Creativity can emerge from constraint, and this restaurant on the Faroe Islands might be symbolic of the self-imposed and virtuous constraints of times to come. Chef Poul Andrias Ziska elevates local produce such as rhubarb, turnips, cabbage, potatoes, garlic, lettuce, carrots, dried fish, and fermented lamb, magnifying this limited repertoire into a culinary identity for the Faroe Islands. There has been a farm in this spot since 1740, an idyllic place where green roofs covered with grass blend into the landscape. Unmissable.
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