What it Takes to Run The Most Remote 2-Michelin Restaurant in The World

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What does it take to run a two Michelin starred restaurant in the remote Faroe Islands?

In this episode of Day in the Life, we travel to Tórshavn, Faroe Islands, to spend the day behind the scenes at Restaurant PAZ with Chef Poul Andrias Ziska, one of the chefs who helped bring modern Faroese cuisine to the world stage.

This is a restaurant shaped by its surroundings.

We head outside with the team to source seafood from the cold North Atlantic waters, get an up close look at incredible Faroese langoustine, watch the chefs break down a whole cod, and step inside the PAZ kitchen as some of the Faroe Islands’ most unique ingredients are transformed into a two Michelin starred tasting menu.

One of the most fascinating creations? A sandwich made from hundreds of delicate layers of cod skin.

But to understand Chef Poul’s cooking, you also have to understand the food traditions of the Faroe Islands.

We dig into the centuries old techniques of drying, fermenting, curing and preserving food, born from life on this isolated North Atlantic archipelago. We taste skerpikjøt, the famous Faroese wind dried and fermented lamb, explore traditional fermented fish, and learn about ræst, the distinctive fermentation process that has shaped Faroese cuisine for generations.

Chef Poul takes these deeply traditional flavours and techniques and brings them into a completely different world at PAZ.

From pristine Faroese seafood and whole cod butchery to fermentation, dried lamb and some seriously unconventional dishes, this is an intimate look at the people, ingredients and traditions behind one of the Faroe Islands’ most exciting restaurants.

Welcome to a Day in the Life at Restaurant PAZ.

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