The usual dinner of a resident of harsh Faeroes is a real catastrophe for a vegetarian. Faroe Islands are rich in lamb and fish, and local cuisine, naturally, is based on them. Here this good is more than just enough: sheep is twice as large as people, and fish can be found, indeed, on any, even the most capricious, taste. Very popular with the local population is sheep cheese, all kinds of seafood, seabird meat and their eggs, potatoes.
It is worth mentioning that in Danish cuisine it is not customary to use a lot of spices or salt, so all dishes here are totally different from one another in taste. The Faroes like to feel the real taste of the food they eat, so they do not use any refills or flavor enhancers.
The foundation of Faroese cooking
Based on a small number of available products, the Faroese culinary art creates, so-called, modest masterpieces. For example, the traditional Faroese dish "rastkoyot" is a lamb, which is cooked for 6-9 months. Sheep are slaughtered in early autumn, and for months, small pieces of their meat, stretched and tied, are dried in the wind. Despite the ease and simplicity of cooking, this dish is very, very delicious. It is usually served with bread, slicing the meat in thin slices. No less popular is the dish "scherpikyot", the recipe of which is simple to impossible. This is the usual jerky, but it's dried for more than a year, and then served at all without any treatment.
On the side dish most often served potatoes, rice or kold-bord (assorted fish, meat and sheep cheese).
Fish are usually dried in the same way as lamb. The dried fish is called a rustur-fest, and the dried fish is called rastanfisk or turranfisk. Most often on the table of the Faroese, you can find herring, cod, flatfish and halibut. However, there are no fish markets here - local fish are caught on their own, and guests of the islands can eat fish dishes in cafes or restaurants.
The Faroes are big fans of sandwiches, and treat them with great trepidation and attention. Here professional cooks are engaged in preparing sandwiches. Local sandwiches differ in impressive sizes and a huge number of all sorts of ingredients. They are served not as an appetizer, but as a full-fledged independent dish, which, by the way, is usually eaten with a fork and knife, and in no case by hand, as we are accustomed to. Local chefs invented about 300 different recipes for Smarrebrod (just like this, a kind of common sandwiches are called in these parts). By the way, the cost for them is not too small, either, so if you are eager to try one of these "sandwich works of art", prepare, as they say, your money.
As in most countries, the Faroe Islands like tea with herbs and coffee. From low-alcohol beverages, beer is gaining popularity, a significant part of which is imported monthly from different countries.
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Where to eat the national dishes of the Faroe Islands?
Unfortunately, recently in the Faroe Islands, international cuisine is becoming more popular, so many institutions have changed their profile. Nevertheless, there are places where you can still eat local culinary delights. For example, in the Glasstovan restaurant at the Foroyar hotel or in the restaurant of the Hafnia hotel, which are located in the modest but picturesque Torshavn, the capital of the Faroe Islands.
As for the prices, on the Faroe Islands the tourist will be difficult to save on anything, including food. However, there is always the option to eat in fast food or, which is much more useful and cheaper, to zatar food in the supermarket. Prices for fresh vegetables and fruits are also beyond the reach, for they did not get close enough to get to the local store shelves. So, if you are shy in finance, buy something from local inexpensive products.
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