tricky to eat on a lady --like manner.
FloweryLarmandier-
Bernier champagne helped wash away the leaves and stems left on my teeth.
Next is a mahogany clam.
The software can live to 500, but hopefully it's still on sale. by date.
"Are you sure we should eat raw shellfish ? " While we were sitting in the sea of our usual house, my companion Duncan whispered to me --
Located in front of the restaurant on the island of strimoy.
He's scared though, Brown.
The stew is sacred, and as it slides down my throat, an aromatic dill oil adds a deep flavor.
The next class also made us stop to think because the waitress brought us two crispy frozen food
Dry cod.
The old organs are a bit like a pork scratch, although the decoration of the cod spine does make me feel like I am gnawing at the fish bones.
The appetizers creaked between my teeth, but luckily my filling survived and we continued our cooking adventure.
The process of crabs is a little mild, with seaweed-
A pack of pink meat is served with a wooden spoon.
But when we were blown up by the wind, the gentleness soon disappeared --dried mutton.
The waitress even took out the mottled leg of the lamb.
It's been on hold for about nine months-
Let's see where the red meat comes from.
Fortunately, it avoids the invasion of the mag worm, which is clearly one of the biggest problems when placing meat in the wild to dry.
Although the visual effect is not good, the slices of skerpikjot
Traditionally called-
Melted in the mouth, some rye bread adds some texture to the layer of tender lamb.
I 've never eaten anything like this before, in contrast, it does make the silver color of Serrano ham look like sandpaper.
Like everything we sampled, the attention to detail makes sense, and each mixture is placed on a quirky pottery.
On one occasion, we received two copies of grindaknivur-
Daggers in the Faroes, traditionally used by whale hunters to dissect their prey.
These tools feature handles made of smooth dark wood, depicting whales and love with metal inserts.
However, when we hear that we are going to break ties with them, Romanticism is beginning to weaken soon.
"When Fuma chicks are too fat to fly, we go to collect them from the sea, and that's the next dish.
The waitress said there were beets in Fuma's breast.
I joked with Duncan that the beetroot looked a bit like blood when we spliced the plump bird fillet.
I felt a little guilty because I immediately liked the pink meat and went back to buy more.
Tender chunks of meat are scorched and taste the same as ducks, but a lot less.
Another award-winning dish-
A plate of more "normal" food
It's a meat monkfish. The bottom-
Marine life is wrapped in a tubular sausage shape with elder wood sauce.
The berry flavor perfectly complements the creamy flavor of the fish, and both of us silently washed the bowl.
After 14 delicious dishes, the desserts here are delicious.
A plate of granita of "Sorrell and grass" definitely cleaned up the palette and closed my eyes and it was easy for me to imagine rolling over fresh food --
Trim the lawn on a summer day.
But maybe that's all the wine.
The paired tasting menu at Kok has eight rich white and red colors that complement the dishes very well.
Fino sherry from Andalusia is the most popular, but the local gin is a bit funky with a piece of grass
The smell of Green
Color mixture.
We stuffed the last dish in our mouth.
Chocolate, Baili and walnut truffles
Before calling a taxi back to our hotel
We had a tasting adventure at the only Michelin-starred restaurant in the Faro islands, shuttling through the rugged landscape and tasting a variety of flavors.
I almost got off track by mag worm and Fermented mutton broth, but 18 other foods from chef ANDRILL Andrias Ziska pulled me to the finish line.
I will definitely go back to the second lap.