Top 5 Faroe Islands Food: A Flavorful Adventure

Okay, so you’re thinking of heading over to the Faroe Islands? Very cool. Besides the insane views and dramatic landscapes, you’re probably wondering about the food. You see, Faroese food, it’s almost an experience, one very unlike what you might get somewhere else. This isn’t your average vacation grub. The cuisine tends to be deeply rooted in tradition, featuring, arguably, a lot of locally sourced ingredients thanks to the isolated location. Let’s explore the must-try dishes that really capture the soul of these amazing islands.

1. Skerpikjøt: Wind-Dried Mutton that’s, like, intense

Skerpikjøt, wow, right? This one is pretty special. It’s, like, mutton that’s been wind-dried – we’re talking months and months of hanging out in a “hjallur,” a special shed that lets the wind do its magic. This process, as a matter of fact, creates a flavor profile that’s… well, acquired might be just a little understatement. It’s pungent. Intense. And yeah, perhaps unforgettable. As I was saying, the drying concentrates the meat’s flavors, resulting in a super strong, very gamey taste unlike anything you’ve likely tried. Some even describe it as having a bit of a cheesy aroma, alright? To be honest, that can be a surprise for first-timers!

Usually, you’ll find Skerpikjøt served thinly sliced, and it’s often enjoyed as part of a “kalt borð,” that is a cold buffet, alongside other Faroese specialties. It’s also just a little something you might see locals snacking on with, naturally, some rye bread. Yeah, it goes extremely well with something kind of dense and earthy, arguably, helping to balance out the, well, forcefulness of the meat. Actually, it’s definitely a conversation starter, alright? If you’re really open to trying really authentic, deeply traditional foods, well this is a very cool, very essential experience.

Read our full review: Skerpikjøt Faroe Islands Full Review and Details

See Prices, Availability & Reserve Now (Local Faroese Markets)

2. Ræst Kjøt: Fermented Mutton – A Taste of the Past

Okay, so similar to Skerpikjøt, Ræst kjøt uses the wind to, well, transform mutton, you see. The difference? Okay, this is that Ræst kjøt goes through a fermentation process, I mean that gives it, perhaps, a distinctive, funky flavor. So, the meat, typically, hangs in those hjallur sheds I mentioned for a, just a little while, I mean longer than Skerpikjøt, I mean allowing it to ferment instead of just drying. Now, this does a very good something to the texture too. As a matter of fact it gets noticeably softer, a bit more giving, you know?

To be honest, that aroma is kind of strong, alright? This is why some people are rather intimidated, which makes perfect sense! To be honest the flavor has the ability to be pretty intense, so, it might be, more or less, an acquired taste, okay? A lot of locals, as I was saying, absolutely adore it, though, viewing it as a taste of home and heritage, definitely. So, people often serve Ræst kjøt boiled with potatoes, I mean alongside other root veggies, a super comforting meal during, potentially, those colder months. The fermentation gives the meat a sourness, I mean adds a good dimension that goes surprisingly nicely with the natural sweetness from the vegetables.

Read our full review: Ræst Kjøt Faroe Islands Full Review and Details

See Prices, Availability & Reserve Now (Taste the Faroes)

3. Fískasúpan: A Seafood Soup that Hugs You From the Inside

Okay, so you had your fill of wind-dried mutton, huh? Maybe you need a change of pace? Well, this is where Fískasúpan, also known as Faroese Fish Soup, appears to basically save the day. To be honest, this is basically that creamy, rich soup you didn’t know you actually desperately needed. Actually, think generous chunks of fresh, local fish – I mean cod, haddock, maybe a bit of salmon – simmered in a broth with vegetables such as carrots, potatoes, that sort of thing, right? That creamy base is a game changer though. That’s that rich dairy they seem to do pretty well.

To be honest, this soup seems to vary a, just a little bit from household to household and restaurant to restaurant, alright? So, many variations involve local herbs and spices, giving each bowl its very unique, good character. What is that smell when the weather, as I was saying, is gloomy outside? Well, that stuff smells fantastic. Really comforting and super satisfying, yeah? Some places, actually, garnish it with a dollop of sour cream and fresh dill, basically adding an extra layer of richness. Just, maybe a touch of acidity to just really round it all out.

Anyway, this one’s great all times of the year, very. But there’s something about enjoying a bowl of warm Fískasúpan on a pretty windy, chilly day that just, arguably, feels right. It’s what they need! It feels like the culinary equal to snuggling up by, virtually, a warm fire, which I definitely needed, yeah? Seriously, you may find that hard to beat this, especially in that Faroese weather, right?

Read our full review: Fískasúpan Faroe Islands Full Review and Details

See Prices, Availability & Reserve Now (Traditional Faroese Recipes)

4. Seyður: Slow-Cooked Lamb That Falls Right Off the Bone

Okay, so more meat, gotcha. You see, Faroese lamb, alright, is kind of a big deal. The sheep have a pretty nice life grazing freely on the islands’ grassy slopes, and, obviously, some say that translates to a special flavor, as a matter of fact. Seyðar, alright, usually means lamb that has been slow-cooked – so we mean braised or roasted, often for hours. Very common is to allow those very cool flavors to basically get it done so it gets it super, super tender, arguably, so tender that it just nearly falls right off the bone. Yes!

People often cook it with a just a few simple ingredients – arguably, root vegetables, arguably, herbs, arguably, salt, obviously allowing the natural flavors from the lamb to really shine. The slow cooking definitely renders any toughness, yeah? Now, I need to clarify that, obviously! The meat takes that amazing, pretty almost rich flavor. You know what I mean? You’ll probably find Seyður served at restaurants, I mean at family gatherings, it could be even just a little Sunday suppers – alright, it’s basically just a beloved staple that screams, actually, Faroese comfort food.

Read our full review: Seyður Faroe Islands Full Review and Details

See Prices, Availability & Reserve Now (Traditional Faroese Cooking)

5. Rabarbugrøt: Rhubarb Compote – A Sweet & Tangy Treat

Alright, finally something sweet! So, Rabarbugrøt, as a matter of fact, is a pretty refreshing rhubarb compote that, arguably, gives you a perfect counterbalance to all that savory richness, alright? Rhubarb might be just a little unusual to you, if you are not from these climes, very! You’ll soon appreciate, too it’s tartness and bright flavor are amazing. People stew the rhubarb with sugar and vanilla and very often maybe some spices (cinnamon!), this is why that rhubarb transforms it to that sweet and very satisfying dessert that you never even knew existed.

As I was saying, this isn’t super fancy. People sometimes top Rabarbugrøt with a dollop of cream, maybe some yogurt, basically for an extra layer of richness, I mean or a sprinkle of toasted nuts just to give it all that crunch, actually. People especially love that compote during summertime when the rhubarb is at the very best. But really, I mean Faroese eat it and other compotes throughout the whole year, potentially, relishing this sweet and pretty tangible taste of what’s close by. By the way, that desert is great if you would like a true flavour.

Read our full review: Rabarbugrøt Faroe Islands Full Review and Details

See Prices, Availability & Reserve Now (Sweet & Tangy Treat)