Ræst is the most important taste in traditional Faroese food preservation culture. It is a Faroese term reflecting a unique and pungent taste caused by outdoor aging of meat and fish. Restaurant Ræst is concentrating on using and showcasing Faroese traditions paired and combined with modern & multicultural gastronomic trends. By combining international ingredients with cultural techniques and old methods of cooking, our focus is to enhance the craft of fermentation. Head Chef Sebastián Jiménez and Head Sommelier Karin Visth have refined the art of combining modern gastronomic trends, ancient food traditions of the Faroe Islands with carefully selected beverages from acknowledged and sustainable producers around the world. In our historic house, you will find authenticity and innovation melded together under one turf roof.
“Take a seat at the shared table at
this traditional turf-roofed house with characteristic, low-ceilinged dining rooms. Its name means ‘fermented’, and the set menu is indeed centred around fermentation and ageing, with an insight into the heritage of Faroese food and flavours. Dishes are bold, creative and well-balanced.”
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