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Is Faroe Islands Worth Visiting?

Is Faroe Islands Worth Visiting?


The local diet was at all times a subsistence diet of fermented lamb and dried fish, until one chef opened a fantastic eating restaurant using native ingredients and traditions. By doing that, chef Leif Sørensen ended up essentially inventing Faroese haute cuisine all by himself. Host Francis Lam shares his reminiscences of a visit to the Faroe Islands and the meals ready by Sørensen. Contemporary Faroese group is a late-modern high-tech welfare state. As with different Nordic nations, the Faroese food culture is quickly changing as new pursuits and tastes are introduced by way of many channels .
Today, the white-collar sector of an increasingly educated and fashionable urban center-class has a growing interest in connoisseur and restaurant food. There is now a vogue for connoisseur foods made completely from native components, thus following the general European trend .
However, regardless of the influx of agro-industrial meals products through comfort shops and supermarkets, many centuries-old dishes are nonetheless served. Dried and fermented mutton and several different local specialities are wanted somewhat expensive meals, onerous to get for the growing city population, but nonetheless eaten on holidays and festive occasions. They match well on the buffet-fashion kalt bord usually served at festive events at rites of passage, such as Lutheran affirmation and wedding ceremony events, both events usually attended by giant numbers of kinfolk, colleagues and neighbours .
This is particularly true for traditional dishes corresponding to fully dried fish, dry-salted whale blubber, chilly cooked ræstkjøt and raw nicely-dried skerpikjøt (both manufactured from air-dried mutton), all of which are served at massive festive gatherings. Such conventional festive meals whereas expensive, are regarded as symbols for Faroese national culture, the “actual” Faroese delicacies . These dishes were for example depicted on postage stamps in 2007 (Fig.8). In the face of accelerating globalization, the function of ræstur fiskur and different traditional foods in the Faroe Islands is altering.
Faroese food can hardly be described as essentially the most aesthetically pleasing. With conventional dishes consisting of fermented fish or even sheep rectum, full of tallow and meat, one can hardly blame eating places for his or her hesitation to serve native delicacies. But these little quirks are exactly what make the Faroe Islands attention-grabbing as a culinary destination in accordance with Mr. Jensen. His restaurant, Ræst, has been extremely popular with vacationers regardless of serving primarily fermented meat and fish.
The smell, which may linger in clothes for days, has not postpone newcomers, desperate to expertise the local tradition via food. Remote and rocky, The Faroe Islands are an archipelago positioned between Iceland and Norway, between the Norwegian Sea and the North Atlantic. With their many waterfalls, dreamy green grass landscapes

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