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The Restaurant at the Top of the World
Not just a brilliant fine dining experience - a once in a lifetime call to adventure through a sea of icebergs to an exquisite tasting menu + culture immersion. As we embarked upon our voyage to this remotest of Michelin starred restaurants, we were immediately thrust into the iceberg laden Ilulissat Icefjord. Small bergs soon gave way to gargantuan ones as our captain expertly navigated his way toward the sea. The scale and beauty of these massive pieces of ice kept us transfixed as we traversed this majestic UNESCO World Heritage Site. Gazing upon these icebergs for the first time provides an indescribable thrill. Welcome drinks and snacks were served and knowledge dispensed by the enthusiastic and welcoming staff. Arriving at Ilimanaq, we entered a village dotted with brightly colored homes centered around a restored nationally protected house (one of the oldest in Greenland) that was to be the site of the evening’s dining experience. Checking in at the Ilimanaq Lodge was seamless and a briefing was given to the group, almost as if one was at summer camp (in the best way). By the time we reached our bungalows, the bags had been delivered and a delightful welcome amenity was set out inside. Bungalows were well appointed and windows were floor to ceiling so as to provide a majestic view of the sea. Entering the restaurant, coats were taken and slippers provided. The slippers were a brilliant touch, giving the arrival a very cosy vibe. Martin provided an introduction to the SASSAALLIUTIT tasting menu, and the evening kicked off with a delightful glass of champagne. The dishes were sublime, each one exceeded expectations. The opening salvo, the mattak, provided an instant sense of place. My favorite items included: - the mattak (natch) - the smoked Greenlandic halibut with sugar kelp and horseradish - the arctic char with fermented sweet potato - the snow crab and truffle seaweed - the ptarmigan, black currant and reindeer lardon - the ryeioli with lichen and lingonberries - the braised muskox with celeriac KOKS has a multinational staff, hailing from far parts of Europe and beyond. Their camaraderie was palpable, and their dedication to craft was exceptional. They also didn’t take themselves too seriously, with a refreshing sense of humor and genuine interest in providing a dining experience like no other. They’ed clearly immersed themselves in the life of the village, and were uniquely positioned to introduce us into that world. Breakfast the next day was refreshing and local, and provided energy for a brisk hike up into the arctic tundra to survey the landscape and take in the ancient tombs along with the local wildlife. Our guide for this adventure happened to be the better half of Poul Andrias Ziska, the head chef of KOKS. The two of them are clearly a dynamic duo, and their boldness and pursuit of perfection are matched by their warmth and hospitality. KOKS and the Ilimanaq Lodge have crafted a glorious experience like nothing else on earth.
Be the first to ReplyExcellent + Innovative
My wife and I had dinner at their temporary location in Ilimanaq, Greenland. You can visit as part of an overnight stay or on a day trip. We visited as part of an overnight visit (see separate review). The restaurant focuses heavily on local food items, particularly the more obscure ones. Think whale, musk ox and ptarmigan; not cod and goose. Dinner is a 17-course fixed menu. Everything is very creative and beautifully presented. The vast majority of the dishes were excellent. The only one I didn’t care for was a halibut dish - it was too oily to me. My wife liked it though. We opted not to do the wine pairing. We had a bottle of white wine and a glass of red. It matched the food reasonably well. Bottles of wine start around $130 USD. The food was served by a variety of servers, including one of the chefs. All of them were friendly and professional. Our principal server was from Denmark and was outstanding. Pacing of the dinner was inconsistent. The down-time between courses was too long at the beginning of the dinner but improved mid-way through the dinner. The restaurant promotes a special sweet wine mid-way through the dinner @ $65 USD per glass (even if you’re doing the wine pairing). I found this odd for a restaurant of this stature - it was like an infomercial and an attempt to up-sell. It would have been much more appropriate to have mentioned it when you’re initially ordering wine. Overall, we enjoyed our dinner a lot. The restaurant is excellent and the experience is very memorable. Highly recommended.
Be the first to ReplyFantastic
We visited at Ilimanaq location. Totally outstanding experience also with the accommodations at the lodges. The excursions from Ilimanaq to the glacier and Icefiord. Whales peacefully swim by. It is spectacular. Sorry forgot about the food. It is top notch and so is service. This is not the high street. This is a proper outpost with a full scale Michelin restaurant.
Be the first to ReplyKOKS, best restaurant at the top of the world.
A M A Z I N G dinner at KOKS at ILLIMANAQ, GREENLAND. A dance of native flavours in the mouth. Culinary cuisine meets art. Totally without pretences. Staff fully passionate and driven by the assemblage of each culinary creation. Would you go out of your way for this restaurant? YES, we did. Visited Greenland only because of the restaurant and we weren’t disappointed. A true homage to the local ingredients of Greenland and cuisine of the Inuit. Bravo. Well done.
