From the White Guide Nordic 2018:

Ræst

Very Fine Level 69
Food rating:29/40Service rating:13/20
  • Address: Gongin 8, 100 Tórshavn
  • Phone: +298 411430
  • Web: heimaihavn.fo

A Faroese experience for life

Ræst is among the small enclave of restaurants in Tórshavn that excel in traditional Faroese cuisine. You can count on an experience that will get completely under your skin – and on your clothes. Upon entering the centuries-old wooden house, you are immediately bombarded with the pungent smell of fermented fish and lamb that sticks to – and remains on – your skin, hair and clothes. We are welcomed by the chefs, who also serve as waiters and sommeliers; they escort us through a couple of low-ceilinged, homey rooms with crooked doorways where classic Faroese decor combines with beautifully set dining tables. The five-course menu is firmly rooted in local traditions and ingredients, including a confoundingly airy and delicate lamb blood sausage cake with a cream of cod hung to age for three months, mixed with stilton cheese and angelica, giving the clearly fermented cod sharpness and acidity, which in turn is balanced by the sweet pickled raisins. It’s a cavalcade of flavours with amazing lightness, and the harmony is completed by a complex ale with fresh bitter notes, KOKS Ræst Fisk by Mikkeller. The next dish features exquisite skerpikjøt, a wind-dried lamb hung for eight months whose appearance and taste is incontrovertibly in the same league as pata negra, together with slices of a fatty, roasted sausage with significant umami notes from offal. The dish is also accompanied by egg cream with beer-pickled seaweed, sunflower seeds and Dijon mustard. After having enjoyed this dish, the chef informs us that we have eaten sperðil: pan-fried slices of fermented lamb sausage stuffed in its own intestines and made with the tallow surrounding the intestines. The dish of pork fat and meat is very beautifully arranged – and highly delicate. The dessert with angelica is also deftly executed. For novices in controlled rancidity, the odour and certain dishes require some acclimation, but the visit is highly recommended as a historical, cultural and culinary experience for life...

To read the whole review go to Buy The White Guide Nordic 2018.

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