Cuisine in Faroe Islands

Skerpikjøt

Mutton ham air-dried for several months with unique umami and aroma, a traditional dish.

• Region: All islands
• Main ingredients: Mutton, Sea wind, Salt

Ræst kjøt

Lightly fermented mutton used in stews and soups as winter preserved food.

• Region: All islands
• Main ingredients: Mutton, Potatoes

Grind og spik

Preserved food of salted pilot whale meat and blubber.

• Region: All islands
• Main ingredients: Pilot whale meat, Blubber, Salt

Turrur fiskur

Wind-dried cod pounded and eaten with butter, a home-style taste.

• Region: Coastal areas
• Main ingredients: Cod, Sea salt, Butter

Faroese Salmon

Premium farmed salmon raised in cold waters with excellent fat content. Served as sashimi or smoked.

• Region: Around Vágar Island
• Main ingredients: Salmon

Garnatálg

Fermented sheep intestinal fat paste used for flavoring fish dishes.

• Region: All islands
• Main ingredients: Sheep fat

Grindasúpan

Rich soup of stewed whale meat and root vegetables.

• Region: All islands
• Main ingredients: Whale meat, Carrots, Turnips

Kleina

Cardamom-scented twisted donut, a coffee break staple.

• Region: All islands
• Main ingredients: Wheat flour, Butter, Cardamom

Rabarbusúpan

Sweet-and-sour dessert soup of stewed rhubarb.

• Region: All islands
• Main ingredients: Rhubarb, Sugar

Føroya Bjór Beer

Local beer from a brewery established in 1888. Diverse range from pilsner to stout.

• Region: Klaksvík
• Main ingredients: Malt, Hops, Water