Food in the Faroe Islands: what to eat and where
What people eat in the Faroe Islands: ræst (wind-dried meat and fish), skerpikjøt, fish and lamb, heimablídni home dinners and the restaurants of Tórshavn.
On islands with no trees, few crops and a harsh climate, the Faroese spent centuries learning to preserve everything the sea and the mountains gave them. From that need came a unique cuisine, which The Guardian has described as the new frontier of Nordic cooking.
Ræst: drying with the wind
Ræst is the Faroese word for fermentation. Meat and fish are left to dry in the open air inside a hjallur, a wooden drying shed with slatted walls so that the sea breeze can circulate. Even the wind matters: if it blows too much, the meat loses flavour.
- Lamb is cured for five to nine months.
- Fish, especially cod, for two to three months.
Dishes to try
- Skerpikjøt: lamb dried in the wind for months. It is served in very thin slices, often on rye bread. It is the great classic.
- Ræst kjøt: fermented lamb that is boiled before serving. A traditional Sunday dish.
- Ræstur fiskur: fermented cod.
- Fish and seafood: cod, salmon (Faroese salmon is famous around the world), halibut, langoustine and sea urchin.
- Lamb: there are almost 70,000 sheep in the islands, grazing freely in the hills.
The traditional vegetables are the ones that grow well in this climate: turnips, beetroot, potatoes and carrots.
Heimablídni: dinner in a family’s home
Heimablídni is a home-cooked dinner in the home of a Faroese family, who open their doors to visitors. It is probably the most authentic food experience you can have in the islands, and a very personal way to see how people live.
Where to eat in Tórshavn
The capital has a surprising food scene for its size:
- PAZ: fine dining with two Michelin stars.
- Ræst: dedicated to fermentation and traditional cooking.
- Áarstova: lamb and local dishes.
- Barbara Fish House and Roks: fish and seafood.
- Bitin: with vegetarian and vegan options.
One Sunday a month there is a farmers’ market at Tórshavn harbour.
Frequently asked questions
What is the traditional food of the Faroe Islands?
Ræst: lamb and fish dried and fermented in the wind in a wooden drying shed called a hjallur. The best-known dish is skerpikjøt, cured lamb served in thin slices on rye bread.
What is heimablídni?
A home-cooked dinner in the home of a Faroese family, who open their doors to visitors. It is the most authentic food experience in the islands.
Are there vegetarian options?
Yes, especially in Tórshavn. Restaurants such as Bitin offer vegetarian and vegan dishes, although traditional cooking is based on fish and lamb.