The Faroe Islands are only home to around 55,000 people. Fortunately for them, one of their number is Poul Andrias Ziska. A prodigiously talented chef, with the aptly named PAZ he has returned to his homeland after a stint in Greenland – and what a return it is. With a dash of creativity here and a theatrical streak there, Ziska has created another captivating dining experience – and one that tastes as good as it looks.
From the sumptuous start of my visit to the exquisite end, PAZ delivered an experience that undoubtedly makes it deserving of the Two Michelin Stars it has just been honoured with at The MICHELIN Guide Ceremony for the Nordic Countries 2025. Here, I will take you behind the scenes of my visit to PAZ, explaining exactly why it’s such an impressive gastronomic operation.
The unassuming exterior and stylish dining room at PAZ (© Sunva Eysturoy Lassen/PAZ)
Never Judge a Book…
As I approached PAZ through the narrow, rather quaint streets of Tórshavn (the Faroese capital, but more equivalent in size to a small English town), I found it hidden behind linen-draped windows in a rather unassuming hotel. I rang the bell at the entrance and was soon transported into an altogether more special world – one filled with superb hospitality.The service team greeted me with a smile as I entered, before I was introduced to the equally welcoming chefs, who were all busy at work in the open kitchen. Chef Ziska himself was present too, explaining the ethos of his restaurant and showing off a display of spectacular island produce. I took my seat at one of the oversized wooden tables, complete with full kitchen views, and allowed myself to fill with excitement and anticipation.
Run Like Clockwork
The chefs’ involvement in my arrival was clearly a sign of things to come, as they played an active role in the service throughout. Ziska is a focused individual who clearly gets the best out of his kitchen brigade – who almost outnumber the guests and work with a quiet calm. In between courses, it added so much to my experience to be able to see these culinary artists work their magic with such precision.The service team played a key role in my enjoyment too, anticipating their guests’ every need with an effortless grace that put the whole room at ease. They encouraged me to have the wine pairing option and I happily obliged, enjoying an excellently curated selection of drinks that worked in perfect harmony with the surprise tasting menu.
Detailed presentation from the chefs at PAZ (© Sunva Eysturoy Lassen/PAZ)
Where Tradition Meets Innovation and Big Meets Small
One thing I have always noticed about Poul Andrias Ziska as he has built his global reputation, is that his love of Faroese ingredients is undying. To create dishes bursting with big flavours and ideas, he first thinks small-scale, thinks locally. Throughout my meal I enjoyed meat, seafood and vegetables from across the Faroe Islands, all of undeniably outstanding quality.Not only did his dishes draw from the land and sea around him, but they paid homage to local traditions, offering exceptional modern interpretations of classic Faroese recipes. Dish after dish of the finest seafood was followed by some wonderfully heartwarming fare – all of which was executed with a magnificent degree of refinement, intelligence and respect. Preserved and fermented elements, as in much Nordic cuisine, played a big role in my meal – as did the sublime sauces, which harboured such incredible depth of flavour and immaculate balance.
A classic example of how Poul Andrias Ziska's dishes can look simple, but hide so much skill (© Sunva Eysturoy Lassen/PAZ)
The number of brilliant dishes I enjoyed during my visit is too high for me to list them all. But here are a few that made me particularly impressed.
Snacks
The superb snacks set the scene for the menu with aplomb. A wonderful raw queen scallop was lightly tinted with citrus and served with a beautiful light buttermilk laced with Baeri caviar and notes of hazelnut oil for supreme sophistication. A super-fine seaweed tuile was filled with sweet cod tartare, sea urchin, oyster leaf and just a touch of Icelandic wasabi that had outstanding poise and elegance. Mahogany clams, sea snails and fermented gooseberry all made an appearance too, ensuring my senses were stimulated and my appetite piqued for what was to come.Langoustine and Celeriac
What was to come was, in a word: stunning. Every conceivable element of the langoustine was used, deriving maximum flavour from the one creature. The tail was almost the size of a lobster’s, perfectly cooked and deliciously sweet. The shell was roasted before being blitzed into a powder that added a clever crunch; this element was also glazed in a heavily reduced bisque made of the langoustine heads. This was finished with a deep brown butter and a roasted, fermented celeriac that would have been brilliant alone but here found its perfect partner. The depth of flavour in this dish was astonishing, and the whole thing was perfectly conceived.Ræst Kjøt, Rutabaga, Lingonberry & Skerpikjøt, Ryebread
This was an undeniably elegant take on the Faroese classic of pulled-style fermented lamb. Melting in texture and with a deep, mature flavour, it was mixed with a swede cream laced with acidic fermented lingonberries that cut the richness excellently. The bold, earthy flavours were a wonderful introduction to this traditional dish. It was served with a brioche-style rye bread, which came with a rich mushroom paste and slices of wind-dried lamb that had the texture of ham. Precise, original and elegant.Seaweed, Blackcurrant
A special meal deserved a special finale – and it got it thanks to this lightly set, panna-cotta-like dessert with a subtle sweetened seaweed umami. A crisp brûléed sugar glaze and a generous scoop of sweet-sharp blackcurrant compote added to the perfectly balanced flavours. This dish was deliciously simple and simply delicious, a masterclass in understated refinement.
A sublime, strikingly simple-looking dessert from PAZ (© Sunva Eysturoy Lassen/PAZ)
Some Final Thoughts
I have been a MICHELIN Guide Inspector for many years and rarely, if ever, have I visited a destination quite as remote as the Faroe Islands. Yet to say that PAZ helps to make a trip here worth your while would be an understatement. There may be few more talented and natural chefs than Poul Andrias Ziska. He is a softly spoken, focused chef who in his own way has had a huge impact on Faroese cuisine. To eat at PAZ is to taste the island’s DNA and to go on a magical culinary journey.
Hero Image: An immaculately crafted snack from PAZ in Tórshavn (© Sunva Eysturoy Lassen/PAZ)