Be the first to ReplyCreative and worth the trip
KOKS has moved to Ilimanaq for the summer 2022 (and apparently 2023). Ilimanaq is a tiny village on the west coast of Greenland. KOKS has taken over a small, renovated structure near the harbor. It's stunning. We had a 17 course meal with the wine pairing. Photos are attached of each course. While not every course was delicious, they were all incredibly inventive and used many local ingredients to create a taste that you likely won't find anywhere else. I rated each dish 1-5 for taste. All were exceptionally presented Mattak (Whale blubber and skin) with Greenlandic Greens 2 Seal blood tartelette with mussel and seaweed 4 Halibut with horseradish and dill 5 Raw shrimp in chamomille kambucha 5 Shrimnp heads 5 Scallops and caviar 5+ Snow crab and mushroom 5 Salmon sandwich 5+ Salmon with fermented gooseberry 4 Muskox broth 3 Reindeer tartar with fermented mushroom and ramson 4 Ptarmigan and black current 4 Bowhead whale 4 Braised musk and juniper 5 Bog Labrador tea with milk and lovage parfait 4 Roasted kombu mousse with celeriac 5 Desserts 4-5 The staff were very well trained and genuinely added to the experience. They were knowledgable of the food and wine and were engaging (and very attractive!).
Be the first to ReplyMore than food
This restaurant is one-of-a-kind, and indeed worth a special journey to the Faroe Islands.
Fantastic food in an outstanding location.
The absolut freshness of the sustainable and local seafood produce and the art of working with them is overwhelming.
Chef Ziska is using modern and traditional technics for his food journey.
All dishes were presented and served by an outstanding service-team.
Even the winepairing was of course very good chosen by the Sommeliers.
Great show!
A very special and nice experience! Bad weather, dark, rain and a lot of wind as we arrived, so unfortunately we did not see a lot outside or from the short drive to the restaurant.
The team members in the restaurant are working very well together. Food was amazing! The whole experience was like a great show!
Not value fore money
Very special and interesting food, but not all dishes was tasteful. More an interesting food experiment than a lovely dinner. The top of the iceberg was the desert with seaweed, that tasted so much of fish that it was uneatable. The wine menu was also overpriced. For that amount of money, you could get almost 2 bottles of excellent wine in a normal fine restaurant. Finally, we were seated close to a loudspeaker, that played modern experimental music. So instead of focusing on taste, our focus was occupied by strange music in our ears.
Be the first to ReplyEthereal dishes but so much more
Just do everything you can to get a reservation. I’ve been almost everywhere and have had the immense good fortune to experience the creative talents of some remarkable chefs. But last night at KOKS stands out. A dinner at KOKS wasn’t just fine dining. It was an immersive experience in being at once connected to the sea and land of the Foroes with all the senses and yet also feeling transported away from all earthly concerns to spend 4 hours or so in a transcendent state of being. Poul Andrias Ziska Has created magic with his international team of chefs and interns. What they’ve achieved on this farm is unforgettable.
Be the first to ReplyNot for me anymore...:(
It's a long drive to get to Koks from the capital city of the Faroe Islands, Tørshavn. We have been 3 times and once when they were located closer to Tørshavn in the Hotel Farøyar.
I'm married to a Faroese and we come to the Faroe Islands each summer to visit the very extended family. I love it here - the food, the people, the culture, and even the weather, especially in summer.
That long drive brings you to a quiet peaceful valley setting - somewhere between Kauai in Hawaii and Lord of the Rings. It's magical. The quaint old Faroese house from which Koks operates is gorgeous.
That's why our last trip to Koks on Friday, July 23, 2021 was so disappointing. Out of the 4 times we have eaten at Koks, twice it was good. A 50% hit rate for a 2 Michelin star restaurant isn't good enough. Friday was the end for me, I won't be back to Koks. For almost $3,000, it's a sloppy mess of service and food that's not worth the trip or the cash.
The staff are young with a mix of experience. Some came with the joy and energy of working in a place like this and were great. They knew their food and wine. Others were rude to the point where it made you feel like it was your privilege to be in their presence at the famed Koks restaurant. I asked a person in the know, who lives here and knows the staff why it was that the water boy was so mean. She told me he was a beer expert. Awesome, but don't put him near guests. At 23.30 the waitress sold us a bottle of wine for $600 to finish the night. When I asked when they closed, this dolt yelled across the room, "midnight."
From the start, it was sloppy. In the small gorgeous hut they take you to before the Land Rover ride to the main restaurant, leftover dishes wait for the next guest. Too long between sitting and receiving anything there. I wanted to leave at that point and get a taxi back home. I didn't speak up, I should have done so.
The drive was pleasant and the famed greeting by the staff when you get out of the Land Rover seemed to mark a change in the event. Sadly, no. From the first question about water, the staff were unwelcoming and rude. They rushed to serve you, frantic in the movements and stomping about the dining room. It was like sitting in an airport. Once, not noticing, a stray elbow hit my back, shockingly hard. It was our waitress, a friend of someone at the table. When my friend spoke with her, she said she didn't even know. She was sorry (she was very nice) but because they were so slammed they were frantic. That's a management problem in training or resources.
The food was 18 courses. I enjoyed 6. My Faroese family and friends who like fermented food could enjoy 9. A sad 50% hit rate, again.
If you like red wine, like I do, then you should think twice before going. The menu for the past two times is heavy white - to compliment what they serve from the sea. Out of 7 wines served, you had one red and it was decent. The bottle we ordered after dinner was the best one we were served, our pick.
I think two things. They don't care anymore to protect their stars and there was no manager on the dining floor to make it perfect. Our favorite person at Koks, the sommelier, Karin, was depressingly on leave. She keeps a tight ship. Without her or someone like her, the kids miss their conductor and turn spoiled. I've spoiled of Koks. Faroe Islands needs a new, great restaurant to provide choice and competition. Without competition, bad things happen.