Koks pop-up in Tivoli Copenhagen

Koks is a Faroese gourmet restaurant located in Frammi by Gjónna on the island of Streymoy. In 2017, the restaurant received one star in the Michelin Guide. And in 2019, it was upgraded to 2 stars.

Koks primarily uses local ingredients such as fish, shellfish and lamb. And the head chef at Koks, Poul Andrias Ziska, won the award in 2017 as Young Chef of the Year.

In 2019, a meeting between AOC, NIMB and KOKS resulted in AOC & KOKS taking turns having a pop-up restaurant in Tivoli in 2020 - however, this was postponed to 2021 due the COVID-19. KOKS is no stranger to making pop-ups - as back in 2016 they made pop-ups, respectively, in Saltzburg and in Copenhagen, which probably brought them to the attention of Michelin .

Many of the staff have Faroese roots and have worked at KOKS. One of our wine waiters told us that she usually works at KOKS in the Faroe Islands in the summer, and at Alkymist in Copenhagen (also a 2 star restaurant) in the winter. So it was competent staff who showed that they knew what they where talking about when asked for details.

Menu

Faroese seafood platter with horse mussel, scallop, blue oysters and sea urchin
Champagne "Blanc de Blancs" Brut, Robert Barbichon, France

Tartar of halibut, watercress, cucumber, fresh cheese
&
Cod fillet, fermented scallion, peas, caviar
2019, "Belondrade and Lurton", Didier Belondrade, Spain

Crab, caramelized onions, elderflower
2018, "Muscat Ottonel", Weingut Velich, Austria

“Ræst” fish, (fermented fish), garnatálg, (sauce from fermented caul fat), cheese, potatoes
1999, Koshu Sake "Riding", Japan

 Lamb, mushrooms and pearl onions
2010, "Carmenet", Cosse et Maisonneuve, France

 Rhubarb, wild herbs, roasted cream
2019, "La Lune", Mark & ​​Martial Angel, France

Coffee and tea
With sweets

 After dinner, we had the traditional lineup of staff, and Chancelier and Grand Officer Maître Rôtisseur Thorbjørn Moy gave the both brigades his appreciation. He thought it had been an absolutely terrific evening - the fantastic seafood dish which included,the rarely seen in restaurants, blue oysters, that taste great but can be quite difficult to open, as well as sea urchins. We also got a taste of the Faroese tradition of fermenting meat and fish with "Ræst fisk", which is a salt-free preservation method that takes place in a drying house where the sea breeze is allowed to pass through. The wine pairing was fantastic – and took us all around the world with wines from France, Spain, Austria & Japan. The Sake to the “Ræst” fish was very interesting.

Afterwards, Bailli Délégué Jørgen Krenk, in appreciation of their first-class service, rewarded the staff with the Danish Chaine service pins, which are reserved for the best kitchen and service brigades, and that was certainly the case here.

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